Skirt Steak with Chimichurri Sauce

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Picture of Skirt Steak with Chimichurri Sauce Recipe Photo: Skirt Steak with Chimichurri Sauce Recipe
Rated 5 stars out of 5
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Total Time:
3 hr 3 min
Prep
10 min
Inactive
2 hr 35 min
Cook
18 min
Yield:
4 servings
Level:
Easy
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Ingredients

Directions

In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)

Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.

Preheat a grill to medium heat.

Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

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Newest Ratings and Reviews

Read all 26 reviews

  • on February 07, 2013

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    it was great! just needed less vinegar.

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  • on September 17, 2012

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    I have made this recipe many times with great results! Fabulous flavor. I roast potatoes with a little olive oil Barefoot Contessa style and while the potatoes are hot, toss them in the chimichurri sauce. The potatoes will absorb the garlicky,vinegary sauce. It's amazing! It makes a lot of sauce, so serve some at the table as some people will want to add more. Thanks for someone suggesting freezing the sauce as I always have extra.

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  • on September 08, 2012

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    Vinegar flavor was a bit too overpowering and it was too liquidy. I added more olive oil and the taste was better but still too liquidy. Better as a marinade than a sauce.

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