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Chimichurri Skirt Steak for #SundaySupper #ChooseDreams

May 25, 2014 By Renee 55 Comments

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Chimichurri Skirt Steak | Magnolia Days

Dirt, water, light, and care are the basics of growing plants and flowers. Dirt is where the plant resides and the foundation of support for the plant. Nutrients are pulled by roots from the soil. Water is as life sustaining to plants as it is people and animals. Light contributes to the processing of those nutrients. Finally there is care that encompasses so many other aspects. Care comes from making the dream of harvesting the bounty from a tiny seed or plant come true. One of the ways I use my herb harvest is to make Chimichurri Skirt Steak. It’s so nice to go out and clip what I need from my own garden. Here are some of plants I am growing:

Plants from my garden collage

Gardening success is easier for some than others. There are many variables that contribute to the end result. I’ve learned a few things along the way. Make the dirt as good as possible. This means using high quality potting soil for containers. For in-ground gardens, there is soil amendment you can mix into the ground to improve dirt conditions. Water as recommended for each plant. Make sure your containers have at least one hole in the bottom for excess water to drain out. Put the plant in the amount of light it needs. Full sun will burn some and shade will not be enough for others.

Herbs are some of the easiest plants to grow. Most of them do not have insect or disease issues. In fact, there are some you plant next to vegetables to help keep pests away. They grow rather quickly too. You will have multiple harvests. One of the tastiest sauces you can make with herbs is chimichurri. Slathering the lush green sauce over a skirt steak to marinate is a thing of beauty all on its own.

Skirt Steak with Chimichurri Marinade | Magnolia Days

Skirt steak is a fast steak. What I mean is it does not take long to marinate or grill it. For this recipe, the marinating is done in an hour while it is coming up to room temperature prior to grilling. The time on the grill is only a few minutes on each side (depending on thickness and desired doneness). There are two important keys to tender, juicy skirt steak. One is to let it rest for 10 minutes after grilling and before slicing. The other is to thinly slice it at an angle across the grain.

Chimichurri Skirt Steak | Magnolia Days

A few notes on the chimichurri sauce. I adapted it from the one I used with Grilled Herb Shrimp. This recipe makes a larger batch so there is enough for marinating and serving. I also added a serrano pepper because I think peppers go nicely with beef.

Chimichurri Skirt Steak | Magnolia Days

Growing my own herbs and vegetables is a dream I made come true. I was beyond excited when I found out American Family Insurance wanted to partner again with Sunday Supper for their Choose Dreams campaign. AmFam is encouraging people to garden and cook from the harvest. Take a look at and follow the Recipes From The Garden Pinterest board for meal inspiration. Also scroll down to find a list and links to more recipes. Special thanks to Jennifer of Peanut Butter and Peppers for hosting this event.

AmFam Choose Dreams Logo

More on American Family Insurance: You can follow them on Facebook, Pinterest, Twitter, YouTube, Google+, LinkedIn, and their website.

Skirt Steak with Chimichurri Marinade | Magnolia Days
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Chimichurri Skirt Steak

A recipe for chimichurri skirt steak. The steak is marinated in a homemade fresh herb sauce made with parsley, cilantro, oregano, and seasonings.
Course Main Dish
Cuisine American
Prep Time 1 hour 35 minutes
Cook Time 10 minutes
Total Time 1 hour 45 minutes
Author Renee

Ingredients

For the chimichurri sauce:

  • 1 bunch fresh flat-leaf parsley
  • 1 bunch fresh cilantro
  • 1/4 cup packed fresh oregano leaves
  • 3 teaspoons fresh thyme leaves
  • 1 1/2 teaspoon chopped fresh rosemary leaves
  • 1 serrano pepper seeded and chopped
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup olive oil plus more if needed

For the steak:

  • 1 to 2 pound skirt steak
  • Salt and pepper

Instructions

For the chimichurri sauce:

  1. Make sure all the fresh herbs have been rinsed and dried (I use a salad spinner to spin-dry).
  2. Cut the stems from the parsley and cilantro below the leaves (to have mostly only leaves left).
  3. Place the parsley, cilantro, oregano, thyme, rosemary, serrano pepper, vinegar, red pepper flakes, salt, and pepper in the bowl of a food processor fitted with a knife blade.
  4. Pulse a few times to chop the herbs. Scrape down the sides of the bowl. Pulse while drizzling in the olive oil. Do not over-process or it will become a paste.
  5. Transfer the chimichurri sauce to a small bowl. Stir in additional olive oil for desired consistency. Adjust seasoning with salt and pepper to taste.
  6. Serve immediately or cover and refrigerate overnight. Recommended to make a day ahead for flavors to develop.

