Grilled Skirt Steak with Chimichurri
Grilled Skirt Steak with Chimichurri
Ingredients
For the Chimichurri
- 1 bunch cilantro, finely chopped
- 1 bunch parsley, finely chopped
- 2 garlic, cloves, minced
- 1/2 shallot, minced
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar, or 4 tablespoons, to taste
- 1 pinch salt, to taste
- 1 pinch red pepper flakes, to taste
For the Marinade
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 garlic, cloves, minced
- 2 tablespoons chimichurri, from recipe above
- 1 pinch salt
- 1 pinch red pepper flakes, to taste
- 1 pinch garlic powder, to taste
For the Skirt Steak
- 3 skirt steak, approximately 1 1/2 to 2 pounds total
Instructions
- 1
Begin by preparing the chimichurri. Finely chop 1 bunch of cilantro and 1 bunch of parsley. Mince 2 cloves of garlic and 1/2 shallot.
⏱️ 10 min
- 2
In a medium bowl, combine the finely chopped cilantro, parsley, minced garlic, and minced shallot. Pour in 1/2 cup of olive oil and add 3 to 4 tablespoons of red wine vinegar. Season with salt and red pepper flakes to taste. Stir all the chimichurri ingredients thoroughly until well combined. Set aside.
⏱️ 5 min
- 3
In a separate clean bowl, prepare the marinade. Add 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 2 tablespoons of soy sauce, 1 tablespoon of Dijon mustard, and 1 tablespoon of Worcestershire sauce. Add 2 cloves of minced garlic. Spoon in 2 tablespoons of the freshly prepared chimichurri. Add a pinch of salt, red pepper flakes (to taste), and garlic powder (to taste) to the marinade mixture. Whisk all the marinade ingredients together until fully incorporated.
⏱️ 5 min
- 4
Place the skirt steaks in a tray or a large dish. Pour the prepared marinade evenly over the skirt steaks, ensuring they are well covered. Use your hands to thoroughly coat each side of the steaks with the marinade. Cover the tray with plastic wrap and place it in the refrigerator to marinate for at least 2 hours, or preferably 4-6 hours, for best flavor.
⏱️ 5 min
- 5
When ready to cook, preheat a grill to high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
⏱️ 5 min
- 6
Carefully place the marinated skirt steaks directly onto the hot grill grates. Grill the steaks for 3-5 minutes per side for medium-rare, or longer for desired doneness, flipping once, until they develop desired char marks.
⏱️ 10 min
- 7
Once cooked, remove the grilled steaks from the grill and transfer them to a cutting board. Allow the steaks to rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 5 min
- 8
Slice the steak against the grain into thin strips. Arrange the sliced steak on a serving plate. Spoon additional fresh chimichurri over the top of the sliced steak before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Skirt Steak with Chimichurri
For the Chimichurri
- 1 bunch cilantro, finely chopped
- 1 bunch parsley, finely chopped
- 2 garlic, cloves, minced
- 1/2 shallot, minced
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar, or 4 tablespoons, to taste
- 1 pinch salt, to taste
- 1 pinch red pepper flakes, to taste
For the Marinade
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 garlic, cloves, minced
- 2 tablespoons chimichurri, from recipe above
- 1 pinch salt
- 1 pinch red pepper flakes, to taste
- 1 pinch garlic powder, to taste
For the Skirt Steak
- 3 skirt steak, approximately 1 1/2 to 2 pounds total
Instructions
- 1
Begin by preparing the chimichurri. Finely chop 1 bunch of cilantro and 1 bunch of parsley. Mince 2 cloves of garlic and 1/2 shallot.
⏱️ 10 min - 2
In a medium bowl, combine the finely chopped cilantro, parsley, minced garlic, and minced shallot. Pour in 1/2 cup of olive oil and add 3 to 4 tablespoons of red wine vinegar. Season with salt and red pepper flakes to taste. Stir all the chimichurri ingredients thoroughly until well combined. Set aside.
⏱️ 5 min - 3
In a separate clean bowl, prepare the marinade. Add 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 2 tablespoons of soy sauce, 1 tablespoon of Dijon mustard, and 1 tablespoon of Worcestershire sauce. Add 2 cloves of minced garlic. Spoon in 2 tablespoons of the freshly prepared chimichurri. Add a pinch of salt, red pepper flakes (to taste), and garlic powder (to taste) to the marinade mixture. Whisk all the marinade ingredients together until fully incorporated.
⏱️ 5 min - 4
Place the skirt steaks in a tray or a large dish. Pour the prepared marinade evenly over the skirt steaks, ensuring they are well covered. Use your hands to thoroughly coat each side of the steaks with the marinade. Cover the tray with plastic wrap and place it in the refrigerator to marinate for at least 2 hours, or preferably 4-6 hours, for best flavor.
⏱️ 5 min - 5
When ready to cook, preheat a grill to high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
⏱️ 5 min - 6
Carefully place the marinated skirt steaks directly onto the hot grill grates. Grill the steaks for 3-5 minutes per side for medium-rare, or longer for desired doneness, flipping once, until they develop desired char marks.
⏱️ 10 min - 7
Once cooked, remove the grilled steaks from the grill and transfer them to a cutting board. Allow the steaks to rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 5 min - 8
Slice the steak against the grain into thin strips. Arrange the sliced steak on a serving plate. Spoon additional fresh chimichurri over the top of the sliced steak before serving.
⏱️ 5 min