Grilled Skirt Steak with Chimichurri is what I live for in the summer. This mouthwatering beef recipe is quick, easy, and one of my personal favorites.
Thin skirt steak is marinated for just thirty minutes in a mixture of wine vinegar, lemon, olive oil, and seasonings. Then it’s seared to perfection on a hot grill and topped with our special chimichurri sauce.
And just like that, you’ve got a feast that is perfect for Father’s Day celebrations, block parties, or family gatherings. But it’s so easy and delicious, you’ll be firing up the grill for skirt steak during the week, too!
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What is Skirt Steak?
Skirt steak is a long, thin cut of meat that is taken from the diaphragm area of the cow. It is lean and can become tough if cooked improperly, but it is, in my opinion, one of the most flavorful cuts of meat when grilled. Its loose fibers soak up marinade easily, so it only needs to marinate for a short time. This makes skirt steak a great choice for busy families.
Skirt steak is best suited to grilling because the blast of high heat seals in flavor. It is the type of steak used most often in fajitas and is also found in beef stir fry, but my personal favorite way of serving grilled skirt steak is straight-up with chimichurri.
Choosing high quality skirt steak is important since it can lean toward being tough and chewy. Look for a steak that is red in color, with plenty of marbling. The more marbling, the more tender and flavorful it will be. Purchasing beef from a trusted source, such as a privately-owned farm, generally means that beef cattle are raised and fed properly to result in a high quality end product.
The beef that I used for this recipe is from Family Traditions Beef, LLC in Vallonia, Indiana. They are housed on Shoemaker Farms, a fifth generation farm where their beef is born and raised. In addition to raising beef cattle, they also grow their own feed. Knowing the history of each animal and of the nutrients those animals are taking in is key to producing the very best beef.
And I don’t say that they are the very best lightly. Knowing that skirt steak can be tough, I was shocked when this beef practically melted in my mouth. Everyone in my family raved about this dish, and I honestly couldn’t get enough of it. Believe me when I say that small farm quality is worth its weight in gold!
What is Chimichurri?
Chimichurri sauce is an uncooked, herb-based condiment that is typically made from minced parsley, garlic, oregano, oil, and vinegar. It is served on or with grilled meats, especially in South American culture. Most people agree that chimichurri is Argentinian in origin, but the inception of the word chimichurri is foggier.
Depending upon who you ask, you may be told that the word is a result of a clash between Spanish, English, and Argentinian Aboriginal words. Or you may be told that it is a mangling of the name of a meat wholesaler named Jimmy Curry or Jimmy McCurry. You may even be told that the name comes from Basque settlers in Argentina in the late 1800s who called it tximitxurri.
But no matter what the origin, this sauce has gained popularity in recent years. The chimichurri in this recipe is a Mexicanized version, in which half the parsley has been replaced with cilantro. The addition of jalapeno pepper adds extra flavor and heat, which is delicious over the hot, grilled meat. You may find yourself adding this delicious sauce to your veggies, bread rolls, and more!
Tips to Make the BEST Skirt Steak with Chimichurri
Using high quality beef makes all the difference. No matter much of an expert you are at the grill, you won’t be able to get the same buttery, juicy taste without using a high quality cut. Family Traditions Beef offers delivery throughout the United States, so you can get amazing meat no matter what state you call home!
Make the chimichurri a day ahead. The flavors of this yummy sauce need time to meld. While you can certainly use it after you make it, you’ll a more in-depth, blended flavor when you let it sit for about 24 hours before using it. I put mine into a mason jar overnight and leave it on the countertop. It is normal for the chimichurri to darken in color as the flavors meld–don’t worry if it does! Any leftover chimichurri can be stored in a tightly covered jar in the refrigerator for up to three months. Cold chimichurri will solidify, so take it out an hour before using.
Grease the grill grates before preheating the grill. Starting with a clean, greased grate allows foods to come off more easily. When meat sticks to the grate, it is often torn and juices are lost. I give my grill a quick once-over with a grill brush, then use ordinary cooking spray to grease it up. for safety, be sure to do this BEFORE preheating your grill!
Don’t skimp on resting time! Letting beef rest allows juices to be reabsorbed and redistributed within the meat, giving you a juicier, more flavorful taste. All it takes is five minutes. Use that time to shut down the grill, put out side dishes, and toss a salad before you carve into your perfectly cooked skirt steak.
Be sure to cut meat across the grain. This is important with any cut of meat, but especially so with skirt steak. Cutting across the grain shortens the muscle fibers, making it more tender and much easier to chew.
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Directions
- Make the chimichurri. In a medium sized bowl, combine parsley, cilantro, garlic, jalapeno, oregano, and vinegar.
- Add olive oil. Stir to combine.
- Optional: If you prefer a smoother chimichurri, you can use an immersion blender or food processor to break up the leaves.
Allow to rest at room temperature for flavors to develop. It is best to make this 24 hours in advance of using it. After 24 hours, store in a covered jar in refrigerator.
- Marinate the steak. Whisk together the oil, vinegar, lemon juice, garlic, oregano and cayenne pepper.
- Lay steak in a shallow baking dish. Pour marinade over meat. Cover and refrigerate for 30 minutes.
- Grease grill rack with cooking spray. Preheat grill to 400 degrees.
Remove meat from dish, discarding marinade. Grill steak 3 to 5 minutes per side over medium heat.
- Remove from heat; allow to rest for 5 minutes before carving. To serve, cut diagonally across the grain. Top with chimichurri.
What Should I Serve with Skirt Steak?
- Whether you’re following a keto diet or not, this Keto-Friendly Overnight Layered Salad hits the spot!
- A hearty steak pairs oh, so well with mashed potatoes or Keto Loaded Mashed Cauliflower
- You can never go wrong with the classic Creamy Mac and Cheese
Grilled Skirt Steak with Chimichurri
Difficulty: Easy4
servings15
minutes10
minutes30
minutes55
minutesThin skirt steak is marinated for just thirty minutes in a mixture of wine vinegar, lemon, olive oil, and seasonings, then grilled to perfection and topped with our special chimichurri sauce.
Ingredients
- FOR CHIMICHURRI
1 cup minced fresh parsley
1 cup minced fresh cilantro
3 tablespoons minced garlic
1/2 jalapeno pepper, minced
1 teaspoon dried Mexican oregano
1/4 cup red or white wine vinegar
1 cup olive oil
- FOR STEAK
3/4 cup olive or vegetable oil
1/4 cup white wine vinegar
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
Dash cayenne pepper
1 lb skirt steak
Directions
- Make the chimichurri. In a medium sized bowl, combine parsley, cilantro, garlic, jalapeno, oregano, and vinegar.
- Add olive oil. Stir to combine.
- Optional: If you prefer a smoother chimichurri, you can use an immersion blender or food processor to break up the leaves.
- Allow to rest at room temperature for flavors to develop. It is best to make this 24 hours in advance of using it. After 24 hours, store in a covered jar in refrigerator.
- Marinate the steak. Whisk together the oil, vinegar, lemon juice, garlic, oregano and cayenne pepper.
- Lay steak in a shallow baking dish. Pour marinade over meat. Cover and refrigerate for 30 minutes.
- Grease grill rack with cooking spray. Preheat grill to 400 degrees.
- Remove meat from dish, discarding marinade. Grill steak 3 to 5 minutes per side over medium heat.
- Remove from heat; allow to rest for 5 minutes before carving. To serve, cut diagonally across the grain. Top with chimichurri.
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