A bold and flavorful Grilled Skirt Steak with Chimichurri recipe from Cooking LSL that’s perfect for making the most of a backyard refresh. Juicy skirt steak is grilled to perfection and topped with a vibrant chimichurri sauce made with fresh herbs, garlic, olive oil, and a splash of vinegar for a bright, savory finish. Whether you’re breaking in a new patio setup, hosting friends for a weekend cookout, or simply enjoying dinner outdoors, this recipe brings people together around great food and the grill. Easy to prepare yet impressive to serve, it’s a fresh, satisfying dish that helps transform any backyard gathering into a memorable meal.
INGREDIENTS
For the Chimichurri Sauce:
- 1 cup fresh flat leaf parsley leaves
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp agave nectar or honey
- 2 tbsp fresh oregano, (1/2 tsp dried)
- 2 cloves garlic , minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp crushed red pepper, optional
For the Skirt Steak:
- 2 pounds skirt steak
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 tbsp vinegar, (apple cider)
- pinch of cayenne pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
INSTRUCTIONS
- In a bowl combine olive oil, Worcestershire sauce, vinegar, salt, pepper, cumin, paprika, garlic and onion powder and give it a stir. Pour marinade in a large zip lock bag. Add steak, get most of the air out and close tight. Marinate for at least 15 minutes (no need to refrigerate) or up to 6 hours (refrigerated).
- Prepare the chimichurri sauce – place all ingredients in a jar, close and shake well or stir in a small bowl.
- Preheat gas grill to medium high heat. (400 F)
- Clean grill grates.
- Grill for approximately 3-6 minutes per side for medium.
- Place on a platter or cutting board and let steak rest for 5-10 minutes.
- Slice across the grain of the meat. Serve with chimichurri sauce.