This grilled skirt steak is tenderized in a garlic marinade, grilled, then topped with a garlic and herb chimichurri sauce with fresh cut tomatoes and red onions.
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“Tried the recipe this past weekend and it was a hit! It was a nice change from a very simple way I do my skirt, flat iron, or hanger steaks.” -Stan P, FoodieCrush reader
The Herby Chimichurri Takes This Skirt Steak to the Next Level!
This simple and simply delicious grilled skirt steak recipe comes from blogger Heather Chisto’s cookbook Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar, with recipes that are totally accessible for those with food allergies and are mutually attractive to those without.
Everyone has a love language and Heather’s is food. I’ve been a fan of Heather’s for years and always come back to her blog for the brightly-hued, eye-catching photography and inspiring recipes. This culinarian honed her culinary chops at the famous Le Cordon Bleu and for years brought those skills to healthy, gluten and allergy-free family favorite recipes on her blog Heather Christo.
Today I’m sharing one of my favorite recipes from her book that is ripe for summer and I know you’ll love too. It’s a grilled skirt steak with a garlicky, herby chimichurri sauce that’s perfect for weeknights but special enough for weekend entertaining, making it a true-blue a summer staple.
Enjoy!
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Skirt steak — The recipe calls for skirt steak, a less expensive cut of beef that’s long, flat, and flavorful, similar to flank steak but less expensive, and tastes best when tenderized in a marinade. In this recipe, you can substitute hanger steak, or if you’re feeling money, splurge for flank steak.
- Marinade — The skirt steak is marinated Argentinian style in olive oil, red wine vinegar, garlic, and fresh oregano. The longer you marinate, the more flavor is infused. Overnight marinating is optimal, but if you’re in a pinch like I have been, even an hour will give it a substantial flavor hit.
- Tomatoes + red onion — Add even more freshness to the dish and complement the meaty, juicy steak so well.
- Chimichurri sauce — Heather’s chimichurri sauce is similar to my favorite chimichurri sauce recipe, but hers calls for green onion instead of red, and she uses just fresh parsley and oregano to instead of a blend of herbs.
How to Make Skirt Steak with Chimichurri Sauce
- Submerge the steak in the marinade. I always marinate the steak for at least 4 hours (up to overnight) before grilling. You don’t want to shortchange the marinate time because this cut of steak is fairly tough and needs time to tenderize.
- Meanwhile, make the chimichurri sauce. Once everything is finely minced and measured, store airtight in the fridge until ready to use. Chimichurri tastes even better the next day after all of the flavors have had time to meld.
- Let the steaks sit out before grilling. 30 minutes is enough time to remove the chill of the fridge from the meat. While the steaks sit, preheat the grill to high heat.
- Grill the skirt steak. This cut of steak is best enjoyed medium rare (130ºF to 135ºF), so it only needs to grill for 3 to 5 minutes per side.
- Rest before topping. A 10-minute rest gives the juices time to redistribute before the steak is topped with the tomatoes, onion, and chimichurri sauce.
Cook Times and Temperatures to Know
Skirt steak is optimally grilled to medium-rare, where it will continue to cook once it is pulled from the grill. We pull it at 125°F, cover it with foil, and allow it to rest so the juices stay in the meat, not on the platter when cut.
Check the steak’s internal temperature and pull from the grill about 10 degrees before your preferred doneness. An instant read thermometer is essential in our kitchen!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Grilled Skirt Steak with Chimichurri
Ingredients
For the Skirt Steak
- 2 pounds skirt steak
- 6 cloves garlic , chopped
- 1 tablespoon kosher salt
- 2 tablespoons fresh oregano leaves
- ½ cup red wine vinegar
- ⅔ cup extra-virgin olive oil
- 4 cups ripe tomatoes , sliced
- ½ red onion , thinly sliced
For the Chimichurri Sauce
- 1 cup fresh Italian parsley leaves
- ¼ cup fresh oregano leaves
- 3 green onions
- 3 garlic cloves
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- Kosher salt
Instructions
- Marinate the steak. Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
- Make the chimichurri sauce. Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix well and season with the kosher salt and add more to taste. Make a day ahead and store in the refrigerator until ready to serve.
- Preheat the grill to high. Pull the steaks and allow them to rest at room temperature for 30 minutes.
- Grill the steaks. Pull the steaks from the marinade and place them on the hot grill. Baste the steaks with the remaining marinade and grill for 3-5 minutes on each side for medium rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
- Make the tomato salad. While the meat is resting, place the tomatoes and onion in a medium-sized bowl and add two heaping tablespoons of the chimichurri sauce. Gently toss to coat and transfer to a serving platter.
- Finish the dish. Slice the steak across the grain and pile it on top of the tomato salad. Drizzle with generous amounts of the chimichurri sauce, and pass at the table for more.
Nutrition
Sides to Serve With Chimichurri Skirt Steak
More Grilled Steak Recipes to Make
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Amber Hensen
This looks great, but to hot to grill. Can you cook it on the stove? Thanks.
Yes, you can Amber. Use a grill pan or a heavy bottom skillet to cook the steak in and you’ll get a good sear.
stanp
Tried the recipe this past weekend and it was a hit !
It was a nice change from a very simple way I do my skirt,flat iron or hanger steaks.
stanp
My wife and I enjoy skirt, flat iron or a hanger steak once a week. The pic of the presentation caught my eye and the recipe “sealed the deal ” so to speak. Sunday night is our usual steak night so definitely going to try !
Thanks for a new idea…
Vikas
Wow. Yet another great recipe on your blog. Thanks :)
Surely gonna try this..
Jamie | My Baking Addiction
Your photos are seriously stunning and so is this steak with chimichurri! I can’t wait to pick up Heather’s book.
Lori @ RecipeGirl
Steak with Chimichurri is one of my favorite things to eat ever! I have Heather’s book, and I can’t wait to try some of her recipes. It’s surprising the delicious recipes you can still create even when you have to avoid so many ingredients. Heather is amazing!
Amy Johnson
I think I’ll love this cookbook as much as I love Heather! And your photography, Heidi … gorgeous as always!
Sandy Coughlin
Gorgeous photos, and amazing recipes, Heidi. I have Heather’s book and am getting settled here in our new home, and can’t wait to try a few recipes. Love Heather, too!
ami@naivecookcooks
Wow your photos are stunning and Heather rocks!! Love her cooking style!!
Rachel @ Rachel Cooks
Gorgeous photos! Love Heather, love her book, love this steak.
Laura @ Laura's Culinary Adventures
Having to cook while considering all those allergies sounds like such a challenge! These recipes look really delicious despite that!
The whole cookbook is so accessible that it doesn’t feel any different than any other cookbook, but Heather has taken care to be sure it is allergen-free. Such a great book for all.
Laura | Tutti Dolci
I love Heather’s blog and her new book is gorgeous! This is one of the first recipes I tried – that chimichurri is everything!
kathi @ Laughing Spatula
This just made my day! I am the lucky recipient of an auto immune disease that I manage by diet. Her book and recipes look fabulous! Oh, and she lives in the PNW…where? I am in Seattle, lets have coffee, or wine, or something! :).
She lives in Seattle as well Kathi!
Heather Christo
What STUNNING pictures and thank you SO much for sharing this recipe and my book and story as a whole. So much love for Foodie Crush!!!!
My pleasure Heather! Your book is amazing, so many fabulous recipes that are appealing to one and all. Congratulations!!