Grilled Skirt Steak with Chimichurri Marinade

This Skirt Steak with Chimichurri combines the rich, beefy flavor of skirt steak with homemade chimichurri sauce. Throw it on a hot grill to add that deep, smoky element, and you’ve got the perfect summer BBQ dish!

Tender & Flavorful Skirt Steak

Skirt steak is undoubtedly one of the most flavorful cuts of beef. I especially love it cooked on an outdoor grill, making it a true summertime favorite. 

And what’s the perfect match for a juicy and tender skirt steak? A tangy and herbaceous chimichurri sauce, of course! It adds loads of great flavor and helps to keep the meat nice and juicy. 

Making your own chimichurri recipe is simple. The only tricky part is actually remembering to marinate your steak before the hunger strikes. So make sure you start this baby 4 hours in advance!

Ingredients

• Olive oil: I used olive oil here, but any neutral oil like avocado oil or vegetable oil work well too.
• Red wine vinegar: Every good marinade needs acidity!
• Dry oregano: Adds a great earthy flavor to the chimichurri marinade.
• Jalapeño: Make sure you remove the seeds so it’s not overly spicy!
• Fresh herbs: Fresh parsley and fresh cilantro are key ingredients in chimichurri. 
• Salt & black pepper: Don’t underestimate the power of salt and pepper to bring out the flavors in any dish.
• Skirt steak: This cut of meat is perfect for chimichurri marinade because it’s thin, tender and grilled quickly over high heat. 

Add Extra Flavor!

Take your chimichurri to the next level the Recipe Teacher way: by adding fresh orange juice and zest! This simple addition brings a vibrant, citrusy twist to this classic sauce.

Make the Chimichurri

In a medium bowl, add all the chimichurri ingredients. Whisk well to combine.

Marinate the Steak

Next, pour the chimichurri over the steak in a marinating dish (a casserole dish also works well). Then use a spoon (or your hands) to push the marinade into the meat.

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Grill the Steak

Once your steak is marinated, preheat your grill to high heat.

Grill the skirt steak for 4 minutes per side, or until it develops a nice sear.

Cook until the internal temperature reaches 135°F to 145°F for medium-rare to medium doneness.

Let Rest & Serve

Now transfer your steak to a plate, letting it rest for 5-10 minutes before slicing.

Serve and enjoy!

What Goes Well with Chimichurri Skirt Steak

This skirt steak with chimichurri pairs excellently with some roasted veggies! If you’ve got an air fryer, try my Air Fryer Roasted Zucchini or Air Fryer Roasted Zucchini and Peppers. You could also Grill Corn In The Husk while you’re grilling the skirt steak. I also love these Roasted Rosemary and Garlic Potatoes. They taste so good with that extra chimichurri sauce.

Storage & Reheating

Store your skirt steak with chimichurri in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either place it back on the grill or heat it up on a skillet until warmed through.

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