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Grilled skirt steak on a tray with chimichurri
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5 from 2 votes

Grilled Skirt Steak With Chimichurri

Grilled skirt steak with chimichurri. Great for family dinner and grilling season.
Prep Time3 hours
Cook Time25 minutes
Total Time3 hours 25 minutes
Course: Main
Cuisine: American
Keyword: grilled skirt steak
Servings: 4
Author: Lyubomira L

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

4 generous servings

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