Skirt steak is one of the juiciest and tastiest cuts of meats that you will find, hands down! If you’ve never hand skirt steak, please stop what you’re reading (including reading this post) and have some… RIGHT NOW! The natural marble and fat of the meat gives it a flavor that few other steaks can compete with
Ok so now that you get my point, skirt is a special kind of meat. It tastes unlike any other cut of steak and like good steaks, you don’t have to do much to it. Granted I love to season my skirt steak with all sorts of marinades and spices, but one the best and simplest ways to have it is with a Chimichurri sauce.
I wrote a post and filmed a video on how to make this delicious sauce which you can read about here or watch here. Nonetheless, Chimichurri sauce is herbaceous, fresh, and tangy. The sauce has flavors that pairs wonderfully with grilled meats and none better than skirt steak.
Argentinians have been eating Chimichurri for YEARS and we have to thank them for the magical pairing of skirt steak as well. Chimichurri Grilled Skirt Steak is perhaps one of the fastest dishes I make all summer long. If you have an indoor cast iron grill, then this is a recipe you can enjoy year round as well. You could also brown this steak on the stove and finish it off in the oven with extra garlic and thyme. I promise you, you will end up with a steak that is DIVINE.
Now first things first, I need to make a confession. My father is a butcher and I grew up eating some amazing meat. In fact, I can eat my weight in steak—and I’m not shy about it! I love a garlicy-lemon steak and I hope you do too.
Watch: How to Make Chimichurri Sauce
Read: How to Make Chimichurri Sauce
Ingredients
- 1 lb skirt steak
- ¼ tsp ground oregano
- 1/8 tsp ground cumin
- 2 tbs Chimichurri sauce
- Salt and pepper to taste
- Lemons* (optional)
Instructions
- Start off by creating a dry rub with the salt, pepper, oregano, and cumin
- Mix them together and coat each side of the skirt steak with the seasonings
- Marinate the steak for at least an hour. As you can probably guess, the longer the better!
- Heat up grill to about 425 and grill the steaks for 3 minutes on each side. This will give you some medium cooked steak. Feel free to leave the steaks on for longer if you like it medium-well to well-done or less for medium-rare to rare
- Once your steaks have cooked, remove them and let them rest for at least 5 minutes. DO NOT skip this step! Letting your steak rest for a few minutes is the key to having juicy steak
- Afterwards cut your steak on a diagonal and serve with some Chimichurri sauce
Buen provecho!