Skirt Steak with Make-Ahead Chimichurri

One hot July evening I grilled skirt steak for the family and learned why a great skirt steak chimichurri needs both a short marinade and a separately made sauce. The first time I left the steak in an acidic marinade all afternoon; the meat tasted oddly soft and the chimichurri lost its vivid green color. After tweaking the method, I landed on a quick 1–2 hour marinade that seasons without breaking down the texture, plus a bright chimichurri made ahead to rest and meld. If you want a simple, reliable skirt steak chimichurri that feeds 4–6 people, this is the version I keep coming back to.

Why this skirt steak chimichurri works

The part that matters is separating the job of seasoning the meat from the job of adding fresh herb brightness. Skirt steak is thin, flavorful, and benefits from a short acidic contact; too long and the acids start to “cook” the meat, changing texture and color. What made the difference for me was a two-step approach: a short, oil-forward marinade with just enough acid to help flavor penetrate, and a separate chimichurri that gets time to rest so the herbs and garlic mellow—but not so long that the color dulls. During testing I also adjusted the salt and oil ratio so the steak stays juicy without a greasy surface that burns on the grill.

Another common problem is inconsistent doneness. Because skirt steak is thin and fibrous, it cooks fast and can go from perfect to tough in minutes. I settled on 6–8 minutes total over high heat for medium-rare to medium and a firm 8–10 minute range for medium-well, with an essential 5–8 minute rest to let juices redistribute. The chimichurri is all raw, so making it first lets flavors marry while you grill, and gives you a fresh finishing sauce that contrasts the seared meat.

Key takeaways

• Short, oil-forward marinade seasons without breaking down the skirt steak.
• Make chimichurri ahead and let it rest for the best herb flavor.
• High heat and a 5–8 minute rest produce tender, juicy slices.

Ingredients you’ll need and what to substitute

This skirt steak chimichurri uses common grocery-store ingredients. Fresh flat-leaf parsley is the backbone of classic chimichurri because it gives bright, herbaceous flavor without overpowering the steak. I add a mix of parsley and cilantro for a family-friendly twist—cilantro is optional if your household doesn’t like it. Red vinegar is the traditional acid in chimichurri; you can swap with apple cider vinegar for a milder tang. Use good-quality olive oil for both the marinade and the sauce; a neutral oil will work if you want a lighter taste.

For the steak marinade I use soy sauce to boost umami and a splash of vinegar balanced with oil. If you prefer no soy, substitute 2 teaspoons kosher salt and an extra tablespoon of Worcestershire sauce (store-bought or homemade). Fresh garlic is important in the chimichurri; if you must use jarred garlic, reduce the amount because jarred garlic is stronger per teaspoon.

Budget-friendly option: buy a 1.5–2 pound skirt steak when it’s on sale and freeze portions you won’t use within 3 days. Frozen chimichurri doesn’t keep well, so make only what you’ll use within a week.

Equipment

You don’t need special tools—just a hot, well-seasoned grill or a heavy 12-inch skillet if you can’t grill. A blender or food processor is optional for chimichurri, but I prefer a chopping board and knife for a chunkier texture that clings to the meat. Useful items I kept reaching for: an instant-read thermometer, a 12-inch cast-iron skillet (or grill pan) as an alternative, and a small bowl or jar to whisk the chimichurri.

How to make skirt steak chimichurri

Make the chimichurri (can be done ahead)

Start by finely chopping 1 packed cup fresh flat-leaf parsley and, optionally, 1/3 cup cilantro. Mince 3 cloves garlic and a small shallot. Combine the herbs, garlic, and shallot in a bowl, then stir in 3 tablespoons red vinegar, 1/2 cup olive oil, 1 teaspoon dried oregano (or 1 tablespoon fresh), 1/2 teaspoon red pepper flakes, and 1 teaspoon kosher salt. Taste and adjust—add a squeeze of lemon if you want brighter acidity. Let the chimichurri rest at room temperature for at least 20 minutes or refrigerate up to 3 days; bring it back to room temperature before serving. The resting time softens the raw garlic and lets the oil and vinegar marry with the herbs.

