There’s something magical about the sizzle of skirt steak hitting a hot grill—the way the edges curl just slightly, the aroma of garlic and smoke filling the air, and that first bite where the charred crust gives way to juicy, tender meat. Now, imagine that paired with a vibrant, herb-packed Chimichurri sauce that dances on your tongue with every forkful. That, my friends, is what I call a perfect meal.

This isn’t just another steak recipe. It’s a celebration of bold flavors, simple techniques, and the kind of meal that makes you feel like a backyard grill master. Whether you’re cooking for a weeknight dinner or impressing guests at a summer barbecue, this dish delivers every time.

Recipe Overview

Why This Recipe Works

Speed meets flavor: Skirt steak cooks in minutes, making it ideal for those nights when you’re hungry now. Its loose grain structure absorbs marinades quickly, so even a short soak delivers big taste.
Two-for-one sauce: That chimichurri isn’t just a topping—it’s a marinade, a sauce, and a flavor booster all in one. The vinegar tenderizes while the herbs brighten every bite.
The perfect sear: High heat is your best friend here, locking in juices while creating that irresistible crust through the Maillard reaction (the chemical process that creates complex, savory flavors).

The Story Behind the Sauce

Nutrient-packed: Lean protein meets fresh herbs and heart-healthy fats from olive oil.
Minimal effort, maximum reward: Just 10 minutes of hands-on prep for a dish that tastes like it took hours. The secret? Skirt steak’s thin cut cooks fast but stays juicy when handled right.
Flexible: No skirt steak? No problem. Flank or hanger steak work beautifully too—just adjust cooking times slightly.

Essential Ingredients & Tools

Ingredients for the Steak Marinade

2 lbs skirt steak (This thin, flavorful cut is like a sponge for marinades—just be sure to slice against the grain later. Flank steak makes a good substitute if needed.)
3 tbsp olive oil (Helps create that beautiful sear we all crave. Use regular if that’s what you have—no need for expensive extra-virgin here.)
2 tbsp red wine vinegar (A little acidity to tenderize and brighten the meat. Apple Cider vinegar works in a pinch.)
4 garlic cloves, minced (Because what’s steak without garlic? Pre-minced jarred garlic is fine if you’re short on time.)
1 tsp smoked paprika (Adds a whisper of smokiness, even if you’re not grilling over wood. Regular paprika works too.)
1 tsp kosher salt (Brings out the natural beefiness. Table salt is fine—just use slightly less.)
½ tsp black pepper (The perfect counterbalance to the richness.)

Ingredients for the Chimichurri Sauce

1 cup fresh parsley, finely chopped (The backbone of chimichurri—bright and grassy. No parsley? Cilantro makes a great twist.)
¼ cup fresh oregano, chopped (Adds an earthy depth that plays so well with the steak. Dried oregano works too—use 1 tbsp.)
4 garlic cloves, minced (Yes, more garlic. Trust me.)
½ cup olive oil (Go for the good stuff here—it makes a difference. But regular olive oil works in a pinch.)
3 tbsp red wine vinegar (That tangy punch that makes chimichurri sing. Lemon juice can substitute.)
½ tsp red pepper flakes (Just enough heat to keep things interesting. Omit if sensitive to spice.)
½ tsp kosher salt (Balances all those bold flavors.)

Tools You’ll Need

Grill or cast-iron skillet (Either works, but you want it screaming hot. No grill? A heavy stainless steel pan does the job.)
Tongs (No stabbing the steak—we want those juices to stay put. Forks pierce the meat and let flavor escape.)
Sharp knife (Essential for slicing against the grain. A dull blade will tear the meat.)
Mixing bowls (For prepping your marinade and chimichurri. Large cups or even zip-top bags work too.)

