Skirt Steak with Chimichurri

A Flavorful Classic with a Bold Twist

Few things are as satisfying as a perfectly grilled skirt steak. It’s quick to cook, packed with flavor, and when paired with a vibrant chimichurri, it becomes the star of any table. This dish captures Andrew’s approach to food, simple ingredients elevated through balance and technique.

Ingredients

For the steak:

2 pounds skirt steak

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

For the chimichurri:

1 cup fresh parsley, finely chopped

3 cloves garlic, minced

2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)

½ teaspoon red pepper flakes

½ cup olive oil

3 tablespoons red wine vinegar

Juice of 1 lemon

Salt and pepper to taste

Directions

1. Prepare the steak. Pat the skirt steak dry and season generously with olive oil, salt, and black pepper. Allow it to rest at room temperature for 20 minutes.

2. Make the chimichurri. In a bowl, combine parsley, garlic, oregano, and red pepper flakes. Stir in olive oil, vinegar, and lemon juice. Season with salt and pepper. Let the flavors meld for at least 15 minutes.

3. Grill the steak. Heat a grill or cast-iron pan over high heat. Sear the steak for 3 to 4 minutes per side for medium-rare, or to your preferred doneness.

4. Rest and slice. Allow the steak to rest for 5 minutes before slicing thinly against the grain.

5. Serve. Spoon chimichurri over the sliced steak and serve immediately.

Chef’s Note

This recipe works beautifully for entertaining. The bright, herby sauce balances the richness of the beef, and leftovers (if you’re lucky enough to have any) make incredible steak sandwiches the next day.