Grilled Skirt Steak with Chimichurri

Name: Grilled Skirt Steak with Chimichurri
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 12 serving
Ingredients: 1 bunch of parsley; 2-3 tablespoons fresh oregano; 1 bulb of garlic; 2/3 cup neutral oil; 3 tablespoons red wine vinegar; 1 1/2 teaspoons crushed red pepper flakes; 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Juice of half a lime; skirt steak

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
12
Cuisine
Argentinian

Grilled Skirt Steak with Chimichurri

Vanessa Yu

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Grilled skirt steak with lots of chimichurri is a perfect summertime meal. This recipe gives you a simple, well-salted grilled skirt steak topped with deliciously verdant, garlicky, and slightly spicy chimichurri.

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Ingredients

Servings

1 bunch of parsley
2-3 tablespoons fresh oregano minced
1 bulb of garlic
2/3 cup neutral oil (such as canola oil, light olive oil, or grapeseed oil)
3 tablespoons red wine vinegar
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Juice of half a lime
skirt steak (Make however much you want! You’ll have plenty of chimichurri to go with it.)

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Instructions

Pick the leaves off your bunch of parsley, and finely chop them. Peel all your garlic cloves and mince finely. You can use a food processor, garlic press, or an old fashioned knife and cutting board.
In a small bowl, combine the parsley, oregano, red wine vinegar, garlic, oil, red pepper flakes, salt, black pepper, and lime juice. Stir well to combine
Fire up your grill to preheat. Season your steak with salt and pepper. When your grill is extremely hot (if you have a thermometer on your grill, it should be in the range of 500-600F), lay the steaks on the grill. Skirt steaks are very thin, so this process will be quick. Do not close the grill, and don’t walk away!
When the first side has been on the grill for about 1 minute, rotate the steaks to get some solid grill marks. After another minute, flip the steak, letting cook for 1 minute, then rotating, then letting cook for another minute or two. Once you’ve established a solid criss-cross, you can start moving around a little bit more erratically. This will ensure that you get a delicious uniform grill crust--none of that fakey McFakerson neat criss cross lame-ness you see in Outback Steakhouse commercials. These instructions are for medium rare, which is in our opinion the best way to enjoy your steak. If you like it more or less well done, add or subtract cooking time.
When the steak is cooked, transfer to a plate and let rest for a solid 10 minutes. Don’t cut into it before then. Serve as large steaks or slice against the grain and top with generous amounts of chimichurri.