Skirt Steak Recipe: Quick, Easy Grilled Steak with Chimichurri Marinade
This Skirt Steak Recipe brings together a zesty chimichurri marinade and quick grilling for a crowd-pleasing, healthy main course.
Full Recipe Introduction
What is skirt steak? It’s a long, thin cut of beef known for its rich flavor and perfect char when grilled. I fell in love with skirt steak years ago, back when I first tried a spicy Argentinian chimichurri. This recipe pairs that bright herb sauce with a simple marinade—no fancy steps, no extra fuss—to highlight the beef’s natural goodness.
You know what I love? How quick it all comes together. A short soak in olive oil, garlic, vinegar and herbs gives you tender, flavor-packed meat. And unlike pricier cuts, skirt steak stays budget-friendly. Seasonally, it’s perfect for summer barbecues or cozy backyard suppers. Even on a busy weeknight, this easy, quick dish feels special—like a mini celebration at your dining table.
I’m a fan of balanced meals, so I serve this grilled skirt steak with a rainbow of veggies or a light salad. It’s gluten-free, packs lean protein, and clocks in around 300 calories per serving—so you can feel good about indulging. Now, let’s get to why you’ll fall head over heels for this recipe.
Why You’ll Love This Recipe
– No oven needed—just your grill or a grill pan.
– Ready in under 30 minutes for those hectic evenings.
– Zesty chimichurri doubles as marinade and sauce.
– Lean beef main course with about 25g protein per serving.
– Budget-friendly cut that tastes gourmet.
– Perfect char and juicy bite every time.
– Flexible marinade—swap herbs or heat level to your taste.
– Crowd-pleaser at cook-outs, weeknight dinners, or date nights.
Ingredients
– 1½–2 pounds skirt steak (about 700–900g), trimmed and patted dry
– 1 teaspoon sea salt (kosher or flaky Maldon)
– ½ teaspoon freshly ground black pepper
– ¼ cup extra-virgin olive oil (California-grown or Spanish)
– 2 tablespoons red wine vinegar (or lime juice)
– 3 cloves garlic, minced (about 1 tablespoon)
– ¼ cup fresh parsley, finely chopped (flat-leaf)
– 2 tablespoons fresh cilantro, finely chopped (optional)
– 1 teaspoon dried oregano (or 1 tablespoon fresh)
– ½ teaspoon red pepper flakes (optional, for heat)
– Zest of 1 lemon (adds bright pop)
– ¼ teaspoon ground cumin (boosts earthiness)
– 1 small shallot, finely diced (for extra zing)
Note: Substitute flank steak if skirt is unavailable. Pre-chopped herbs in a tube work in a pinch, though fresh yields best color and flavor.
Directions
1. Prepare the chimichurri marinade. In a medium bowl, whisk olive oil, vinegar, garlic, parsley, cilantro, oregano, red pepper flakes, lemon zest, cumin and shallot. Season with salt and pepper, tasting to balance acid and heat.
2. Marinate the steak. Place the skirt steak in a resealable bag or shallow dish. Pour half the chimichurri over the meat, reserving the rest for serving. Turn to coat, press out air, and refrigerate for 30 minutes (up to 2 hours). Tip: You don’t need more time; too long can make the meat mushy.
3. Preheat your grill or grill pan. Heat to medium-high—around 400°F on a gas grill or until you see light smoke. For a charcoal grill, wait until coals turn white hot. Brush grates with oil to prevent sticking.
4. Grill the steak. Remove excess marinade and pat the meat dry for a solid sear. Lay the steak on the hot grates and grill 4 minutes per side for medium-rare. Look for dark grill marks and an internal temp of 130°F. Adjust for your doneness preference.
5. Rest the meat. Transfer the steak to a cutting board and tent with foil. Rest 8–10 minutes—this locks in juices and keeps the meat tender.
6. Slice and serve. Slice against the grain into thin strips; this is key for tenderness. Arrange on a platter, drizzle with reserved chimichurri, and garnish with extra parsley or a wedge of lemon.
