Description
A flavorful and tender skirt steak marinated in a zesty blend of red wine vinegar, garlic, and herbs, served with a vibrant, fresh homemade chimichurri sauce. This recipe delivers a restaurant-quality grilling experience in under an hour.
Ingredients
Scale
- 1.5 to 2 lbs Skirt Steak
- 1/3 cup Red Wine Vinegar
- 1/3 cup Extra Virgin Olive Oil (for marinade)
- 4–5 Cloves Garlic, minced (for marinade)
- 1 tsp Dried Oregano
- 1 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Soy Sauce (optional)
- 1 cup Fresh Parsley, chopped finely
- 1/4 cup Fresh Cilantro, chopped (optional)
- 1/3 cup Extra Virgin Olive Oil (for chimichurri)
- 3 tbsp Red Wine Vinegar
- 3–4 Cloves Garlic, minced or crushed
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Salt
Instructions
- Prepare the chimichurri: In a food processor or mortar and pestle, pulse parsley, cilantro, garlic, red pepper flakes, salt, olive oil, and vinegar until chopped with texture (not pureed). Taste and adjust seasoning. Set aside.
- Prep the steak: Remove skirt steak from the fridge and let it sit at room temperature for 30 minutes. Pat dry with paper towels.
- Mix the marinade: In a bowl, whisk together red wine vinegar, olive oil, minced garlic, dried oregano, smoked paprika, salt, pepper, and soy sauce.
- Marinate the meat: Place steak in a resealable bag or dish. Pour marinade over it, ensuring full coverage. Refrigerate for at least 2 hours or overnight.
- Heat cooking surface: Preheat grill to high heat (450-500°F) or heat a cast-iron skillet on high until oil shimmers.
- Cook the steak: Remove steak from marinade, letting excess drip off. Place on grill or in skillet. Cook 3-4 minutes on the first side without moving to form a crust. Flip and cook another 3-4 minutes. Aim for an internal temperature of 130-135°F for medium-rare.
- Rest the meat: Transfer steak to a cutting board and tent loosely with foil. Rest for at least 10 minutes to redistribute juices.
- Slice and serve: Slice the steak against the grain into thin strips. Drizzle generously with chimichurri sauce and serve immediately.
Notes
Always cut skirt steak against the grain to ensure tenderness. Skirt steak is best served medium-rare to medium; overcooking will make it tough. The chimichurri tastes better if allowed to sit for an hour before serving to let flavors meld. If you cannot find skirt steak, flank steak is a suitable substitute but requires careful monitoring to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Argentinian
Nutrition
- Serving Size: Approximately 6-8 oz
- Calories: 450
- Sodium: 600
- Fat: 35
- Saturated Fat: 10
- Carbohydrates: 2
- Fiber: 1
- Protein: 30
Keywords: skirt steak, chimichurri, marinated steak, grilling, argentinian food, beef recipe, easy dinner, summer grilling