Chimichurri Skirt Steak with Grilled Shishito Peppers

The beauty of this chimichurri recipe is that it both marinates the meat and is a sauce for serving. The bright, bold and herby flavors pair well with low-cost but high-flavor skirt steak, and also lighten up the spicy shishito peppers.
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  • Level: Easy
  • Total: 2 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 4 servings
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1/3 cup sherry vinegar

3 scallions, roughly chopped

2 cloves garlic

1 small bunch cilantro, stems included, roughly chopped (about 1 1/4 cups)

1/3 cup plus 1 tablespoon olive oil, plus more for brushing

Kosher salt and freshly ground black pepper

1 3/4-pound skirt steak, cut into 4 pieces

12 ounces shishito peppers

1/2 teaspoon ground Aleppo pepper or chili powder

Juice of 1/2 lime


  1. Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
  2. Preheat a grill pan over medium-high heat and brush the grates with oil.
  3. Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
  4. Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
  5. Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak. 
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