Grilled Skirt Steak
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Grilled Skirt Steak with Chimichurri Sauce

Grilled skirt steak is one of my favorite weeknight dinners. It's ready fast, and I can make the chimichurri sauce in advance, saving me precious time.
Course Main Course
Cuisine American
Keyword steak
Prep Time 20 minutes
Cook Time 5 minutes
Rest time 5 minutes
Total Time 30 minutes
Servings 4 servings
Calories 499kcal
Author Vered DeLeeuw


Chimichurri sauce:

  • 1/4 cup chopped parsley
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt


  • 1 1/2 lb. skirt steak, cut in half crosswise
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Oil for grill


  • Turn your grill on high.
  • Prepare the chimichurri sauce: in a medium bowl, mix the parsley, olive oil, lemon juice, garlic, red pepper flakes and 1/2 teaspoon kosher salt. Set aside.
  • Season the skirt steak with 1 teaspoon kosher salt and with black pepper. Oil your grill.
  • Grill the skirt steak until charred on the outside and medium rare on the inside, about 3 minutes per side. On my dual-contact George Foreman grill, I grill the steak for 1 ½ minutes on each side, so a total of 3 minutes. I do flip it midway through grilling, even on a dual contact grill, because the bottom plate tends to be hotter than the upper one.
  • Transfer the steak to a cutting board, loosely cover with foil, and rest for 5 minutes.
  • Slice the grilled skirt steak thinly across the grain. Spoon the chimichurri sauce on top and serve.



Consuming undercooked meat may increase your risk of foodborne illness. I always cook lamb and beef steaks, chops and roasts to medium-rare. But you should make your own decision.


Calories: 499kcal | Carbohydrates: 1g | Protein: 44g | Fat: 34g | Saturated Fat: 10g | Sodium: 550mg