Grilled Skirt Steak With Chimichurri Sauce
I remember the first time I had a perfectly grilled skirt steak. It was at a tiny, unassuming spot in Buenos Aires, and the meat was so tender, so deeply savoury, and paired with that vibrant, herby chimichurri, it felt like a revelation. Back in my own kitchen, I used to struggle with this dish until I discovered the technique of properly scoring the meat and letting it come to room temperature. Now, I make this at least once a week – it’s become a family favourite, and I’m thrilled to share every detail with you. This recipe for Grilled Skirt Steak with Chimichurri Sauce is all about bold, honest flavours and a foolproof method.
Recipe Overview
- Prep Time: 20 minutes (plus 30 minutes resting time for the steak)
- Cook Time: 8-10 minutes
- Total Time: 1 hour (including resting)
- Servings: 4
- Difficulty: Medium
Why You’ll Love This Grilled Skirt Steak with Chimichurri Sauce
- Unmatched Depth of Flavour: The char from the high heat combined with the bright, garlicky chimichurri creates a complex taste that’s both rustic and refined.
- Incredibly Tender When Done Right: Despite its reputation, skirt steak is wonderfully tender if you slice it against the grain and don’t overcook it.
- A Truly Versatile Dish: This steak works for a casual weeknight dinner, a weekend barbecue with friends, or even sliced cold over a salad the next day.
- Simple, Fresh Ingredients: The chimichurri relies on a handful of fresh herbs and pantry staples, proving that the best food doesn’t need a long list of complicated components.
- Impressive Without the Stress: The active cooking time is very short, and the results are so stunning that your guests will think you spent hours in the kitchen.
Ingredients You’ll Need
- 800g skirt steak (preferably in one or two large pieces)
- 2 tablespoons olive oil, for the steak
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly cracked black pepper
- For the Chimichurri Sauce:
- 1 large bunch fresh flat-leaf parsley (about 30g), finely chopped
- 1 small bunch fresh coriander (about 15g), finely chopped
- 4 cloves garlic, minced
- 1 small shallot, finely diced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (adjust to taste)
- 120ml extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Tip: For the best flavour, let your steak sit out at room temperature for 30 minutes before cooking. A cold steak will seize up on the hot grill, leading to a tougher result.
How to Make Grilled Skirt Steak with Chimichurri Sauce
- Prepare the Chimichurri: In a medium bowl, combine the chopped parsley, coriander, minced garlic, diced shallot, dried oregano, and red pepper flakes. Pour in the extra virgin olive oil, red wine vinegar, and lemon juice. Stir well, then season with a generous pinch of salt and black pepper. Taste and adjust the vinegar or salt as you like. You should see a vibrant, loose sauce that smells intensely of fresh herbs. Cover and set aside at room temperature to allow the flavours to meld.
- Prepare the Steak: Pat the skirt steak dry with paper towels. This is crucial for a good sear. Drizzle the 2 tablespoons of olive oil over the steak and rub it in on all sides. Season generously with the 2 teaspoons of salt and 1 teaspoon of pepper, pressing the seasoning into the meat. You’ll notice the surface becoming slightly tacky.
- Preheat the Grill: Heat your grill (charcoal or gas) or a heavy-bottomed griddle pan over high heat. You want it screaming hot. Hold your hand about 15cm above the grates; you should only be able to keep it there for 2 seconds. A clean, hot grill is essential for those beautiful, caramelised marks.
- Sear the Steak: Place the steak on the hottest part of the grill. Listen for a loud, satisfying sizzle. If you don’t hear it, the grill isn’t hot enough. Cook for 3-4 minutes without moving it. You’ll see the edges begin to brown and the surface will develop a dark, mahogany crust. Flip the steak using tongs, not a fork (to avoid losing juices).
- Finish Cooking: Cook for another 3-4 minutes on the second side for medium-rare. For a 2cm thick steak, aim for an internal temperature of 52-54°C when you insert an instant-read thermometer into the thickest part. The steak should feel springy but firm when pressed with your fingertip.
- Rest the Steak: This is the most important step. Transfer the steak to a cutting board and tent it loosely with a sheet of aluminium foil. Let it rest for 8-10 minutes. During this time, the juices will redistribute throughout the meat. If you cut it immediately, you’ll see those precious juices run out onto the board, leaving the meat dry.
