Skirt Steak Chimichurri: A Flavorful Recipe You’ll Love

Skirt Steak Chimichurri: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a perfectly grilled, juicy skirt steak, bursting with flavor, and then… the magic happens. It’s drizzled, no, generously smothered, in a vibrant, herbaceous chimichurri sauce that elevates the entire experience to a whole new level. This isn’t just dinner; it’s a celebration of South American flavors right in your own kitchen.

Chimichurri, originating from Argentina and Uruguay, is more than just a sauce; it’s a cultural icon. Passed down through generations, each family boasts their own secret recipe, a testament to the versatility and adaptability of this green goddess. It’s traditionally served with grilled meats, and for good reason – the bright, tangy flavors of the chimichurri cut through the richness of the steak, creating a harmonious balance that is simply irresistible.

People adore Skirt Steak Chimichurri for its incredible taste and ease of preparation. The skirt steak cooks quickly, making it perfect for a weeknight meal, while the chimichurri comes together in minutes with just a handful of fresh ingredients. The combination of the tender, flavorful steak and the zesty, herbaceous sauce is a guaranteed crowd-pleaser. Whether you’re hosting a summer barbecue or simply looking for a delicious and satisfying meal, this recipe is sure to become a new favorite. So, let’s get cooking and create some culinary magic!

this Recipe

Ingredients:

• For the Skirt Steak:
• 2 lbs Skirt Steak, trimmed
• 2 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Cumin
• 1/2 teaspoon Red Pepper Flakes (optional, for heat)
• Salt and freshly ground Black Pepper, to taste
• For the Chimichurri Sauce:
• 1 cup Fresh Parsley, finely chopped
• 1/2 cup Fresh Cilantro, finely chopped
• 1/4 cup Fresh Oregano, finely chopped
• 4 cloves Garlic, minced
• 1/4 cup Red Wine Vinegar
• 1/2 cup Olive Oil
• 1/4 cup Water
• 1-2 tablespoons Red Pepper Flakes (optional, for heat)
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• Salt and freshly ground Black Pepper, to taste
• Optional Serving Suggestions:
• Crusty Bread, for serving
• Grilled Vegetables (peppers, onions, zucchini), for serving
• Rice or Quinoa, for serving
• Avocado slices, for serving

Preparing the Chimichurri Sauce:

Okay, let’s start with the star of the show – the Chimichurri! This vibrant sauce is what really makes this dish sing. Don’t be intimidated by the list of ingredients; it’s super easy to throw together.

1. Chop the Herbs: The most important part of a good chimichurri is fresh herbs. Finely chop your parsley, cilantro, and oregano. I like to use a sharp knife and rock it back and forth to get a nice, even chop. You don’t want big, chunky pieces of herbs.
2. Mince the Garlic: Mince the garlic cloves as finely as possible. You can use a garlic press if you have one, or just chop them very finely with your knife. Nobody wants a big bite of raw garlic!
3. Combine the Ingredients: In a medium-sized bowl, combine the chopped parsley, cilantro, oregano, and minced garlic. Add the red wine vinegar, olive oil, and water.
4. Spice it Up (Optional): If you like a little heat, add the red pepper flakes. Start with 1 tablespoon and taste, adding more if desired. Also, add the dried oregano, smoked paprika, and cumin. These spices add a nice depth of flavor to the chimichurri.
5. Season to Taste: Season the chimichurri generously with salt and freshly ground black pepper. Remember, salt is your friend!
6. Mix Well and Let it Rest: Stir everything together until well combined. The key to a great chimichurri is to let it sit for at least 30 minutes, or even better, a few hours, to allow the flavors to meld together. The longer it sits, the better it gets! I usually make mine first thing and let it hang out while I prep the steak.

Preparing the Skirt Steak:

Now, let’s move on to the skirt steak. This cut of meat is known for its intense flavor and tenderness, but it’s important to cook it properly to avoid toughness.

1. Trim the Steak: Skirt steak often has a thin membrane on one side. Use a sharp knife to carefully remove this membrane. It can be tough and chewy if left on. Also, trim off any excess fat.
2. Prepare the Marinade: In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, dried oregano, cumin, and red pepper flakes (if using).
3. Marinate the Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure to coat it evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!
4. Bring to Room Temperature: About 30 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature. This will help it cook more evenly.

Cooking the Skirt Steak:

Alright, time to cook this beautiful piece of meat! Skirt steak cooks quickly, so it’s important to pay attention and not overcook it.

