Churrasco-Style Grilled Skirt Steak with Chimichurri Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender skirt steak grilled over high heat and served with a vibrant, herbaceous chimichurri sauce that balances tangy and spicy flavors. This Brazilian recipe, ready in about 50 minutes, pairs skirt steak, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1.5 lbs skirt steak and rub with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp black pepper. Let rest at room temperature for 30 minutes.
  2. Step 2: Meanwhile, make chimichurri by combining 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1/2 cup olive oil, and 1 tbsp lemon juice in a bowl. Stir until well mixed and set aside.
  3. Step 3: Preheat grill or grill pan to high heat (about 500°F). Grill skirt steak for 3-4 minutes per side until a nice char forms and internal temperature reaches 130°F for medium-rare.
  4. Step 4: Remove steak and let rest for 5 minutes, then slice against the grain into thin strips. Serve topped with generous spoonfuls of chimichurri sauce.

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