Dive into the world of mouthwatering simplicity with this fantastic Skirt Steak with Chimichurri Sauce recipe – a true game-changer for any home cook! Picture this: juicy skirt steak, perfectly grilled, and adorned with a vibrant chimichurri sauce that will elevate your dining experience to new heights. Pair it with some crusty fresh bread and your favorite veggies, and you’ve just crafted the ideal meal that hits all the right notes.
What makes this dish a winner? Well, for starters, the flavor-to-cost ratio is unbeatable. You get maximum taste for minimal effort, making it an excellent choice for those impromptu BBQ gatherings. The secret lies in the thin cut of skirt steak – a cut that used to be a hidden gem, known only to butchers in the know. Back in the day, butchers would take home these lesser-known cuts, and lucky for us, skirt steak has emerged as one of the most flavorful options available.
Now, easily accessible to all, skirt steak is a quick fix for those craving a rich, beefy flavor. Throw it on the grill, and within no time, you’ll be savoring the delicious results. So, whether you’re a seasoned grill master or a kitchen novice, this Skirt Steak with Chimichurri Sauce is your ticket to a hassle-free, delightful culinary adventure. Get ready to impress your taste buds with a symphony of flavors that proves you don’t need a culinary degree to whip up a perfect meal at home!
This recipes pairs well with some fresh baked bread to dip in the Chimichurri Sauce: French Bread, Rustic French Bread or homemade Ciabatta Bread.
Love chimichurri? Try these other amazing recipes:
- Chimchurri Chicken
- Parsely-Cilantro Chimichurri
- Hatch Chile Chimichurri
- Slowcooker Pot Roast with Chimichurri
- Gaucho Steaks with Chimichurri Vinaigrette
Skirt Steak with Chimichurri Sauce
Skirt steak is readily available these days but it used to be considered a butcher’s cut. The butcher would take home cuts of meat that most people weren’t familiar with but are often some of the most flavorful. It is quick and easy to cook on the grill and has a rich, beefy flavor.
- Prep Time: :10
- Cook Time: :18
- Total Time: 6:18
- Yield: 4 1x
- Category: Main Entree
- Method: Grill
- Cuisine: Argentina
Ingredients
- 1 cup extra-virgin olive oil
- 2/3 cup sherry wine vinegar
- 2 tablespoons lemon juice
- 1 cup chopped flat-leaf parsley
- 4 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 3/4 teaspoon fresh cracked black pepper
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (1 3/4 to 2-pound) skirt steak
Instructions
- In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper.
- Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
- Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill to medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare.
- Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.