Grilled Chimichurri Marinated Skirt Steak
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 ready in about 27 minutes pairs pounds skirt steak, packed fresh parsley, packed 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.
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
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.
Frequently asked questions
How long does Grilled Chimichurri Marinated Skirt Steak take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Chimichurri Marinated Skirt Steak?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds skirt steak from drying out.
Can I substitute ingredients in Grilled Chimichurri Marinated Skirt Steak?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Chimichurri Marinated Skirt Steak for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Chimichurri Marinated Skirt Steak?
Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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Equipment for this recipe
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