Grilled Skirt Steak with Chimichurri Sauce

This Skirt Steak with Chimichurri Sauce recipe produces a buttery grilled steak and a tangy sauce that'll have everyone's tastebuds dancing with joy.

Wondering what to serve with chimichurri steak? Here are some sides that'll pair perfectly: Garlic Mashed Potatoes, Grilled Corn with Chipotle Butter, Grilled Yellow Squash, Baked Beans, and Strawberry Mojitos.

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When the weather finally breaks, and it's time to take the grill out and call over a few friends and family, this recipe is inexpensive, fast, and flavorful.

I don't know about you, but I actually like hanging out with my guests and don't like spending the whole day over the grill starving and smiling while serving everyone else pure deliciousness.

I created this recipe to have a smokey, tasty piece of grilled steak hot off the grill in a few minutes.

Which is one of the bonuses of using skirt steak or flank steak. They cook fast and, with the correct seasoning or marinade, will produce beautiful flavors.

You've been warned, so prepare for your friends to ask when you're grilling again the next time so they can enjoy this recipe again. But remove all that pressure and just forward this recipe over to them. Let's jump into the recipe.

Skirt Steak with Chimichurri Sauce Ingredients

Before you start whipping up this grilled skirt steak recipe, look at this list of ingredients to make sure you have everything you need, and do the same for the chimichurri sauce.

Skirt Steak

Make sure you ask for the narrow, longer piece because it's more tender than the inside cut, which can be chewy. Flank steak is a typical substitute.

Savory Cajun seasoning

This is my favorite Low-sodium all-purpose seasoning.

Cumin

The fragrant flavor of cumin goes perfectly with grilled steak.

Garlic

Using fresh garlic instead of any garlic in a tube or glass jar is recommended.

Fresno Chili Pepper

In the grocery store, you can find Fresnos close to the peppers. They resemble red jalapenos but have a milder heat compared to them.

Fresh Oregano Leaves

Oregano, whether fresh or dried, has a great aroma and taste and is also known for its many medicinal properties.

Kosher Salt

I prefer using kosher salt because its size allows me to use a smaller amount than table salt.

Red Wine Vinegar

Red wine vinegar makes chimichurri its signature zingy sauce, brightness, and bite.

Lemon

While not a conventional ingredient, it complements the red wine vinegar very well and creates a pleasant dancing sensation on your tongue; lime juice will do the same.

Fresh Parsley

For best results, use Italian flat-leaf parsley, which has a superior flavor to curly-leaf parsley.

Olive Oil

The best olive oil for this chimichurri recipe is extra-virgin olive oil.

How To Make Skirt Steak with Chimichurri Sauce

I wanted my skirt steak with chimichurri recipe to be fun, flavorful, and could be cooked on the grill or stovetop. It's not as complicated as you may think.

Grilled Skirt Steak

For the best flavor, marinate your skirt steaks for at least 1 hour at room temperature or overnight in the fridge.

In a small bowl, mix Savory Cajun seasoning and cumin. Season the skirt steaks. 

You have a couple of options, use a grill pan inside on the stove or heat your grill to 400°F/204°C. Cook the steaks for 2 minutes on each side for rare, 3 minutes on each side for medium rare, 5 minutes on each side for medium, and 6 minutes on each side for medium-well. Let steak rest for 10 minutes before cutting thin slices against the grain. 

Slicing against the grain (if the grains go east to west, cut it north to south) creates a steak that melts in your mouth.

Chimichurri Sauce

Combine the chopped garlic, Fresno peppers, oregano, chopped parsley, lemon zest, lemon juice, salt, red wine vinegar, and extra virgin olive oil in a medium bowl.

Serve chimichurri on top or on the side of the steaks.

Pro Recipe Tips & Tricks

Here are a few notes I had from making this finger-licking skirt steak recipe.

• Ask your butcher for a sirloin flap if you cannot find skirt steak. It's meatier, less expensive, and cooks just like skirt steak.
• Make sure you ask the butcher for the narrow, longer piece because it's more tender than the inside cut, which can be chewy.
• You can substitute fresh lime juice for lemon juice if you prefer.
• If you cannot locate Fresno peppers, you can substitute with 1 tablespoon of red pepper flakes or 2 tablespoons of finely chopped red bell pepper.
• Fresh Italian parsley has a superior flavor compared to curly leaf parsley.
• Black pepper is unnecessary in this recipe as the extra-virgin olive oil and chili pepper will provide ample spiciness.
• If you find red wine vinegar too overpowering, substitute it with either distilled white vinegar or apple cider vinegar.
• You can substitute regular olive oil for extra virgin, but avoid using any other type of oil as it will significantly alter the flavor.
• Instead of fresh oregano, you can use 1 teaspoon of dried oregano.
• Add 1-2 tablespoons of mayonnaise, Greek yogurt, or sour cream to make a creamy chimichurri sauce.
• You can use Celtic or sea salt instead of kosher salt.
• Using a food processor is a quick and easy way to prepare the chimichurri sauce, but be aware that it can cause fresh herbs to turn brown and affect the final color appearance.
• Chimichurri sauce is an excellent addition to grilled chicken, skirt steak, flank steak, scrambled eggs, roasted salmon, and potatoes.

FAQs

Here are the top questions readers have about skirt steak with chimichurri.

More Steak Recipes

If you enjoy steak dinner as much as I do, I know you'll love these recipes too!

