There's nothing quite like the sizzle of steak on a hot grill, except maybe when you pair that juicy steak with a bold, herby chimichurri sauce. This recipe for skirt steak with chimichurri is a total winner because the sauce does double duty: it's both a marinade that infuses the meat with flavor and a sauce for serving. The result? Tender, juicy steak that's packed with garlicky, herby goodness and finished with a bright, tangy punch.
Why you'll love this chimichurri skirt steak recipe
If you're looking for a show-stopping main dish that's easy to make and full of flavor, this chimichurri steak recipe has you covered.
Flavor-packed marinade and sauce. The chimichurri pulls double duty. You'll use part of it to marinate the steak so the flavors soak in, and the rest gets drizzled on top when serving for maximum punch.
Bright & Tangy Flavors. Fresh herbs , garlic and oil make this a tangy, bright marinade that perfectly complements the rich steak.
Easy to make at home. A long marinade time (start it in the morning) gives this steak just the right tenderness then a quick 8 minutes on the grill for a perfectly grilled steak that is sure to impress.
Quick to cook. Skirt steak is a thin cut that grills up in just minutes, making this ideal for weeknights or backyard barbecues.
The cut of steak matters
When it comes to chimichurri steak, the cut really does make all the difference. For the best results, use outside skirt steak from a reputable butcher. This cut always comes out moist, tender, and flavorful.
Most grocery stores carry inside skirt steak, which looks similar but is much tougher and chewier. If outside skirt isn't available, flat iron steak is a solid alternative that still delivers great flavor and tenderness.
Ingredients and what they bring to the dish
This recipe keeps things simple with fresh, flavorful ingredients that come together in the chimichurri and steak.
Chimichurri marinade and sauce
- Light olive oil - A smooth base that carries all the flavors.
- Sherry wine vinegar - Adds tang and depth. White Wine Vinegar, Champagne Vinegar, or Rice Wine Vinegar can be substituted.
- Lemon juice - Bright and zesty, keeping flavors fresh.
- Parsley - The backbone of chimichurri; fresh and herbal.
- Basil - Sweet and aromatic.
- Oregano - Earthy and peppery notes.
- Garlic - A savory punch you can't skip.
- Shallot - Adds subtle sweetness.
- Black pepper, salt, and red pepper flakes - Seasoning and a hint of heat.
Steak
- Outside skirt steak - Flavorful, beefy, and ideal for grilling.
- Salt and black pepper - Classic seasoning that enhances the meat's natural flavor.
How to make chimichurri steak
This chimichurri steak recipe is straightforward: just a little marinating, a quick grill, and dinner is ready. Here's what to do:
- In a medium bowl. place olive oil, sherry wine vinegar, lemon juice, all herbs, minced shallot, crushed red pepper, salt, and black pepper.
- Whisk well.
- Reserve 1 cup of the chimichurri sauce. Cover and place in the refrigerator. Season steak with salt and pepper then place in a large plastic resealable bag with remaining chimicurri sauce. Seal and refrigerate for 4-8 hours. The longer the better.
- Preheat grill to high heat. Remove steak from marinade leaving on herbs that stick to it. Discard bag and marinade. Cook steak on grill for 4 minutes a side for medium-rare (the best way to serve this cut of meat).
- Remove from grill and let rest for 5-10 minutes to lock in juices.
To serve, slice across the grain in thin ¼"-½" strips. Spoon a little of the reserved chimichurri sauce over the steak and serve with additional sauce on the side.
Recipe tips for success
A few simple tips will take your skirt steak chimichurri to the next level:
- Use outside skirt steak. It's far more tender than inside skirt and gives you the best results.
- Let it rest. Don't slice right off the grill. Resting helps keep the juices in.
- Slice against the grain. This keeps each bite tender instead of chewy.
- Get your grill hot. A blazing-hot grill is key for that perfect sear and char.
- Chimichurri gets better with time. Make it a few hours ahead or even the day before to let the flavors mingle.
Recipe variations to make it your own
This classic chimichurri steak recipe is delicious as-is, but you can switch it up with these fun twists:
- Red chimichurri - Add paprika and roasted red pepper for a deeper flavor.
