Pan-Seared Blackened Beef Skirt Steak with Chimichurri

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

Spicy blackened skirt steak seared to medium rare and topped with a bright, herbaceous chimichurri sauce, perfect for a bold dinner. This Latin American-inspired beef recipe, ready in about 25 minutes, pairs beef skirt steak, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 lbs beef skirt steak
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup, chopped fresh parsley
• 1/4 cup, chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/2 tsp red chili flakes
• 2, minced garlic cloves
• 1/4 cup olive oil (for chimichurri)

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mixture evenly over both sides of 1.5 lbs beef skirt steak.
2. Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over high heat until shimmering. Add the skirt steak and sear for 3-4 minutes per side for medium-rare, until a dark crust forms. Remove steak and let rest for 5 minutes.
3. Step 3: Meanwhile, make the chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 cup olive oil, 2 minced garlic cloves, and 1/2 tsp red chili flakes in a bowl. Stir well.
4. Step 4: Slice the rested steak thinly against the grain and spoon generous amounts of chimichurri over each serving.