For the steak:

  1. Spread about 1/3 to 1/2 of the chimichurri sauce on both sides of the steak. Let marinate for 1 hour on the counter while the steak is coming to room temperature.
  2. Heat a grill to medium-high heat (about 450 to 500 degrees F)
  3. Cut steak in half cross-wise with the grain. Scrape off most of the chimichurri and discard (to prevent the taste of burnt herbs).
  4. Sprinkle salt and pepper on both sides of the steak.
  5. Grill the steaks until medium-rare (or your preferred doneness), about 2 to 4 minutes per side, depending on thickness of steak.
  6. Remove steak from the grill and cover loosely with foil. Let rest for 10 minutes.
  7. Thinly slice steak at an angle across the grain.
  8. Arrange steak slices on a platter with some of the chimichurri sauce on top.
  9. Serve immediately with remaining chimichurri on the side.

Recipe Notes

A recipe for chimichurri skirt steak. The steak is marinated in a homemade fresh herb sauce made with parsley, cilantro, oregano, and seasonings.

How about some recipes for your garden harvest? Check out these by Sunday Supper contributors. Visit each of them for more gardening tips too:

  • Asparagus Penne with Bacon Cream Sauce by Country Girl In The Village
  • Basil, Honey and Walnut Gelato by The Girl In The Little Red Kitchen
  • Chimichurri Skirt Steak by Magnolia Days
  • Garden Foccacia by The Not So Cheesy Kitchen
  • Garden Vegetable Lasagna by Hezzi-D’s Books and Cooks
  • Greek Stuffed Tomato by Yours And Mine Are Ours
  • Herb Grilled Shrimp with Grilled Sweet Peppers by Daily Dish Recipes
  • Herbed Chicken Kabobs by Momma’s Meals
  • Individual Indian Corn Pudding Souffles by Delaware Girl Eats
  • Lemon Herb Slow Cooker Roast Chicken by Cupcakes & Kale Chips
  • Rosemary and Lemon Chicken Thighs with Asparagus by Bobbi’s Kozy Kitchen
  • Rosemary Cornbread by Alida’s Kitchen
  • Salmon Peppers and Onions by Family Foodie
  • Spinach Pasta with Roasted Red Pepper Sauce by Cindy’s Recipes and Writings
  • Strawberry Basil Pasta Salad by Peanut Butter and Peppers
  • Summer Pasta Puttanesca by That Skinny Chick Can Bake
  • Three Cheese Naan Pizza with Sausage, Mushrooms, and Arugula by Neighborfood
  • Tortellini with Garden Fresh Pesto by The Foodie Army Wife
  • Quinoa Tabbouleh by Supper for a Steal
  • White Bean Cilantro Chopped Vegetable Salad by Shockingly Delicious

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Sunday Supper LogoWould you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement

Disclosure: This post is sponsored by the American Family Insurance. All opinions are my own.

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Filed Under: Meat and Seafood Tagged With: chimichurri, recipe, steak

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Comments

  1. Jennifer @ Peanut Butter and Peppers says

    May 25, 2014 at 6:42 am

    Yum Renee! I love the chimichurri sauce, it sounds so fresh and amazing! I’m with you on skirt steak, I love how quick it cooks!

    Reply
    • Renee says

      May 31, 2014 at 7:05 am

      Thanks Jennifer

      Reply
  2. Liz says

    May 25, 2014 at 7:15 am

    I have all the herbs needed growing in my garden…though they’re teeny weeny at this time! What a delectable way to bring the garden to the plate!

    Reply
    • Renee says

      May 31, 2014 at 7:05 am

      Those herbs will be big and ready to harvest soon. Mine have been growing like crazy lately.

