Meat & Pork Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Grilled Chimichurri Skirt Steak
Skirt steak grilled hot and fast for a charred crust and juicy interior, then sliced against the grain and drenched in bright Argentine chimichurri.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
5 steps- 1
Make the chimichurri by stirring together the parsley, garlic, oregano, olive oil, red wine vinegar, and red pepper flakes, then let it rest 20 minutes.
- 2
Pat the skirt steak dry and season both sides generously with salt and pepper.
- 3
Heat a grill to high until screaming hot, then grill the steak for about 2 to 3 minutes per side for a charred crust and medium-rare center.
- 4
Transfer the steak to a board and let it rest for 5 minutes.
- 5
Slice the steak thinly against the grain and spoon the chimichurri generously over the top before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving880
Calories
58 g
Protein
5 g
Carbs
70 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Argentine chimichurri is a raw, uncooked herb sauce, parsley, garlic, oil, and vinegar, traditionally rested for a stretch of time before serving so the sharp garlic and vinegar mellow into the parsley rather than tasting harsh.
Listahan note
This version makes the chimichurri well ahead to let it mellow, and grills the skirt steak hard and fast, since this particular cut turns tough rather than tender if it's cooked slowly over lower heat.
Technique cues
- Chimichurri is traditionally left uncooked and made at least twenty to thirty minutes ahead of time, giving the garlic and vinegar time to mellow into the parsley and oil rather than tasting sharp and raw.
- Skirt steak is thin and benefits from very high, direct heat for just a few minutes per side; cooked slower over lower heat, it turns tough well before it's done.
- The grain in skirt steak runs clearly in one direction and is coarser than in most cuts, which is why slicing directly against that grain matters more here than with a thicker steak.
- Letting the steak rest for five minutes after grilling, tented loosely, keeps the juices inside the meat rather than running out the moment it's cut.
Kitchen flow
- Parallel prep
- Light the grill and let it come to temperature while you finish seasoning Grilled Chimichurri Skirt Steak — the two should be ready at the same time. This one leans on the red wine vinegar.
- Make-ahead
- Season or marinate Grilled Chimichurri Skirt Steak with the red wine vinegar up to a day ahead — the extra time only improves how it takes on flavor before it hits the grill.
- Leftover move
- Slice leftover Grilled Chimichurri Skirt Steak and use it cold in a salad or sandwich the next day, or reheat gently so it doesn't overcook further. This one leans on the red wine vinegar.
- Cleanup rhythm
- Brush the grill grates for Grilled Chimichurri Skirt Steak while they're still warm — residue scrapes off far more easily hot than once it's cooled and hardened. This one leans on the red wine vinegar.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 pounds skirt steak
Flavor support
Purpose: pounds skirt steak supports the balance of Grilled Chimichurri Skirt Steak and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 teaspoons kosher salt
Flavor support
Purpose: teaspoons kosher salt supports the balance of Grilled Chimichurri Skirt Steak and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 teaspoon black pepper
Aromatic base
Purpose: teaspoon black pepper creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup fresh parsley, finely chopped
Flavor support
Purpose: cup fresh parsley, finely chopped supports the balance of Grilled Chimichurri Skirt Steak and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 cloves garlic, minced
Aromatic base
Purpose: cloves garlic, minced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Salt the steak at least twenty minutes before grilling if you have the time, giving the salt a chance to draw out moisture and reabsorb rather than just sitting on the surface.
- Spoon the chimichurri on generously right before serving rather than mixing it into the meat, keeping the sauce's fresh, raw character distinct from the seared crust.
- Save any extra chimichurri in the fridge, it keeps well for several days and works just as well on other grilled meats or vegetables.
Ingredient swaps
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the red wine vinegar.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the red wine vinegar.
Serve alongside
- Fresh fruit
- Cucumber slices
- Plain rice crackers
- Cold water
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
- Stir or shake before serving over fresh ice.
- Do not freeze unless the recipe is meant to become pops or granita.
Equipment
- Pitcher or blender
- Measuring cup
- Long spoon
Make this household-aware
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