Grilled Skirt Steak with Chimichurri

★ 4.5 · Easy

Fast-cooking skirt steak marinated simply, grilled hot and fast, and topped with a bright, garlicky Argentine chimichurri sauce.

15 minPrep Time

10 minCook Time

25 minTotal Time

4 servingsYield

Why You'll Love This

Fast, high-heat grilling in under 30 minutes
Bright, herby chimichurri sauce
Great for a quick weeknight grill dinner

Ingredients

2 lbskirt steak
3 tablespoonsolive oil, divided
2 teaspoonskosher salt, divided
1 teaspoonblack pepper, divided
1 cupfresh parsley, finely chopped
2 tablespoonsfresh oregano, chopped (or 2 teaspoons dried)
4 clovesgarlic, minced
1/3 cupextra-virgin olive oil
3 tablespoonsred wine vinegar
1/2 teaspoonred pepper flakes

Nutrition (estimated per serving)

460Calories

38gProtein

33gFat

2gCarbs

1gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the skirt steak dry and rub with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper; let sit at room temperature for 20 minutes.
Meanwhile, make the chimichurri: in a medium bowl, combine chopped parsley, oregano, minced garlic, 1/3 cup extra-virgin olive oil, red wine vinegar, red pepper flakes, remaining 1 teaspoon salt, and 1/2 teaspoon pepper; stir well and set aside to let flavors meld.
Preheat a grill or grill pan to high heat, about 450F to 500F, and oil the grates well.
Place the skirt steak on the hot grill and cook undisturbed for 3 to 4 minutes until well-marked and browned.
Flip and cook the second side for 3 to 4 minutes more, until an instant-read thermometer reads 130F for medium-rare (skirt steak is best served no more than medium).
Transfer the steak to a cutting board and tent with foil; rest for 5 minutes.
Slice the steak thinly against the grain, on a sharp diagonal, since skirt steak has long muscle fibers that must be cut short to stay tender.
Arrange the sliced steak on a platter and spoon the chimichurri generously over the top.
Serve any remaining chimichurri on the side for extra dipping.
Avoid cooking skirt steak past medium doneness (140F), as this thin, lean cut becomes tough and chewy if overcooked.

Tips

Slicing thinly against the grain is non-negotiable for skirt steak -- skipping this step results in noticeably chewy meat regardless of how well it was cooked.
Let the chimichurri sit for at least 10 minutes before serving so the garlic and herbs infuse into the oil and vinegar.