      Reply
  3. Brianne @ Cupcakes & Kale Chips says

    May 25, 2014 at 7:51 am

    Your garden looks amazing! And so does this steak. My boys would go crazy for it.

    Reply
    • Renee says

      May 31, 2014 at 7:04 am

      Thanks Brianne and I hope you make it for your boys sometime.

      Reply
  4. Shannon @VillageGirlBlog says

    May 25, 2014 at 8:39 am

    Your Chimichurri sauce sounds amazing! I love the bright color. Herbs are such a great crop to grow. You can harvest all season long!

    Reply
    • Renee says

      May 31, 2014 at 7:04 am

      Thanks Shannon and I also love the color of this sauce.

      Reply
  5. Lane @ Supper for a Steal says

    May 25, 2014 at 8:56 am

    I love a good chimichurri! Mmm there is nothing better than the steak soaking in that vinegary mixture. Makes it so tender and delicious.

    Reply
    • Renee says

      May 31, 2014 at 7:03 am

      So true Lane, so very true.

      Reply
  6. Family Foodie says

    May 25, 2014 at 9:07 am

    Looking forward to trying your version of Chimicurri Steak — It looks fantastic.

    Reply
    • Renee says

      May 31, 2014 at 7:03 am

      Thanks Isabel

      Reply
  7. Cindys Recipes and Writings says

    May 25, 2014 at 9:20 am

    Your garden pictures always look so beautiful! I love the sound of this sauce on steak!

    Reply
    • Renee says

      May 31, 2014 at 7:02 am

      Thank you so much Cindy. I love taking photos of plants and flowers.

      Reply
  8. Alice // Hip Foodie Mom says

    May 25, 2014 at 10:11 am

    love love love chimichurri sauce with grilled meat!!! Delicious!!!

    Reply
    • Renee says

      May 31, 2014 at 7:02 am

      Thanks Alice

      Reply
  9. Deanna Samaan says

    May 25, 2014 at 10:30 am

    Oh this is mouth watering! Yummo!!!

    Reply
  10. Dorothy at Shockingly Delicious says

    May 25, 2014 at 10:39 am

    Skirt steak and flank steak are my absolute favorite cuts. Your green chimichurri is awesome!

    Reply
    • Renee says

      May 31, 2014 at 7:01 am

      Those are my favorite cuts too when it comes to steaks that are marinated.

      Reply
  11. Constance Smith (@FoodieArmyWife) says

    May 25, 2014 at 10:41 am

    Mmmmm….This looks absolutely DEEElicious!

    Reply
    • Renee says

      May 31, 2014 at 6:59 am

      Thanks Conni

      Reply
  12. Paula @ Vintage Kitchen Notes says

    May 25, 2014 at 10:42 am

    You say meat and chimichurri and my mouth waters Renee! Leftovers make the best sandwiches! Sadly, I don’t have the slightest shade of green thumb… gardening is not my forte, but your plants look amazing!

    Reply
    • Renee says

      May 31, 2014 at 6:59 am

      Thanks Paula. There have been plenty of sandwiches made from the leftovers of that big steak (only 2 of us). I’ve used the slices on salads too.

      Reply
  13. Courtney @ Neighborfood says

    May 25, 2014 at 11:49 am

    Chimichurri is definitely on my list of things to make this year! I would put that stuff on everything!

    Reply
    • Renee says

      May 31, 2014 at 6:58 am

      I’m also wondering about ways to incorporate it into spreads like chimichurri mayo or something.

      Reply
  14. Tammi @ Momma's Meals says

    May 25, 2014 at 11:57 am

    I’ve always admired your garden pictures Renee! I’m also excited that I have all of the herb ingredients in this chimichurri marinade right on my back porch! Thanks for sharing.

    Reply
    • Renee says

      May 31, 2014 at 6:58 am

      Thanks so much for your kind words on my garden pictures. Nature is such a great subject to photograph.

      Reply
  15. Alida says

    May 25, 2014 at 12:59 pm

    Look at all of those beautiful greens!! This sauce looks amazing…I have some steak in the freezer that will be covered in your tasty chimichurri in the very near future!

    Reply
    • Renee says

      May 31, 2014 at 6:57 am

      Thanks Alida.