Marinate and cook the skirt steak

Trim visible silver skin or excess fat from a 1.5–2 pound skirt steak and place it in a shallow dish. Whisk together 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon red vinegar, 1 teaspoon brown sugar, 1/2 teaspoon freshly ground black pepper, and 1 minced clove garlic. Pour the marinade over the steak and turn to coat. Let it sit at room temperature for 30 minutes to 2 hours—no longer. I learned the hard way that an afternoon-long soak made the texture mealy, so keep this short.

Preheat a gas grill or charcoal grill to high heat (around 500°F) with a clean, oiled grate. If using a cast-iron skillet, preheat it over medium-high until it begins to smoke slightly and add a tablespoon of neutral oil. Remove the steak from the marinade and pat it dry with paper towels—this prevents flare-ups and helps the steak develop a dark sear. Reserve the leftover marinade and discard any that touched raw steak.

Place the steak on the hot grill or skillet. For medium-rare, cook 3–4 minutes per side without moving, aiming for a good crust; for medium cook 4–5 minutes per side. Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, and 140–145°F for medium. Transfer the steak to a cutting board and let it rest uncovered for 5–8 minutes—this is critical for juicy slices.

Finish and serve

Slice the steak thinly against the grain to maximize tenderness; skirt steak has long fibers so slicing against the grain shortens them. Spoon chimichurri over the sliced steak or serve it on the side so everyone can add as much as they like. I like to serve this with warmed flour tortillas, grilled corn, or a simple green salad for weeknight family meals.

Things I learned the hard way

• If you over-marinate skirt steak in acid it can become mushy; keep the time to 30 minutes–2 hours depending on thickness.
• Pat the steak dry before searing—wet meat steams and won’t form a crust.
• Make chimichurri before you heat the grill; it needs at least 20 minutes to mellow raw garlic.
• Slicing against the grain is non-negotiable for tenderness with skirt steak.
• Don’t pour chimichurri into a hot pan to “finish” the sauce; the heat wilts the herbs and dulls the flavor.
• First attempt mistake: I used only parsley and skipped the shallot; the sauce tasted flat. Adding cilantro and a little shallot gave the brightness and texture it needed.

Variations to try

• Garlic-forward chimichurri: double the garlic and reduce the resting time to 10–15 minutes if you want a punchier sauce.
• Smoky chimichurri: add 1/2 teaspoon smoked paprika and use grilled red bell pepper blended into the sauce; no timing change for the steak.
• Argentinian classic: omit cilantro and shallot, use all-parsley with extra red pepper flakes and lemon in place of vinegar; keep marinade the same.
• Pan-seared option: if grilling isn’t possible, use a heavy 12-inch skillet preheated over medium-high and follow the same doneness cues; expect a slightly longer cook by 30–60 seconds per side for comparable crust.

Storage, freezing, and reheating

Refrigerate leftover steak in an airtight container for up to 3–4 days. Store chimichurri separately in a jar with a tight lid for up to 3 days refrigerated; the oil may solidify in the fridge—bring it to room temperature before serving and stir. I don’t recommend freezing chimichurri; thawed herbs become watery and lose texture. You can freeze leftover cooked steak wrapped tightly for up to 2 months; thaw overnight in the refrigerator and reheat gently in a skillet with a splash of oil over medium-low to avoid overcooking. Expect a slight loss of juiciness after freezing.

What to serve with skirt steak chimichurri

Good family pairings include grilled corn on the cob, warmed flour or corn tortillas for tacos, a simple tomato and cucumber salad, roasted baby potatoes, or a rice pilaf. For a weeknight-friendly plate, serve slices over a bed of mixed greens with chimichurri drizzled on top for a quick steak salad.

