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Grilled Skirt Steak Chimichurri

Category: Satisfying Main Courses for Every Occasion

Experience skirt steak at its best, grilled for a smoky char and tenderness, then topped with a punchy chimichurri sauce. The steak gets marinated in olive oil, soy, garlic, cumin, and paprika for deeper flavor, ensuring juiciness. After grilling, it's sliced against the grain for maximum tenderness. The chimichurri blends fresh herbs, garlic, vinegar, and olive oil for a tangy, savory finish. Serve this crowd-pleaser with vegetables, potatoes, or salad. Make the sauce ahead for extra convenience, and don’t forget to rest the steak before slicing for perfect results every time.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Thu, 19 Jun 2025 13:40:07 GMT
A plate of steak with limes and parsley on it. Save
A plate of steak with limes and parsley on it. | recipesfoodyummy.com

Grilled skirt steak with chimichurri is that crave-worthy cookout dish you’ll start making on repeat. The smoky rich steak pairs with a zesty herb sauce that brings excitement to every bite. Perfect for summer grilling but simple enough to whip up for Tuesday dinner.

The first time I tasted this with my family on a camping trip it was so good we barely spoke until every slice was gone. Now everyone asks for the chimichurri even when we grill chicken or roasted veggies.

Ingredients

  • Skirt steak: about two pounds thick cut means more juicy bites choose one with marbling for tenderness
  • Olive oil: brings the marinade together go for cold pressed if you can
  • Soy sauce: amps up savory depth a splash makes a big difference
  • Garlic: minced for fragrance and flavor always use fresh if possible
  • Ground cumin: for warmth adds an earthy note
  • Paprika: gives mild spice sweet or smoked both work
  • Salt and black pepper: round out the seasoning use flaky salt and fresh ground pepper for bright taste
  • Fresh parsley: packs the chimichurri with color and grassy flavor flat leaf gives best texture
  • Fresh cilantro: is optional but adds freshness make sure it is bright green
  • Garlic: three cloves for punch the star of the sauce
  • Shallot or red onion: for mild bite and sweetness pick a firm one
  • Red wine vinegar: sharp and fruity wakes up the herbs
  • Red pepper flakes: for heat just a pinch for gentle fire
  • Olive oil: for the chimichurri smooths it all out use a fragrant one here too
  • Salt and pepper: to finish taste as you go

Step-by-Step Instructions

Marinate the Steak:
Rub the skirt steak with olive oil soy sauce minced garlic ground cumin paprika salt and pepper Work in the marinade on both sides Make sure it is well coated Let the steak rest in the fridge covered for at least thirty minutes Longer means more flavor
Make the Chimichurri:
Place fresh parsley cilantro garlic shallot red wine vinegar and red pepper flakes in a food processor Pulse until the herbs are finely chopped but not pureed With the processor on gently drizzle in the olive oil The sauce should look loose and vibrant Taste for salt and pepper Adjust as needed
Grill the Steak:
Heat your grill or grill pan until it is very hot Place the steak on and sear for three to four minutes per side for medium rare Flip only once The steak should take on a crust and grill marks Let it rest off heat for at least five minutes so the juices settle
Slice and Serve:
Once rested slice the steak thinly across the grain Top with generous spoonfuls of chimichurri Serve at once with your favorite sides
A close up of a steak on a wooden cutting board. Save
A close up of a steak on a wooden cutting board. | recipesfoodyummy.com

One of my favorite moments was making extra chimichurri to drizzle over roasted potatoes The fresh green sauce made the potatoes sing and now we always have a jar on hand for easy meals The parsley in the sauce is always the ingredient I look forward to chopping thanks to its unbeatable aroma

Storing and Make Ahead

Leftover steak keeps well wrapped in foil or an airtight container in the fridge for up to three days It is just as good served cold sliced over salads Chimichurri will hold in a jar in the fridge for about one week The flavor actually deepens after a day or two If the oil solidifies just bring it to room temp and stir

Ingredient Swaps

No skirt steak on hand Flank steak makes a solid substitute Cooking times may change slightly Aim for pink in the center No shallot Use a chunk of red onion You can skip cilantro for a classic Argentine chimichurri just add a touch more parsley

Serving Suggestions

This steak loves company from all sorts of sides Charred peppers grilled corn or herby potato salad pair well Leftover steak slices also tuck perfectly into tacos or sandwiches

Cultural Flavor

Chimichurri comes from Argentina and Uruguay and is served with all kinds of grilled meats Each family’s version is a little different but parsley garlic red wine vinegar and olive oil are always at the heart It is a sauce that awakens anything smoky or grilled

Recipe FAQs

→ Can I use flank steak instead of skirt steak?

