Argentinian Steak with Chimichurri

Name: Argentinian Steak with Chimichurri
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Ingredients: 4 clove garlic cloves, coarsely chopped; 1 medium medium jalapeño chile pepper, stemmed and seeded, coarsely chopped; 0.25 cup red onion, roughly chopped; 2 cup fresh cilantro leaves and tender stems, tightly packed; 1 cup fresh Italian parsley leaves and tender stems, tightly packed; 3 tbsp red wine vinegar; 3 tbsp fresh lemon juice; 2 tbsp fresh oregano leaves, tightly packed; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp crushed red pepper flakes; 0.75 cup extra-virgin olive oil; 2 lb skirt steak, 1/2 to 3/4 inch thick, trimmed and cut into 4-inch pieces; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper

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.

DinnerGluten FreeDairy FreeHigh ProteinDate NightGrillingBeefSummer

Prep20 min

Cook6 min

Total26 min

Servings4

Difficultymedium

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