If you’re craving a dish that bursts with robust flavors and vibrant freshness, this Flavor-Packed Skirt Steak with Chimicurri Sauce Recipe is your new best friend in the kitchen. Juicy, tender skirt steak pairs beautifully with a zesty, herb-packed chimichurri sauce that brings a zingy, aromatic punch with every bite. The sauce’s bright green herbs and a touch of spice complement the rich, smoky char from grilling or pan-searing the steak, creating a perfect balance that’s both satisfying and exciting. Whether you’re cooking for a casual weeknight dinner or impressing friends at a weekend cookout, this recipe packs a flavorful punch that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, simple yet essential, working together to create a vibrant tapestry of flavors and textures. From the fresh herbs that add brightness to the zesty acidity in the sauce, and the rich marbled skirt steak that delivers bold taste and tenderness, these ingredients are your secret weapons for an unforgettable meal.
- 1 pound Skirt Steak: Choose well-marbled, fresh skirt steak for the best tenderness and rich flavor after grilling or pan-searing.
- 1/4 cup Olive Oil: Use extra virgin olive oil, both for marinating the steak and as part of the chimichurri, to add a fruity, smooth base.
- 1 cup Fresh Parsley: Finely chopped fresh parsley brings a fresh, slightly peppery note and vibrant green color to the chimichurri.
- 1/2 cup Fresh Cilantro: Adds bright, citrusy undertones, perfectly balancing the richness of the steak with aromatic freshness.
- 3-4 cloves Garlic: Minced garlic infuses both the marinade and chimichurri with its pungent, savory depth.
- 1 teaspoon Red Chili Flakes: Gives the chimichurri a subtle heat that wakes up your palate without overpowering other flavors.
- 2 tablespoons Red Wine Vinegar: The acidity sharpens the chimichurri, cutting through the richness of the steak beautifully.
- Salt and Pepper to taste: Essential for seasoning the steak and chimichurri, enhancing the natural flavors.
- 1 tablespoon Lemon Juice: Freshly squeezed lemon juice brightens the chimichurri sauce, adding a delightful tang.
- 1 tablespoon Fresh Oregano: Chopped oregano delivers an earthy, herby note that complements parsley and cilantro in the sauce.
How to Make Flavor-Packed Skirt Steak with Chimicurri Sauce Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, minced garlic, red wine vinegar, salt, and pepper in a bowl. This marinade will coat the steak, infusing it with layers of garlicky and tangy flavors, while the olive oil helps keep the meat juicy during cooking.
Step 2: Marinate the Skirt Steak
Coat the skirt steak thoroughly with the marinade, then cover it and let it sit at room temperature for 15 to 30 minutes. This resting time lets the flavors penetrate deeply into the meat, ensuring every bite is packed with taste.
Step 3: Make the Chimichurri Sauce
While the steak marinates, combine finely chopped parsley, cilantro, garlic, lemon juice, red wine vinegar, red chili flakes, oregano, and olive oil in a bowl. Mix well until you have a rustic, vibrant sauce. The chimichurri is where the magic happens, offering bright, herbaceous notes alongside a touch of heat and acidity that perfectly counteracts the steak’s richness.
Step 4: Cook the Skirt Steak
Heat a grill pan or cast iron skillet over medium-high heat until hot. Place the marinated steak on the surface and cook for about 3 to 4 minutes per side for medium-rare. The high heat sears the meat, locking in juices and creating a delightful crust, which contrasts beautifully with the tender inside.
Step 5: Rest and Slice the Steak
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute evenly. Afterward, slice the steak against the grain to maximize tenderness and ensure every bite melts effortlessly in your mouth.
How to Serve Flavor-Packed Skirt Steak with Chimicurri Sauce Recipe
Garnishes
Fresh garnishes like additional chopped parsley, a sprinkle of red chili flakes, or a squeeze of lemon juice brought to the table elevate the presentation and enhance the flavor even further, adding color and freshness to the final dish.
Side Dishes
This steak shines alongside simple grilled vegetables, creamy mashed potatoes, or a crisp green salad. Rice or crusty bread are also excellent choices to soak up the delicious chimichurri sauce, making every bite complete.
Creative Ways to Present
For a fun twist, slice the steak thin and serve it atop warm tortillas with chimichurri as a vibrant filling for tacos. Alternatively, layer it over a bed of mixed greens for a hearty, flavor-packed salad that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover skirt steak and chimichurri sauce in airtight containers and store them in the refrigerator for up to 3 days. Keeping them separate maintains the freshest taste and texture in both components.
