Grilled Chimichurri Skirt Steak
Skirt steak is first marinated in an herby chimichurri sauce then grilled quickly over high heat. The resulting Grilled Chimichurri Steak is juicy, tender, and packed with flavor! Serve the steak as is, or add to your favorite salads, sandwiches, grain bowls, tacos, and more!
About this Chimichurri Skirt Steak
Skirt steak is one of the most flavorful cuts of meat you can buy, but it’s fairly tough and requires a good marinade to tenderize it.
My go-to skirt steak marinade for grilling is chimichurri sauce. It’s a no-cook sauce made from fresh herbs, garlic, and red wine vinegar. The skirt steak is left to marinate in the fresh chimichurri for a few hours before it’s grilled over high heat.
While the steak sits in the chimichurri, it’s infused with bright, tangy flavor; the acidic red wine vinegar also helps to break down the chewy muscle fibers and makes for the juiciest grilled steak ever!
Grilled skirt steak marinated in chimichurri can be enjoyed as is or sliced and served in tacos, salads, grain bowls, sandwiches and more. It’s a knockout recipe that you’re bound to make over and over again while grilling season lasts!
Kitchen Tools You’ll Need
Since this is a recipe for grilled skirt steak with chimichurri, you’re going to need a few key pieces of equipment.
- Grill or grill pan — An outdoor gas grill is ideal for this recipe, but if you don’t have one then you can use a cast iron grill pan set over high heat.
- Grill brush — Be sure to scrub the grill grates well before grilling the steak.
- Liquid measuring cup — For measuring olive oil and vinegar.
- Microplane — For zesting the lemon (the fine side of a box grater works too).
- Measuring cups and spoons — For measuring the rest of the chimichurri ingredients.
- Zip-top bag — For marinating the steak (a shallow dish covered with plastic wrap may also be used).
- Grilling tongs — Make flipping the steaks safe and easy.
- Sharp chef’s knife — For slicing the steak against the grain.
- Meat thermometer — Using a thermometer is the only guaranteed way to tell when the steak is finished cooking.
Chimichurri Skirt Steak Marinade Ingredients
This recipe makes enough chimichurri sauce to marinate 1.5 to 2 pounds of skirt steak. Here’s what you’ll need for the marinade:
- Olive oil
- Red wine vinegar
- Garlic
- Lemon zest
- Green onions
- Fresh parsley and fresh basil
- Kosher salt and black pepper
- Red pepper flakes
For the complete ingredient list and detailed instructions to make this chimichurri skirt steak marinade, scroll to the bottom of this post for the FREE printable recipe card.
Can the Skirt Steak Be Substituted? Yes!
This chimichurri marinade can also be prepared with flank steak or flatiron steak. However, both types of steak will need to marinate for a minimum of 6 hours (maximum 24 hours).
Flank steak should also be pounded to an even thickness before marinating. Adjust the grill time to a total of 3 to 6 minutes per side if using flatiron or flank steak.
How to Make Chimichurri Skirt Steak
- Make the chimichurri sauce: In a food processor, combine the olive oil, red wine vinegar, garlic, and lemon zest. Pulse until the garlic cloves are finely minced. Add the remaining ingredients and pulse to combine. Set aside ¼ cup of the marinade for later.
- Marinate the skirt steak: Place the steak in a zip-top bag. Add all but the reserved ¼ marinade to the bag. Seal and refrigerate for 3 to 12 hours.
- Preheat the grill: Close the lid and heat the grill as high as it will go.
- Prepare the steak: While the grill preheats, remove the skirt steak from the marinade and pat dry with clean paper towels.
- Grill the steak: After the grill has finished preheating, grill the steak for 2 to 4 minutes per side.
- Let rest before serving: Transfer the steak to a cutting board, tent loosely with foil, and rest for 5 minutes before slicing and serving with the reserved chimichurri marinade drizzled over top.
The above is simply a quick summary of this recipe for skirt steak with chimichurri. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Make-Ahead Instructions
Chimichurri skirt steak is best enjoyed hot off the grill, but you can prepare elements of the recipe in advance:
- Chimichurri sauce — Can be prepared and refrigerated for up to 2 weeks before using (the red wine vinegar helps preserve the fresh herbs).
- Marinated steak — Coat the skirt steak in the marinade and chill for up to 12 hours before grilling.
- Freezer prep — You can also prepare multiple batches of the chimichurri sauce and assemble several bags of marinated skirt steak to freeze for later. When you’re ready to use the frozen marinated meat, thaw the meat in the refrigerator 2 days ahead of time; it will marinate as it thaws.
Skirt Steak Grilling Tips
- Marinate skirt steak for no more than 12 hours — After that point, the acid in the marinade will begin breaking down the steak and it will wind up being tough and chewy rather than tender and moist.
- Use a meat thermometer — Skirt steak cooks very quickly, and a meat thermometer ensures you pull the steak off the grill at exactly the right moment.
- Use fresh herbs — The chimichurri sauce can’t be made with dried herbs.
- Let the steak sit at room temperature before grilling — The grill will need around 15 minutes to preheat. During that time, you’ll want to let the marinated skirt steak sit on your counter. That can result in an overcooked exterior with a perfectly cooked interior.
- Let the steak rest after grilling — Skirt steak needs to rest for just 5 minutes after grilling. This gives the juices time to distribute throughout the meat.
