Skirt Steak with Chimichurri Sauce
Elevate your next steak night with this bold and flavorful Skirt Steak with Chimichurri Sauce recipe! Perfectly seared skirt steak takes center stage, seasonally rubbed with olive oil, kosher salt, and black pepper for a savory crust. The hero of the dish, a vibrant homemade chimichurri, combines fresh parsley, cilantro, garlic, red wine vinegar, lemon juice, and a touch of heat from red pepper flakes, all blended with extra virgin olive oil for a zesty, herbaceous finish. This easy recipe comes together in just 25 minutes and offers restaurant-quality results right from your grill or cast-iron skillet. Serve this juicy steak garnished with chimichurri for a stunning, flavor-packed main dish that’s ideal for entertaining or a quick yet indulgent weeknight dinner.
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Recipe Information
Ingredients
- 1 pound skirt steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup fresh parsley
- 0.5 cup fresh cilantro
- 2 cloves garlic cloves
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 0.5 teaspoon red pepper flakes
- 0.5 cup extra virgin olive oil
Instructions
Remove the skirt steak from the refrigerator and let it come to room temperature for about 20 minutes before cooking.
Brush both sides of the steak with 2 tablespoons of olive oil. Sprinkle evenly with kosher salt and black pepper. Set aside.
In a food processor, combine parsley, cilantro, garlic cloves, red wine vinegar, lemon juice, red pepper flakes, and a pinch of salt. Pulse until the mixture is finely chopped.
With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture is emulsified and slightly chunky. Transfer the chimichurri sauce to a bowl and set aside.
Heat a grill or cast-iron skillet over high heat until very hot. Place the steak on the grill or skillet and cook for 3-4 minutes per side for medium-rare, or longer depending on desired doneness.
Remove the steak from the heat and let it rest for 5-7 minutes to retain its juices.
Slice the skirt steak against the grain into thin strips.
Serve the steak topped with the fresh chimichurri sauce. Enjoy!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.2 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
