Grilled Chimichurri Marinated Skirt Steak

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

Tender skirt steak marinated in a zesty chimichurri sauce, grilled to smoky perfection for a bright and flavorful Latin American-inspired main. This Latin American-inspired beef recipe, ready in about 27 minutes, pairs skirt steak, fresh parsley, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 15 min Cook: 12 min Serves 4 Latin American cuisine 300 cal/serving

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Ingredients

1.5 pounds skirt steak
1 cup, packed fresh parsley
1/2 cup, packed fresh cilantro
4, minced garlic cloves
3 tbsp red wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: In a blender or food processor, combine 1 cup packed fresh parsley, 1/2 cup packed fresh cilantro, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/3 cup extra virgin olive oil, 1/2 tsp red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Blend until a coarse sauce forms.
Step 2: Place 1.5 pounds skirt steak in a large resealable plastic bag and pour half of the chimichurri sauce over it. Seal the bag and refrigerate for at least 2 hours, preferably overnight, turning occasionally.
Step 3: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade, letting excess drip off, and discard used marinade.
Step 4: Grill the steak for 4-5 minutes per side for medium-rare, until a nice char forms and internal temperature reaches 130°F. Remove and let rest 5 minutes.
Step 5: Slice steak thinly against the grain and serve drizzled with remaining chimichurri sauce.