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Skirt Steak with Chimichurri Sauce Recipe

Skirt Steak with Chimichurri Sauce

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Food Network SpecialsEpisode: All-Star BBQ

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on April 23, 2012

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    This has tons of high reviews so either I am crazy or most everyone else is, but I found the chimichurri to have wayyy too much sherry vinegar, and too much liquid in general. I ended up straining a lot of it out, but I still tasted almost nothing but sherry vinegar, rather than the fresh herbs and garlic and bright but not overpowering acidity that I am accustomed to tasting from this sauce. I found Tyler Florence's chimichurri in his gaucho steak recipe infinitely more appealing, with its sane amount of oil and vinegar.

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  • on January 11, 2012

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    Easy, yummy, better than the chimichurri steak at my local latin restaurants. It's now a regular in my dinner repertoire. Thanks Emeril!

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  • on January 09, 2012

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    Amazing flavor... I only wish i marinated it for more than 2 hours. I used flank steak because my Safeway didnt have any skirt steak... just as well, the meat was very tender. I should have left it on the grill a little longer than 8 minutes after the cross hatches were made, because it turned about a little more rare than med-rare. Anyway, great sauce! Great recipe. I served mine with Emeril's fried bellpepper recipe, I used bellpepper and onions! it was a wonderful pair!

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  • on November 19, 2011

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    I have made this recipe at least eight times. It has become a staple of my repertoire. Absolutely phenomenal on grilled steak. Sometimes I marinate the steak in the sauce and sometimes I don't. Either way the sauce is just an explosion of flavors. I made this and had my neighbors try it and now their school age kids ask me to make it for them for their birthdays. It is THAT good. Also, as long as you are using fresh herbs it is pretty hard to screw up. You can just stick it all in a blender and you are just about done.

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  • on July 16, 2011

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    This has become my favorite steak marinade! I love it good on chicken too. Don't worry about making too much since the remaining sauce freezes well. I can usually marinate meat five times off a single recipe. Great for anyone who has an over flowing herb garden like I do!

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  • on July 11, 2011

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    This was a big hit at a dinner party and so easy to do. I let the meat marinade in the chimichurri overnight, and the flavors were perfect. The chimichurri was fabulous -- differentiated enough to stand out but not so much that it wasn't authentic.

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  • on January 18, 2011

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    Excellent! Just don't make the mistake I did (twice of putting all the salt in the food processor!! Save some to season the meat with. The recipe really should state that in the ingredients list...

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  • on June 25, 2010

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    I MADE THIS RECIPE LAST NIGHT. I DID IT ON SKIRT STEAK AS WELL AS CHICKEN BREASTS. CLEAN UP WAS EASY AS THERE WASN'T ONE PIECE OF STEAK OR CHICKEN LEFT. EVERYONE WANTED THIS RECIPE. EVERYTHING WAS FANTASTIC. THE ONLY THING I DID DIFFERENT WAS I USED LIME INSTEAD OF LEMON.

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  • on June 05, 2009

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    This is now a favorite in our house! It was simple to make and made for an impressive meal served with garlic mashed redskin potatoes. My husband said I could just make this every night from now on and he would be a happy man! Thanks Emeril...

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  • on March 12, 2009

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    The Sherry Vinegar in this recipe sets it apart from the pack. I have made this 3 or 4 times now and it is amazing! This will be my skirt steak recipe forever. Top of the heap on this one Emeril! Love it

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