Overhead photo of sliced steak on cutting board.
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Skirt Steak with Chimichurri Sauce

Grilled skirt steak with classic chimichurri sauce made with parsley and oregano. Fresh and bright, a perfect match.
Course Dinner/grilling, sauce
Cuisine Argentinian
Keyword skirt steak with chimichurri, chimichurri steak, chimichurri sauce,
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Calories 488kcal
Author Kelly | the hungry bluebird

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 488kcal