Skirt Steak with Red Chile Cilantro Chimichurri
Elevate your steak night with this bold and flavorful Skirt Steak with Red Chile Cilantro Chimichurri recipe, a fusion of smoky char and vibrant, spicy herbaceousness. Perfectly seasoned skirt steak is grilled to juicy perfection and paired with a zesty homemade chimichurri sauce featuring the robust flavors of fresh cilantro, parsley, and red chile, balanced with a hint of honey sweetness and a tangy kick of red wine vinegar. The quick prep time makes it a go-to for busy weeknights or impressive weekend gatherings, while the vibrant sauce doubles as both a marinade and a topping that enhances every bite. Slice the steak thinly, drizzle generously, and serve with sides like roasted vegetables or fresh greens for a show-stopping meal. Packed with smoky, spicy, and savory flavors, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 3 cloves Garlic cloves
- 1 cup Fresh cilantro leaves
- 0.5 cup Fresh parsley leaves
- 1 medium Red chile (such as Fresno or red jalapeño)
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Ground cumin
- 1 teaspoon Honey
- 2 tablespoons Water (optional, for thinning sauce)
Instructions
Pat the skirt steak dry with paper towels and season it generously on both sides with salt and ground black pepper. Let it sit at room temperature for 10 minutes while you prepare the chimichurri.
In a food processor or blender, combine the garlic cloves, fresh cilantro leaves, fresh parsley leaves, red chile (seeded if you prefer less heat), red pepper flakes, ground cumin, red wine vinegar, honey, and olive oil. Pulse until smooth, scraping down the sides as needed. Add water one tablespoon at a time if the sauce is too thick. Taste and adjust seasoning if necessary.
Preheat a grill or cast-iron skillet over high heat. Once hot, lightly oil the grill grates or pan to prevent sticking.
Place the skirt steak on the grill or skillet and cook for 3-5 minutes per side for medium-rare, or longer if desired. Adjust cooking time based on the thickness of the steak.
Remove the steak from the heat and let it rest for 5 minutes to allow the juices to redistribute.
Slice the skirt steak thinly against the grain for maximum tenderness. Drizzle the red chile cilantro chimichurri over the top or serve it on the side as a dipping sauce.
Garnish with extra cilantro or parsley if desired. Serve immediately with your choice of sides such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.2 g | 328% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.6 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 3946 mg | 84% | |
*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.
