Grilled Churrasco Skirt Steak with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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.

Juicy skirt steak marinated and grilled to smoky perfection, served with a vibrant herbaceous chimichurri sauce. This Brazilian-inspired barbecue recipe, ready in about 50 minutes, pairs skirt steak, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

1.5 pounds skirt steak
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons red wine vinegar
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh oregano leaves, chopped
1/2 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon lemon juice

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Instructions

Step 1: In a bowl, combine 3 tablespoons olive oil, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tablespoons chopped fresh oregano, 1/2 teaspoon red chili flakes, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon lemon juice to make the chimichurri sauce. Set aside.
Step 2: Place 1.5 pounds skirt steak in a shallow dish and pour half of the chimichurri sauce over it, turning to coat evenly. Marinate at room temperature for 30 minutes.
Step 3: Preheat grill or grill pan to high heat (about 450°F).
Step 4: Remove steak from marinade and grill for 3-4 minutes per side for medium-rare, until nicely charred on edges but still pink inside.
Step 5: Transfer steak to a cutting board and let rest for 5 minutes.
Step 6: Slice steak thinly against the grain and drizzle with remaining chimichurri sauce before serving.