Grilled Skirt Steak With Chimichurri
Juicy grilled skirt steak marinated with smoky spices and served with fresh parsley chimichurri. Fast, flavorful, and best sliced thin across the grain.
Servings: 4
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
- 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).
- Prepare the chimichurri sauce - place all ingredients in a jar, close and shake well or stir in a small bowl.
- Preheat gas grill to medium high heat. (400 F)
- Clean grill grates.
- Grill for approximately 3-6 minutes per side for medium.
- 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.
Notes
Servings
4 generous servings
Storage and Reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, or serve cold or room temperature over salads and bowls. Avoid microwaving too long, because skirt steak can become tough when overcooked. Chimichurri can be stored separately in the refrigerator for 2–3 days. Stir before serving.
Nutrition
Calories: 860kcal | Carbohydrates: 6g | Protein: 50g | Fat: 71g | Saturated Fat: 13g | Cholesterol: 142mg | Sodium: 1502mg | Potassium: 923mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1725IU | Vitamin C: 22.7mg | Calcium: 60mg | Iron: 6.8mg
