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steak with chimichurri

Skirt Steak with Chimichurri

  • Author: Joanie Simon
  • Total Time: 20 mins
  • Yield: 6 - 8 1x


Tender skirt steak marinated and dressed with a zesty chimichurri.


  • This is an easy recipe for marinated skirt steak with a vinegary, herby, chimichurri.
  • Recipe:
  • 2 lb skirt steak (or flank steak could work, too!)
  • 1 red bell pepper (or two fresno chiles)
  • 1 cup cilantro
  • 1 cup parsley
  • 34 garlic cloves
  • 1 cup red wine vinegar
  • 1/2 cup orange juice
  • 1/4 cup canola or olive oil
  • 1/2 tsp salt


  1. Place the red pepper, chopped into large slices, and garlic into a food processor and pulse two times to roughly chop the peppers. Then add in the cilantro and parsley and pulse a few more times until the herbs are broken down.
  2. Place the herb and pepper mix into a bowl and add the red wine vinegar, orange juice, oil and salt and stir to combine.
  3. Place 1/2 cup of the chimichurri in a large Ziplock bag and add in the skirt steak and marinade at least 30 minutes up to overnight. Reserve the rest of the chimichurri until ready to serve.
  4. Take the steaks in the bag out of the fridge at least 30 minutes before you’re ready to cook them so as to remove some of the chill. Heat a cast iron pan or the grill to high heat and add the steaks and sear, cooking on each side three to five minutes or until the steak reaches an internal temp of 118 to 120 for a medium rare.
  5. Remove the steak from the grill/pan and allow it to rest on a clean work surface at least 5 minutes.
  6. Slice the steak and garnish with chimichurri, serving extra chimicurri on the side.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Entree
  • Cuisine: Latin