Wood-Fired Argentine Skirt Steak with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 drafted and published.

A tender skirt steak grilled over high heat and served with a vibrant, herbaceous chimichurri sauce for a taste of Argentine flavors. This Latin American-inspired beef recipe, ready in about 30 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: 20 min Cook: 10 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

1.5 lbs skirt steak
2 tbsp olive oil
4 garlic cloves, minced
1 cup fresh parsley, chopped
1/4 cup fresh oregano, chopped
3 tbsp red wine vinegar
1/2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper

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Instructions

Step 1: Prepare the chimichurri sauce by combining 1 cup chopped fresh parsley, 1/4 cup chopped fresh oregano, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1 tsp salt, 1 tsp black pepper, and 2 tbsp olive oil in a bowl. Stir well and set aside to let flavors meld for at least 15 minutes.
Step 2: Preheat a grill or grill pan over high heat until very hot, about 10 minutes.
Step 3: Season the 1.5 lbs skirt steak evenly with salt and black pepper on both sides.
Step 4: Place the skirt steak on the hot grill and cook for 3-4 minutes per side for medium-rare, until the edges develop a charred crust and the meat is tender but juicy.
Step 5: Remove the steak from the grill and let rest for 5 minutes to retain juices.
Step 6: Slice the steak thinly against the grain and spoon the chimichurri sauce generously over the slices before serving.