Description
Grilled skirt steak topped with a zesty chimichurri sauce made from fresh herbs, garlic, vinegar, and olive oil. This vibrant dish is quick to prepare and packed with bold, savory flavor.
Ingredients
Scale
- 1.5 pounds skirt steak
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat your grill or cast iron skillet over high heat until smoking hot.
- In a bowl, mix parsley, cilantro, garlic, red pepper flakes, vinegar, salt, and pepper. Stir in olive oil and let sit.
- Lightly oil the grill or pan and pat the steak dry with paper towels.
- Season steak with salt and pepper on both sides. Place onto the hot surface.
- Sear for 3–4 minutes per side for medium-rare, adjusting for thickness.
- Let steak rest for 5 minutes, then slice thinly against the grain.
- Spoon chimichurri generously over sliced steak and serve.
Notes
- Let chimichurri sit for 30 minutes to allow flavors to meld.
- Slice steak against the grain for tenderness.
- Leftover steak is great in tacos or salads.
- Chimichurri can be stored in the fridge for up to one week.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 0g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
Keywords: skirt steak chimichurri, grilled steak, chimichurri sauce, steak dinner, easy steak recipe