How to Make the Perfect Chimichurri Skirt Steak
Argentine · Easy · 30 min · 4 servings
Tender grilled skirt steak served with a vibrant and herby chimichurri sauce made from fresh parsley, garlic, and red wine vinegar. This dish is one of the most beloved and iconic combinations in all of Argentine cuisine.
Why this recipe works
This Chimichurri Skirt Steak recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 800 g skirt steak
- 1 cup fresh flat-leaf parsley finely chopped
- 4 cloves garlic minced
- 3 tbsp red wine vinegar
- 5 tbsp extra virgin olive oil
- 1 tsp red chili flakes
Step by step instructions
Step 1: Make the Chimichurri
Combine the chopped parsley, minced garlic, red wine vinegar, olive oil, and chili flakes in a bowl. Season with salt and pepper, stir well, and allow the chimichurri to rest for at least 15 minutes so the flavors meld together.
Step 2: Prepare the Steak
Remove the skirt steak from the refrigerator 20 minutes before cooking so it comes to room temperature. Pat it dry and season generously with coarse salt and black pepper on both sides.
Step 3: Grill the Steak
Heat a grill or cast iron skillet over very high heat until smoking. Cook the skirt steak for 3 to 4 minutes per side for medium-rare. Do not move the steak while it is cooking to allow a proper sear to develop.
Step 4: Rest and Slice
Transfer the steak to a cutting board and allow it to rest for 5 minutes. Slice against the grain into thin strips and serve immediately with a generous spoonful of chimichurri sauce over the top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- skirt steak → flank steak which has a similar texture and responds well to high heat grilling
- red wine vinegar → lemon juice for a brighter and more citrus-forward chimichurri sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Slicing the steak with the grain instead of against it which makes the meat tough and chewy
- Not allowing the steak to rest before slicing which causes all the juices to run out
Nutrition facts
Per serving: 520 calories, 42g protein, 3g carbs, 36g fat, 1g fiber.
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