Skirt Steak with Chimichurri Marinade
This Skirt Steak Recipe brings together a zesty chimichurri marinade and quick grilling for a crowd-pleasing, healthy main course.
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.
Notes
Substitute flank steak if skirt is unavailable. Pre-chopped herbs in a tube work, but fresh herbs yield the best flavor. Resting the meat after grilling is essential for juiciness.
Nutrition
Calories: 300kcal
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