Grilled Skirt Steak with Chimichurri

  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Skirt Steak

Skirt Steak with Bok Choy

Perfectly Grilled Steak

Grilled Tuna Steaks

Grilled Steak with Greek Corn Salad

Salisbury Steak

Steak Bites

Chicken Fried Steak with Gravy