Grilled Skirt Steak Chimichurri (Printable Version)

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

# 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:

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.
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.
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.
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:

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

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