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Chimichurri with Grilled Skirt Steak

Make this delicious South American Condiment and Grilled Skirt Steak
Prep Time20 mins
Cook Time10 mins
Resting Time5 mins
Course: Entree
Cuisine: American
Servings: 4


Skirt Steak

  • 1 pound skirt steak
  • 1/4 cup chimichurri for marinade


  • 2 cups fresh Italian parsley finely chopped
  • 1 tablespoon fresh oregano or thyme Can sub with pinch dried oregano
  • 1 lemon zested and juiced
  • 3/4 cups extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 pinch red chile flakes
  • sea salt
  • black pepper
  • 3 cloves garlic minced



  • Finely chop parsley, fresh oregano (or thyme) and garlic.
  • Zest lemon onto the herbs.
  • Juice lemon.
  • Add all ingredients to olive oil.
  • Season with salt and pepper
  • Make chimichurri at least an hour in advance. Use a few tablespoons of this to marinate the skirt steak.

Grill Skirt Steak

  • Turn grill on to about 400 degrees.
  • Grill each side for four minutes to a medium rare.
  • Allow meat to rest five minutes.
  • Cut across the bias. Arrange in platter.
  • Top with chimichurri.
  • Season again with salt and pepper as needed.