Homemade Cooked Skirt Steak with Chimichurri Sauce and Spices

Argentinean Style Skirt Steak with Chimichurri

Chimichurri sauce, full of fresh parsley, oregano, lemon and garlic, is a perfect fresh condiment for grilled steak! Marinate the night before you grill and you will have the most flavorful grilled steak in minutes.

  • Prep Time30 min
  • Ready in4 hours 15 min

    Ingredients

    Steak & Marinade

    • 2 lb. skirt steak, trimmed and left at room temperature for 30 minutes
    • ½ small yellow onion, peeled
    • 2 cloves of garlic, peeled
    • 3 Tbs. olive oil
    • 3 Tbs. red wine vinegar
    • 2 Tbs. fresh oregano leaves
    • 1 Tbs. of fresh thyme leaves
    • 1 tsp. sea salt
    • ¼ tsp. fresh ground pepper
    • Sea salt and fresh ground pepper to taste
    • Slices of fresh baguette

    Chimichurri Sauce

    • 1 cup (packed) of coarsely chopped flat leaf parsley (about 1 large bunch)
    • 4 cloves of garlic, minced or put through a press
    • 3 Tbs. of fresh oregano leaves
    • ½ cup of minced yellow onion
    • 1 cup of olive oil
    • ¼ cup red wine or sherry vinegar
    • 1 tsp. sea salt
    • ½ tsp. fresh ground black pepper
    • Juice of one lemon
    • ½ tsp. chili flakes

    Cooking Instructions

    1

    In a blender or food processor, combine the marinade ingredients and puree into a coarse paste. Spread marinade over the steak and marinate for at least 4 hours or overnight.

    2

    Preheat grill to high heat. Season meat generously with salt and pepper. Grill over direct heat for 3-4 minutes to sear on first side and flip over and cook for an additional 3-4 minutes to medium-rare (135° internal temperature), longer if you’d like it cooked more. Rest steak for 5 minutes before slicing.

    3

    For the chimichurri sauce, combine all ingredients in a blender or food processor and pulse until well combined but not pureed. Allow to sit for 15 minutes before serving.

    4

    Serve sliced steak on a piece of baguette with a generous serving of chimichurri on top.

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