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
Scale
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.
