Grilled Chimichurri Skirt Steak

by Amy on 11 September 2013

Grilled Chimichurri Skirt SteakUp until recently, I’ve been a one-trick-pony when it comes to steak. I only make one cut of steak at home – filet mignon. Why? Well, because it’s delicious, but also because, after making it so many times, my husband + I have figured out how to perfectly cook it. While I eye different cuts of meat at the store, I always reach for the time-tested filet mignon rather than try something new. Until now. After seeing some great-looking skirt steak recipes recently, I decided to finally branch out + try cooking this new-to-me cut of meat.

So, how was it? So very tasty! Why did it take me so long to finally try a different cut of meat?! The chimichurri, which works as both the marinade AND the dipping/topping sauce, was simple + quick to make, + packed with bright, bold, delicious flavor. And the steak itself? Just wonderful – tender, juicy, + full of wonderful, savory, rich flavor. I worried that this cut of steak would be tough or chewy, but thanks to the marinade + cutting it against the grain, it was actually really tender. My husband + i both agreed that it’s one of the best steak recipes we’ve ever tried, + will definitely be confidently trying other cuts of meat now that our first attempt was so deliciously successful!

Grilled Chimichurri Skirt Steak

Grilled Chimichurri Skirt Steak

serves 6, adapted from Bobby Flay

Ingredients

For the Chimichurri:
1 1/2 cup olive oil
juice of 2 limes
1 1/2 cup finely chopped fresh parsley
8 cloves garlic, finely chopped
2 shallots, minced
2 Tbsp each – finely chopped fresh basil, thyme, + oregano
salt + pepper to taste

For the Steak:
2 lb skirt steak, cut crosswise into 3 equal portions
Chimichurri (ingredients listed above)
salt + pepper

Directions

For the Chimichurri:
Combine all ingredients in a bowl + season to taste with salt + pepper. Divide the chimichurri between 2 bowls. Use half as the steak marinade + reserve half for use as the dipping sauce.

For the Steak:
Place the steak in a large baking dish + pour half of your prepared chimichurri over it. Turn to coat; cover + marinate in the refrigerator for 2 hours.

Preheat grill to high. Let the steak come to room temperature. Remove it from the marinade + season with salt + pepper. Grill for 4 to 5 minutes on one side until browned + seared, flip, + grill another 4 to 5 minutes for medium-rare doneness. Grill for 1-2 minutes longer for medium. Remove from the grill, let the meat rest for 10 minutes, + slice thinly against the grain on a bias. Serve with the remaining chimichurri either drizzled on top, or on the side.

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{ 27 comments… read them below or add one }

1 Beth September 11, 2013 at 6:52 am

Sometimes, it’s just easier to choose something that’s familiar and that I know how to make. But it almost always pays off when I step outside of my boundaries and try something new. I’m so glad this recipe was a success for you.

2 Leah | So, How's It Taste? September 11, 2013 at 8:31 am

Chimichurri on steak makes me swoon! This sounds fab!

3 alexandra @ sweet betweens [blog] September 11, 2013 at 8:48 am

I’ve never had chimichurri before, but it looks delicious! Perfect complement to a crispy grilled steak. Yum!

4 amy September 11, 2013 at 9:05 am

It’s fantastic with steak, but it’s also great with grilled chicken and fish, too. NOM!

5 danielle September 11, 2013 at 9:19 am

My hubby makes skirt steak with chimichurri often. Its a great cut of meat and the sauce is one of our favorites.

6 natalie@thesweetslife September 11, 2013 at 11:41 am

i loooove chimichurri sauce and i’ve only bought skirt steak a few times but love how easy it is to prepare! will have to try this!

7 Sarah K. @ The Pajama Chef September 11, 2013 at 11:56 am

looks delicious! my husband loves steak much more than i do but i think with this chimichurri i might be a little more into it :)

8 Anne ~ Uni Homemaker September 11, 2013 at 12:15 pm

I love chimichurri sauce! And it’s awesome on skirt steak. Looks like you mastered this cut of meat. Looks beautiful and delicious Amy! :)

9 Tamara Coleman September 11, 2013 at 2:15 pm

This has my name written all over it! I’m addicted to chimichurri :)
http://www.prettybitchescancooktoo.com

10 Nik@ABrownTable September 11, 2013 at 2:20 pm

Chimichurri and steaks are a match made in heaven, your steak looks perfect. Great work, Amy!