Servings & Timing
• Yield: Serves 4 hungry adults as a main course
• Prep Time: 10 minutes
• Marinate Time: 30–120 minutes (yields deeper flavor)
• Cook Time: 8 minutes
• Rest Time: 10 minutes
• Total Time: Approximately 1 hour (including 30-minute marinating)
Variations
– Swap chimichurri for a garlic-herb butter dollop right off the grill.
– Use flank steak if skirt steak is sold out—same method applies.
– Add chipotle powder to the marinade for a smoky kick.
– Turn it Tex-Mex: serve in warm tortillas with guacamole and salsa.
– Keep it kid-friendly: skip the red pepper flakes and halve the garlic.
– For an Asian twist, swap vinegar for rice wine vinegar and oregano for ginger.
Storage & Reheating
Leftover grilled skirt steak stores well.
• In the fridge: Place in an airtight container; keep up to 3 days.
• In the freezer: Wrap tightly in foil then bag; freeze up to 2 months.
Reheating tips: Heat gently in a skillet with a splash of beef broth or water to avoid overcooking. Microwave on medium power in short bursts, covered.
Make-ahead: Whip up the chimichurri a day early—flavors deepen overnight. Store sauce separately from meat.
Notes
I learned that rinsing excess marinade off the steak pre-grill yields better sear—marinade sugars can burn. Also, the lemon zest really lifts the herbs; don’t skip it. If your grill tends to flare up, keep a spray bottle of water handy. For uneven cuts, ask your butcher to butterfly the steak so it cooks at the same rate. Finally, resting the meat is non-negotiable—it makes a juicy difference.
FAQs
Q: Can I use flank steak instead?
A: Absolutely—you’ll follow the same steps, though flank is slightly leaner and may need a touch more marinade time.
Q: How long can I marinate skirt steak?
A: Aim for 30 minutes; up to 2 hours is fine. Beyond that, the acid can make meat too soft.
Q: What if I don’t have a grill?
A: A cast-iron skillet or grill pan on the stovetop works beautifully—just watch heat to prevent burning.
Q: How do I know it’s cooked?
A: Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium.
Q: Is skirt steak healthy?
A: It’s a lean cut rich in protein and iron. Dressing with olive oil and herbs adds healthy fats and antioxidants.
Q: Can I make chimichurri ahead?
A: Yes—flavors meld wonderfully overnight. Store in the fridge, then bring to room temp before serving.
Q: Why slice against the grain?
A: Cutting across muscle fibers shortens them, making each bite tender.
Q: Can I double the recipe?
A: Sure—just scale ingredients and use a larger container or baking sheet for marinating.
Conclusion
This Skirt Steak Recipe is your ticket to a flavorful, easy main course that feels both homey and special. With its bright chimichurri sauce, lean beef cut and quick grill time, it’s a winner for any occasion. Give it a try, let me know how it turns out, and don’t forget to explore my other beef recipes for more delicious ideas!
Skirt Steak with Chimichurri Marinade
Ingredients
- 1½–2 pounds skirt steak trimmed and patted dry
- 1 teaspoon sea salt (kosher or flaky Maldon)
- ½ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil (California-grown or Spanish)
- 2 tablespoons red wine vinegar (or lime juice)
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped (flat-leaf)
- 2 tablespoons fresh cilantro, finely chopped (optional)
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- ½ teaspoon red pepper flakes (optional, for heat)
- Zest of 1 lemon (adds bright pop)
- ¼ teaspoon ground cumin (boosts earthiness)
- 1 small shallot, finely diced (for extra zing)
Instructions
- In a medium bowl, whisk olive oil, vinegar, garlic, parsley, cilantro, oregano, red pepper flakes, lemon zest, cumin, and shallot. Season with salt and pepper to taste.
- Place the skirt steak in a resealable bag or shallow dish. Pour half of the chimichurri marinade over the meat, reserving the rest for serving. Turn to coat and refrigerate for 30 minutes.
- Heat the grill to medium-high (around 400°F). Brush the grates with oil to prevent sticking.
- Remove excess marinade and pat the meat dry. Grill the steak for 4 minutes per side for medium-rare. Adjust grilling time to your desired doneness.
- Transfer the steak to a cutting board, tent with foil, and let it rest for 8–10 minutes. Slice against the grain, drizzle with reserved chimichurri, and garnish with parsley or lemon.