- Slice and Serve: After resting, place the steak on a clean cutting board. Look closely at the grain of the meat – it will run in long, obvious lines. Using a sharp knife, slice the steak against the grain into 1cm thick strips. You’ll see the fibres are short, which makes each bite exceptionally tender. Arrange the slices on a warm platter, spoon a generous amount of chimichurri over the top, and serve the remaining sauce on the side.
Tips From My Kitchen
- Let the Steak Breathe: Taking the chill off the steak before cooking is non-negotiable. A cold steak will cause the grill temperature to plummet, leading to steaming rather than searing. This results in a grey, tough exterior instead of that coveted brown crust. Aim for 30-45 minutes on the counter.
- Dry the Surface: Moisture is the enemy of a good sear. Water on the surface of the steak will turn to steam, which prevents the Maillard reaction from occurring. Patting the steak thoroughly dry with paper towels ensures that the high heat makes direct contact with the meat, creating a deep, savoury crust.
- Don’t Be Shy with the Salt: Skirt steak is a thin cut, so seasoning it well is key. Use a coarse salt like sea salt or kosher salt. It not only seasons the meat but also helps to draw out a little moisture, which then evaporates, leaving a more concentrated beefy flavour on the surface.
- High Heat is Your Friend: You want the grill as hot as it can go. Skirt steak is thin and cooks quickly. A lower temperature will cook the inside before the outside has a chance to develop that beautiful, smoky char. This is not a cut for slow cooking.
- Slice Against the Grain: This is the single most important tip for tender skirt steak. The muscle fibres are long and pronounced. If you slice with the grain, each piece will be a long, chewy strand. Slicing perpendicular to those fibres (against the grain) shortens them, making every bite melt-in-your-mouth tender.
Common Mistakes to Avoid
- Overcrowding the pan: If you’re using a griddle pan, place the steak in a single layer with at least 2cm of space around each piece. If you crowd the pan, the temperature drops, and the meat will steam instead of sear. Cook in batches if necessary.
- Wrong temperature: Don’t guess. Use an instant-read thermometer. For medium-rare, pull the steak off the grill at 52-54°C. The temperature will continue to rise by about 2-3°C during the resting period, bringing it to a perfect 55-57°C.
- Skipping the rest time: I cannot stress this enough. The resting period allows the juices, which have been forced to the centre by the heat, to redistribute evenly throughout the meat. Cutting into it too early will result in a dry steak and a puddle of flavour on your cutting board.
Delicious Variations to Try
- Spicy Version: Add one finely diced red chilli (seeds removed for less heat) or an extra ½ teaspoon of red pepper flakes to the chimichurri. For an additional smoky kick, rub the steak with a teaspoon of smoked paprika before grilling.
- Vegetarian/Vegan Option: Swap the skirt steak for thick slices of portobello mushrooms or a block of halloumi. For a vegan option, use extra-firm tofu, pressed and sliced into steaks, then marinated in a mixture of tamari, olive oil, and smoked paprika before grilling. The chimichurri is naturally vegan.
- Different Protein: This chimichurri is fantastic with other proteins. Try it with grilled chicken thighs, a whole grilled fish like sea bass, or a thick-cut lamb steak. The cooking times will vary, but the principle of high heat and resting remains the same.
What to Serve With Grilled Skirt Steak with Chimichurri Sauce
This steak is wonderful with a variety of sides that soak up the extra chimichurri. Here are a few of my favourites:
- A simple Steak Salad With Blue Cheese Crispy Onions for a lighter meal.
- Fluffy basmati rice or warm corn tortillas to catch every drop of sauce.
- Grilled asparagus or a crisp green salad with a simple lemon vinaigrette.
- Roasted sweet potatoes with a sprinkle of cumin.
Frequently Asked Questions
Can I make the chimichurri sauce ahead of time?
Yes, absolutely. In fact, the flavour deepens and becomes more harmonious after a few hours. You can make it up to a day in advance and store it in an airtight container in the refrigerator. Just bring it back to room temperature and give it a good stir before serving, as the oil will solidify slightly when cold.
What is the best way to reheat leftover skirt steak?
