Skirt Steak with Chimichurri

There’s something undeniably magical about the sizzling sound of steak hitting a hot surface, especially when it’s skirt steak. Thin, flavorful, and oh-so-tender when done right, it cooks up quickly and soaks in marinades beautifully. Now pair that with a punchy, herb-packed chimichurri, and you’ve got yourself a vibrant, crave-worthy dinner that feels both rustic and refined. The first bite will give you a mix of smoky richness, fresh herbs, and just the right hint of garlic and vinegar tang — trust me, it’s worth every bite.

Why This Dish Is the Hero of Weeknight Dinners and Weekend Feasts

When you’re craving bold flavor without a kitchen marathon, this is your answer. Skirt steak has that perfect bite and deep beefy flavor, while chimichurri brings a splash of brightness to balance things out. Together, they create a dish that feels like a celebration.

A Taste of Argentina on Your Plate

This dish is rooted in Argentine tradition, where grilled meats and fresh herb sauces are everyday staples. Chimichurri originated in Argentina and Uruguay, often served with grilled beef, making it a symbol of the region’s love for simple, honest food that packs a punch. Whether at a backyard asado or a cozy kitchen dinner, this combo is a nod to South American hospitality and bold flavor.

Why This Recipe Works Every Time

Whether it’s your first time making it or your fifth week in a row, this dish delivers. Here’s why:

Versatile: Great with grilled veggies, tucked into tacos, or laid over rice or mashed potatoes.

Budget-Friendly: Skirt steak is more affordable than premium cuts but still offers amazing flavor.

Quick and Easy: The steak cooks in under 10 minutes, and the chimichurri comes together in one bowl.

Customizable: Add extra chili flakes, swap herbs, or throw in lemon juice for a twist.

Crowd-Pleasing: Everyone loves a sizzling steak and a vibrant sauce — it disappears fast.

Make-Ahead Friendly: Chimichurri actually tastes better after resting, so it’s perfect for prepping earlier.

Great for Leftovers: Cold skirt steak slices make amazing sandwiches or salads the next day.

Secrets to Nailing This Every Time

Want steakhouse results at home? Keep these in mind:

• Let the steak come to room temp before cooking for even doneness.
• Use a very hot pan or grill to get that delicious sear.
• Slice against the grain to keep the meat tender.
• Rest your steak at least 5 minutes before slicing.
• Chimichurri tastes even better after sitting for 30 minutes — don’t skip the rest!

Grab These Tools Before You Start

No need for fancy gadgets, just a few reliable kitchen friends:

Sharp Chef’s Knife: For slicing steak cleanly and chopping herbs with ease.

Cutting Board: To prep herbs and meat safely and cleanly.

Mixing Bowl: Where the chimichurri magic happens.

Blender or Food Processor (optional): For a smoother sauce, although hand-chopped keeps it rustic.

Cast Iron Skillet or Grill Pan: Helps you get that perfect sear.

Ingredients You’ll Need to Bring It All Together

It’s a short list, but every item plays a key role in flavor.

1. Skirt Steak: 1.5 pounds — thin, flavorful, and perfect for fast cooking.
2. Fresh Parsley: 1 cup, finely chopped — adds that clean, grassy brightness.
3. Fresh Cilantro: 1 cup, finely chopped — brings a citrusy twist to balance the parsley.
4. Garlic Cloves: 4 cloves, minced — pungent and aromatic, a must for chimichurri.
5. Red Wine Vinegar: 3 tablespoons — adds tang and sharpness to lift the herbs.
6. Olive Oil: ½ cup — smooths everything out and carries the flavors.
7. Red Pepper Flakes: 1 teaspoon — gives it a touch of heat.
8. Salt: 1 teaspoon — brings out all the natural flavors.
9. Black Pepper: ½ teaspoon — adds a mild, earthy kick.

Ingredient Swaps That Work Beautifully

Missing something? Here’s how to improvise without compromising flavor.

Skirt Steak: Flank steak or flat iron steak.

Parsley: Basil or arugula for a peppery twist.

Cilantro: More parsley if you’re not a cilantro fan.

Red Wine Vinegar: Lemon juice or white wine vinegar.

Olive Oil: Avocado oil or grapeseed oil.

Spotlight on the Flavor Bombs

Skirt Steak: This cut is prized for its deep, beefy flavor and quick cooking time. When seared just right, it’s juicy and tender with a hint of char.

Chimichurri: A zesty blend of herbs, garlic, vinegar, and oil. It’s bold, fresh, and cuts through the richness of the meat like a dream.

Let’s Get Cooking

Get ready to sizzle, slice, and spoon your way to a mouthwatering meal.

