Grilled Chimichurri Marinated Skirt Steak

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 12 min Serves 4 Latin American cuisine 300 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade, letting excess drip off, and discard used marinade.
  4. 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.
  5. Step 5: Slice steak thinly against the grain and serve drizzled with remaining chimichurri sauce.

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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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