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Grilled Skirt Steak with Green and Smokey Red Chimichurri

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  • Level: Easy
  • Total: 5 hr
  • Prep: 15 min
  • Inactive: 4 hr 35 min
  • Cook: 10 min
  • Yield: 4 servings
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Green Chimichurri:

1 cup fresh flat-leaf parsley leaves

1/2 cup fresh mint leaves

1/2 cup fresh oregano leaves

1/2 cup canola oil

1/4 cup red wine vinegar

1 teaspoon crushed red pepper flakes

8 cloves garlic

1 1/2 pounds skirt steak, cut crosswise into 3 pieces

Smokey Red Chimichurri:

1 cup finely chopped fresh flat-leaf parsley

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons finely chopped fresh oregano

1 tablespoon pureed chipotle in adobo

1 tablespoon smoked paprika

1/2 teaspoon crushed red pepper flakes

3 cloves garlic, finely chopped

Kosher salt and freshly ground black pepper

Flat-leaf parsley leaves, for garnish


  1. For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
  2. Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
  3. For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
  4. Preheat a charcoal or gas grill to high heat.
  5. Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.

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