Skirt Steak with Fresh Chimichurri Sauce
A juicy skirt steak marinated with zesty lime, garlic, and spices, served with a fresh, herb-packed chimichurri sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Ingredients
1 ½ pounds skirt steak
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon smoked paprika (optional)
2 tablespoons soy sauce or Worcestershire sauce (optional)
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
½ cup extra virgin olive oil
1 small shallot, finely diced (optional)
1 teaspoon honey (optional)
Instructions
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Whisk together olive oil, lime juice, lemon juice, minced garlic, red pepper flakes, black pepper, salt, and smoked paprika. Add soy sauce or Worcestershire sauce if desired.
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Coat skirt steak in marinade, refrigerate 1–4 hours.
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Prepare chimichurri by mixing parsley, cilantro, garlic, red wine vinegar, salt, black pepper, red pepper flakes, and olive oil. Optional shallot and honey.
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Preheat grill or skillet over high heat. Pat steak dry.
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Grill 3–5 minutes per side for medium-rare.
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Rest steak 5–10 minutes.
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Slice against the grain.
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Serve with chimichurri sauce.
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Garnish with parsley, lime, or smoked paprika if desired.
Notes
For tender steak, poke holes before marinating. Substitute dried herbs if fresh unavailable. Adjust heat with red pepper flakes. Can be used in salads.
Find it online: https://flavorlyzo.com/skirt-steak-with-fresh-chimichurri-sauce/