Go Back
+ servings
Grilled Sliced Skirt Steak on white platter with Chimichurri Sauce.

Grilled Skirt Steak with Chimichurri Sauce

Enjoy the warm summer months with fresh and bold flavors at home with my easy recipe for Grilled Skirt Steak with Chimichurri Sauce.
0 from 0 votes
Print Pin
Course: Main Course
Cuisine: Argentinian
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 8 hours 10 minutes
Total Time: 8 hours 35 minutes
Servings: 6
Calories: 350kcal


  • Food Processor
  • Grill


  • cup Mazola Corn Oil
  • ¼ cup Flat Leaf Parsley
  • ½ cup Cilantro
  • 3 Garlic Cloves
  • 2 tbsp Oregano Leaves
  • 2 tbsp White Wine Vinegar
  • ½ tsp Kosher Salt
  • tsp Black Pepper
  • ¼ tsp Red Pepper Flakes
  • 2 lbs. Skirt Steak


  • For the Chimichurri Sauce: place the Mazola Corn Oil, fresh parsley, fresh cilantro, garlic cloves, oregano, white wine vinegar, salt, black pepper, and red pepper flakes in a food processor. Blend for 10 seconds. Then pulse until desired consistancy (about 2-5 pulses depending on food processor). *You don't want it to be pureed but want to be able to recognize that theirs herbs in the sauce.
  • Place the skirt steak in large glass dish. Pour half the chimichurri sauce on top of the steak. Massage the sauce all over the top and bottom of the steak. Cover with a lid or plastic wrap and refrigerate for 8-12 hours. Reserve the remaining sauce in a container fitted with a lid.
  • Once the steak is marinated, preheat the grill to 450 degrees Farhenheit. Pat the steak dry of the marinade. Spray the grill with a non-stick grilling spray. Lower the heat to medium-low. Place the steak on the grill. Grill for 5 minutes, turning once and grill another 3-5 minutes. Skirt steak is best served medium-rare to medium at the very most.
  • Remove the steak from the grill. Let it rest for 5-10 minutes. Thinly slice against the grain of the steak. Divide evenly among plates and enjoy with additional chimichurri sauce on top.


Serving: 0.5c | Calories: 350kcal | Carbohydrates: 2g | Protein: 33g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 298mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!