Skirt Steak with Make-Ahead Chimichurri

Quickly marinated skirt steak grilled to juicy perfection and finished with a bright, make-ahead chimichurri for family-friendly weeknight dinners.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Servings: 4 –6 servings

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 to 2 pounds skirt steak trimmed
• 2 tablespoons olive oil divided
• 2 tablespoons soy sauce
• 1 tablespoon red vinegar
• 1 teaspoon brown sugar
• 1 1/2 teaspoons kosher salt divided
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic divided, minced

Chimichurri

• 1 packed cup flat-leaf parsley finely chopped
• 1/3 cup cilantro finely chopped (optional)
• 1 small shallot minced
• 3 tablespoons red vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano chopped
• 1/2 teaspoon red pepper flakes adjust to taste
• 1 lemon optional for finishing

Optional serving

• Warm tortillas or grilled vegetables optional

Equipment

• 1 12-inch cast-iron skillet or gas grill
• 1 Instant-read thermometer
• 1 Cutting board and sharp knife
• 1 Mixing bowl or small jar for chimichurri

Method

 

Make the chimichurri

1. Finely chop parsley and cilantro (if using), mince the garlic and shallot, and place in a bowl; stir in 3 tablespoons red vinegar, 1/2 cup olive oil, 1 teaspoon oregano, 1/2 teaspoon red pepper flakes, and 1 teaspoon salt, then taste and adjust; let rest 20 minutes to meld flavors and refrigerate up to 3 days.

Marinate the steak

1. Trim the skirt steak of excess silver skin and place in a shallow dish; whisk 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon red vinegar, 1 teaspoon brown sugar, 1/2 teaspoon black pepper, and 1 minced clove garlic and pour over the steak; marinate for 30 minutes to 2 hours at room temperature, no longer.

Cook

1. Preheat a grill to high (about 500°F) or heat a 12-inch cast-iron skillet over medium-high until just smoking; remove steak from marinade and pat dry with paper towels to ensure a good sear.
2. Place steak on the hot grill or skillet and cook without moving for 3–4 minutes per side for medium-rare (4–5 minutes per side for medium); check with an instant-read thermometer (130–135°F for medium-rare, 140–145°F for medium).

Rest and slice

1. Transfer the steak to a cutting board and rest uncovered for 5–8 minutes; slice thinly against the grain and serve topped with chimichurri or with the sauce on the side.

Notes

Do not marinate skirt steak longer than 2 hours to avoid mushy texture; always pat meat dry before searing to get a crust. Make chimichurri ahead—its flavor improves after resting—and bring it to room temperature before serving. Store chimichurri separately and refrigerate up to 3 days; steak keeps 3–4 days in the refrigerator.

Frequently asked questions

Can I marinate skirt steak overnight? No—overnight in an acidic marinade can start to change the texture of skirt steak; stick to 30 minutes–2 hours for best results.

How do I know when skirt steak is done? Use an instant-read thermometer for accuracy: 130–135°F for medium-rare, 140–145°F for medium. Because the steak is thin, rely on time and feel as secondary cues.

Can I make chimichurri without cilantro? Yes—omit cilantro and increase parsley by the same volume; the sauce will be more classic-Argentinian but still bright. Consider adding extra red pepper flakes for balance.

Is chimichurri safe to make ahead? Yes—chimichurri actually benefits from at least 20 minutes to let flavors meld and can be refrigerated for up to 3 days. Bring it back to room temperature before serving.

Can I use a different cut of beef? You can use flank steak or hanger steak as alternatives; cooking times and resting cues are similar but slice thinly against the grain.

How should I reheat leftover steak? Reheat gently in a skillet over medium-low with a splash of oil for 1–2 minutes per side until warmed; avoid high heat or microwave reheating that dries the meat.

Closing

This skirt steak chimichurri gives you a reliable weeknight or weekend grilling plan: a short, savory marinade for the steak and a bright chimichurri made ahead to finish it. Slice against the grain, rest the meat, and let the chimichurri bring the fresh lift—finish by serving with warm tortillas, grilled vegetables, or a simple salad so the whole family can customize each plate.