Skirt Steak with Chimichurri
Skirt steak with chimichurri is a delectable dish that combines the rich flavors of perfectly grilled skirt steak with a vibrant, herbaceous chimichurri sauce. This easy-to-make recipe transforms any meal into a culinary celebration, ideal for summer barbecues or cozy family dinners. With minimal prep and striking presentation, it’s sure to impress your guests and leave them asking for the secret behind your culinary prowess. Enjoy this flavor-packed experience that balances tenderness and zest in every bite.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 pound skirt steak
- 1 cup flat-leaf parsley, packed
- 4 cloves fresh garlic
- 3 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Preheat the grill to high heat; clean and lightly oil the grates.
- In a food processor, combine parsley, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper; pulse until finely chopped. Let sit for flavors to meld.
- Season both sides of the skirt steak generously with salt and pepper.
- Grill the steak for 3-4 minutes per side for medium-rare, ensuring nice grill marks.
- Remove from grill and let rest covered for 5-10 minutes.
- Slice against the grain into thin strips and drizzle with chimichurri sauce before serving.
Nutrition
- Serving Size: 4 oz skirt steak with 2 tbsp chimichurri
- Calories: 350
- Sugar: 0g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Marinate skirt steak for at least two hours for enhanced flavor. Experiment by adding cilantro or mint to the chimichurri for a unique twist. Serve leftover steak in wraps or salads for a delicious next-day meal.