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Sophie Bennett

Juicy Skirt Steak with Chimichurri Marinade

Juicy grilled skirt steak marinated in fresh chimichurri and finished with a bold herb sauce perfect for summer grilling.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs skirt steak
Chimichurri Marinade/Sauce:
  • 1 cup fresh parsley finely chopped
  • 3 garlic cloves minced
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. In a bowl, mix parsley, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper to make chimichurri.
  2. Reserve half of the chimichurri for serving and use the other half to marinate the steak.
  3. Coat skirt steak in marinade and refrigerate for 2–4 hours.
  4. Preheat grill to high heat.
  5. Grill steak for 2–4 minutes per side until nicely seared and cooked to desired doneness.
  6. Remove from grill and let rest for 5–10 minutes.
  7. Slice against the grain and top with reserved chimichurri before serving.

Notes

Do not over-marinate or the steak texture will soften too much. Always slice against the grain for tenderness. Let chimichurri sit for at least 20 minutes before serving for better flavor balance.