clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of sliced grilled skirt steak arranged diagonally across a dark grey serving board with a line of vivid green chimichurri sauce down the middle and a bowl of chimichurri on the left

Grilled Skirt Steak with Chimichurri Sauce

  • Author: Lisa
  • Total Time: 1 hour 30 mins
  • Yield: 6 servings 1x


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.


Units Scale

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


  1. 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.
  2. 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)
  3. 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.
  4. 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