Grilled Skirt Steak with Chimichurri Recipe
This Grilled Skirt Steak recipe offers a flavorful and juicy steak marinated in a zesty blend of olive oil, soy sauce, garlic, and red pepper flakes. Perfectly charred on the grill and served with vibrant chimichurri sauce, it’s an ideal dish for gatherings or a hearty weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Steak and Marinade
- 2 pounds skirt steak
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup extra-virgin olive oil, plus more for brushing grill grates
- ⅓ cup soy sauce or tamari
- 2 teaspoons grated garlic (from about 4 cloves)
- 1 teaspoon red pepper flakes
To Serve
- 1 cup Chimichurri sauce, store-bought or homemade
Instructions
- Season and Marinate the Steak: Pat the skirt steak dry with paper towels. Season all sides evenly with kosher salt and freshly cracked black pepper. In a shallow baking dish, combine the olive oil, soy sauce (or tamari), grated garlic, and red pepper flakes. Add the steak to the marinade and turn it to coat thoroughly. Let the steak rest at room temperature for 30 minutes to allow the flavors to infuse.
- Preheat the Grill: Heat your grill to high heat. Once hot, brush the grill grates with extra olive oil to prevent sticking and ensure nice grill marks.
- Grill the Steak: Remove the steak from the marinade, allowing any excess to drip off. Place the skirt steak directly on the hot grill. Cook for approximately 3 to 4 minutes per side until it develops a charred exterior and reaches an internal temperature of 130°F (medium-rare) when checked with an instant-read thermometer.
- Rest the Steak: Transfer the grilled steak to a cutting board and let it rest for 10 minutes. Resting retains the juices and ensures tenderness.
- Slice the Steak: Thinly slice the steak against the grain to maximize tenderness and enhance texture in each bite.
- Serve: Arrange the sliced steak on a platter and serve alongside chimichurri sauce for dipping or drizzling, adding a fresh and tangy complement to the rich grilled meat.
Notes
- Letting the steak come to room temperature before grilling ensures even cooking.
- Using an instant-read thermometer is key for perfect doneness; medium-rare is ideal for skirt steak.
- Marinate the steak for 30 minutes; longer marinating can be done but avoid exceeding 2 hours to prevent overpowering the meat.
- Skirt steak is best sliced thinly against the grain to reduce toughness.
- If you don’t have a grill, you can sear the steak in a heavy skillet or grill pan on the stovetop over high heat.
