Roasted Scallion Chimichurri Skirt Steak
Roasted Scallion Chimichurri Skirt Steak
Ingredients
For the Steak Marinade
- 2 pounds skirt steak
- 2 limes, juiced
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 tablespoon cilantro, chopped
- 2 garlic cloves, minced
For the Roasted Scallion Chimichurri
- 1 bunch cilantro
- 3 limes, juiced
- 1 teaspoon salt
- 1/2 red bell pepper
- 2 garlic cloves
- 1 bunch green onion, charred
- 1/4 cup olive oil, as needed
Optional Serving Suggestions
- 1/2 cup pickled red onion, white
- 1/4 cup pickled jalapeño
- 2 cups rice, cooked
- 1 cup corn, cooked
- 1 cup roasted peppers
Instructions
- 1
In a large bowl or resealable bag, combine the skirt steak, juice from 2 limes, 1 tablespoon of salt, 1 teaspoon of pepper, 1 teaspoon of oregano, 1 tablespoon of chopped cilantro, and 2 minced garlic cloves. Mix thoroughly to ensure the steak is well coated.
⏱️ 5 min00
- 2
Cover the marinated steak and refrigerate for 2 hours to allow the flavors to meld.
⏱️ 120 min00
- 3
While the steak is marinating, prepare the chimichurri. Heat a griddle or pan over medium-high heat. Place the bunch of green onions on the hot surface and char them, turning occasionally, until visibly blackened in spots (about 3-5 minutes). Remove from heat and let cool slightly.
⏱️ 5 min00
- 4
In a food processor, combine the 1 bunch of cilantro, juice from 3 limes, 1 teaspoon of salt, 1/2 red bell pepper, 2 garlic cloves, and the charred green onion. Pulse until all ingredients are finely diced and combined into a mixture.
⏱️ 5 min00
- 5
With the food processor running, slowly pour in 1/4 cup of olive oil (or more, to taste) until the chimichurri reaches your desired consistency. Set aside.
⏱️ 5 min00
- 6
Heat a large pan or cast-iron skillet over high heat until very hot. Remove the marinated steak from the refrigerator and pat dry with paper towels to remove excess moisture.
⏱️ 2 min00
- 7
Sear the skirt steak in the hot pan for 2-3 minutes per side for medium-rare, or longer for desired doneness. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 6 min00
- 8
Remove the cooked steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 5 min00
- 9
Slice the steak against the grain into thin strips.
⏱️ 2 min00
- 10
Serve the sliced steak immediately with a generous spoonful of the roasted scallion chimichurri over the top. Optionally, serve with white pickled red onion, pickled jalapeño, rice, corn, and roasted peppers.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Scallion Chimichurri Skirt Steak
For the Steak Marinade
- 2 pounds skirt steak
- 2 limes, juiced
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 tablespoon cilantro, chopped
- 2 garlic cloves, minced
For the Roasted Scallion Chimichurri
- 1 bunch cilantro
- 3 limes, juiced
- 1 teaspoon salt
- 1/2 red bell pepper
- 2 garlic cloves
- 1 bunch green onion, charred
- 1/4 cup olive oil, as needed
Optional Serving Suggestions
- 1/2 cup pickled red onion, white
- 1/4 cup pickled jalapeño
- 2 cups rice, cooked
- 1 cup corn, cooked
- 1 cup roasted peppers
Instructions
- 1
In a large bowl or resealable bag, combine the skirt steak, juice from 2 limes, 1 tablespoon of salt, 1 teaspoon of pepper, 1 teaspoon of oregano, 1 tablespoon of chopped cilantro, and 2 minced garlic cloves. Mix thoroughly to ensure the steak is well coated.
⏱️ 5 min00 - 2
Cover the marinated steak and refrigerate for 2 hours to allow the flavors to meld.
⏱️ 120 min00 - 3
While the steak is marinating, prepare the chimichurri. Heat a griddle or pan over medium-high heat. Place the bunch of green onions on the hot surface and char them, turning occasionally, until visibly blackened in spots (about 3-5 minutes). Remove from heat and let cool slightly.
⏱️ 5 min00 - 4
In a food processor, combine the 1 bunch of cilantro, juice from 3 limes, 1 teaspoon of salt, 1/2 red bell pepper, 2 garlic cloves, and the charred green onion. Pulse until all ingredients are finely diced and combined into a mixture.
⏱️ 5 min00 - 5
With the food processor running, slowly pour in 1/4 cup of olive oil (or more, to taste) until the chimichurri reaches your desired consistency. Set aside.
⏱️ 5 min00 - 6
Heat a large pan or cast-iron skillet over high heat until very hot. Remove the marinated steak from the refrigerator and pat dry with paper towels to remove excess moisture.
⏱️ 2 min00 - 7
Sear the skirt steak in the hot pan for 2-3 minutes per side for medium-rare, or longer for desired doneness. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 6 min00 - 8
Remove the cooked steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 5 min00 - 9
Slice the steak against the grain into thin strips.
⏱️ 2 min00 - 10
Serve the sliced steak immediately with a generous spoonful of the roasted scallion chimichurri over the top. Optionally, serve with white pickled red onion, pickled jalapeño, rice, corn, and roasted peppers.