Grilled skirt steak with chimichurri sauce, a perfect match that will take your steak game to a whole new level this summer.
I love my backyard potted herb garden. I’m always out there snipping something around dinnertime. Chimichurri sauce is a fave of mine, the popular Argentinean sauce made with fresh herbs, garlic, vinegar and olive oil. Quick, easy, everything on hand and it goes perfectly with grilled steak.
How to make chimichurri sauce
It’s so simple. Grab some fresh parsley and oregano from the herb garden (or store!). Finely chop it up, no food processor needed, and then add garlic, red wine vinegar, crushed red pepper and olive oil. That is it! So bright and fresh tasting.
I’ve seen many variations of chimichurri, and they are all similar. Many use minced fresh hot chili peppers. I like crushed red pepper better, I love it, use it all the time so it’s always on hand in my house. Fresh chiles, not so much. Feel free to try fresh ones if you like, especially if you have those growing in your garden, too.
Best steak to go with chimichurri
I love skirt steak with chimichurri sauce, it has intense beefy flavor, tender but chewy, well-marbled and it’s a traditional cut of beef to use. Chances are, if you’ve had fajitas or carne asada, it was skirt steak.
That said, ANY good steak will work, such as strip, ribeye or sirloin. For best results, cook skirt steak to rare or medium-rare and cut across the grain in thin slices for serving.
I like to season the steak with a little adobo seasoning with cumin (Goya brand), not at all mandatory but it’s really good. Salt and pepper is more than fine. All that’s left is to do is let the steak rest.
Then slice it up and spoon the chimichurri sauce over the top of the slices. Let all the juices and sauce meet each other and mingle. Heaven I’m telling you, something magical happens. Toss on some sweet cherry tomatoes from the garden to gild the lily. Amazing! Enjoy ~ Kelly
Switch it up next time and make Grilled Shrimp with Chimichurri, delicious!
Skirt Steak with Chimichurri Sauce
- ¼ cup chopped parsley
- 2 tablespoons chopped oregano
- 3 tablespoons red wine vinegar
- 4 medium cloves garlic, finely chopped
- 2 teaspoons crushed red pepper
- Kosher salt and freshly cracked black pepper
- ½ cup extra-virgin olive oil
- 1 (1-pound) skirt steak or larger, or steak of choice
- Adobo all purpose seasoning with cumin optional
- Sun Gold or other cherry tomatoes, cut in half optional
- Pat skirt steak dry and sprinkle with salt and pepper or adobo seasoning, set aside to bring to room temperature and make chimichurri. Heat grill to high, gas or charcoal.
- Place the chopped parsley and oregano, garlic, vinegar, crushed red pepper and olive oil in a small mixing bowl. Using a fork or whisk, stir to combine. Season with salt and pepper. Set aside.
- Grill skirt steak for about 2-4 minutes a side for medium-rare. Remove to cutting board, tent with foil and let rest for 5 to 10 minutes. Cut in thin slices against the grain, spoon chimichurri over slices and scatter with cherry tomatoes. Serve with extra chimichurri on the side.
- I chop the parsley and oregano fairly fine, but coarsely chopped works and is often recommended.
- Mix the chimichurri by hand with a fork or whisk, no need to use a processor, it's not pesto!
- I like to season with adobo all purpose seasoning with cumin, so I don't season with more salt, just some pepper.