Freezing
Skirt steak is best enjoyed fresh, but if needed, you can freeze cooked steak wrapped tightly in foil and plastic wrap for up to 2 months. Chimichurri sauce freezes well in ice cube trays for convenient portioning.
Reheating
Reheat the steak gently in a low oven or microwave to avoid overcooking, and add fresh chimichurri after warming to keep its bright flavors intact. This way, your meal tastes just as vibrant as when freshly made.
FAQs
What makes skirt steak ideal for this recipe?
Skirt steak is prized for its rich flavor and thin, fibrous texture, which absorbs marinades wonderfully and cooks quickly, making it perfect for grilling or pan-searing in this recipe.
Can I prepare chimichurri sauce in advance?
Absolutely! Chimichurri actually tastes better after resting for a few hours or overnight, allowing all the herbs and spices to meld beautifully. Just keep it refrigerated in an airtight container.
How do I know when the skirt steak is cooked to medium-rare?
Medium-rare skirt steak typically cooks for about 3-4 minutes per side. You can use a meat thermometer—aim for an internal temperature of about 130-135°F for perfect medium-rare.
Is there a substitute for cilantro if I’m not a fan?
If cilantro isn’t your favorite, try swapping it with more parsley or fresh basil to keep the chimichurri fresh and herbaceous while catering to your taste.
What sides pair best with this recipe?
Grilled veggies, roasted potatoes, or a fresh salad all pair fabulously with the skirt steak and chimichurri, providing balance and complementing the rich and zesty flavors.
Final Thoughts
This Flavor-Packed Skirt Steak with Chimicurri Sauce Recipe is one of those dishes that feels special yet easy enough for any day of the week. The juicy, tender steak paired with the bright, herbaceous chimichurri sauce delivers an unforgettable meal that’s sure to become a favorite. Give it a try and watch how quickly it becomes a go-to for you and your friends to enjoy again and again.
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Flavor-Packed Skirt Steak with Chimicurri Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Description
This Flavor-Packed Skirt Steak with Chimichurri Sauce is a vibrant and zesty dish perfect for grilling enthusiasts. The skirt steak is marinated with garlic, olive oil, and red wine vinegar to enhance its natural flavor, then cooked to juicy perfection. The fresh chimichurri sauce, made with parsley, cilantro, garlic, red chili flakes, lemon juice, and oregano, adds a bright and spicy kick, making this recipe a crowd-pleaser for any occasion.
Ingredients
Steak and Marinade
- 1 pound Skirt Steak
- 1/4 cup Olive Oil (Extra virgin, for marinade and sauce)
- 3–4 cloves Garlic (Minced, for marinade and chimichurri)
- 2 tablespoons Red Wine Vinegar (For marinade and chimichurri)
- Salt and Pepper (To taste, for seasoning steak and sauce)
Chimichurri Sauce
- 1 cup Fresh Parsley (Finely chopped)
- 1/2 cup Fresh Cilantro (Chopped)
- 1 teaspoon Red Chili Flakes
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1 tablespoon Fresh Oregano (Chopped)
- 1/4 cup Olive Oil (Extra virgin, included above)
Instructions
- Prepare the marinade: In a mixing bowl, combine 1/4 cup olive oil, minced garlic, red wine vinegar, salt, and pepper. Whisk until well blended to create a flavorful marinade.
- Marinate the steak: Coat the skirt steak evenly with the marinade. Cover the bowl and let the steak marinate at room temperature for 15 to 30 minutes to absorb the flavors.
- Make the chimichurri sauce: In a separate bowl, mix together the finely chopped parsley, cilantro, additional minced garlic, lemon juice, red wine vinegar, red chili flakes, fresh oregano, and olive oil. Stir well to combine all ingredients into a vibrant sauce.
- Cook the steak: Heat a grill or skillet over medium-high heat. Place the marinated steak on the hot surface and cook for 3 to 4 minutes on each side for medium-rare doneness, adjusting time if preferred.
- Rest the steak: Remove the steak from the heat and let it rest for 5 minutes to allow juices to redistribute, ensuring a tender and juicy bite.
- Slice and serve: Slice the steak against the grain into thin strips. Serve with a generous spoonful of chimichurri sauce on top or on the side for dipping.
Notes
- For best results, marinate the steak for at least 30 minutes; however, it can be marinated up to overnight in the refrigerator for more intense flavor.
- Adjust red chili flakes in the chimichurri to your preferred spice level.
- Resting the steak after cooking is essential to keep it juicy and tender.
- Skirt steak cooks quickly; be careful not to overcook to maintain tenderness.
- Chimichurri sauce can be made ahead and stored in the refrigerator for up to 2 days.
