Harissa Chimichurri Skirt Steak

By Danielle Oron
March 3, 2016
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Author Notes: When you crave something super simple with a ton of flavor, this is the way to go. This chimichurri is slightly spicy, herby, lemony, and comes together in 5 minutes. Literally. Put it on any steak, fish, chicken, or even veggies!Danielle Oron

Serves: 4

Harissa Chimichurri

  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1 garlic clove, grated
  • 1/2 shallot, minced finely
  • 1/2 lemon zested
  • 2 1/2 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • fresh black pepper, to taste

Skirt Steak

  • 2 pounds skirt or hanger steaks
  • salt
  • fresh black pepper
  1. Combine all the chimichurri ingredients in a bowl and set aside. You can double the recipe if you like to ton on the sauce!
  2. Heat a grill or grill pan over medium-high heat.
  3. Season the steaks generously with salt and pepper on both sides
  4. Sear the steaks for 3-4 minutes per side for medium-rare.
  5. Rest steaks on a cutting board for 2 minutes then slice against the grain.
  6. Spoon the chimichurri all over the steaks and enjoy!

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