Description
This Chimichurri Skirt Steak combines tender, juicy meat with a zesty homemade marinade. Perfectly grilled, it’s a smoky and flavorful go-to for the summertime.
Ingredients
- ½ cup olive oil (or other neutral oil)
- 3 tbsp red wine vinegar
- 1 tsp dry oregano
- 1 tbsp minced jalapeño, seeds removed
- 1 tbsp flat-leaf parsley
- 2 tbsp cilantro
- 1 tsp salt
- ½ tsp pepper
- Optional: zest and juice of ½ an orange
- 1.5 lb skirt steak
Instructions
- Add all chimichurri ingredients to a medium bowl. Whisk well to combine, using a spatula to get all the flavorful bits.
- Pour the chimichurri over the steak in a marinating dish (a casserole dish works well).
- 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.
- Preheat the 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 the steak rest for 5 to 10 minutes before slicing. Slice against the grain for maximum tenderness.
- Prep Time: 4 hours, 5 minutes
- Rest Time: 5-10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Grill
- Cuisine: American