The best method is to reheat it gently to avoid drying it out. Place the sliced steak in a single layer in a hot, dry frying pan for about 30 seconds per side. Alternatively, you can warm it in a low oven (around 120°C) for a few minutes. Avoid the microwave, as it will make the meat tough and rubbery.
Why is my skirt steak tough?
Toughness in skirt steak almost always comes down to two reasons: overcooking or improper slicing. Skirt steak is best served rare to medium-rare. If cooked beyond medium, it becomes very chewy. The other culprit is slicing with the grain instead of against it. Always look for the direction of the fibres and cut perpendicular to them.
Can I use dried herbs in the chimichurri?
While fresh herbs are the heart of a classic chimichurri, you can use dried herbs in a pinch. However, the texture and brightness will be noticeably different. If using dried, use about one-third of the amount specified for fresh herbs, and let the sauce sit for at least an hour before serving to allow the herbs to rehydrate and release their flavour.
What if I don’t have a grill?
You can achieve a beautiful crust on a cast-iron skillet or a heavy-based griddle pan on the stovetop. The most important thing is to get the pan smoking hot before adding the steak. You’ll also need to work in batches to avoid overcrowding. The cooking time will be very similar, and you’ll still get a lovely char.
Grilled Skirt Steak with Chimichurri Sauce
A vibrant and flavorful grilled skirt steak served with a fresh, herbaceous chimichurri sauce. Perfect for a quick yet impressive main course.
Ingredients
Method
- Prepare the Chimichurri: In a medium bowl, combine the chopped parsley, coriander, minced garlic, diced shallot, dried oregano, and red pepper flakes. Pour in the extra virgin olive oil, red wine vinegar, and lemon juice. Stir well, then season with a generous pinch of salt and black pepper. Taste and adjust the vinegar or salt as you like. You should see a vibrant, loose sauce that smells intensely of fresh herbs. Cover and set aside at room temperature to allow the flavours to meld.
- Prepare the Steak: Pat the skirt steak dry with paper towels. This is crucial for a good sear. Drizzle the 2 tablespoons of olive oil over the steak and rub it in on all sides. Season generously with the 2 teaspoons of salt and 1 teaspoon of pepper, pressing the seasoning into the meat. You'll notice the surface becoming slightly tacky.
- Preheat the Grill: Heat your grill (charcoal or gas) or a heavy-bottomed griddle pan over high heat. You want it screaming hot. Hold your hand about 15cm above the grates; you should only be able to keep it there for 2 seconds. A clean, hot grill is essential for those beautiful, caramelised marks.
- Sear the Steak: Place the steak on the hottest part of the grill. Listen for a loud, satisfying sizzle. If you don't hear it, the grill isn't hot enough. Cook for 3-4 minutes without moving it. You'll see the edges begin to brown and the surface will develop a dark, mahogany crust. Flip the steak using tongs, not a fork (to avoid losing juices).
- Finish Cooking: Cook for another 3-4 minutes on the second side for medium-rare. For a 2cm thick steak, aim for an internal temperature of 52-54°C when you insert an instant-read thermometer into the thickest part. The steak should feel springy but firm when pressed with your fingertip.
- Rest the Steak: This is the most important step. Transfer the steak to a cutting board and tent it loosely with a sheet of aluminium foil. Let it rest for 8-10 minutes. During this time, the juices will redistribute throughout the meat. If you cut it immediately, you'll see those precious juices run out onto the board, leaving the meat dry.
- Slice and Serve: After resting, place the steak on a clean cutting board. Look closely at the grain of the meat – it will run in long, obvious lines. Using a sharp knife, slice the steak against the grain into 1cm thick strips. You'll see the fibres are short, which makes each bite exceptionally tender. Arrange the slices on a warm platter, spoon a generous amount of chimichurri over the top, and serve the remaining sauce on the side.
Notes
Let the steak rest before slicing to keep it juicy. For best results, slice against the grain.
I hope this guide gives you the confidence to make a truly memorable Grilled Skirt Steak with Chimichurri Sauce at home. The combination of the smoky, charred meat with that fresh, punchy sauce is something special. I’d love to hear how you get on! Please leave a comment below and let me know if you tried any of the variations. For more weeknight inspiration, you might also enjoy our Healthy Baked Chicken Shawarma Wraps or this simple Ground Beef And Zucchini Skillet. Happy cooking!
