Skirt Steak Recipe
This easy grilled skirt steak recipe with zesty chimichurri marinade is juicy, quick, and perfect for summer dinners.
Ingredients
- 1.5 pounds skirt steak look for even thickness; flank steak works as substitute
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic minced
- 0.25 cup fresh cilantro finely chopped
- 0.25 cup fresh parsley finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- crushed red pepper flakes optional, for heat
Instructions
- In a medium bowl or large zip-top bag, whisk together olive oil, red wine vinegar, garlic, cilantro, parsley, oregano, salt, pepper, and red pepper flakes.
- Add the skirt steak to the bowl or bag, coat with marinade, and refrigerate for at least 2 hours.
- Preheat grill to high heat or a cast-iron skillet over medium-high heat.
- Cook steak on grill or skillet for 3–4 minutes per side for medium-rare.
- Transfer steak to a cutting board, tent with foil, and rest for 5–10 minutes.
- Slice steak perpendicular to the muscle fibers, arrange on a platter, and spoon extra chimichurri over the top.
Notes
Let the steak sit at room temperature before marinating, use high-quality olive oil, and slice against the grain for tender bites. A dash of smoked paprika in the marinade adds a gentle campfire note.
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