Skirt Steak with Chimichurri

  • Yield: 6 Servings


  • 1/2 cup finely chopped fresh parsley
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 none garlic cloves, finely chopped
  • 1/2 teaspoon crushed red pepper or more to taste
  • none Salt
  • 1 1/2 pounds skirt steak


Make chimichurri: Mix parsley, oil, lemon juice, garlic, crushed red pepper and 1/4 tsp. salt in a bowl.

Prepare steak: Preheat a gas grill to high for 20 minutes; oil when hot. Sprinkle steak with salt. Grill steak for 4 to 6 minutes, flip and continue to cook until done, 3 to 4 minutes more for medium rare, depending on thickness of meat and heat of grill. (Or, cook in batches on stovetop on a lightly oiled, ridged grill pan over medium-high heat.)

Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes. Slice and spoon chimichurri on top to serve.

Nutritional Information

Amount per serving
  • Calories: 339none
  • Fat: 23g
  • Saturated fat: 6g
  • Protein: 31g
  • Carbohydrate: 2g
  • Fiber: 0g
  • Cholesterol: 67mg
  • Sodium: 161mg

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Skirt Steak with Chimichurri Recipe