Why Make This Recipe
Skirt steak is a fantastic cut of meat that is full of flavor and tenderness when cooked properly. Paired with chimichurri sauce, this dish becomes even more delicious. Chimichurri is fresh, zesty, and adds a wonderful kick to the beef. Making this recipe is perfect for a quick weeknight dinner or a weekend barbecue with friends and family.
How to Make Flavor-Packed Skirt Steak with Chimichurri Sauce
Ingredients:
- 1 pound Skirt Steak (Best when marinated and grilled or pan-seared.)
- 1/4 cup Olive Oil (Extra virgin olive oil for the sauce.)
- 1 cup Fresh Parsley (Finely chopped for the chimichurri.)
- 1/2 cup Fresh Cilantro (Chopped for the chimichurri.)
- 3-4 cloves Garlic (Minced for both marinade and chimichurri.)
- 1 teaspoon Red Chili Flakes (Adds a kick to the chimichurri.)
- 2 tablespoons Red Wine Vinegar (For the chimichurri sauce.)
- to taste Salt and Pepper (For seasoning the steak and chimichurri.)
- 1 tablespoon Lemon Juice (Freshly squeezed for the chimichurri.)
- 1 tablespoon Fresh Oregano (Chopped for the chimichurri.)
Directions:
- Prepare the marinade by combining olive oil, minced garlic, red wine vinegar, salt, and pepper in a mixing bowl. Whisk until blended.
- Coat the skirt steak in the marinade, cover, and let it marinate for at least 15-30 minutes at room temperature.
- Prepare the chimichurri by mixing parsley, cilantro, garlic, lemon juice, red wine vinegar, red chili flakes, oregano, and olive oil in a separate bowl.
- Heat a grill or skillet over medium-high heat and cook the marinated steak for 3-4 minutes on each side for medium-rare.
- Let the steak rest for 5 minutes before slicing against the grain.
- Serve the sliced steak topped with chimichurri sauce.
How to Serve Flavor-Packed Skirt Steak with Chimichurri Sauce
This dish is best served warm, straight from the grill. You can pair it with rice, grilled vegetables, or a fresh salad. The chimichurri sauce can be drizzled over the steak or served on the side for dipping.
How to Store Flavor-Packed Skirt Steak with Chimichurri Sauce
If you have leftovers, store them in an airtight container in the fridge. The cooked skirt steak will last for 3-4 days. The chimichurri sauce can be stored separately and will keep for about a week in the fridge. Make sure to give it a good stir before using it again.
Tips to Make Flavor-Packed Skirt Steak with Chimichurri Sauce
- For the best flavor, marinate the steak for at least 30 minutes, or up to 24 hours in the fridge.
- Using fresh herbs will enhance the taste of the chimichurri.
- To achieve a nice sear, make sure your grill or skillet is hot before adding the steak.
- Always slice the steak against the grain for better texture.
Variation
You can customize the chimichurri by adding other herbs like mint or basil. Some people like to add a bit of lime juice for extra zing. If you want a milder sauce, reduce the amount of red chili flakes.
FAQs
Can I use a different cut of beef?
Yes, you can use other tender cuts like flank steak or ribeye. Just adjust the cooking time as needed.
Can I make chimichurri ahead of time?
Absolutely! You can make the chimichurri a day in advance. It will stay fresh and flavorful in the fridge.
How do I know when the steak is done?
Use a meat thermometer; medium-rare should read about 130°F (54°C). If you prefer it more cooked, adjust the cooking time accordingly.
Flavor-Packed Skirt Steak with Chimichurri Sauce
- Total Time: 38 minutes
- Yield: 4 servings
- Diet: None
Description
Tender skirt steak marinated and paired with a vibrant chimichurri sauce, perfect for any occasion.
Ingredients
- 1 pound Skirt Steak
- 1/4 cup Olive Oil
- 1 cup Fresh Parsley, finely chopped
- 1/2 cup Fresh Cilantro, chopped
- 3-4 cloves Garlic, minced
- 1 teaspoon Red Chili Flakes
- 2 tablespoons Red Wine Vinegar
- to taste Salt and Pepper
- 1 tablespoon Lemon Juice, freshly squeezed
- 1 tablespoon Fresh Oregano, chopped
Instructions
- Prepare the marinade by combining olive oil, minced garlic, red wine vinegar, salt, and pepper in a mixing bowl. Whisk until blended.
- Coat the skirt steak in the marinade, cover, and let it marinate for at least 15-30 minutes at room temperature.
- Prepare the chimichurri by mixing parsley, cilantro, garlic, lemon juice, red wine vinegar, red chili flakes, oregano, and olive oil in a separate bowl.
- Heat a grill or skillet over medium-high heat and cook the marinated steak for 3-4 minutes on each side for medium-rare.
- Let the steak rest for 5 minutes before slicing against the grain.
- Serve the sliced steak topped with chimichurri sauce.
Notes
For the best flavor, marinate the steak for at least 30 minutes or up to 24 hours in the fridge. Fresh herbs enhance the taste of the chimichurri. Always slice the steak against the grain for better texture.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian