Grilled Skirt Steak with Chimichurri

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  • Yield: 4 servings
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2 lbs. beef skirt steak

6-8 peeled garlic cloves

1 bunch parsley, washed and stemmed

1/4 cup fresh oregano leaves

pinch crushed red pepper flakes

2/3 cup olive oil

1/3 cup red wine vinegar

2 Tbs. fresh squeezed lime juice

salt and pepper to taste


  1. Season beef with salt and pepper and place it into a ziptop bag. 
  2. In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours. 
  3. Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.