Chimichurri Skirt Steak – Perfect Grilled Summer Dinner
A quick and flavorful grilled skirt steak topped with fresh chimichurri sauce, perfect for a summer dinner.
- Prep15 min
- Cook10 min
- Total25 min
- DifficultyEasy
- Servings6
This grilled skirt steak recipe is all about simplicity and bold flavors. The meat is seasoned simply with salt and pepper, then grilled over high heat until charred on the outside and tender inside.
A generous spoonful of chimichurri sauce – a vibrant blend of parsley, oregano, garlic, vinegar, and olive oil – adds a fresh, herby kick that perfectly complements the rich beef. It's a summer classic that comes together in under 30 minutes.
Ingredients
Servings
Converted amounts are rounded.
Method
- Bring the skirt steak to room temperature and pat it dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- Preheat an outdoor grill or a grill pan on the stove over medium-high heat. Once hot, place the steak on the grill and cook for 3 to 4 minutes per side for medium-rare, or until it reaches your desired doneness.
- Remove the steak from the grill and let it rest for a few minutes. Slice it thinly against the grain, then top with chimichurri sauce and serve immediately.
💡 Tips
- For best results, let the steak rest at least 5 minutes before slicing to keep it juicy.
- If using a grill pan, make sure it's very hot before adding the steak to get good grill marks.
- You can make the chimichurri sauce up to a day ahead for more flavor.
Inspired by a recipe from Downshiftology