Chimichurri Skirt Steak
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.
Juicy grilled skirt steak topped with bright and garlicky homemade chimichurri sauce.
Nutrition per serving
Ingredients
Meat
Chimichurri
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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