Grilled Skirt Steak With Chimichurri Recipe

A grill is a magical tool to make a variety of foods — but we think its specialty is steak. Whether you want a ribeye, filet, or a skirt steak, the grill does a great job at cooking it quickly and efficiently, char-marks included. To grill skirt steak, in particular, all you need is a hot grill and about 4 minutes of time. Who doesn't love a meal that is easy and efficient? Pair the steak with a nice chimichurri sauce and it's incredible.

Recipe developer Kate Shungu came up with this awesome recipe that is great for dinner but would also make a wonderful lunch. "I love how simple this dish is to make. In just about 15 minutes, you have a really impressive dinner," Shungu shares. She also explains the taste of the sauce perfectly. Chimichurri has a complex taste — it's herby, a little acidic, rich tasting from the olive oil, with a bit of a bite from the garlic," Shungu says of the sauce.

Gather the ingredients for this grilled skirt steak with chimichurri

There are only a few things that you will need to get to whip up this recipe. Just grab skirt steak, salt, black pepper, a small shallot, garlic cloves, red wine vinegar, finely chopped parsley, dried oregano, and olive oil.

Once you have those items, you can make this grilled skirt steak with chimichurri sauce.

Preheat the grill and season the steak

As the title suggests, you make this skirt steak on the grill. Go ahead and preheat your grill to medium-high and give it some time to get hot before you make the steak.

In the meantime, grab your skirt steak and season it with ¾ teaspoon of salt and black pepper to taste. In this case, less is more with the seasoning.

Make the chimichurri sauce

Now, it's time to whip up the chimichurri sauce while you wait for the grill to preheat. Add the shallot, garlic, and red wine vinegar in a small bowl. Let the ingredients sit for about 10 minutes before adding the parsley, oregano, olive oil, and remaining ¾ teaspoon of salt. Mix to combine and then you have your chimichurri sauce.

"I chose a mix of parsley and oregano for this dish," Shungu shares of the secret ingredients. "Both of those are traditional in a chimichurri. You can also swap in cilantro, and adjust the ratios to your choosing."

Grill the steak

By now, the grill should be nice and hot. Throw the steak on and cook for about 2 minutes on the first side. Once you flip the steak over, cook for about 1 to 2 minutes or until you reach your desired doneness. Just be careful not to overcook since this steak is pretty thin.

"Take care not to overcook the steak, which can make it tough," Shungu warns.

Slice, add sauce, and serve

When you remove the steak from the grill, let it sit for 10 minutes before slicing. When you do slice it, cut against the grain and transfer the steak onto a serving platter. Now, you can add the chimichurri sauce on top and serve. "I love serving this with something that can soak up the extra chimichurri, such as rice or a big hunk of bread," Shungu suggests.

Anything left? "Leftovers will keep for 4 to 5 days in the refrigerator," Shungu notes. We hope this hits the spot! 

Grilled Skirt Steak With Chimichurri Recipe
5 from 36 ratings
Grilled skirt steak is great for a quick and easy dinner, and this recipe adds a delicious chimichurri sauce for a flavorful, herby, and slightly acidic bite.
Prep Time
Cook Time
grilled skirt steak with chimichurri
Total time: 14 minutes
  • 1½ lbs skirt steak
  • 1½ teaspoons salt, divided
  • Black pepper to taste
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1½ tablespoons red wine vinegar
  • ½ cup finely chopped parsley
  • 2 teaspoons dried oregano
  • ⅓ cup olive oil
  1. Preheat the grill to medium-high heat. Season steak with ¾ teaspoon salt and black pepper to taste.
  2. While the grill is heating, place the shallot, garlic, and red wine vinegar in a small bowl. Let sit for 10 minutes. Then, stir in the parsley, oregano, olive oil, and remaining ¾ teaspoon of salt. Set the chimichurri aside.
  3. Place the steak on the hot grill. Cook for 2 minutes, then flip and continue cooking for 1 to 2 minutes, or until the desired doneness is reached.
  4. Remove from the grill and let sit for 10 minutes. Slice thinly against the grain, transfer to a serving platter, and top with the chimichurri. Serve immediately.
Calories per Serving 676
Total Fat 53.1 g
Saturated Fat 14.8 g
Trans Fat 1.6 g
Cholesterol 147.4 mg
Total Carbohydrates 4.6 g
Dietary Fiber 1.3 g
Total Sugars 1.2 g
Sodium 663.0 mg
Protein 46.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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