Chimichurri Skirt Steak Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
How long does skirt steak need to be marinated?
It needs to rest in the marinade for at least 3 hours, but it will be fine for up to 12 hours. If you marinate skirt steak for more than 12 hours, the muscle fibers will start to break down and become mushy.
How long does skirt steak need to be grilled?
Just 2 to 4 minutes per side, on the highest possible setting (around 525ºF).
Do you grill skirt steak with the lid open or closed?
You’ll want to grill the chimichurri marinated skirt steak with the lid open.
How do you know when skirt steak is done?
I suggest using a meat thermometer to test the doneness of the skirt steak. Pull it off the grill when it reaches 125ºF (medium-rare).
Can dried herbs be used instead of fresh?
No, the chimichurri sauce is best with fresh herbs.
What to Serve with Chimichurri Steak
One of our favorite summer meals is this steak paired with grilled zucchini and squash and sun-dried tomato couscous. Additional side dishes to pair with the steak include:
- Homemade Caesar Salad
- Traeger Grilled Asparagus
- Watermelon, Feta, Mint Salad
- Raw Zucchini and Tomato Salad
- Roasted Caprese Salad
- Grilled Baby Artichokes
- Smashed Potatoes with Herb Gremolata
- Herb Grilled Potatoes
- Caprese Pasta Salad
- Baked Potatoes
Try This Recipe at Home!
Next time you’re looking for an easy skirt steak recipe, give this chimichurri version a try!
Did you love the fresh chimichurri sauce? Leave a comment below and give it a review for others to see what you thought of this recipe.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of this marinated skirt steak with chimichurri.
More Easy Grilling Recipes:
These Flank Steak Fajitas have so much flavor thanks to this delicious flank steak fajita marinade. Your family will love filling up their warm tortillas with all of their favorite fajita toppings to build their own custom plates!
Grilled Honey Mustard Chicken is a perfect easy summer grilled chicken recipe. The chicken tenderloins are marinated in a sweet and savory honey mustard sauce with sprigs of fresh rosemary and lemon juice, then quickly cooked on a hot grill.
In these Foil Packet Pesto Pork Chops, fresh, summertime vegetables are tossed in pesto and balsamic and cooked with boneless pork chops. You’ll love this makeover version of the classic foil dinners from childhood.
This Grilled Bruschetta Chicken is fresh and light. It features basil balsamic marinated chicken topped with a juicy tomato bruschetta. The perfect summer meal!
These Stuffed Gouda Burgers with horseradish aioli and caramelized onions are the perfect burger to transition dinnertime from warmer weather favorites to hearty, fall family meals.
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Chimichurri Skirt Steak
Skirt steak is first marinated in an herby chimichurri sauce then grilled quickly over high heat. The resulting Grilled Chimichurri Steak is juicy, tender, and packed with flavor!
Ingredients
- 1.5 to 2 pounds skirt steak (flatiron and flank steak also work well)
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 4 cloves garlic
- 1 teaspoon lemon zest
- ¼ cup green onion (thinly sliced, packed tightly)
- ¼ cup fresh parsley (chopped, packed tightly)
- ¼ cup fresh basil (sliced, packed tightly)
- 1 ½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
Instructions
- Add the olive oil, red wine vinegar, garlic, and lemon zest to the bowl of a food processor. Secure the lid on the food processor and pulse until the garlic cloves are finely minced.
- Remove the lid and add the green onion, fresh parsley, and fresh basil.
- Secure the lid and pulse until the onions and herbs are finely chopped.
- Stir in the salt, pepper, and red pepper flakes.
- Measure ¼ cup of the marinade and set aside in a bowl covered in plastic wrap or an airtight container in the refrigerator.
- Place skirt steak in a zip top plastic bag or a shallow dish (cover the dish with plastic wrap when stored in the refrigerator). Add the remaining marinade to the steak, making sure it is coated on all sides.
- Transfer the steak to the refrigerator and marinade for at least 3 hours or up to 12.
- Transfer the reserved marinade from the refrigerator to the counter and let sit at room temperature until you plan to serve the steak.
- Remove the steak from the marinade. Pat dry with a paper towel on both sides - no need to remove herbs that cling to the steak, just remove excess moisture so the steak will sear nicely.
- Let the steak sit at room temperature while the grill preheats.
- Prior to preheating the grill, scrub the grill grates with a grill brush to remove any excess cooked on debris.
- Set all of the burners to high. Close the grill lid and let it preheat until very hot, about 15 minutes - at least 525 degrees.
- Once the grill has preheated, place the steak on the hot grates. Cook the steak 2 - 4 minutes per side (uncovered) until well seared with visible grill marks.
- When the internal temperature of the meat reads 125 degrees F (medium-rare), transfer the steak to a large cutting board, loosely tent with foil, and let rest for 5 minutes.
- Using a sharp knife, slice the steak thinly against the grain. Serve with reserved marinade on the side for drizzling atop the meat.
Preparing the Chimichurri Marinade
Marinating the Steak
Preparing to the Cook Steak
Preheating the Grill
Cooking the steak
Serving
Notes
Serving suggestions: Serve the steak as is, or add to your favorite salads, sandwiches, grain bowls, tacos, and more!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 527Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 90mgSodium: 445mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 38g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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