Skirt Steak with Chimichurri Sauce

By • May 20, 2013 • 24 Comments

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Author Notes: Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak – or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce. (All recipes from The Grilling Book.)Adam Rapoport

Serves 4

Skirt Steak

  • One 1 1/2 pounds skirt steak (about 1/2-inch thick), cut in half crosswise
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for brushing
  • 1/2 cup Chimichurri Sauce
  1. Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.
  3. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.

Chimichurri

  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt, more as needed
  • 3 to 4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 2 cups minced fresh cilantro
  • 1 cup minced flat-leaf parsley
  • 1/3 cup finely chopped fresh oregano
  • 3/4 cup extra virgin olive oil
  1. Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
  2. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
  3. To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
  4. Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.
Jump to Comments (24)

Comments (24) Questions (0)

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Stringio

3 months ago amy.d.cutting

Loved it! I made double the sauce to use on some grilled chicken as well (I had a few people who aren't big fans of beef) and everyone loved it. Thank you!

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4 months ago Judy

If I could make a suggestion it would be to ask your butcher for a tri-tip roast (NOT tri-tip steak) and use that instead of the skirt steak. Do not be fooled by the looks of it as it is one of the most flavorful cuts of beef that there is. Sear just as this directs and then cook about 4 minutes per side.

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6 months ago Eduardo

I have grilled this so called flat steak in South Texas for last 40 years and chimichurri is an other marinate I shall try. Cutting with grain will throw you out of all Texas kitchens.

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6 months ago Beth Hartong

The chimichurri sauce is amazing!

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11 months ago Gladys

Leyendo la receta, quería comentarles que en Argentina casi no se usa el cilantro. Sí, usamos para el chimichurri el perejil, el ají molido que es un condimento seco (menos picante que el chile o jalapeño), el orégano seco, sal, aceite y vinagre normalmente el blanco no de vino. Ese corte parece lo que aquí llamamos "entraña". Es muy rico, pero se debe cocinar muy poco tiempo ya que tiende a endurecer si se cocina por demás. Podrían también dejar la carne marinar durante toda la noche en una fuente con el chimicurri, tapada con un film dentro de la heladera, y lo cocinan en horno al día siguiente. Se chuparán los dedos! Me alegra saber que en otros países se conocen nuestras costumbres! Un abrazo para todos!

Stringio

over 1 year ago Karin Lavater-Frazier 1

Linda, use a really hot cast iron pan, sear the meat on both sides (to close the pores) then add canola oil, brown quickly turning once, that would make the meat brown on the outside and medium rare in the middle..

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over 1 year ago linda wintermoyer

How would you cook this flat steak in the house, I do not have an outside grill? Thanks

Jocelyn_2006

over 1 year ago jocelyng

What I want to know is if people are cutting with the grain (as the picture shows) or against the grain (lengthwise)?

Artichoke_earrings

over 1 year ago Virginia Bacon

After reading some of the comments below, I meant to cut into 3-4 inch pieces with the grain then cut into smaller pieces against the grain, but I totally forgot to! Cutting it with the grain ended up being fine for me without the meat being noticeably tough or chewy, though it wasn't exactly 'tender' either.

Artichoke_earrings

over 1 year ago Virginia Bacon

Made this on Sunday and it was amazing! I marinated the skirt steak for 3 hours in the leftover chimichurri beforehand, and didn't have any trouble with the steak getting dried out on the grill or being too tough. We ate it with provoleta and grilled bread the first night, then had it reheated in tortillas with avocado and cherry tomatoes for dinner again last night. Amazing!

Stringio

over 1 year ago Karin Lavater-Frazier 1

I use 1/2 cilantro and 1/2 parsley. I find it gives the Chimichuri a cleaner taste.

Log

over 1 year ago Jihee Kim

Made this this weekend and MY LAWD it was the tastiest thing Ive ever grilled. Just made one change. I poked it with a knife a bunch to make sure the marinade soaked thru as much as it could. Only marinaded it for 4 hours and broiled it both sides for 4 minutes. It was perfect. Next time Ill save a whole cup of the chimichurri. We ate it with some charred baby broccoli and padron peppers. Guaranteed hit!

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over 1 year ago Peter Jacobson

To tenderise meats like this, use the juice of a Kiwi Fruit, the acid contained breaks down the connective tissues, you need to experiment on time frame as if left too long, e.g. overnight,results may be overkill - usually a few hours maximum will do it, and it does not change the flavour.

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over 1 year ago Kate's Kitchen

I wondered how tender this would be also, especially without marinating. I have used a Korean marinade on skirt steak with good success - one of the ingredients is rice vinegar and I marinate it for 24 hrs.

Stringio

over 1 year ago Christy Hale McKenna

I've been substituting hanger steak for skirt in recipes lately, with a lot of success. Going to try this this weekend

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over 1 year ago loubaby

Yes I noticed it is carved with the grain as well...sounds like a good sauce recipe but I have tried everything short of running over it with my SUV to get it to be tender---I have salt brined it, heavy acid marinated it overnight, always cook it rare, slice it against the grain (cut the long piece crosswise into 4 inch wide sections and cut thinly against the grain)...my next trial is to slow oven (300F) braise it with a rub like I do ribs until it is tender; then grill it with sauce....Anyone have ideas?

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over 1 year ago NiaB

Don't put salt in the marinade. Salt draws out the liquid in the meat and makes the meat tough. Salt brine is not ideal for read meat or pork. The vinegar will tenderize the meat. rub in the salt just before you grill.

Open-uri.30863

over 1 year ago GordonW

Not trying to be contradictory, but salt brining pork is VERY common. Lean pork becomes much more forgiving after brining

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over 1 year ago Tx KD

When you prep it, do you cut off the membrane on the backside (front side?lol)? Once I started doing that it didnt matter how I cooked it, or marinated it, as long as I didnt OVER cook it, it was prefect.

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over 1 year ago akashakespeare

I agree tex. get rid of that membrane or nerve and cook it on a grill or in a pan, oil either. sometimes I'll marinate the meat with italian vinigrate dressing or a good bbq sauce.In either case use a small amount. use a zip lock bag and work the marinates so it is on every bit of the meat. marinate in the frig atleast 3 hrs to next day. slide out onto a pan or plate and slide off onto the grill or pan. high heat each side for about 3 to 4 minutes. med to medium rare is just delicious

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over 1 year ago Merry

I am going to make this with flap meat. I have been having more success grilling flap than flank or skirt. Looks like a delicious recipe!

Open-uri.30863

over 1 year ago GordonW

oh, flap meat is so good and I have no luck finding it around here

Jocelyn_2006

over 1 year ago jocelyng

I've made a recipe similar to this (with flank steak) for several years, and it's great for picnics because it's equally delicious hot or at room temperature.

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over 1 year ago micki

looks like the meat is sliced with the grain in the photo