Chimichurri Skirt Steak
Fast-cooking skirt steak seared hot and fast, then drenched in bright, garlicky Argentine chimichurri.
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Ingredients
- 1.5 lbs skirt steak, trimmed
- 2 tbsp olive oil
- Kosher salt and cracked pepper
- 1 cup fresh parsley, packed
- 1/4 cup fresh oregano leaves
- 4 cloves garlic
- 1 small shallot
- 1 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 1/2 cup olive oil (for sauce)
- 1/2 tsp salt
Instructions
- 1
Make chimichurri: pulse parsley, oregano, garlic, shallot, red pepper flakes, and vinegar in a food processor until finely chopped. Stir in olive oil and salt. Let sit 20 minutes.
- 2
Pat steak dry. Rub with 2 tbsp oil and season generously with salt and pepper.
- 3
Preheat grill to high (500°F+). Scrape grates clean.
- 4
Grill steak 2–3 minutes per side for medium-rare (internal temp 130°F).
- 5
Rest 5 minutes on a cutting board.
- 6
Slice thinly against the grain at a sharp angle.
- 7
Spoon chimichurri generously over the sliced steak and serve.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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