Skirt Steak with Chimichurri Sauce
Grilled skirt steak with chimichurri sauce is arguably the best (and easiest) summer dinner idea. The steak is meltingly tender, topped with savory herbaceous goodness, and made in under 30 minutes!
First, Let’s Talk Skirt Steak vs Flank Steak
Steak served with chimichurri (also known as churrasco), is one of my favorite Latin American dishes. You’ll probably see it on fancy dinner menus, but honestly, this homemade version is just as good. Especially with my homemade chimichurri sauce.
When it comes to the steak itself though, you’ve got two options – skirt steak or flank steak. Both are super tender and lean, offer delicious beefy flavors, and are optimal for quick grilling (like my carne asada recipe). But, flank steak is a bit on the thicker side and can be more expensive.
So to keep things more weeknight-friendly, this grilled skirt steak recipe is it! And yes, it’s a dinner that will impress on the weekends as well if you’re entertaining. Trust me.
Ingredients You’ll Need
Sometimes, you’ll find skirt steak marinated with a variety of ingredients. But honestly, it has such great beefy flavor all on it’s own that just a sprinkle of salt and pepper seasoning is perfectly fine – plus, it really lets the chimichurri sauce shine through.
- Steak: As mentioned above, you can choose either skirt steak or flank steak for this recipe. I’m using skirt steak since it’s a bit thinner, more robust in flavor, and cooks faster.
- Salt and Pepper: Just one tablespoon of kosher salt (make sure to use kosher salt and not table salt) and one teaspoon of black pepper is all you need.
- Chimichurri Sauce: There’s a few different ways to make chimichurri, but I’ll walk you through an authentic (and insanely good) version below!
Find the printable recipe with measurements below.
First, Let’s Make Chimichurri Sauce
It’s crazy how delicious this chimichurri sauce is, given its simplicity. But the fresh herbs and vinegar just work with cooked beef. You can read more about the sauce in my chimichurri sauce post. But here’s a quick run-down of how to make it.
- Chop the dry ingredients. Finely chop the parsley, oregano, chili pepper, and garlic by hand, then place everything into a small bowl.
- Stir everything together. Add the olive oil, vinegar, salt, and pepper, and stir it all together. You can use it right away after you’ve made the skirt steak. But if you give it some time to sit at room temperature, the flavors will meld together and taste even better.
How to Cook Skirt Steak
Now that we’ve got the chimichurri sauce done – it’s time for grilling! I’m using this cast iron griddle over my stovetop. But you can use any outdoor grill or indoor grill pan on the stove to give your skirt steak a quick sear.
Prep the skirt steak. Bring the skirt steak to room temperature and pat dry with a paper towel. Season both sides with salt and pepper.
Get grilling. The key here is to cook your skirt steak to a medium to medium-rare, for the most tender pieces of meat. So preheat your grill (or stove) to medium-high heat, and grill each side of the steak for just 3 to 4 minutes. It’s a pretty quick process, so don’t overcook it and keep a timer handy!
Slice and serve. For the best texture, make sure to slice the steak against the grain. Slice into thin strips, then top it with spoonfuls of chimichurri sauce. You’re ready to serve!
Tips for the Best Grilled Skirt Steak
- Let the steak rest a bit before slicing. This will allow the skirt steak to re-absorb some of the meaty juices. If you slice too soon, all those extra juices will seep out.
- Slice against the grain. As mentioned above, this is how you’ll want to slice it for maximum tenderness. No one wants a tough steak here! If you’re not sure how to do so, look for the parallel lines that run in one direction – and slice across in the opposite direction. It’s as easy as that!
- Use a marinade for more flavor. If you want your steak to have another depth of flavor, just mix your own blend of spices, herbs, an acid and oil. Then let your steak marinate for a few hours in a bag or container in the fridge.
Storing Leftover Skirt Steak
Of course, skirt steak is best when served hot off the grill. But leftovers are always welcome, even for freezing and reheating! Here’s how to store it.
- To store: Place the steak slices in an airtight container in the fridge. It will keep for 3 to 5 days.
- To freeze: I recommend slicing the steak into smaller cubes before freezing. This will make it easier to reheat and eat in bowls or toss into stir-fry’s. Just make sure to thaw the steak overnight in the fridge.
If you have extra chimichurri sauce, you can also make my chimichurri potato salad the next day!
Grilled Skirt Steak Recipe Video
Take a closer look at how easy this skirt steak comes together in the video below!
More Impressive (Yet Easy) Dinner Ideas!
An impressive dinner doesn’t always have to be difficult. In fact – some of the best dinners are made with very few ingredients. It just all comes down to the cooking technique – which I’ll walk you through in the oh, so delicious recipes below!
- Braised Short Ribs
- Apple Cider Sage Pork Chops
- Grilled Salmon Steaks
- Scallops with Citrus Ginger Sauce
- Beef Tenderloin Roast
Whenever you’re craving a little ‘ol steak, this skirt steak with chimichurri is a no brainer. When you make it – let me know how it turned out in a comment below! Can’t wait to hear your thoughts.
Skirt Steak with Chimichurri Sauce
- 1 ½ pound skirt steak
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup chimichurri sauce
- Season. Bring the skirt steak to room temperature and pat dry with a paper towel. Season both sides of the steak with salt and pepper.
- Grill. Preheat an outdoor grill or grill pan on the stove to medium-high heat. Grill the steak for 3 to 4 minutes on each side.
- Slice. Slice the steak against the grain and top with chimichurri sauce.