Grilled Skirt Steak With Chimichurri

Grilled Skirt Steak With Chimichurri – easy to make, great for grilling season and Labor Day. Fresh, juicy and tasty.


Grilled Skirt Steak With Chimichurri

It is the last long weekend of summer – Labor Day Weekend, so I decided to share this simple recipe for grilled skirt steak with chimichurri sauce.  This recipe is perfect a family gathering, barbecue with friends and sadly a great way to end grilling season (you don’t need to end it if you live somewhere warm). So when it gets cold, I’ll just use my cast iron skillet for grilling.

Skirt steak might not be the best cut of meat, but grilling it is the fastest and easiest way to get steak ready for a crowd. It has a lot of flavor and cooks quick. Skirt steak is not as tender as fillet, but also not as tough as flank steak.I do recommend marinating it for at least 3 hours before grilling, but overnight is best.

For marinating skirt, when use McCormick’s Montreal steak seasoning, which contains salt, black pepper, red pepper,garlic, sunflower oil and extractives of paprika. This seasoning contains a lot of sodium, so you might want to try a different low sodium version. I also like adding some fresh chopped garlic for extra flavor and olive oil, worcestershire sauce and apple cider vinegar to tenderize the meat. A great trick for grilling skirt steak is that the membrane should be removed, if you leave it on, steak will be tough and will not taste as good.

Another trick for tender skirt steak is slicing the meat across the grain, which I don’t  find necessary if steak is marinated well.

This fresh chimichurri sauce is very easy to prepare and it is the perfect topping for skirt steak. It is an Argentinian green sauce, especially grilled meat. Chimichurri sauce is often made with chopped parsley, garlic, olive oil, oregano and vinegar, but a version with cilantro leaves is very popular as well.

Served with some warmed up tortillas it makes a delicious and flavorful dinner.


grilled skirt steak with chimichurri


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Servings: 4

Grilled Skirt Steak With Chimichurri #LaborDay

Prep Time:
3 hrs
Cook Time:
25 mins
Total Time:
3 hrs 25 mins
Grilled skirt steak with chimichurri. Great for family dinner.
5 from 1 vote
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  • Chimichurri sauce
  • 1 cup fresh flat leaf parsley leaves
  • 1/4 cup cilantro leaves
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh oregano — (1/2 tsp dried)
  • 1 tbsp fresh mint leaves
  • 2 garlic cloves
  • juice from 1 lime
  • 1 tsp salt
  • 1/2 tsp black pepper
  • pinch of cayenne pepper
  • pinch of chili powder
  • 1/2 tsp agave nectar or honey
  • Skirt Steak:
  • 2 pounds skirt steak
  • 2 tbsp McCormick Montreal Steak
  • 3/4 cup olive oil
  • 2 garlic cloves chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 cup vinegar — (apple cider)
  • juice from 1 lime
  • pinch of cayenne pepper


  1. In a bowl combine olive oil, Worcestershire sauce, lime juice, steak seasoning, garlic cloves and cayenne pepper and give it a stir. Pour marinade in a large zip lock bag. Add steak, get most of the air out and close tight. Marinate refrigerated for 3-8 hours. Make sure you take it out of the refrigerator 1 hour before you start grilling.
  2. Prepare the chimichurri sauce - place all ingredients in a blender and puree until smooth.
  3. Preheat gas grill to medium high heat.
  4. Clean grill grates and brush with some vegetable oil.
  5. Grill for approximately 5 minutes per side for medium, or 8 for medium well.
  6. Place on a platter or cutting board and let steak rest for 7-10 minutes.
  7. Slice across the grain of the meat. Serve with chimichurri sauce.

Recipe Notes

4 generous servings
Course: Main
Cuisine: American

Nutrition Information

Calories: 994, Fat: 84g, Saturated Fat: 15g, Cholesterol: 142mg, Sodium: 913mg, Potassium: 945mg, Carbohydrates: 11g, Fiber: 2g, Sugar: 3g, Protein: 50g, Vitamin A: 29.5%, Vitamin C: 34.5%, Calcium: 12.4%, Iron: 44.5%