I just went and got the gas in the grill refilled and I was ready to grill out.  I just didn’t know what to grill.  I asked Dana and within a second she said skirt steak with chimichurri sauce.  It took little to no effort on her part to come up with this.  I had never made it, but it sounded great.  Grilled steak covered in a spicy pesto like sauce.  This was a nice refreshing summer meal.  The steak was grilled perfectly and the fresh chimichurri sauce screamed summer.  If you are looking for the perfect summer dish, grilled skirt steak with chimichurri sauce is a winner.

Grilled Skirt Steak with Chimichurri Sauce – (Adapted from Tyler Florence)

  • 3-4 pounds skirt steak(s)
  • 6 cloves garlic
  • 2 jalapenos
  • 1/4 cup red wine vinegar
  • 1 bunch fresh flat leaf parsley
  • 1 handful fresh oregano
  • 2 limes, juiced
  • 1 cup olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly cracked pepper

Chimichurri Sauce

The first step is to make the chimichurri sauce.  The steaks are going to be marinating in this sauce, so it must be made first.

Place the cloves, jalapenos and red wine vinegar into a food processor.  Process until finely diced.

The base

Next add the parsley, oregano, lime juice and seasoning.  Process until finely chopped.

The Herbs

Turn the processor on and slowly drizzle the olive oil into the mixture.  Once all of the olive oil is incorporated the sauce is ready.

Chimichurri Sauce

Skirt Steak(s)

Place the skirt steak(s) into a gallon plastic bag.  Then cover the steak with 3/4 of the chimichurri sauce.  Let the steak marinate for 1-4 hours.  The longer it marinates the better the flavor.  However, you do not want this to marinate too long as it contains a lot of acid from the lime juice and it will start cooking the steak.  Reserve the remaining chimichurri sauce to serve over the grilled steak.

Marination Station

Preheat the grill to high.  Remove the steak(s) from the bag and place directly on the grill.

Place the steak on the grill

Grill the steaks for about 4-5 minutes per side or until nice grill marks occur.

Make sure to get great grill marks

Once grilled to the desired doneness, remove the steaks from the grill and let rest for 5 minutes.  Then slice the meat across the grain and place onto a platter.

Slice the steak

Spoon the reserved chimichurri sauce over the meat and enjoy!

Grilled Skirt Steak with Chimichurri Sauce

This steak was to die for.  It was amazing and juicy.  The perfect fresh dish for the summer.

Side Note – At the store I could not find skirt steaks for the life of me.  So I asked the butcher for some assistance.  I felt like and idiot when I asked the butcher for a skirt steak and he came out and pointed at the black package right underneath me.  Oops.  The store by me only carries skirt steaks that are pre-packaged and vacuumed sealed.  So that is why I could not find them.  Their packaging was totally off from the rest of the steaks.  I guess I passed right over them.  Keep that in mind when you do your shopping.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

5 Comments

  1. Love the site and I can't wait to try your chimichurri! It's always been one of my favorite sauces, but never tried to make it myself.

    In the second to last pic, it looks like you sliced with the grain. I thought the grain ran the narrow width of the skirt steak. It looks like it should be cut 90 degrees from what is shown.

    I've always been able to find skirt at El Grande supermarket in Springfield. It's a half Asian/half Latino place with great produce and a huge selection of fish and meat. There are also myriad fascinating things to see. Anyways, the skirt is labeled as "Beef Fajita" and is in a large cryo bag with 3-4 steaks each. It runs ~$3.50/lb. it's a good deal.

    Keep up the great work!

    • Rex Reply

      APK – Thanks for reading – You are correct, I totally screwed that one up. The picture that I posted was one that I cut with the grain. I had another one that I cut against the grain, but I posted the picture of the screwed up one. Thanks for keeping me honest.

  2. Here, I've been buying flat iron steaks instead of the usual flank or skirt steaks. Less expensive and much better! I can't wait to try this recipe. Thanks Dana!! 😉

  3. Chimichurri is a steak's best friend but I haven't made it this year. Thanks for the reminder, I need to make it while the herb garden is in full production.

  4. Sparklemahn Reply

    Same thing happened to me when looking for skirt steaks: they were prewrapped and buried under more attractive cuts. But they were grass fed and locally grown which is the best! Thanks.

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