Skirt Steak with Chimichurri
This beefy skirt steak cooks quickly and easily in the broiler, and is topped with an herby, garlicky, and tangy chimichurri sauce.
Serves4
Chimichurri is an Argentinean sauce most commonly served with red meat, but it’s also delicious on grilled poultry or drizzled over poached shellfish. This recipe makes enough sauce to allow for leftovers. Use it during the week on sandwiches or vegetables, or freeze it in ice cube containers for single servings.
Serve this meal with:
- Smash Roasted Potatoes
- Sautéed Green Beans with Shallot Vinaigrette: Make a full recipe of the dressing, but just use a couple of tablespoons. You’ll use more tomorrow night for a salad and the remainder keeps in the refrigerator for up to 10 days.
Tester’s Notes
Herby, garlicky, and tangy chimichurri sauce is so delicious slathered over anything! I made the chimichurri a day ahead and just stored it in an airtight container in the refrigerator with some plastic wrap pressed onto the surface to keep it from browning.
The beefy skirt steak was really quick and easy to cook in the broiler and a great option if you don’t have a grill or want to dirty your stovetop. I couldn’t stop snacking on the pieces of skirt steak and it was great on top of a big green salad. The leftovers were also delicious in a quesadilla the next day.
– Christine, April 2015
Skirt Steak with Chimichurri Recipe
This beefy skirt steak cooks quickly and easily in the broiler, and is topped with an herby, garlicky, and tangy chimichurri sauce.
Serves 4
Nutritional Info
Ingredients
For the chimichurri:
- 1/2 cup
packed fresh parsley leaves
- 1/2 cup
packed fresh basil leaves
- 1/4 cup
packed fresh cilantro leaves
- 1/4 cup
extra-virgin olive oil
- 2 cloves
garlic finely minced
- 2 teaspoons
white wine vinegar
- 1 tablespoon
lime juice
- 1/2 teaspoon
ground coriander
- 1/2 teaspoon
ground cumin
- 1/2 teaspoon
salt
- 1/8 teaspoon
freshly ground black pepper
For the steak:
- 1/2 teaspoon
chili powder
- 1/2 teaspoon
salt
- 1/4 teaspoon
black pepper
Ground cayenne to taste (1/8 to 1/4 teaspoon)
- 1 1/4 pounds
skirt steak
Instructions
Preheat the broiler and coat a broiler pan with cooking spray.
For the chimichurri: Combine the parsley, basil, cilantro, olive oil, garlic, vinegar, lime juice, coriander, cumin, salt, and pepper in a blender. Process, shaking the blender if needed, until smooth, 2 to 3 minutes.
For the steak: Combine the chili powder, salt, black pepper, and cayenne, and sprinkle the mixture evenly over both sides of the steak. Place the steak on the prepared rack and broil 3 to 4 minutes per side for medium rare. Transfer to a cutting board and allow the meat to rest 5 minutes. Cut across on the diagonal into 1/4-inch to 1/2-inch wide strips. Serve drizzled with the chimichurri sauce.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up for up to 4 days.