      Reply
  16. Beate says

    May 25, 2014 at 12:59 pm

    Growing herbs is so gratifying. Your steak with chimichurri sounds and looks absolutely out of this world. Love it!

    Reply
    • Renee says

      May 31, 2014 at 6:56 am

      Thanks Bea and the great thing for you and your family is that it is dairy-free.

      Reply
  17. Erin @ The Spiffy Cookie says

    May 25, 2014 at 2:17 pm

    I had chimichurri last weekend and have been craving it again ever since. Gotta make this!

    Reply
    • Renee says

      May 31, 2014 at 6:56 am

      Well, hurry up and make it to satisfy your craving.

      Reply
  18. Shaina says

    May 25, 2014 at 3:41 pm

    Chimichurri sauce is such a beautiful way to use fresh herbs

    Reply
    • Renee says

      May 31, 2014 at 6:55 am

      I could not agree with you more Shaina.

      Reply
  19. Bobbi's Kozy Kitchen says

    May 25, 2014 at 6:25 pm

    You must have read my mind because I have been wanting this dish for the last week!! Now I know I will be making it 🙂

    Reply
    • Renee says

      May 31, 2014 at 6:54 am

      I hope you get your craving satisfied soon.

      Reply
  20. Hezzi-D says

    May 25, 2014 at 8:57 pm

    So many delicious fresh herbs in the chimichurri sauce! I bet it tastes wonderful!

    Reply
    • Renee says

      May 31, 2014 at 6:54 am

      It sure does Heather.

      Reply
  21. Susan says

    May 25, 2014 at 10:35 pm

    I adore skirt steak and your version of chimichurri sounds great with more than just the usual parsley and oregano in the mix!

    Reply
    • Renee says

      May 31, 2014 at 6:53 am

      Cilantro is really what makes chimichurri to me. I can’t imagine not having it in the mix.

      Reply
  22. Christine from Cook the Story says

    May 26, 2014 at 10:57 am

    This looks SO awesome!

    Reply
    • Renee says

      May 31, 2014 at 6:53 am

      Thanks SO much Christine

      Reply
  23. Kelli's Kitchen says

    May 27, 2014 at 7:10 am

    Those are mouth-watering pictures that make me want to run out and get some skirt steak………I love this dish!

    Reply
    • Renee says

      May 31, 2014 at 6:51 am

      Thanks so much Kelli

      Reply
  24. [email protected] Tastes Good says

    May 27, 2014 at 6:17 pm

    Chimichurri is a favorite of mine! I love that you added a serrano pepper, I am definitely doing that next time I make some! Beautiful pics and a delicious looking skirt steak with chimichurri!! yumm Pinning!

    Reply
    • Renee says

      May 31, 2014 at 6:48 am

      My next batch I may use a jalapeno pepper since I’m growing them in my garden too. And thanks a bunch for the pin.

      Reply
  25. Karli says

    May 28, 2014 at 5:25 pm

    YUMMY! I grow lots of herbs too so I’ll be using this recipe!!

    Reply
    • Renee says

      May 31, 2014 at 6:44 am

      Thanks Karli. Having fresh herbs in the garden is such a great thing.

      Reply
  26. Stacy says

    May 28, 2014 at 8:48 pm

    You have such a green thumb, Renee! That vibrant green looks like a fabulous sauce and your skirt steak is done to perfection!

    Reply
    • Renee says

      May 31, 2014 at 6:42 am

      I get my green thumb from my dad. Although his was greener. He could grow anything.

      Reply
  27. Delaware Girl Eats says

    May 29, 2014 at 4:32 pm

    I recently saw Ina Garten use skirt steak to make delicious grilled dinner. This would be a great way to use that cut of meat

    Reply
    • Renee says

      May 31, 2014 at 6:39 am

      It sure is. Thanks Cathy

      Reply
  28. Laura Dembowski says

    June 1, 2014 at 8:39 am

    I don’t have the patience or green thumb for a garden, but I love chimichurri sauce. It is such a quintessential summer food.

    Reply
    • Renee says

      June 7, 2014 at 9:05 am

      Yes it is and I’ll be making many batches of chimichurri this summer.

      Reply

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