11 Adri September 11, 2013 at 3:21 pm

I love skirt steak, although sometimes it is a bit too fatty for me – but all that fat just adds tons of flavor. Sometimes I select flank steak which is also wonderful to use with marinades.

This sounds delicious. Meat cooked like this is one of Bart’s favorite meals. I think I’ll give this one a go this week. Thanks, O Fearless One, you TV star you!

This might sound silly, but I am really looking forward to posts of you cooking & baking with the little one. I know it is a ways off, but I always think of it when I visit your site.

12 CCU September 11, 2013 at 3:30 pm

Thanks for introducing me to chimichurri, it looks super flavoursome 😀

Cheers
CCU

13 amy September 11, 2013 at 3:35 pm

Hi Adri! Flank steak is my next to try, actually. I’m intrigued by it, too, and I prefer less fatty cuts of meat, so it sounds like I’ll love it. And thank you SO much for your kind words, as always. I am so excited for the day when my little one can help me in the kitchen, too – not long now until I can introduce her to the basics of measuring, pouring, strirring, etc. It’s going to be so exciting!!

14 Tracey September 11, 2013 at 7:29 pm

Skirt steak is one of my favorites, so glad you gave it a try!! Would you believe I’ve never made chimichurri though? I need to get on it – this looks phenomenal :)

15 Lesley Eats September 12, 2013 at 11:50 am

I love chimichurri as a dipping sauce. Ah, RIP Rumba and thanks for introducing me to chimichurri (they also used it for steak).

16 Amy (Savory Moments) September 13, 2013 at 6:18 am

I recently tried skirt steak, too and we enjoyed it. I love chimichurri with steak – it is so delicious and fresh and compliments the meat very well. Looks great!

17 Georgia @ The Comfort of Cooking September 13, 2013 at 2:53 pm

Amy, this meat looks SO mouthwatering! We love to grill flank steak and serve it with chimichurri. It’s the perfect flavor combination!

18 Ashley @ Kitchen Meets Girl September 15, 2013 at 6:47 pm

Ooooh, we love chimichurri – this looks terrific!

19 Kirsten@FarmFreshFeasts September 15, 2013 at 8:54 pm

Amy,
I just filled up all the freezers with Butch, our new cow. We got several packages of steak cuts (though most of Butch comes to us in ground beef form) and I’ve got plenty of herbs, so thanks for a very timely post.

20 easyfoodsmith September 16, 2013 at 3:35 am

I have tried chicken with chimichurri and your posts is tempting me into trying it with lamb meat. Beautiful presentation and a wonderful meal indeed.

21 angela@spinachtiger September 17, 2013 at 9:24 am

I think my favorite steak at home is strip steak, but like you that’s because I’ve learned how to cook it. Cast iron and then oven. But skirt steak is so good and I often forget about it. You have tickled my fancy today to eat some meat. Great picture too.

22 EA-The Spicy RD September 17, 2013 at 10:13 pm

Such a pretty sauce! When Mr. Spicy and I cook steaks, we tend to do a lot of rib eye, but always fun to try something new for a change. Looks delicious!

23 Meghan September 21, 2013 at 10:09 am

I can’t believe I’ve never made chimichurri! Skirt steak is one of my faves so I definitely need to give this a try! Love the presentation too!

24 Jess October 14, 2013 at 5:06 pm

YUM! I just tried chimichurri for the first time a few weeks ago! So good!

25 plasterers bristol October 17, 2013 at 3:29 am

I love a nice steak, so always looking for new recipes, ideas and fresh things to try out, this looks delicious.

Simon

26 Mary Durell April 11, 2018 at 9:00 pm

This looks delicious! I don’t have a grill–can I cook in a pan?

Thanks!

27 Amy April 13, 2018 at 8:51 pm

I’m sure you could, Mary, but I haven’t tried it that way yet. If I was going to try it, I’d make sure to use an oil with a high smoke point, heat the pan/oil to high/med-high, and aim for 4-5 minutes a side. Good luck, and report back how it goes!

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