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 servings

Calories 499kcal

Author Vered DeLeeuw

Ingredients

Chimichurri sauce:

¼ cup chopped parsley
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced fresh garlic
1 teaspoon crushed red pepper
½ teaspoon Diamond Crystal kosher salt

Steak:

1 ½ lb. skirt steak, cut in half crosswise
1 teaspoon Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
Oil for grill

Instructions

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 ½ 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.

Video

Notes

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.

Nutrition