- Cilantro chimichurri - Swap some of the parsley for cilantro.
- Citrus twist - Use orange or lime juice instead of lemon.
- Dry rub + chimichurri - Rub the steak with smoked paprika and cumin before marinating for extra depth.
How to serve chimichurri steak
Skirt steak with chimichurri is bold, flavorful, and versatile. You can serve it in so many delicious ways. Wondering what to serve with chimichurri steak? Here are some of the best ideas:
Appetizers - Homemade tortilla chips and your favorite salsa, or this great homemade guacamole.
Potatoes - Serve sliced skirt steak with chimichurri sauce alongside air fryer rosemary potatoes or crispy fries. The fresh, tangy sauce balances the richness of the potatoes perfectly.
Fresh and light - Pair chimichurri steak with a simple green salad, grilled vegetables, or roasted asparagus. The herby sauce adds brightness that makes veggies shine.
Latin-inspired sides - Round out the meal with rice, black beans, or grilled corn on the cob. These classic sides complement the flavors of this Argentinian-style dish.
Steak sandwiches - Tuck strips of chimichurri skirt steak into crusty bread or a toasted baguette for a hearty sandwich. Add extra sauce for dipping.
Tacos or wraps - Slice the steak thin and serve in tortillas with chimichurri drizzled on top. It's an easy way to turn leftovers into something exciting.
How to store and reheat leftovers
Once cooled, store leftover skirt steak and chimichurri sauce in an airtight container in the refrigerator for up to 3 days. Keep the steak and sauce in separate containers if possible, so the herbs stay fresh and vibrant. The chimichurri will keep for about 2-3 days in the fridge.
To reheat steak without drying it out, warm slices gently in a skillet over medium-low heat or cover them with foil and place in a 300°F oven until just heated through. Avoid microwaving if you can because it tends to make skirt steak tough.
For the best flavor, let the steak come to room temperature and then drizzle with fresh chimichurri sauce right before serving.
Both the steak and sauce can also be frozen. Freeze steak in freezer-safe bags or containers for up to 2 months. Chimichurri can be frozen in small jars or ice cube trays, then thawed in the fridge overnight.
The origins of chimichurri
Chimichurri is a traditional Argentinian sauce made with fresh herbs, garlic, oil, and vinegar. It's the go-to accompaniment for churrasco, or grilled meat, and is beloved throughout South America. Using it as both a marinade and a sauce, like in this recipe, gives you bold, authentic flavor that's hard to beat.
More beef recipes
Find lots of easy recipes for beef right here on 2CM!
Grilled Skirt Steak with Chimichurri Sauce
Ingredients
Marinade
- 1 cup light olive oil
- ⅔ cup sherry wine vinegar
- 2 Tablespoons lemon juice
- 1 cup parsley chopped fine
- 4 Tablespoons fresh basil leaves chopped fine
- 1 Tablespoon fresh oregano leaves chopped fine
- 3 Tablespoons minced garlic
- 1 small shallot chopped fine
- ¼ teaspoon black pepper
- ½ teaspoons salt
- ¼ teaspoon crushed red pepper
Steak
- 2 lbs. Outside skirt steak or flat iron steak
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Mix all ingredients for marinade. Remove 1 cup of sauce to small bowl, cover with plastic wrap and set aside, keeping at room temperature. Pour remaining into resealable plastic bag.
- Season steak with salt & pepper and place in bag with marinade. Seal bag and toss to coat. Marinate in refrigerator for 4-8 hours, turning occasionally.
- Take steak our of refrigerator and let come to room temperature, about 30 minutes.
- Preheat grill to high heat.
- Remove steak from marinade, leaving on herbs that stick to meat, and discard marinade. Place steak on hot grill and cook for 4 minutes on each side for medium-rare, 6 minutes per side for medium.
- Remove from grill to cutting board and let rest for 5 minutes prior to slicing. Slice across grain into ¼"-½″ strips. Serve with reserved chimichurri sauce on side.
Nutrition
This post has been updated with new photos, step-by-step instructions, and more helpful tips. It was first published on October 26, 2014.
