Grilled Skirt Steak with Chimichurri Recipe

If you’re craving a dish that’s vibrant, juicy, and bursting with bold flavors, the Grilled Skirt Steak with Chimichurri Recipe is going to be your new go-to dinner. This recipe transforms simple ingredients into an unforgettable meal, perfectly marrying the rich, smoky char of perfectly grilled skirt steak with the fresh, herbaceous punch of chimichurri. Whether you’re feeding a crowd or making something special for yourself, this dish delivers exciting textures and tastes that feel both rustic and gourmet all at once.

Ingredients You’ll Need

Gathering a handful of straightforward yet essential ingredients is all you need to create this stunning dish. Each one plays a vital role, from seasoning the steak to building the vibrant chimichurri, ensuring every bite shines with layered flavors.

• 2 pounds skirt steak: Choose a well-marbled cut for maximum tenderness and flavor.
• 1 teaspoon kosher salt: Enhances the natural beef flavors without overpowering.
• ½ teaspoon freshly cracked black pepper: Adds subtle heat and aroma.
• ¼ cup extra-virgin olive oil, plus more for brushing: Keeps the steak moist and helps with grilling.
• ⅓ cup soy sauce or tamari: Contributes a deep umami note and a touch of saltiness.
• 2 teaspoons grated garlic (from 4 cloves): Offers pungency and slightly sweet warmth.
• 1 teaspoon red pepper flakes: Delivers a subtle kick to balance the richness.
• 1 cup chimichurri (store-bought or homemade): Brings fresh herbs, tangy acidity, and a dash of spice as the perfect finishing touch.

How to Make Grilled Skirt Steak with Chimichurri Recipe

Step 1: Season and Marinate the Steak

Start by patting the skirt steak dry—this helps the seasoning stick and promotes a better sear. Generously season the steak with kosher salt and freshly cracked black pepper on all sides. Then, in a shallow baking dish, whisk together olive oil, soy sauce, grated garlic, and red pepper flakes. Place your steak in this flavorful marinade and turn it to coat evenly. Let it rest at room temperature for 30 minutes, allowing the flavors to meld and the meat to come closer to grilling temperature.

Step 2: Prepare the Grill

While the steak marinates, get your grill fired up on high heat. A scorching hot grill is crucial for that signature caramelized crust on skirt steak. Don’t forget to brush the grill grates with olive oil to prevent sticking when you cook the steak.

Step 3: Grill the Steak

Remove the steak from the marinade, letting any excess drip off to avoid flare-ups. Place the steak on the hot grill and cook for about 3 to 4 minutes per side until beautifully charred and perfectly medium-rare, which is achieved when the internal temperature hits 130°F on an instant-read thermometer. The meat should be juicy with a slight pink center—true steak perfection!

Step 4: Rest and Slice

Transfer your grilled steak onto a cutting board and let it rest for about 10 minutes. Resting is essential because it allows the juices to redistribute back into the meat for maximum tenderness and flavor. When ready, slice the steak thinly against the grain. This technique is key to making each bite melt in your mouth.

Step 5: Serve with Chimichurri

Arrange those succulent slices on a platter and generously drizzle or serve alongside the vibrant chimichurri sauce. It’s the perfect balance—the herbaceous, zesty chimichurri lifts the smoky steak beautifully, elevating every mouthful.

How to Serve Grilled Skirt Steak with Chimichurri Recipe

Garnishes

Fresh herbs like parsley or cilantro sprinkled over the top add a gorgeous pop of color and freshness. A few lemon wedges on the side work wonders too, giving guests the option of an extra citrusy zip to brighten the rich steak flavor.

Side Dishes

This dish pairs wonderfully with simple grilled vegetables, roasted potatoes, or a crisp green salad to balance the meal. Classic Latin American staples like black beans and rice or grilled corn on the cob also complement the smoky, garlicky notes of the steak and chimichurri.

Creative Ways to Present

For a casual feast, serve the steak sliced atop warm tortillas with chimichurri drizzled over, making a quick steak taco extravaganza. Or present slices over a bed of creamy polenta or farro for a sophisticated twist that’s still wonderfully approachable.

Make Ahead and Storage

Storing Leftovers

If you have any steak leftovers, place the sliced meat and chimichurri in separate airtight containers. Refrigerate for up to 3 days to keep everything fresh and flavorful for quick meals later in the week.

Freezing

You can freeze the grilled skirt steak, but for best results, freeze it separately from the chimichurri. Wrap the steak tightly in plastic wrap and then foil or place in a freezer-safe bag. It will keep well for up to 2 months.

Reheating

To reheat, gently warm the steak slices in a skillet over medium-low heat with a splash of broth or water to maintain tenderness. Reheat the chimichurri at room temperature or slightly chilled. Avoid microwaving as it may toughen the meat and dull the fresh flavors.

FAQs

Can I use another cut of beef for this recipe?

While skirt steak is ideal for its flavor and texture, you can substitute with flank steak or hanger steak. Just keep in mind the cooking times may vary slightly.

Is it necessary to marinate the steak for 30 minutes?

Marinating helps infuse flavor and tenderize the meat, but if you’re short on time, even 15 minutes at room temperature can enhance the taste.

Can I make my own chimichurri sauce?

Absolutely! Homemade chimichurri is quick to prepare with fresh parsley, garlic, red wine vinegar, olive oil, and seasonings. It’s worth making yourself to tailor the brightness and spice to your liking.

What if I don’t have a grill—can I cook the steak on a stovetop?

You can definitely use a hot cast iron skillet or grill pan to get a good sear if a grill isn’t available. Just be sure your pan is very hot and use a bit of oil to prevent sticking.

How do I know when the steak is medium-rare?

The best way is using an instant-read thermometer. Medium-rare is reached at 130°F, when the meat is warm with a pink, juicy center. Alternatively, with practice, you can learn to use the touch test for doneness.

Final Thoughts

There’s something truly magical about the combination of tender grilled skirt steak paired with lively chimichurri sauce. The Grilled Skirt Steak with Chimichurri Recipe is a celebration of texture, flavor, and simplicity that’s perfect for sharing at any table. Give it a try soon—you’ll be amazed how a handful of straightforward ingredients come together to create such a spectacular meal that everyone will rave about.

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