• Steak, Egg & Cheese Tacos
• Black Pepper Steak Stir Fry
• Coriander Grilled Steak with Salsa Verde
• Skirt Steak Tacos
• Steak Sandwich with Creamy Horseradish Sauce

Before You Begin

Here are my steps for getting organized and moving fast in the kitchen.

Step 1: Season and marinate your skirt steak before pulling all ingredients for the chimichurri sauce on the counter.

Step 2: Measure everything out.

Step 3: We don't want any surprises, so make sure you have enough charcoal or propane.

Step 4: Start following the recipe and get ready for the best-grilled skirt steak with chimichurri you've ever tasted.

I hope you enjoy my recipe and tips for grilled skirt steak with chimichurri sauce!

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📖 Recipe

Grilled Skirt Steak with Chimichurri Sauce

Kenneth Temple

My Skirt Steak with Chimichurri Sauce recipe produces a buttery grilled steak with a tangy sauce that'll have your tastebuds dancing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Course Main Course

Cuisine Argentina

Servings 8 persons

Calories 311 kcal

Ingredients

  

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Skirt Steak:

• 2 lbs. skirt steak
• 4 tablespoons Savory Cajun seasoning
• 2 teaspoons cumin

Chimichurri Sauce:

• 4 garlic cloves chopped fine
• 1 Fresno pepper chopped small
• 2 ½ teaspoons chopped fresh oregano
• ½ teaspoon kosher salt
• 2 tablespoons red wine vinegar
• zest of 1 medium lemon
• juice 1 medium lemon
• ½ cup Italian leaf parsley chopped small
• ½ cup extra virgin olive oil

Instructions

 

Grilled Skirt Steak:

• In a bowl mix Cajun seasoning and cumin. Season both sides of the steaks evenly. Cover and set at room temperature for a maximum of 1 hour. Take the steaks out 15 minutes before cooking.

Chimichurri Sauce:

• While steaks marinates. Add all the ingredients to a medium bowl and combine until smooth and chunky. Cover and keep room temperature in an airtight container. Serve chimichurri on top or on the side of the steak.

Outdoor Grill:

• Heat grill with indirect heat to 400°F; cook steak over direct heat for 2 minutes on each side for rare, then rest for 4 minutes before slicing. For medium rare, cook for 3 minutes on each side, then move to the cold side of the grill, cover for 3 minutes, and rest for 5 minutes before slicing and serving.
• For medium, cook for 5 minutes, flip and cook for 3 minutes, then move to the cold side of the grill and cover for 5 minutes; the steak should feel firm but tender when pressed gently; rest for 10 minutes before slicing.
• For medium-well, cook for 5 minutes, flip and cook for 5 minutes, then move to the cold side of the grill and cover for 10 minutes; the steak should feel firm when pressed gently; rest for 10 minutes before slicing.

Grill Pan:

• Heat a grill pan over medium-high heat, cook steak for 2 minutes each side for rare, 3 minutes each side for medium rare, 5 minutes each side for medium, 6 minutes each side for medium-well. Let steak sit for 10 minutes before slicing.

Notes

Pro Recipe Tips & Tricks

Here are a few notes I had from making this finger-licking skirt steak recipe.

• Ask your butcher for a sirloin flap if you cannot find skirt steak. It's meatier, less expensive, and cooks just like skirt steak.
• Make sure you ask the butcher for the narrow, longer piece because it's more tender than the inside cut, which can be chewy.
• You can substitute fresh lime juice for lemon juice if you prefer.
• If you cannot locate Fresno peppers, you can substitute with 1 tablespoon of red pepper flakes or 2 tablespoons of finely chopped red bell pepper.
• Fresh Italian parsley has a superior flavor compared to curly leaf parsley.
• Black pepper is unnecessary in this recipe as the extra-virgin olive oil and chili pepper will provide ample spiciness.
• If you find red wine vinegar too overpowering, substitute it with either distilled white vinegar or apple cider vinegar.
• You can substitute regular olive oil for extra virgin, but avoid using any other type of oil as it will significantly alter the flavor.
• Instead of fresh oregano, you can use 1 teaspoon of dried oregano.
• Add 1-2 tablespoons of mayonnaise, Greek yogurt, or sour cream to make a creamy chimichurri sauce.
• You can use Celtic or sea salt instead of kosher salt.
• Using a food processor is a quick and easy way to prepare the chimichurri sauce, but be aware that it can cause fresh herbs to turn brown and affect the final color appearance.
• Chimichurri sauce is an excellent addition to grilled chicken, skirt steak, flank steak, scrambled eggs, roasted salmon, and potatoes.

Storage:

Skirt steaks are best eaten immediately. However, cooked skirt steak will remain fresh in the fridge for 7 days in an airtight container.

Reheat steak in a 350 F oven for 6-8 minutes until hot.

Chimichurri sauce is best 1-2 days after making it but will remain fresh for 7 days in an airtight container like a mason jar on the counter or 14 days in the fridge.

Nutrition

Calories: 311kcalCarbohydrates: 3gProtein: 25gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 71mgSodium: 227mgPotassium: 460mgFiber: 2gSugar: 1gVitamin A: 2085IUVitamin C: 8mgCalcium: 38mgIron: 4mg

Keyword skirt steak chimichurri, grilled steak with chimichurri, grilled skirt steak, chimichurri skirt steak recipe

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