Juicy, perfectly grilled skirt steak topped with vibrant chimichurri sauce is a bold and flavor-packed dish inspired by Argentine cuisine. The tender slices of beef paired with the fresh, garlicky herb sauce create a balance of richness and brightness that makes every bite unforgettable.
Why You’ll Love This Recipe
This recipe delivers restaurant-quality steak right at home with minimal effort. The chimichurri sauce is fresh, zesty, and packed with herbs, making it the perfect companion to richly flavored grilled beef. It requires simple ingredients yet produces bold, vibrant flavors.
You’ll love how quickly the sauce comes together in a food processor, and how versatile it is — not only for steak, but also for chicken, fish, or vegetables. The steak itself cooks in minutes, making this an excellent choice for both weeknight dinners and special occasions. Plus, the sauce can be made ahead of time, which makes entertaining effortless.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chimichurri Sauce
1 cup tightly packed fresh parsley leaves
1 tablespoon tightly packed fresh oregano leaves (optional but recommended)
4 garlic cloves, minced
0 to 2 teaspoons red pepper flakes, adjusted to taste
1/4 cup (65 ml) red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (125 ml) extra virgin olive oil
Steak
700 g skirt steak (or flat iron or flank steak), at room temperature
1 tablespoon vegetable oil or canola oil (for cooking)
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
Directions
Chimichurri Sauce
Place the parsley, oregano, garlic, red pepper flakes, red wine vinegar, salt, and black pepper into a food processor. Pulse until the parsley is finely chopped but not pureed. The texture should be slightly coarse.
Transfer the mixture to a bowl. Stir in the olive oil until fully combined. Let the sauce rest for at least 1 hour before serving to allow the flavors to develop. For even deeper flavor, refrigerate overnight. Bring to room temperature before serving.
Steak
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
Heat a heavy skillet or grill pan over high heat. Add the vegetable oil and heat until shimmering and just beginning to smoke.
Season both sides of the steak generously with salt and black pepper.
Place the steak in the hot pan. For a steak approximately 2 cm thick, cook for 2 minutes per side for medium-rare (internal temperature of 52°C/125°F, rising slightly after resting). For medium, cook about 2 1/2 minutes per side (internal temperature of 57°C/135°F).
Transfer the steak to a plate and loosely cover with foil. Let it rest for 5 to 10 minutes.
Slice thinly against the grain to ensure tenderness. Serve with chimichurri sauce spooned over the top or on the side.
Servings and timing
Servings: 4 servings
Preparation time: 15 minutes
Resting time for sauce: 1 hour
Cook time: 5 to 6 minutes
Steak resting time: 5 to 10 minutes
Total time: Approximately 1 hour 30 minutes (including sauce resting time)
Variations
For a spicier version, increase the red pepper flakes or add a small finely chopped fresh red chili.
Swap red wine vinegar with sherry vinegar for a slightly sweeter tang.
Add a tablespoon of fresh lemon juice for extra brightness.
Try using flat iron or flank steak if skirt steak is unavailable. The cooking method remains the same.
For a smoky flavor, grill the steak over charcoal instead of using a skillet.
Storage/Reheating
Store chimichurri sauce in an airtight container in the refrigerator for up to 3 days. Because it contains raw garlic, it should not be kept longer. Allow it to come to room temperature before serving. The sauce can also be frozen for up to 2 months. Thaw in the refrigerator and stir before use.
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
To reheat steak, warm gently in a skillet over medium-low heat just until heated through. Avoid overcooking to maintain tenderness. Alternatively, enjoy leftover steak cold or at room temperature in salads or sandwiches.
FAQs
What is chimichurri sauce made of?
Chimichurri is made with fresh parsley, oregano, garlic, red wine vinegar, olive oil, salt, pepper, and red pepper flakes. It is a fresh herb sauce commonly served with grilled meats.
Can I make chimichurri ahead of time?
Yes, it actually tastes better when made ahead. Allowing it to rest for at least one hour helps the flavors blend beautifully.
What is the best steak cut for chimichurri?
Skirt steak, flank steak, and flat iron steak are excellent choices because of their rich beef flavor and tender texture when sliced properly.
How do I slice steak against the grain?
Look at the direction of the muscle fibers running through the meat and slice perpendicular to those fibers. This shortens them and makes each bite more tender.
Can I use dried herbs instead of fresh?
Fresh herbs are strongly recommended for authentic flavor. Dried herbs will not provide the same brightness and texture.
Is chimichurri spicy?
It can be mildly spicy depending on how many red pepper flakes you add. You can adjust the heat level to your preference.
Can I grill the steak instead of pan-searing?
Yes, grilling over high heat works wonderfully and adds a smoky flavor that pairs beautifully with the sauce.
How long should I let the steak rest?
Let the steak rest for at least 5 to 10 minutes after cooking. This allows the juices to redistribute throughout the meat.
Can I use chimichurri on other foods?
Absolutely. It pairs well with chicken, fish, shrimp, roasted vegetables, and even as a sandwich spread.
Why does my chimichurri taste too strong?
If the garlic flavor is overpowering, allow the sauce to rest longer or add a little extra olive oil to mellow it out.
Conclusion
Skirt Steak with Chimichurri Sauce is a simple yet impressive dish that brings bold Argentine-inspired flavors to your table. The combination of juicy, perfectly cooked steak and fresh, garlicky herb sauce creates a balanced and vibrant meal that feels both rustic and elegant. With minimal preparation and maximum flavor, this recipe is sure to become a favorite for family dinners and special gatherings alike.
Juicy grilled skirt steak topped with vibrant chimichurri sauce made from fresh herbs, garlic, and olive oil. This Argentine-inspired dish delivers bold, fresh flavors with minimal effort and makes an impressive yet simple main course.
700 g skirt steak (or flat iron or flank steak), room temperature
1 tablespoon vegetable oil or canola oil
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Instructions
Prepare the chimichurri sauce: Place parsley, oregano, garlic, red pepper flakes, red wine vinegar, salt, and black pepper in a food processor. Pulse until finely chopped but not pureed.
Transfer to a bowl and stir in olive oil until fully combined. Let rest for at least 1 hour at room temperature (or refrigerate overnight). Bring to room temperature before serving.
Prepare the steak: Remove steak from refrigerator 30 minutes before cooking.
Heat a heavy skillet or grill pan over high heat. Add oil and heat until shimmering.
Season steak generously on both sides with salt and pepper.
Cook steak about 2 minutes per side for medium-rare (internal temperature 125°F/52°C) or 2½ minutes per side for medium (135°F/57°C).
Transfer to a plate, loosely cover with foil, and rest for 5–10 minutes.
Slice thinly against the grain and serve topped with chimichurri sauce or with sauce on the side.
Notes
For extra spice, increase red pepper flakes or add fresh chili.
Substitute sherry vinegar for a slightly sweeter flavor.
Add 1 tablespoon lemon juice for brightness.
Grill over charcoal for a smoky flavor.
Store chimichurri refrigerated for up to 3 days.
Slice steak against the grain for maximum tenderness.
