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Close-up of medium-rare sliced skirt steak on a wooden board, heavily drizzled with fresh chimichurri and a small bowl of sauce in the corner.

Skirt Steak with Chimichurri Sauce

Juicy, perfectly grilled skirt steak paired with a zesty, herb-packed chimichurri sauce. This classic Argentine-inspired dish bursts with flavor and is quick enough for a weeknight meal yet impressive enough for guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentine, Latin American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb skirt steak trimmed
  • 1 tbsp olive oil
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
Chimichurri Sauce
  • 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

Equipment

  • Grill or Grill Pan
  • Sharp Knife
  • Mixing Bowl
  • Blender or Food Processor (optional)

Method
 

  1. Season the skirt steak on both sides with olive oil, salt, and pepper. Let marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge.
  2. Prepare the chimichurri: Combine parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a bowl. Mix well or pulse in a food processor for a smoother texture.
  3. Preheat your grill or grill pan to high heat. Grill steak for about 3–4 minutes per side for medium-rare, or until desired doneness.
  4. Transfer steak to a cutting board and let rest for 5 minutes to retain juices.
  5. Slice steak thinly against the grain. Serve topped generously with chimichurri sauce.

Notes

Chimichurri tastes best when made a few hours ahead of time — the flavors deepen beautifully. Try serving this steak with roasted potatoes or grilled vegetables for a complete meal.