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Grilled Chimichurri Skirt Steak

Up 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

serves 6, adapted from Bobby Flay


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


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.