1. Preheat Your Grill or Pan: Preheat your grill to high heat. If you’re using a cast iron skillet, heat it over high heat until it’s smoking hot. A screaming hot surface is key to getting a good sear.
2. Season the Steak: Just before cooking, season the steak generously with salt and freshly ground black pepper. Don’t be shy with the salt!
3. Sear the Steak: Place the steak on the hot grill or in the hot skillet. Sear for 2-3 minutes per side for medium-rare, or longer if you prefer it more well-done. The exact cooking time will depend on the thickness of the steak and the heat of your grill or pan. You want a nice, dark crust on the outside.
4. Check the Temperature (Optional): If you have a meat thermometer, use it to check the internal temperature of the steak. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
5. Rest the Steak: This is crucial! Remove the steak from the grill or pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don’t skip this step!

Slicing and Serving:

Almost there! Now for the final touches and the best part – eating!

1. Slice Against the Grain: This is the most important step for ensuring a tender skirt steak. Look for the grain of the meat (the direction the muscle fibers are running). Use a sharp knife to slice the steak thinly against the grain. This will shorten the muscle fibers and make the steak much easier to chew.
2. Serve with Chimichurri: Arrange the sliced steak on a platter and generously spoon the chimichurri sauce over the top. Make sure every piece of steak gets a good coating of that delicious sauce!
3. Optional Serving Suggestions: Serve the skirt steak with crusty bread for soaking up the chimichurri, grilled vegetables, rice or quinoa, and avocado slices. The possibilities are endless!

Tips for Success:

• Don’t Overcook: Skirt steak is best served medium-rare to medium. Overcooking will make it tough and chewy.
• Use Fresh Herbs: The chimichurri sauce relies on fresh herbs for its vibrant flavor. Don’t substitute dried herbs.
• Let it Rest: Resting the steak after cooking is crucial for a tender and juicy result.
• Slice Against the Grain: This is the key to a tender skirt steak.
• Adjust the Heat: Adjust the amount of red pepper flakes in the chimichurri and marinade to your liking.

Variations:

• Spicy Chimichurri: Add more red pepper flakes or a pinch of cayenne pepper to the chimichurri for extra heat.
• Citrus Chimichurri: Add the zest and juice of one lime or lemon to the chimichurri for a bright, citrusy flavor.
• Grilled Pineapple Salsa: Serve the skirt steak with grilled pineapple salsa for a sweet and savory twist.
• Chimichurri Marinade: Use the chimichurri sauce as a marinade for the steak. Marinate for at least 30 minutes, or up to 4 hours.

Storage:

• Leftover Skirt Steak: Store leftover skirt steak in an airtight container in the refrigerator for up to 3 days.
• Leftover Chimichurri: Store leftover chimichurri sauce in an airtight container in the refrigerator for up to 5 days. The flavor will continue to develop over time.

Reheating:

• Reheating Skirt Steak: Reheat leftover skirt steak in a skillet over medium heat

  

  Conclusion:

  This Skirt Steak Chimichurri recipe isn’t just another meal; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it. The vibrant, herbaceous chimichurri sauce, bursting with fresh parsley, oregano, garlic, and a touch of red wine vinegar, perfectly complements the rich, savory flavor of the perfectly grilled skirt steak. It’s a match made in culinary heaven, offering a delightful contrast that will tantalize your taste buds and leave you craving more.

  But why is this recipe a must-try? Beyond the incredible flavor, it’s surprisingly simple to make. The chimichurri comes together in minutes, and the skirt steak cooks quickly on the grill or in a hot pan. This means you can have a restaurant-quality meal on the table in under 30 minutes, making it perfect for busy weeknights or a relaxed weekend gathering. Plus, the ingredients are readily available, so you won’t have to hunt down obscure items at specialty stores. It’s accessible, delicious, and impressive – a winning combination!

  And the versatility! Oh, the possibilities are endless! While I personally adore serving this Skirt Steak Chimichurri sliced thinly over a bed of fluffy rice or quinoa, you can also use it to create amazing tacos or fajitas. Imagine warm tortillas filled with tender steak, a generous dollop of chimichurri, and your favorite toppings like shredded cheese, sour cream, and pico de gallo. Or, for a lighter option, try serving the steak over a vibrant salad with mixed greens, avocado, and a light vinaigrette.

  Looking for variations? Consider adding a pinch of red pepper flakes to the chimichurri for a little extra heat. Or, experiment with different herbs like cilantro or mint to create your own unique flavor profile. You could also marinate the skirt steak in a mixture of olive oil, garlic, and lime juice before grilling for an even more intense flavor. Don’t be afraid to get creative and make this recipe your own!

  Serving Suggestions:

  * Serve sliced over rice or quinoa.
  * Use in tacos or fajitas.
  * Top a vibrant salad.
  * Pair with roasted vegetables like bell peppers and onions.
  * Serve with a side of grilled corn on the cob.

