Grilled Skirt Steak With Chimichurri – easy to make, quickly marinated, great for grilling season. Fresh, juicy and tasty, topped with homemade Chimichurri sauce.

Grilled Skirt Steak  With Chimichurri




For the Chimichurri Sauce: – 1 cup fresh flat leaf parsley leaves – 1/2 cup extra virgin olive oil – 1/4 cup red wine vinegar – 1 tsp agave nectar or honey – 2 tbsp fresh oregano — (1/2 tsp dried) – 2 cloves garlic — minced – 1 tsp salt – 1/2 tsp black pepper – 1 tsp crushed red pepper — optional For the skirt steak: – 2 pounds skirt steak – 1/2 cup olive oil – 1/4 cup Worcestershire sauce – 2 tbsp vinegar — (apple cider) – pinch of cayenne pepper – 1 tsp garlic powder – 1 tsp cumin – 1 tsp paprika – 1 tsp onion powder – 1 tsp salt – 1/2 tsp black pepper

4 servings


Step 1

In a bowl combine olive oil, Worcestershire sauce, vinegar, salt, pepper, cumin, paprika, garlic and onion powder and give it a stir. Pour marinade in a large zip lock bag.

Step 2

Add steak, get most of the air out and close tight. Marinate for at least 15 minutes (no need to refrigerate) or up to 6 hours (refrigerated).

Step 3

Prepare the chimichurri sauce - place all ingredients in a jar, close and shake well or stir in a small bowl.

Step 4

Preheat gas grill to medium high heat. (400 F) Clean grill grates. Grill for approximately 3-6 minutes per side for medium.

Step 5

Place on a platter or cutting board and let steak rest for 5-10 minutes. Slice across the grain of the meat. Serve with chimichurri sauce.