This vibrant Grilled Skirt Steak with Chimichurri is a showstopping dish that combines tender, flavorful beef with a bold, herbaceous sauce that delivers spicy, sour, salty, and savory notes in every bite. The skirt steak is marinated in a dynamic blend of lime juice, soy sauce, garlic, cumin, and smoked paprika, creating a deeply seasoned foundation that becomes beautifully caramelized on the grill, while the fresh chimichurri—bursting with parsley, cilantro, red wine vinegar, and crushed red pepper flakes—adds a bright, zesty finish that cuts through the richness of the meat. This recipe will appeal to adventurous home cooks and meat lovers who crave restaurant-quality results and bold, complex flavors, as well as those seeking an impressive yet approachable dish for entertaining. The combination of smoky, charred beef with the vibrant, tangy chimichurri offers an exciting flavor journey that satisfies both the desire for comfort food and culinary sophistication, making it perfect for anyone looking to elevate their grilling game with a dish that's as exciting to eat as it is to prepare.
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Ingredients
Chimichurri
fresh flat-leaf parsley to taste
red wine vinegar to taste
crushed red pepper flakes to taste
Instructions
1. Prepare the marinade by combining olive oil, lime juice, soy sauce, minced garlic, cumin, smoked paprika, salt, and black pepper in a bowl and whisk together until well combined.
2. Pat the skirt steak dry with paper towels to remove any excess moisture.
3. Place the skirt steak in a large shallow dish or resealable plastic bag.
4. Pour the marinade over the steak, ensuring it is evenly coated on both sides.
5. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
6. Remove the steak from the refrigerator 30 minutes before grilling to allow it to come to room temperature.
7. Prepare the chimichurri sauce by finely chopping fresh flat-leaf parsley and fresh cilantro.
8. Mince garlic cloves and add them to the chopped herbs.
9. In a bowl, combine the parsley, cilantro, and garlic with red wine vinegar, olive oil, crushed red pepper flakes, and salt.
10. Stir the chimichurri sauce until all ingredients are well mixed and set aside.
11. Preheat your grill to high heat, approximately 450-500 degrees Fahrenheit.
12. Remove the steak from the marinade and allow excess marinade to drip off.
13. Place the steak on the hot grill and cook for 4-5 minutes on the first side without moving it.
14. Flip the steak and cook for an additional 4-5 minutes for medium-rare doneness.
15. Remove the steak from the grill and transfer it to a cutting board.
16. Let the steak rest for 5-10 minutes to allow the juices to redistribute.
17. Slice the steak against the grain into strips.
18. Arrange the sliced steak on a serving platter and drizzle generously with chimichurri sauce.
19. Serve immediately with additional chimichurri sauce on the side.
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