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Experience South American steakhouse culture with this Argentinian Chimichurri Skirt Steak, featuring robust beef seared over high heat and topped with vibrant herbaceous sauce. Fresh parsley, oregano, garlic, and red wine vinegar create a zesty chimichurri that cuts through the rich beef fat. Quick to grill and bursting with flavor, it is an unforgettable meal.
Prep Time
15 min
Per serving
510kcal
Calories
38g
Protein
2g
Carbs
Cook Time
8 min
Servings
4 people
Difficulty
medium
38g
Fat
1g
Fiber
Follow step-by-step with voice guidance.
1. In a food processor or bowl, finely chop fresh parsley, fresh oregano, garlic, red chili flakes, red wine vinegar, extra virgin olive oil, salt, and black pepper to make chimichurri sauce, then set aside.
2. Pat skirt steak dry with paper towels and season generously with coarse salt and black pepper on both sides.
3. Preheat your outdoor grill or heavy cast-iron pan to maximum high heat.
4. Place skirt steak on the hot grill and sear for 3 to 4 minutes per side for medium-rare.
5. Remove steak from heat and let rest on a cutting board for 8 minutes to redistribute juices.
6. Slice skirt steak thinly across the grain to ensure tender bites.
7. Spoon generous amounts of fresh chimichurri sauce over sliced steak and serve immediately.
Slice Across the Grain: Skirt steak has long muscle fibers; slicing perpendicular to grain guarantees tenderness. High Heat Searing: Cook fast over high heat to achieve a charred crust while keeping interior pink. Make Sauce Ahead: Chimichurri tastes even better when flavors meld for 1 hour before serving.
Skirt steak comes from the diaphragm muscle and has more fat and intense beef flavor, whereas flank steak is leaner and slightly wider.
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