This grilled skirt steak is tenderized in a garlic marinade, grilled, then topped with a garlic and herb chimichurri sauce with fresh cut tomatoes and red onions.
Grilled Skirt Steak with Chimichurri Recipe
This grilled skirt steak with a garlicky, herby chimichurri sauce is a simple recipe totally ready for weeknight but special enough for weekend entertaining making it a true-blue a summer staple.
The recipe is Argentinian in it’s roots, with the topping of a classic chimichurri sauce drizzled over the top of the grilled steak and mixed in to the vinegary tomato and onion salad.
No carbs here! Just tons and tons of summer flavor.
Purely Delicious
This simple and simply delicious grilled skirt steak recipe comes from blogger Heather Chisto’s cookbook Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar, with recipes that are totally accessible for those with food allergies and are mutually attractive to those without.
Everyone has a love language and Heather’s is food. I’ve been a fan of Heather’s for years and always come back to her blog for the brightly-hued, eye-catching photography and inspiring recipes. This culinarian honed her culinary chops at the famous Le Cordon Bleu and for years brought those skills to healthy, gluten and allergy-free family favorite recipes on her blog Heather Christo.
Today I’m sharing one of my favorite recipes from her book that is ripe for summer and I know you’ll love too.
What’s in This Grilled Skirt Steak Recipe
The recipe calls for skirt steak, a less expensive cut of beef often used in carne asada. Skirt steak is long, flat, and flavorful, similar to flank steak but less expensive, and tastes best when tenderized in a marinade. In this recipe, you can substitute hanger steak, or if you’re feeling money, splurge for flank steak.
The skirt steak is marinated Argentinian style in olive oil, red wine vinegar, garlic, and fresh oregano. The longer you marinate, the more flavor is infused. Overnight marinating is optimal, but if you’re in a pinch like I have been, even an hour will give it a substantial flavor hit.
I marinate the steak for at least 4 hours up to overnight before grilling.
Here’s what you’ll need for the steak:
- skirt steak
- garlic
- kosher salt
- oregano
- red wine vinegar
- olive oil
- tomatoes
- red onion
Chimichurri Sauce
This herby, garlic-infused chimichurri sauce is simple and quick to make and infuses loads of flavor in mere minutes. I have another chimichurri recipe you can see here.
Here’s what you’ll need for the chimichurri sauce:
- fresh parsley
- fresh oregano
- green onions
- garlic
- red pepper flakes
- olive oil
- red wine vinegar
- fresh lemon juice
- kosher salt
How Long Does it Take to Grill Flank Steak
Skirt steak is optimally grilled to medium rare where it will continue to cook once it is pulled from the grill.
Because we like our meat medium-rare so we pull it at 125°F, cover it with foil, and allow it to rest so the juices stay in the meat, not on the platter when cut.
Check the steak’s internal temperature and pull from the grill about 10 degrees before your preferred doneness. The Thermoworks Thermopen is essential in our kitchen. Sure, it’s an investment, but it’s the best temperature gauge I’ve yet to find.
Grilled Skirt Steak with Chimichurri
Ingredients
- For the Skirt Steak
- 2 pounds skirt steak
- 6 garlic cloves chopped
- 1 tablespoon kosher salt
- 2 tablespoons fresh oregano leaves
- ½ cup red wine vinegar
- ⅔ cup extra-virgin olive oil
- 4 cups ripe tomatoes sliced
- ½ red onion thinly sliced
- For the Chimichurri Sauce
- 1 cup fresh Italian parsley leaves
- ¼ cup fresh oregano leaves
- 3 green onions
- 3 garlic cloves
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- Kosher salt
Instructions
- Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
- To make the chimichurri sauce: Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix well and season with the kosher salt and add more to taste. Make a day ahead and store in the refrigerator until ready to serve.
- Preheat the grill to high. Pull the steaks and allow them to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place them on the hot grill. Baste the steaks with the remaining marinade and grill for 3-5 minutes on each side for medium rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
- While the meat is resting, place the tomatoes and onion in a medium-sized bowl and add two heaping tablespoons of the chimichurri sauce. Gently toss to coat and transfer to a serving platter.
- Slice the steak across the grain and pile it on top of the tomato salad. Drizzle with generous amounts of the chimichurri sauce, and pass at the table for more.
