A wonderfully flavorful and easy recipe for grilled skirt steak with a vibrant herb and vinegar sauce to use both as a marinade and to slather on top.
For The Sauce
- 2 packed cups of flat leaf parsley leaves and delicate stems (from 2 big bunches of parsley), roughly chopped (remove thick stems).
- 5 large garlic cloves roughly chopped (about 3 tablespoons)
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 cup distilled white vinegar (or red wine vinegar)
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
For The Steak
- 2 lbs skirt steak (or substitute flank steak)
- Salt and pepper, to taste
- Put all sauce ingredients into the bowl of a food processor or blender and blend just until everything is combined and garlic is very finely minced. Set aside.
- Put steak in a glass bowl or plastic container. Spoon 4 tablespoons of chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate the steak at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temp before proceeding (about 1/2 hour out of the fridge)
- Preheat grill to high. Season steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side for flank steak), until it is lightly charred on the outside and medium rare inside. Let steak rest for 5 minutes before slicing. Slice it against the grain.
- Serve steak with chimichurri sauce spooned on top or on the side.
Storage: Chimichurri sauce will keep for 2 weeks in fridge, though it will lose some of its vibrant green color over time. For best taste and texture, allow it to come to room temperature before serving.
- Prep Time: 20 min
- Marinating time: 1 hour
- Cook Time: 10 mins
- Category: Main Course
- Method: Grill
- Cuisine: Argentinian
Keywords: Grilled skirt steak with chimichurri sauce