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Skirt steak grilled to smoky perfection and topped with a vibrant chimichurri sauce is one of my favorite ways to bring summer flavor to the table in under an hour. With simple prep and bold flavors, this dish never fails to wow both family and company.
I fell in love with this recipe the first time I served it at a backyard gathering. The steak vanished in minutes and even picky eaters were asking for more sauce.
Ingredients
- Skirt steak about one and a half pounds: This cut is prized for its flavor and tenderness when sliced properly Look for well-marbled steak from a high quality butcher
- Olive oil half a cup for marinating plus a quarter cup for the chimichurri: Adds richness and helps flavors penetrate
- Orange juice half a cup: Adds natural sweetness and helps tenderize the meat
- Lime juice half a cup plus three tablespoons for chimichurri: Brings tangy brightness
- Worcestershire sauce half a cup: Layers in savory umami flavor
- Soy sauce one quarter cup: Deepens color and taste
- Red wine vinegar two tablespoons plus two more for chimichurri: Balances the richness with acidity
- Garlic four large cloves minced for marinade three more for sauce: Use fresh for the best aroma
- Fresh cilantro one cup for the sauce: Choose vibrant green leaves
- Fresh parsley one cup for the sauce: Use flat leaf for more flavor
- Diced onion one quarter cup for the sauce: Sweet or red onion work well
- Salt and fresh ground pepper for the sauce: Builds the foundation of the flavor
- Red pepper flakes one quarter teaspoon for the sauce: Adds mild heat
- Tip Always choose fresh herbs and good quality olive oil for the best chimichurri
Step-by-Step Instructions
- Marinate the Steak:
- In a large airtight container gently mix olive oil orange juice lime juice Worcestershire sauce soy sauce red wine vinegar and minced garlic Add the skirt steak ensuring it is completely coated and cover tightly Let it marinate in the refrigerator for at least one hour or overnight to deepen the flavor
- Blend the Chimichurri:
- Add cilantro parsley olive oil diced onion garlic red wine vinegar lime juice salt pepper and red pepper flakes to a food processor Pulse until you have a slightly chunky sauce Taste for seasoning and refrigerate until ready to use
- Preheat the Grill:
- Heat your grill or cast iron pan over high heat until it is very hot Allowing the grill to get hot ensures beautiful char and juicy steak
- Grill the Steak:
- Remove steak from marinade and shake off excess liquid Place the steak directly over the hottest part of the grill and cook for about three to four minutes on the first side Flip and cook another three to four minutes on the second side for medium rare Avoid overcooking as skirt steak is best pink in the center
- Rest and Slice:
- Transfer the steak to a cutting board and let it rest uncovered for six to eight minutes Slice thinly across the grain for maximum tenderness
- Serve with Chimichurri:
- Spoon the fresh chimichurri sauce generously over sliced steak just before serving You can serve extra sauce at the table
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My favorite part is swirling that bright green sauce with the grilled steak which reminds me of long summer dinners growing up. My dad insisted that slicing steak across the grain was the secret to keeping it tender something I still do every time.
Storage Tips
Leftover steak keeps well in an airtight container in the refrigerator for up to three days. I prefer to slice just before serving to keep the meat as juicy as possible. Chimichurri can be stored covered in the fridge for up to five days and actually gets even more flavorful overnight.
Ingredient Substitutions
No skirt steak available Try flank steak or even hanger steak. For the marinade citrus you can swap in lemon if you don’t have lime or orange on hand. If you do not love cilantro use all parsley or even add fresh oregano.
Serving Suggestions
Serve this steak alongside roasted potatoes warm tortillas or over a bed of mixed greens for a lighter take. Chimichurri also pairs beautifully with grilled vegetables or crusty bread to soak up extra sauce.
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A Brief History
Skirt steak has roots in Latin American cuisine and is favored for its robust beefy flavor. Chimichurri comes from Argentina and Uruguay where it is classically served with grilled meats at festive asados. This dish brings those traditional flavors to an easy weeknight meal.
Frequently Asked Questions
- → What cut of steak works best for this method?
Skirt steak is ideal for grilling due to its tenderness and ability to absorb marinades quickly.
- → How long should I marinate the steak?
For optimal flavor, marinate for at least 1 hour, or overnight for deeper taste.
- → What's the key to a vibrant chimichurri sauce?
Use fresh cilantro, parsley, garlic, and a balance of oil, vinegar, and lime juice for a zesty finish.
- → How can I keep the steak tender?
Slicing against the grain after resting ensures each piece stays soft and juicy.
- → Is this dish suitable for weeknight dinners?
Yes, it's quick to prepare and cooks in under 10 minutes, making it perfect for busy evenings.
- → Can chimichurri be made ahead?
Absolutely, prepare the sauce in advance and refrigerate; flavors will deepen as it sits.