Yes, flank steak is an excellent alternative. Adjust your cooking time since flank is slightly thicker but will yield similarly delicious results when grilled and sliced properly.

→ Can I cook this without a grill?

Absolutely! You can sear the steak in a hot cast iron skillet or grill pan on your stovetop for a great crust and perfect doneness.

→ How long does the steak need to marinate?

Marinate for at least 30 minutes to infuse the steak with flavor. Up to 4 hours in the fridge deepens the taste even more.

→ Can chimichurri sauce be made ahead?

Yes, chimichurri can be prepared in advance and stored in the fridge for up to a week. The flavors intensify over time, making it even better.

→ What is the best way to slice skirt steak?

Let the steak rest after grilling, then slice thinly across the grain. This technique ensures tenderness in every bite.

Grilled Skirt Steak Chimichurri

Bold grilled skirt steak with chimichurri delivers big flavor and juicy tenderness. Perfect for grilling nights.

Prep Time
20 mins
Cooking Time
10 mins
Total Duration
30 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: Argentine

Portions Yielded: 4 Serving Size (1 grilled skirt steak with chimichurri sauce)

Dietary Preferences: Dairy-Free

What You'll Need

→ For the Skirt Steak

01 700–900 grams skirt steak
02 2 tablespoons olive oil
03 1 tablespoon soy sauce
04 2 cloves garlic, minced
05 1 teaspoon ground cumin
06 1 teaspoon paprika
07 Salt and freshly ground black pepper, to taste

→ For the Chimichurri Sauce

08 1 cup fresh parsley leaves, packed
09 0.5 cup fresh cilantro leaves, packed (optional)
10 3 cloves garlic
11 1 small shallot or red onion
12 2 tablespoons red wine vinegar
13 0.5 teaspoon red pepper flakes (optional)
14 0.5 cup olive oil
15 Salt and freshly ground black pepper, to taste

Steps To Follow

Step 01

In a bowl, blend olive oil, soy sauce, minced garlic, cumin, paprika, salt, and black pepper. Coat skirt steak thoroughly with marinade and let stand for at least 30 minutes or up to 4 hours refrigerated.

Step 02

Combine parsley, cilantro (if using), garlic, shallot, red wine vinegar, and red pepper flakes in a food processor. Pulse until finely minced. Gradually pour in olive oil while processing until the mixture is cohesive. Season to taste with salt and black pepper.

Step 03

Preheat grill or grill pan to high. Grill skirt steak for 3 to 4 minutes on each side to achieve medium-rare, adjusting time for thickness. Transfer steak to a board and allow to rest for 5 to 10 minutes.

Step 04

Slice steak thinly against the grain. Spoon generous chimichurri sauce over the beef and serve immediately. Complements grilled vegetables, roasted potatoes, or a fresh salad.

Notes and Tips

  1. Allow steak to rest before slicing to retain natural juices.
  2. Do not overcook; skirt steak is at its most tender when served medium-rare.
  3. Chimichurri sauce can be made in advance and refrigerated for up to one week.
  4. Flank steak may be substituted with minor adjustments to cooking time.
  5. A cast iron pan or grill pan is suitable for cooking if a grill is unavailable.
  6. Marinate for at least 30 minutes, or up to 4 hours for optimal flavour absorption.

Required Equipment

  • Grill or grill pan
  • Food processor
  • Mixing bowls
  • Sharp knife
  • Cutting board

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains soy (from soy sauce)

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 480
  • Fats: 36 g
  • Carbohydrates: 3 g
  • Proteins: 37 g