Skirt Steak with Chimichurri Sauce Recipe on Food52 (2024)

I have tried many chimichurri recipes out there but for years have always gone back to this one. It is the ABSOLUTE BEST one out there!

Delicious! I followed the ingredients list and prep instructions exactly, using the overnight marinade. Our Memorial Day BBQ was rained out in Miami so I seared the steaks indoors on a screaming hot Lodge cast iron griddle/grill on a gas range. It may not be a "traditional" chimichurri, but everyone loved it.

Beware of the "chimichurri" recipe. Red wine vinegar is completely wrong and will destroy your sauce. Use white wine vinegar or even lemon instead. Also do not use oregano, as it is far too over powering.

Linda use a cast iron pan, and open all the widows.

It meat is cut against the grain, otherwise it would be tough.

bethL September 18, 2015

Anyone cook this indoors?

i agree with Gladys. this chimichurri is probably very tasty, but no Argentine i know would be caught dead using cilantro or jalapeno in chimichurri!

Loved it! I made double the sauce to use on some grilled chicken as well (I had a few people who aren't big fans of beef) and everyone loved it. Thank you!

Judy September 6, 2014

If I could make a suggestion it would be to ask your butcher for a tri-tip roast (NOT tri-tip steak) and use that instead of the skirt steak. Do not be fooled by the looks of it as it is one of the most flavorful cuts of beef that there is. Sear just as this directs and then cook about 4 minutes per side.

I have grilled this so called flat steak in South Texas for last 40 years and chimichurri is an other marinate I shall try. Cutting with grain will throw you out of all Texas kitchens.

The chimichurri sauce is amazing!

Leyendo la receta, quería comentarles que en Argentina casi no se usa el cilantro. Sí, usamos para el chimichurri el perejil, el ají molido que es un condimento seco (menos picante que el chile o jalapeño), el orégano seco, sal, aceite y vinagre normalmente el blanco no de vino. Ese corte parece lo que aquí llamamos "entraña". Es muy rico, pero se debe cocinar muy poco tiempo ya que tiende a endurecer si se cocina por demás. Podrían también dejar la carne marinar durante toda la noche en una fuente con el chimicurri, tapada con un film dentro de la heladera, y lo cocinan en horno al día siguiente. Se chuparán los dedos! Me alegra saber que en otros países se conocen nuestras costumbres! Un abrazo para todos!

Linda, use a really hot cast iron pan, sear the meat on both sides (to close the pores) then add canola oil, brown quickly turning once, that would make the meat brown on the outside and medium rare in the middle..

How would you cook this flat steak in the house, I do not have an outside grill? Thanks

What I want to know is if people are cutting with the grain (as the picture shows) or against the grain (lengthwise)?

Made this on Sunday and it was amazing! I marinated the skirt steak for 3 hours in the leftover chimichurri beforehand, and didn't have any trouble with the steak getting dried out on the grill or being too tough. We ate it with provoleta and grilled bread the first night, then had it reheated in tortillas with avocado and cherry tomatoes for dinner again last night. Amazing!

I use 1/2 cilantro and 1/2 parsley. I find it gives the Chimichuri a cleaner taste.

Made this this weekend and MY LAWD it was the tastiest thing Ive ever grilled. Just made one change. I poked it with a knife a bunch to make sure the marinade soaked thru as much as it could. Only marinaded it for 4 hours and broiled it both sides for 4 minutes. It was perfect. Next time Ill save a whole cup of the chimichurri. We ate it with some charred baby broccoli and padron peppers. Guaranteed hit!

To tenderise meats like this, use the juice of a Kiwi Fruit, the acid contained breaks down the connective tissues, you need to experiment on time frame as if left too long, e.g. overnight,results may be overkill - usually a few hours maximum will do it, and it does not change the flavour.

I wondered how tender this would be also, especially without marinating. I have used a Korean marinade on skirt steak with good success - one of the ingredients is rice vinegar and I marinate it for 24 hrs.