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Skirt Steak with Chimichurri Marinade | Magnolia Days

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.