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Skirt steak chimichurri: Grilled skirt steak with make-ahead herb sauce for family nights Pinterest recipe pin

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
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.