Grilled Skirt Steak Chimichurri (Churrasco)

Name: Grilled Skirt Steak Chimichurri (Churrasco)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 serving
Ingredients: 1 ½ pounds skirt steak; ¾ cup olive oil; ⅔ cup fresh parsley; ⅓ cup fresh cilantro; 1 teaspoon dried oregano; 4 cloves garlic minced; 2 tablespoons red wine vinegar; 2 tablespoons lime juice; ½ teaspoon red pepper flakes; ½ teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
6
Calories
465 kcal
Course
Main Course
Cuisine
Mexican

Grilled Skirt Steak Chimichurri (Churrasco)

Iris Warren

Report

Chimichurri made with fresh garlic and herbs, drizzled over tender, juicy and mouth watering steak!

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

1 ½ pounds skirt steak
¾ cup olive oil extra virgin, use the good stuff!
⅔ cup fresh parsley finely chopped
⅓ cup fresh cilantro finely chopped
1 teaspoon dried oregano
4 cloves garlic minced
2 tablespoons red wine vinegar
2 tablespoons lime juice
½ teaspoon red pepper flakes
½ teaspoon salt

Add to Shopping List

Instructions

Heat up your grill while your steak is coming to room temperature. Drizzle some olive oil over the top, rub it all over the steak and sprinkle with salt.
Grill the steak to the temperature of your liking, using a meat thermometer. I prefer mine between rare and medium-rare, so I pull mine off at 125F. While your steak is cooking, mix up the chimichurri sauce.
Add the chopped parsley and cilantro to a mixing bowl, along with the oregano, salt, garlic and red pepper flakes.
Add the olive oil, red wine vinegar and lime juice over the top. Whisk until well combined. Allow to sit at room temperature until your steak is cooked and has rested for 10 minutes.
Slice up your steak and pour the chimichurri sauce over the top, then serve. Store leftover sauce in an airtight jar for about a week in the fridge.