Recipe: Skirt Steak with Chimichurri

(Image credit: Kimberley Hasselbrink)

Chimichurri is an Argentinean sauce most commonly served with red meat, but it is 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:

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

47 Ratings

Skirt Steak with Chimichurri



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

    garlic cloves, finely minced

  • 2 teaspoons

    white wine vinegar

  • 1 tablespoon

    lime juice

  • 1/2 teaspoon

    ground coriander

  • 1/2 teaspoon

    ground cumin

  • 1/2 teaspoon


  • 1/8 teaspoon

    freshly ground black pepper

For the steak:

  • 1/2 teaspoon

    chili powder

  • 1/2 teaspoon


  • 1/4 teaspoon

    black pepper

  • Ground cayenne to taste (1/8 to 1/4 teaspoon)

  • 1 1/4 pounds

    skirt steak



  1. Preheat the broiler and coat a broiler pan with cooking spray.

  2. 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.

  3. 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.