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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. This meals is the perfect prep ahead meal and cooks quickly on the grill making for a fast and flavorful dinner!
Course Main Course
Cuisine Argentinian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 8 hours 10 minutes
Total Time 8 hours 35 minutes
Servings 6
Calories 350kcal
Author Katie


  • Food Processor
  • Grill


  • cup Mazola Corn Oil
  • ¼ cup Flat Leaf Parsley
  • ½ cup Cilantro
  • 3 Garlic Cloves
  • 2 tablespoon Oregano Leaves
  • 2 tablespoon White Wine Vinegar
  • ½ teaspoon Kosher Salt
  • teaspoon 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 Fahrenheit. 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.


  • Time - Make sure you plan ahead to make the chimichurri sauce early so you can marinate the meat. The meat needs 8-12 hours to marinate.
  • Grill Spray - I love to use a non-stick cooking spray made for the grill. This will help prevent your meat from sticking to the grill.
  • Hot Grill - In order to get a nice sear and char on your steak and those lovely grill marks you'll want to make sure you have a screaming hot grill.


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