1. Preheat Your Equipment:
   Heat your grill or cast iron skillet over high heat until it’s smoking hot.
2. Combine Ingredients:
   In a bowl, mix parsley, cilantro, garlic, red pepper flakes, vinegar, salt, and pepper. Stir in olive oil and let it sit while the steak cooks.
3. Prepare Your Cooking Vessel:
   Lightly oil the grill or pan. Pat steak dry with paper towels.
4. Assemble the Dish:
   Season steak with salt and pepper on both sides. Place it directly onto the hot surface.
5. Cook to Perfection:
   Sear the steak for 3–4 minutes per side for medium-rare. Adjust for thickness.
6. Finishing Touches:
   Let the steak rest for 5 minutes. Slice thinly against the grain.
7. Serve and Enjoy:
   Spoon chimichurri generously over sliced steak. Serve with your favorite sides.

Savor the Sizzle and Sauce

This dish is all about balance. You get the charred exterior and juicy interior of the steak contrasted with the herbaceous, tangy brightness of the chimichurri. It’s savory, fresh, and just a bit fiery — a total flavor explosion in every bite.

Easy Tips for Success

A few helpful notes to keep everything running smooth:

• Use room temperature steak for even cooking.
• Let the chimichurri rest to meld flavors before serving.
• Slice against the grain to avoid chewiness.
• Store extra chimichurri for dipping or drizzling later.

Watch Out for These Common Pitfalls

Avoid a kitchen disaster with these quick fixes:

• Overcooking the steak: Set a timer and don’t walk away.
• Using dull knives: Makes it hard to slice cleanly.
• Skipping rest time: Juices will run out if you cut too soon.
• Oily or bitter chimichurri: Measure oil and vinegar properly, and don’t over-blend.

Nutrition Breakdown

Servings: 4
Calories per serving: 460

Note: These are approximate values.

Prep and Cook Times

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Store It Right and Use It Later

You can easily prep chimichurri a day ahead. It keeps well in the fridge for up to a week. Leftover steak? Store in an airtight container for 3 days. Reheat gently or enjoy cold in wraps or salads. Steak can be frozen in slices, then thawed for quick meals.

How to Plate It Beautifully

Lay the sliced steak in a slight fan shape on a warm platter. Drizzle with chimichurri, letting some spill onto the plate. Add roasted potatoes or grilled veggies for color and crunch. Garnish with a sprig of parsley and a pinch of sea salt to finish.

Turn Leftovers Into Gold

Got extras? Here’s how to transform them:

• Make steak tacos with avocado and lime crema.
• Add slices to a crusty sandwich with chimichurri mayo.
• Toss into a grain bowl with quinoa and roasted veggies.
• Serve cold over mixed greens with extra sauce as dressing.

Bonus Tips to Elevate Flavor

• Char lemon halves on the grill and squeeze over steak.
• Add a pinch of smoked paprika to chimichurri for depth.
• Warm the steak briefly in foil if serving later.

Make It Stand Out on the Table

Presentation matters! Use a dark serving board or platter to make the steak’s color pop. Keep sides simple and colorful. Drizzle sauce with intention — a little messiness makes it more inviting. Serve with warm bread or crusty rolls to mop up the extra sauce.

Twists You’ll Want to Try

• Spicy Chimichurri: Add extra chili flakes or a diced jalapeño.
• Lemon-Herb Chimichurri: Swap vinegar for lemon juice.
• Steak Salad: Serve over arugula with cherry tomatoes and thin-sliced red onion.
• Chimichurri Pasta: Toss sauce with cooked pasta and steak strips.
• Taco Version: Wrap in tortillas with grilled onions and peppers.

FAQ’s

Q1: Can I use a different cut of steak?

Yes, flank steak or flat iron steak work well as substitutes.

Q2: How long can I store chimichurri?

Up to one week in the fridge in a sealed container.

Q3: Do I have to use both parsley and cilantro?

No, you can use all parsley or adjust to taste.

Q4: Can I make this on a stovetop instead of a grill?

Absolutely, a cast iron skillet works great.

Q5: How do I know which way to slice the steak?

Look for the grain lines and slice across them, not parallel.

Q6: Is this dish spicy?

Only mildly. Adjust red pepper flakes to your preference.

Q7: What sides go well with this?

Grilled veggies, roasted potatoes, rice, or a fresh salad.

Q8: Can I freeze cooked steak?

Yes, slice and freeze in portions for easy meals.

Q9: Should chimichurri be smooth or chunky?

It’s traditionally chunky, but you can blend it if you prefer.

Q10: Is it okay to marinate the steak in chimichurri?

You can, but it’s best used as a finishing sauce to keep the herbs fresh.

Conclusion

There you have it — a sizzling, herb-packed plate of goodness that’ll make you feel like a grill master. Whether it’s a weeknight dinner or a backyard feast, this dish brings big flavor with minimal fuss. Fire up that skillet or grill, grab your fresh herbs, and get ready to impress with every juicy, chimichurri-coated bite.

Print