Chimichurri Skirt Steak
This skirt steak with chimichurri always turns out so incredibly flavorful, tender, and juicy! It's marinated for a few hours, and served along with grilled baby potatoes and any grilled vegetables you'd like.
Servings: 6 people
Calories: 558kcal
Ingredients
- 2 pounds skirt steak excess fat trimmed
- 1 lime, juiced
- 1 orange, juiced
- 1 pound baby potatoes
- Cherry tomatoes for grilling
- ½ pound asparagus ends trimmed, for grilling
- Olive oil for grilling
- Salt and pepper
Chimichurri sauce:
- 1 cup finely chopped Italian parsley loosely packed
- ½ teaspoon dried oregano
- ¾ cup extra virgin olive oil or to taste
- 2 tablespoons red wine vinegar plus more to taste
- 1 tablespoon fresh lemon juice
- 3 cloves garlic very finely minced
- ½ teaspoon Red pepper chili flakes or diced fresh red chili peppers, to taste
- Salt and pepper to taste
Instructions
- Make the chimichurri sauce: In a bowl, combine all the chimichurri ingredients evenly. Set aside. Reserve ⅓ cup of the chimichurri for the marinade. The rest will be used for serving.
- Marinate: In a bowl or large resealable bag, combine the juice of 1 lime, juice of 1 orange, and ⅓ cup of the reserved chimichurri sauce until evenly mixed. Season the skirt steak with salt and pepper generously, then transfer into the marinade, making sure it's evenly coated. Seal and marinate for about 3 hours in the fridge, but no more than that, otherwise it can get chewy due to the acid.
- Par-boil potatoes: Meanwhile, par-boil the baby potatoes for 8-10 minutes until just fork tender (it will finish cooking on the grill). Drain and set aside.
- Once ready to cook, preheat grill to high heat, about 450 degrees F.
- Grill steak: Grill the marinated skirt steak for about 3-4 minutes per side for medium-rare (130-135 degrees F) or a bit longer for medium (140F). Use an instant read thermometer to be sure. Let it rest for 10 minutes. Tip: Skirt steak is a thin cut, so you need high heat to get a nice, charred sear without overcooking the center.
- Grill potatoes and vegetables: While the steak is resting, season the par-boiled potatoes and vegetables with salt and pepper and olive oil. Grill in a grilling basket, brushing with some of the chimichurri sauce to taste.
- Slice steak against the grain: Using a serrated knife, portion the long skirt steak into 3 shorter sections. Then, rotate each piece and slice thinly across the grain (perpendicular to the lines). This will break the fibers and yield tender results.
- Serve: Arrange the sliced steak on a serving platter, along with the grilled potatoes, tomatoes, and asparagus. Serve with the prepared chimichurri sauce on top and on the side. Enjoy!
Video
Notes
- Marinating time: For best results, marinate for no more than 3 hours. Any longer than that can actually make the meat chewy due to the citrus.
- Use high heat on the grill! Skirt steak is a thin and lean cut, so you need high heat to get a nice sear without overcooking the center.
- Medium-rare (130-135 F) to medium (140 F) is ideal for skirt steak.
- Let it rest for 10 minutes before slicing to ensure it's juicy and tender.
- Slice against the grain: Cut skirt steak into 3–4 sections, rotate, then slice thinly against the grain at an angle for tenderness.
- Make ahead: The chimichurri sauce can be prepared 1-2 days ahead and refrigerated.
- Skirt steak: Flank steak, but cook a bit longer since it's often a thicker cut than skirt steak.
- Use only fresh Italian parsley for the chimichurri. It won't work well with curly parsley or dried parsley.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 558kcal | Carbohydrates: 20g | Protein: 36g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 115mg | Potassium: 959mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1249IU | Vitamin C: 47mg | Calcium: 60mg | Iron: 5mg