Name: Skirt Steak with Chimichurri Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.5 lb skirt steak (trimmed); 1 tbsp olive oil; 1 tsp salt (or to taste); 1/2 tsp black pepper (freshly ground); 1 cup fresh parsley (finely chopped); 3 cloves garlic (minced); 2 tbsp red wine vinegar; 1/2 cup olive oil; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes (optional for spice); salt and black pepper (to taste)

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Juicy, smoky, and bursting with flavor, this skirt steak with chimichurri sauce is the kind of meal that feels both rustic and special. The steak is grilled to tender perfection, while the bright, herby chimichurri adds a fresh, garlicky kick that ties everything together. It’s bold, simple, and seriously satisfying — perfect for weeknights, BBQs, or when you just want to treat yourself to something really good.

Why You’ll Love This Recipe

Flavor Explosion: Every bite balances smoky grilled steak with zesty, garlicky chimichurri — it’s a match made in flavor heaven.
Quick and Easy: Ready in about 25 minutes, yet tastes like something from a high-end steakhouse.
Fresh and Vibrant: The homemade chimichurri brings brightness and freshness that cuts through the richness of the beef beautifully.
Perfect for Entertaining: It looks impressive but couldn’t be easier to make — a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to make this delicious Skirt Steak with Chimichurri Sauce — simple ingredients, huge flavor:

Skirt Steak: The star of the show — tender, juicy, and full of beefy flavor.
Olive Oil: Helps the seasoning stick and adds richness.
Smoked Paprika: Infuses the steak with subtle smokiness.
Garlic Powder: Adds depth and savory flavor to the rub.
Salt & Black Pepper: Essential for seasoning and enhancing the natural taste of the steak.

For the Chimichurri Sauce:

Fresh Parsley: Adds earthy, herbaceous flavor and vibrant color.
Fresh Cilantro: Gives a fresh, citrusy lift.
Garlic: Brings that irresistible punch of flavor.
Olive Oil: Creates the silky base that ties the sauce together.
Red Wine Vinegar: Adds tang and brightness.
Dried Oregano: Provides an aromatic, earthy note.
Crushed Red Pepper Flakes: For just the right amount of heat.
Lemon Juice: Adds a zesty, fresh pop.
Salt & Pepper: To balance and bring out all the flavors.

Note: The full ingredient list with measurements can be found in the recipe card below.

How to Make the Skirt Steak with Chimichurri Sauce

Step 1: Season the Steak

Pat the steak dry, then rub it with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for at least 15 minutes while you prepare the sauce.

Step 2: Make the Chimichurri

In a medium bowl, mix parsley, cilantro, garlic, oregano, crushed red pepper, lemon juice, olive oil, and red wine vinegar. Stir well and season to taste. Let it sit for about 10 minutes to let the flavors meld — this waiting time makes a big difference!

Step 3: Grill the Steak

Heat your grill or cast-iron skillet over high heat. Cook the steak for 3–4 minutes per side for medium-rare, or longer if you prefer. Trust me, a quick sear is all you need for that perfect crust.

Step 4: Rest and Slice

Transfer the steak to a cutting board and let it rest for 5 minutes — this locks in all those tasty juices. Slice thinly against the grain for maximum tenderness.

Step 5: Serve and Enjoy

Drizzle the chimichurri generously over the sliced steak and serve extra sauce on the side. It’s vibrant, aromatic, and utterly mouthwatering.

Pro Tips for Making the Recipe

Marinate Briefly, Rest Longer: Even a short 15-minute marination enhances flavor — but don’t skip the resting time after cooking!
Use a Hot Grill: A hot surface ensures that irresistible sear without overcooking the inside.
Chop Herbs by Hand: It gives the chimichurri a rustic texture and keeps it from turning bitter (a common blender mistake).
Make the Sauce Ahead: Chimichurri tastes even better after a few hours as the flavors mingle.

How to Serve

Classic Style: Serve with roasted potatoes, grilled veggies, or a simple salad.
For a Fresh Twist: Spoon the steak and chimichurri over rice or quinoa for a complete meal.
Entertaining Tip: Slice it thin and serve on a platter with toothpicks — it’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Keep leftover steak in an airtight container in the fridge for up to 3 days. Store chimichurri separately to keep it fresh.

Freezing

You can freeze cooked steak slices for up to 2 months. Wrap tightly in plastic and store in a freezer-safe bag. Thaw overnight in the fridge before reheating.

Reheating

Warm steak gently in a skillet over medium heat or in the oven at 300°F. Avoid microwaving too long to prevent it from drying out.

FAQs

1. Can I use a different cut of steak?
Absolutely! Flank steak or flat iron steak both work beautifully with chimichurri — just adjust cooking time slightly depending on thickness.

2. Can I make the chimichurri ahead of time?
Yes! It actually tastes better after sitting for a few hours. Store it in the fridge for up to 5 days and bring it to room temp before serving.

3. Can I cook the steak indoors without a grill?
Definitely. A cast-iron skillet or grill pan works perfectly — you’ll still get that smoky, charred flavor.

4. What can I serve with this dish?
Grilled vegetables, roasted potatoes, rice, or even crusty bread are all fantastic pairings. The chimichurri also makes a great dip or drizzle for anything savory!