Description
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.
Ingredients
- Chimichurri Sauce:
- 1 cup tightly packed fresh parsley leaves
- 1 tablespoon tightly packed fresh oregano leaves (optional)
- 4 garlic cloves, minced
- 0–2 teaspoons red pepper flakes, 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), 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.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilled / Pan-Seared
- Cuisine: Argentine
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 115 mg
