Memorial Day

Grilling with Adam Rapoport: Skirt Steak with Chimichurri Sauce

May 20, 2013

Bon Appetit's Editor in Chief Adam Rapoport is sharing recipes and tips from his latest, The Grilling Book, all week long. We'll be rolling out his ideal Memorial Day feast -- one dish each day -- from his go-to steak to the drink in his hand.

Americans love skirt steak, but a lot of us don't know it -- it's what is often seen on menus as "sizzling steak fajitas." But skirt steak should be on your table for so many other reasons. It's affordable (we're not talking aged rib-eye here), and it's got a ton of flavor. 

Shop the Story

Beef cries out for salt and pepper, so season aggressively. Bring your steak to room temperature before you grill, and make sure you let it rest after a sear over high heat. And I always finish with Maldon salt after I slice.  

The bright, vibrant chimichurri in this recipe complements the steak well, but it'll also be your new condiment for summer. Make a batch, store it in your fridge, and you'll be using it all season long.

Skirt Steak with Chimichurri Sauce

Serves 4 

One 1 1/2-pound 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

Chimichurri Sauce

Makes about 2 cups

1/2 cup red wine vinegar
1 teaspoon kosher salt, more as needed
3 or 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

See the full recipe (and save and print it) here.  

This recipe is just one of more than 350 recipes from The Grilling Book, a comprehensive guide to anything you can make with a grill.

Photos by Peden+Munk
Food Styling by Rebecca Jurkevich
Prop Styling by Lucy Attwater

Order Now

Any Night Grilling is your guide to becoming a charcoal champion (or getting in your grill-pan groove), any night of the week. With over 60 ways to fire up dinner—no long marinades or low-and-slow cook times in sight—this book is your go-to for freshly grilled meals in a flash.

Order Now

See what other Food52 readers are saying.

  • Carmas
  • Yachu
  • Sara Weinberger
    Sara Weinberger
  • Boomdog02
  • Chef Carlos
    Chef Carlos
Adam Rapoport is Editor-in-Chief of Bon Appétit magazine and its website


Carmas June 24, 2013
Delightful Chimichurri recipe, and the steak preparation was simple. Always a good things. Many thanks, Adam.
Yachu May 25, 2013
As the Argentinian foodie I am let me say. There's NO cilantro in chimichurri!!!!
Sara W. May 22, 2013
It's offensive that you and the rest of Food 52 only seem to view Memorial Day as a time for celebrating and feasting. I love Food 52, but let's remember that Memorial Day is really a time to memorialize those who have died. It's about remembering.
Boomdog02 May 22, 2013
How about your memorializeing in the morning, and have a BBQ in the afternoon. I have a father who was a WWII decorated veteran, and he never found it offensive to relax on memorial day..lighten up.
Boomdog02 May 22, 2013
that photo...instant drool! A nice mojo marinade will do that meat well.
Chef C. May 22, 2013
Looks like a great recipe, my only suggestion is to make a blend of kosher salt, pepper, ancho chile powder and some cracked coriander seeds and season the skirt steak the night before - this treatment makes all the difference. Nice Chimichurri recipe, tambien.
twinwillow May 22, 2013
I agree. I would seal the steak in a Foodsaver bag and let it marinate overnight for best flavor.
twinwillow May 22, 2013
The picture of the steak and it's following Chimichurri sauce recipe look and sound fantastic!
I had a different, simpler Chimichurri sauce recipe but, your's looks much more interesting. I'm very much looking forward to making this dish.
Foodiewithalife May 22, 2013
Bright acidic chimichurri sauce on salty rich steak is the best way to bbq! I'm having flashbacks of Argentina. Thanks for sharing this recipe!

Sarah F. May 20, 2013
I love making chimichurri for grilled steaks or its Italian counterpart--Salsa Verde.
sexyLAMBCHOPx May 20, 2013
I'll stick with this version of steak with chimichurri! No cilantro : )
creamtea May 23, 2013
sexyLAMBCHOPx I'll take your chimi any day.
micki May 20, 2013
in the photo it looks like the meat is sliced with the grain and not against the grain.
Kenzi W. May 22, 2013
Thanks for bringing this up! It's hard to tell in the photo but we think the steak is sliced against the grain, which is what you'll want to do.
twinwillow May 22, 2013
I agree. Due to the "longish" cut that is skirt steak, it's quite easy to mistakenly cut the steak with the grain.
I cut a cooked skirt steak with the grain in 8 inch pieces and then, slice those pieces against the grain for serving.