Servings: 4

Grilled Skirt Steak With Chimichurri

Prep Time:
3 hrs
Cook Time:
25 mins
Total Time:
3 hrs 25 mins
Grilled skirt steak with chimichurri. Great for family dinner and grilling season.
Grilled skirt steak on a tray with chimichurri
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Ingredients

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

Instructions

  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. 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). 

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

  3. Preheat gas grill to medium high heat. (400 F)

  4. Clean grill grates.

  5. Grill for approximately 3-6 minutes per side for medium.

  6. Place on a platter or cutting board and let steak rest for 5-10 minutes.

  7. Slice across the grain of the meat. Serve with chimichurri sauce.

Recipe Notes

4 generous servings
Course: Main
Cuisine: American
Keyword: grilled skirt steak

Nutrition Information

Calories: 860, Fat: 71g, Saturated Fat: 13g, Cholesterol: 142mg, Sodium: 1502mg, Potassium: 923mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 2g, Protein: 50g, Vitamin A: 1725%, Vitamin C: 22.7%, Calcium: 60%, Iron: 6.8%