Grilled Skirt Steak with Chimichurri
Customize the flavor of this dish by choosing either an herbacious green or spicy and smokey red Chimichurri; the Chimichurri serves as both a marinade for the meat and a topping for the steak once cooked. We recommend choosing one flavor of the Chimichurri and using it for both the marinade and topping. Use any leftover meat to make a steak sandwich or sliced on top of a green salad for an easy Summertime meal.
prep time
15 minutes
cook time
10 minutes
Ingredients
For the green Chimichurri:
1 cup fresh Italian parsley leaves, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh oregano leaves, finely chopped
1/2 cup neutral flavored oil (light olive oil or vegetable oil works well)
1 small white onion, minced
1/4 cup red wine vinegar
1 teaspoon crushed red pepper flakes
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
For the smokey red Chimichurri:
1 cup finely chopped fresh flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
1/2 cup neutral flavored oil (light olive oil or vegetable oil works well)
1 small white onion, minced
1/4 cup red wine vinegar
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
For the steak:
1 1/2-2 pound skirt steak
1 cup fresh Italian parsley leaves, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh oregano leaves, finely chopped
1/2 cup neutral flavored oil (light olive oil or vegetable oil works well)
1 small white onion, minced
1/4 cup red wine vinegar
1 teaspoon crushed red pepper flakes
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
For the smokey red Chimichurri:
1 cup finely chopped fresh flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
1/2 cup neutral flavored oil (light olive oil or vegetable oil works well)
1 small white onion, minced
1/4 cup red wine vinegar
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
For the steak:
1 1/2-2 pound skirt steak
Directions
Make the green or red Chimichurri: Add all Chimichurri ingredients except for salt and pepper to a covered glass jar and shake gently to combine. Taste the Chimichurri and then season with salt and pepper to your liking.
Cover the steak with a tablespoon of Chimichurri per side and let meat marinade for 15 minutes at room temperature.
Preheat your grill to high. Lightly brush the grill grate with oil to prevent the meat from sticking. Grill for 6-8 minutes, uncovered, flipping once for medium-rare. Remove meat from grill and let rest for 10 minutes. Slice meat against the grain and top with a dollop of the Chimichurri. Serve warm.
Cover the steak with a tablespoon of Chimichurri per side and let meat marinade for 15 minutes at room temperature.
Preheat your grill to high. Lightly brush the grill grate with oil to prevent the meat from sticking. Grill for 6-8 minutes, uncovered, flipping once for medium-rare. Remove meat from grill and let rest for 10 minutes. Slice meat against the grain and top with a dollop of the Chimichurri. Serve warm.
Looking for inspiration? Try these recipes:
Steak Sandwiches with Peppers and Onions
Tacos al Pastor
Chicken with Sherried Cream Sauce