  Variations:

  * Add red pepper flakes for heat.
  * Experiment with different herbs like cilantro or mint.
  * Marinate the steak in lime juice and garlic.
  * Add a touch of smoked paprika to the chimichurri.
  * Use a different cut of steak, such as flank steak or hanger steak.

  I truly believe that this Skirt Steak Chimichurri will become a staple in your recipe repertoire. It’s a crowd-pleaser that’s sure to impress your family and friends. So, what are you waiting for? Gather your ingredients, fire up the grill, and get ready to experience a flavor sensation.

  I’m so excited for you to try this recipe! And more importantly, I’d love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Please, come back and share your thoughts in the comments below. Your feedback is invaluable, and it helps me create even better recipes for you in the future. Happy cooking, and enjoy every delicious bite of this incredible Skirt Steak Chimichurri!

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  Skirt Steak Chimichurri: A Flavorful Recipe You'll Love

  Flavorful skirt steak marinated and grilled to perfection, topped with a vibrant and herbaceous homemade chimichurri sauce.

  Prep Time25 minutes

  Cook Time6 minutes

  Total Time31 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 2 lbs Skirt Steak, trimmed
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Red Pepper Flakes (optional, for heat)
  • Salt and freshly ground Black Pepper, to taste
  • 1 cup Fresh Parsley, finely chopped
  • 1/2 cup Fresh Cilantro, finely chopped
  • 1/4 cup Fresh Oregano, finely chopped
  • 4 cloves Garlic, minced
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Olive Oil
  • 1/4 cup Water
  • 1-2 tablespoons Red Pepper Flakes (optional, for heat)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Cumin
  • Salt and freshly ground Black Pepper, to taste
  • Crusty Bread, for serving
  • Grilled Vegetables (peppers, onions, zucchini), for serving
  • Rice or Quinoa, for serving
  • Avocado slices, for serving

  Instructions

  1. Chop the Herbs: Finely chop the parsley, cilantro, and oregano.
  2. Mince the Garlic: Mince the garlic cloves as finely as possible.
  3. Combine the Ingredients: In a medium-sized bowl, combine the chopped parsley, cilantro, oregano, and minced garlic. Add the red wine vinegar, olive oil, and water.
  4. Spice it Up (Optional): If you like a little heat, add the red pepper flakes. Start with 1 tablespoon and taste, adding more if desired. Also, add the dried oregano, smoked paprika, and cumin.
  5. Season to Taste: Season the chimichurri generously with salt and freshly ground black pepper.
  6. Mix Well and Let it Rest: Stir everything together until well combined. Let it sit for at least 30 minutes, or even better, a few hours, to allow the flavors to meld together.
  7. Trim the Steak: Use a sharp knife to carefully remove any membrane on one side of the skirt steak. Also, trim off any excess fat.
  8. Prepare the Marinade: In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, dried oregano, cumin, and red pepper flakes (if using).
  9. Marinate the Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure to coat it evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
  10. Bring to Room Temperature: About 30 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature.
  11. Preheat Your Grill or Pan: Preheat your grill to high heat. If you’re using a cast iron skillet, heat it over high heat until it’s smoking hot.
  12. Season the Steak: Just before cooking, season the steak generously with salt and freshly ground black pepper.
  13. Sear the Steak: Place the steak on the hot grill or in the hot skillet. Sear for 2-3 minutes per side for medium-rare, or longer if you prefer it more well-done.
  14. Check the Temperature (Optional): If you have a meat thermometer, use it to check the internal temperature of the steak. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
  15. Rest the Steak: Remove the steak from the grill or pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes.
  16. Slice Against the Grain: Look for the grain of the meat (the direction the muscle fibers are running). Use a sharp knife to slice the steak thinly against the grain.
  17. Serve with Chimichurri: Arrange the sliced steak on a platter and generously spoon the chimichurri sauce over the top.
  18. Optional Serving Suggestions: Serve the skirt steak with crusty bread for soaking up the chimichurri, grilled vegetables, rice or quinoa, and avocado slices.

  Notes

  • Don’t Overcook: Skirt steak is best served medium-rare to medium. Overcooking will make it tough and chewy.
  • Use Fresh Herbs: The chimichurri sauce relies on fresh herbs for its vibrant flavor. Don’t substitute dried herbs.
  • Let it Rest: Resting the steak after cooking is crucial for a tender and juicy result.
  • Slice Against the Grain: This is the key to a tender skirt steak.
  • Adjust the Heat: Adjust the amount of red pepper flakes in the chimichurri and marinade to your liking.