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.
Grilled Skirt Steak with Chimichurri Recipe
This grilled skirt steak with a garlicky, herby chimichurri sauce is a simple recipe totally ready for weeknight but special enough for weekend entertaining making it a true-blue a summer staple.
The recipe is Argentinian in it’s roots, with the topping of a classic chimichurri sauce drizzled over the top of the grilled steak and mixed in to the vinegary tomato and onion salad.
No carbs here! Just tons and tons of summer flavor.
Purely Delicious
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.
What’s In This Grilled Skirt Steak Recipe
The recipe calls for skirt steak, a less expensive cut of beef often used in carne asada. Skirt steak is 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.
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.
I marinate the steak for at least 4 hours up to overnight before grilling.
Here’s what you’ll need for the steak:
- skirt steak
- garlic
- kosher salt
- oregano
- red wine vinegar
- olive oil
- tomatoes
- red onion
Chimichurri Sauce
This herby, garlic-infused chimichurri sauce is simple and quick to make and infuses loads of flavor in mere minutes. I have another chimichurri recipe you can see here.
Here’s what you’ll need for the chimichurri sauce:
- fresh parsley
- fresh oregano
- green onions
- garlic
- red pepper flakes
- olive oil
- red wine vinegar
- fresh lemon juice
- kosher salt
How Long To Cook Skirt Steak On the Grill
Skirt steak is optimally grilled to medium rare where it will continue to cook once it is pulled from the grill.
Because we like our meat medium rare so we pull it at 125° F, cover with foil, and allow 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.The Thermoworks Thermopen is essential in our kitchen. Sure, it’s an investment, but it’s the best temperature gauge I’ve yet to find.
What to Serve With Grilled Skirt Steak
- Caesar Salad with Garlic Croutons
- Grilled Vegetables Skewers
- Cantaloupe and Mozzarella Caprese Salad
- Easy Lemon Rice Recipe
- How to Make the Best Grilled Corn On the Cob
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

Grilled Skirt Steak with Chimichurri
Ingredients
For the Skirt Steak
- 2 pounds skirt steak
- 6 garlic cloves , 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
- 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.
- To 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 to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place on the hot grill. Baste the steaks with the remaining marinade and grill for 3-5 minute son each side for medium rare, or until steaks come to 125 degrees F. Transfer to a plate or cutting board and rest for 10 minutes.
- 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.
- Slice the steak across the grain and pile on top of the tomato salad. Drizzle with generous amounts of the chimichurri sauce, and pass at the table for more.
Nutrition
More Grilled Recipes to Try
- Marinated Flank Steak With Asian Chimichurri Sauce
- Juicy Grilled Pork Chops
- The Best Steak Marinade In 30 Minutes
- Grilled Shrimp With Sweet Or Spicy Mustard Dipping Sauce
- Grilled Vegetable Sandwich With Herbed Ricotta
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
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.
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…
Wow. Yet another great recipe on your blog. Thanks :)
Surely gonna try this..
Your photos are seriously stunning and so is this steak with chimichurri! I can’t wait to pick up Heather’s book.
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!
I think I’ll love this cookbook as much as I love Heather! And your photography, Heidi … gorgeous as always!
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!
Wow your photos are stunning and Heather rocks!! Love her cooking style!!
Gorgeous photos! Love Heather, love her book, love this steak.
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.
I love Heather’s blog and her new book is gorgeous! This is one of the first recipes I tried – that chimichurri is everything!
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!
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!!