Serves: 4 | Prep: 15 min | Cook: 10 min | Total: 25 min

How to Make Grilled Skirt Steak with Chimichurri

Marinate the steak: In a bowl, whisk together the 3 tbsp olive oil, 2 tbsp red wine vinegar, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, and ½ tsp black pepper. Place your 2 lbs skirt steak in a shallow dish or zip-top bag and pour that flavorful marinade all over it. Let it hang out at room temperature for 15 minutes (or up to 4 hours in the fridge if you’ve got the time). Why room temp? Cold meat cooks unevenly. But if marinating longer than 30 minutes, refrigerate to stay food-safe.
Make the chimichurri: Grab your 1 cup fresh parsley and ¼ cup fresh oregano and chop them finely—I like doing this by hand for a rustic texture (a food processor can turn it into mush). Mix the herbs with 4 minced garlic cloves, ½ cup olive oil, 3 tbsp red wine vinegar, ½ tsp red pepper flakes, and ½ tsp kosher salt. Let it sit for 10 minutes so the flavors can get to know each other. Taste and adjust—maybe a pinch more salt or a dash more heat.
Heat things up: Get your grill or skillet blazing hot—we’re talking 450°F. Pat that steak dry with paper towels because moisture is the enemy of a good sear. Why dry? Water creates steam instead of letting the meat caramelize. For extra insurance, brush the steak lightly with grapeseed or canola oil—they have higher smoke points than olive oil.
Grill the steak: Lay the steak down and don’t touch it for the first 2 minutes. That’s how you get that perfect crust. Flip it and cook for another 3–4 minutes per side for medium-rare (130°F internal temp). Use tongs—never a fork—to keep those precious juices inside. Want those fancy crosshatch marks? Rotate the steak 45 degrees halfway through cooking on each side.
Rest and slice: Move the steak to a cutting board and let it rest for 5 minutes. This is non-negotiable—it lets the juices redistribute so every bite is juicy. When slicing, go against the grain (look for those parallel muscle fibers and cut perpendicular to them) for maximum tenderness. Pro tip: If the grain direction confuses you, make a small test cut first to check.
Serve it up: Arrange those beautiful slices on a platter and drizzle with chimichurri, or serve the sauce on the side. A sprinkle of flaky sea salt right before serving? Chef’s kiss.

Perfect Pairings

Complementary Dishes

Garlicky Grilled Bread: Rub toasted bread with a cut garlic clove and drizzle with olive oil. The crunch contrasts the steak’s tenderness, while garlic echoes the chimichurri’s pungency.
Charred Asparagus: Toss asparagus with oil, salt, and pepper, then grill alongside the steak. The smoky bitterness balances the meat’s richness.

Drinks

Malbec: This Argentine red wine’s dark fruit notes complement the charred meat. Its tannins cut through the richness.
Honey-Lime Ginger Beer: For a non-alcoholic option, mix ginger beer with lime juice and a touch of honey. The spice and sweetness refresh the palate.

Something Sweet

Grilled Peaches with Honey: Halve peaches, brush with oil, and grill cut-side down until caramelized. Drizzle with honey and a pinch of salt.
Dark Chocolate Squares: A few pieces of high-cocoa chocolate provide a bitter-sweet finish that contrasts the herbal chimichurri.

Storage & Freshness Guide

Cooked Steak

Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to keep it moist. Microwaving is the enemy here—it turns steak into shoe leather.

Chimichurri

It’ll keep for a week in the fridge. Pour a thin layer of olive oil on top to prevent browning. Want to freeze it? Skip the fresh garlic (it gets bitter when frozen) and use ice cube trays for easy portions.

Food Safety

If marinating for more than 30 minutes, keep it in the fridge. Never reuse marinade that’s touched raw meat unless you boil it first. And discard any chimichurri left out for more than 2 hours.

Nutrition Profile

This dish is packed with protein and healthy fats, with minimal carbs.

Calories: 450
Fat: 32g
Protein: 36g
Carbs: 4g
Fiber: 1g

Ingredient Variations and Their Impact

Flank Steak Swap

Use flank steak for a leaner option—just add 1–2 extra minutes per side and slice it extra thin against the grain.

Cilantro Chimichurri

Swap parsley for cilantro and add lime zest and cumin for a Mexican twist.

Lemon-Herb Marinade

Use lemon juice instead of vinegar, but only marinate for 10 minutes—citrus works fast.

Spicy Chimichurri

Double the red pepper flakes or add minced jalapeño. A teaspoon of honey balances the heat beautifully.

Hanger Steak Alternative

This “butcher’s cut” has deeper flavor—cook to medium (140°F) to soften its connective tissue.

Grilled Skirt Steak with Chimichurri: A Flavor Explosion You Can Master at Home

Cost Level $$

Category Steak

Difficulty Medium

Cuisine Argentinian, fusion

Servings 4

Total Time 25 minutes

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Master Grilled Skirt Steak with Chimichurri—juicy, charred steak meets vibrant herb sauce. Perfect for weeknights or summer BBQs. Get the recipe now!

Ingredients

For the Steak Marinade

2 lbs skirt steak
3 tbsp olive oil
2 tbsp red wine vinegar
4 cloves garlic (minced)
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper

For the Chimichurri Sauce

1 cup fresh parsley (finely chopped)
¼ cup fresh oregano (chopped)
4 cloves garlic (minced)
½ cup olive oil
3 tbsp red wine vinegar
½ tsp red pepper flakes
½ tsp kosher salt

Instructions

01
Whisk together marinade ingredients and coat steak. Let sit 15 min at room temp.
02
Combine chimichurri ingredients and let rest 10 min.
03
Preheat grill or skillet to 450°F. Pat steak dry.
04
Grill steak 2 min undisturbed, then 3–4 min per side for medium-rare.
05
Rest steak 5 min, then slice against the grain.
06
Serve with chimichurri.

Grilled Skirt Steak with Chimichurri: A Flavor Explosion You Can Master at Home

Why This Recipe Works

The Story Behind the Sauce