Argentinian Steak with Chimichurri
Fire-Kissed Skirt Steak with Vibrant Chimichurri
Skirt steak loves high heat and bold flavors, making it perfect for this herbaceous green sauce that doubles as both marinade and finishing touch. The chimichurri's bright acidity cuts through the beef's richness while adding layers of garlic, herbs, and just enough heat to keep things interesting.
Skirt steak gets a bad rap for being tough, but that's usually a case of wrong technique rather than inferior meat. This long, thin cut has more flavor per bite than most premium steaks — it just needs to be treated with respect. High heat, quick cooking, and slicing against the grain transform what could be shoe leather into something beautifully tender.
Chimichurri originated in Argentina, where it's considered the perfect partner for grilled beef. The sauce serves double duty here: part of it marinates the steak, breaking down tough fibers with its acidic punch, while the rest becomes your finishing sauce. Fresh herbs, garlic, and a touch of heat create a bright counterpoint to the beef's richness.
The key to great skirt steak is understanding that it's not a steak you cook to temperature — it's a steak you cook to time. Six minutes total is usually perfect, regardless of thickness. Any longer and you've missed the sweet spot where the exterior is properly charred but the interior stays pink and juicy. Get your grill screaming hot, season generously, and trust the process.
Ingredients
Chimichurri
- 4 clovegarlic cloves, coarsely chopped
- 1 mediummedium jalapeño chile pepper, stemmed and seeded, coarsely chopped
- ¼ cupred onion, roughly chopped
- 2 cupfresh cilantro leaves and tender stems, tightly packed
- 1 cupfresh Italian parsley leaves and tender stems, tightly packed
- 3 tbspred wine vinegar
- 3 tbspfresh lemon juice
- 2 tbspfresh oregano leaves, tightly packed
- ½ tspkosher salt
- ½ tspfreshly ground black pepper
- ¼ tspcrushed red pepper flakes
- ¾ cupextra-virgin olive oil
- 2 lbskirt steak, 1/2 to 3/4 inch thick, trimmed and cut into 4-inch pieces
- 1 tspkosher salt
- ½ tspfreshly ground black pepper
Instructions
- Drop the garlic, jalapeño, and onion into your food processor and pulse until they're finely chopped but not turned to mush. Add the cilantro, parsley, vinegar, lemon juice, oregano, salt, pepper, and red pepper flakes, then pulse again until everything is finely chopped and well combined. With the processor running, slowly drizzle in the olive oil through the feed tube and process for about a minute until you have a vibrant green sauce that's smooth but still has some texture.⏱ 1 min
- Measure out 3/4 cup of the chimichurri and set it aside for marinating the steak. Transfer the remaining chimichurri to a bowl, cover tightly, and stash it in the refrigerator — this will be your serving sauce. About 30 minutes before you're ready to eat, pull it out and let it come to room temperature so the flavors can fully bloom.⏱ 30 min
- Place the steak pieces in a large resealable bag and pour in the reserved 3/4 cup chimichurri. Seal the bag, pushing out any air, then massage the marinade into every surface of the meat. Refrigerate for 2 to 4 hours, flipping the bag occasionally to make sure the steak marinates evenly. The acids in the chimichurri will start to tenderize the meat while infusing it with flavor.⏱ 4 hrs
- Pull the marinated steak from the refrigerator 15 to 30 minutes before you plan to grill it. This allows the meat to lose its chill and cook more evenly — cold steak hitting a hot grill can result in an overcooked exterior and cold center.⏱ 30 min
- Fire up your grill for direct cooking over high heat, aiming for 450 to 550°F. Skirt steak needs aggressive heat to develop a proper crust while staying tender inside, so don't be shy about cranking up those flames.
- Remove the steaks from the marinade bag and season both sides with salt and pepper — the marinade adds flavor but you still need that final seasoning for the best crust. Discard the used marinade completely, then clean your grill grates with a wire brush to prevent sticking.
- Place the steaks directly over the high heat and grill with the lid closed for 4 to 6 minutes total for medium-rare, flipping once or twice during cooking. Skirt steak is thin and cooks fast, so watch carefully — you're looking for a nice char on the outside while keeping the interior pink and juicy.⏱ 6 min
- Transfer the steaks to a cutting board and let them rest for 3 to 5 minutes — this allows the juices to redistribute throughout the meat. Slice against the grain into strips, then arrange on a platter and serve immediately with the reserved chimichurri spooned over the top.⏱ 5 min
Tips & Tricks
- Freeze the steak for 15 minutes before slicing to make cutting against the grain much easier — you'll get cleaner, more precise cuts.
- If your chimichurri looks too thick after processing, thin it with an extra tablespoon of olive oil rather than more liquid — you want richness, not wateriness.
- No food processor? Finely mince everything by hand and whisk in the oil slowly — the texture will be more rustic but equally delicious.
- Skirt steak continues cooking from residual heat, so pull it off the grill when it's slightly less done than your target — it'll finish perfectly during the rest.
- Double the chimichurri recipe and freeze half in ice cube trays for instant flavor boosters in future meals.
Frequently Asked Questions
Can I use flank steak instead of skirt steak?
Yes, but adjust the cooking time to 8-10 minutes total since flank is thicker. Both cuts benefit from high heat and slicing against the grain, though flank has a slightly different texture.
How long can I marinate the steak?
Between 2-4 hours is ideal. Less than 2 hours won't penetrate the meat enough, and more than 6 hours can make the exterior mushy from the acids.
What if I don't have a grill?
Use a cast iron skillet over high heat instead. Preheat it until smoking, then cook the steak 2-3 minutes per side. You'll get excellent browning even without the grill marks.
Can I make the chimichurri ahead?
Absolutely — it's actually better the next day. Store covered in the refrigerator for up to a week, but bring to room temperature before serving for the best flavor.
Why does the recipe say to discard the marinade?
The marinade has been in contact with raw meat, making it unsafe to use as a sauce. Always use fresh chimichurri for serving — that's why the recipe has you reserve some beforehand.