Pan-Seared Blackened Beef Skirt Steak with Chimichurri
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 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)
Instructions
- 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.
- 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.
- 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.
- Step 4: Slice the rested steak thinly against the grain and spoon generous amounts of chimichurri over each serving.
Frequently asked questions
How long does Pan-Seared Blackened Beef Skirt Steak with Chimichurri take to make?
Total time is about 25 minutes (15 min prep + 10 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 Pan-Seared Blackened Beef Skirt Steak with Chimichurri?
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 beef skirt steak from drying out.
Can I substitute ingredients in Pan-Seared Blackened Beef Skirt Steak with Chimichurri?
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 Pan-Seared Blackened Beef Skirt Steak with Chimichurri 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 Pan-Seared Blackened Beef Skirt Steak with Chimichurri?
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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