4.9 from 48 votes
Grilled Skirt Steak with Chimichurri
A garlic marinade infuses grilled skirt steak topped with a garlic and herb chimichurri sauce tossed with fresh cut tomatoes and red onions and spooned on top of the grilled steak.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 6
Calories: 654 kcal
Course:
Main Course
Cuisine:
Argentinian
Ingredients
For the Skirt Steak
- 2 pounds skirt steak
- 6 garlic cloves , chopped
- 1 tablespoon kosher salt
- 2 tablespoons fresh oregano leaves
- ½ cup red wine vinegar
- ⅔ cup extra-virgin olive oil
- 4 cups ripe tomatoes , sliced
- ½ red onion , thinly sliced
For the Chimichurri Sauce
- 1 cup fresh Italian parsley leaves
- ¼ cup fresh oregano leaves
- 3 green onions
- 3 garlic cloves
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- kosher salt
Instructions
- Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
- To make the chimichurri sauce: Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix well and season with the kosher salt and add more to taste. Make a day ahead and store in the refrigerator until ready to serve.
- Preheat the grill to high. Pull the steaks and allow them to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place them on the hot grill. Baste the steaks with the remaining marinade and grill for 3-5 minutes on each side for medium rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
- While the meat is resting, place the tomatoes and onion in a medium-sized bowl and add two heaping tablespoons of the chimichurri sauce. Gently toss to coat and transfer to a serving platter.
- Slice the steak across the grain and pile it on top of the tomato salad. Drizzle with generous amounts of the chimichurri sauce, and pass at the table for more.
Cup of Yum
Nutrition Information
Calories
654kcal
(33%)
Carbohydrates
10g
(3%)
Protein
35g
(70%)
Fat
54g
(83%)
Saturated Fat
10g
(50%)
Cholesterol
95mg
(32%)
Sodium
1282mg
(53%)
Potassium
842mg
(24%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1854IU
(37%)
Vitamin C
33mg
(37%)
Calcium
106mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 654
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 10g | 3% |
| Protein | 35g | 70% |
| Fat | 54g | 83% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 1282mg | 53% |
| Potassium | 842mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1854IU | 37% |
| Vitamin C | 33mg | 37% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.