Grilled Skirt Steak Chimichurri Recipe for a Flavorful Steak Dinner

Name: Grilled Skirt Steak Chimichurri
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Argentine
Ingredients: 1 cup finely chopped fresh flat leaf parsley; 4 cloves garlic, minced; 2 tablespoons fresh oregano leaves (or 1 tablespoon dried); 1/4 cup red wine vinegar; 2 tablespoons fresh lime juice; 1/2 cup neutral oil (like grapeseed or avocado); 1 teaspoon red pepper flakes; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 to 2 pounds skirt steak; Salt and pepper, for seasoning the steak

By:

Ruby Bennett

Published:

July 1, 2026

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Recipe Instructions

This Grilled Skirt Steak Chimichurri comes together faster than you might think. You can cook the steak in under ten minutes, so don’t wander off or get distracted by your phone. The chimichurri takes about five minutes to prep, and the whole meal feels like a special occasion. Let’s walk through it step by step.

Make the Chimichurri

In a small bowl, combine:

1 cup finely chopped fresh flat leaf parsley
4 cloves garlic, minced
2 tablespoons fresh oregano leaves (or 1 tablespoon dried)
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1/2 cup neutral oil (like grapeseed or avocado)
1 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper

Stir everything together until well blended. Let it sit at room temperature for 10 to 15 minutes before serving so the flavors meld. This makes about 1 to 1.5 cups of chimichurri. It keeps in the fridge up to 5 days and doubles as a marinade or salad dressing.

Grill the Skirt Steak

Season the skirt steak generously with salt and pepper on both sides.
Preheat your gas or charcoal grill to very hot, around 500 to 600 degrees Fahrenheit. High heat is essential for a good char without overcooking.
Place the steak on the grill. Do not close the lid and do not walk away. This steak is thin and cooks fast.
After 1 minute, rotate the steak 90 degrees to create crosshatch grill marks. After another minute, flip the steak. Rotate again after 1 minute. Total cooking time for medium rare is about 4 to 5 minutes.
Remove the steak from the grill and let it rest for 10 minutes under foil. Resting is nonnegotiable for juicy slices.
Slice the steak against the grain at a slight angle. This shortens the muscle fibers and keeps each bite tender.
Serve topped generously with chimichurri and pair with rice cooked with olive oil and salt plus stewed black beans for a classic Argentine inspired meal.

For different doneness, adjust the grilling time. Use an instant read thermometer: 125 degrees Fahrenheit for rare, 130 to 135 for medium rare, 140 to 145 for medium. Skirt steak is best at medium rare or rare; beyond that it can toughen.

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Why Skirt Steak Works So Well

Skirt steak comes from the diaphragm muscle of the cow, known as the plate primal. It’s a long, thin cut packed with beefy flavor. Inside skirt steak is more tender and often found at butcher shops; outside skirt is larger and even more flavorful. Both are perfect for quick, high heat grilling. A 3 ounce serving provides about 200 calories along with iron, vitamin B12, and zinc. That’s a solid nutritional punch for a weeknight dinner.

Tips for Grilling Success

Preheat the grill. Not preheating causes sticking and uneven cooking. Give your grill a solid 10 minutes to reach 450 to 500 degrees Fahrenheit (or higher).
Marinate wisely. A marinade with acid like vinegar or citrus is great, but keep it to 30 minutes to 2 hours. Longer and the acid can make the meat mushy.
Don’t walk away. Skirt steak is very thin. It can go from perfect to overdone in seconds.
Rest before slicing. Let the steak rest 5 to 10 minutes under foil. This reabsorbs juices that would otherwise run onto the cutting board.
Slice against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. Cutting with the grain gives you chewy, tough bites.

For more detailed techniques, check out the Grilled Skirt Steak Chimichurri Recipe from Serious Eats, which explains the science behind high heat and resting.

Serving Suggestions

The classic pairing is rice and black beans, but you can also serve this steak with grilled vegetables, roasted potatoes, or a simple salad. For a fun twist, use leftover sliced steak in tacos, sandwiches, or quesadillas. In fact, try our Chimichurri Grilled Steak Quesadilla With Avocado Chimichurri for a next day lunch that’s even better than the original. And don’t miss our roundup of Grilled Side Dish Recipes Grilled Fruit And Vegetable for fresh ideas that match this steak perfectly.

If you’re curious about variations, the How to Make Grilled Skirt Steak with Chimichurri at Allrecipes offers a similar approach with slightly different measurements.

Frequently Asked Questions

How long should you grill skirt steak for medium rare?

For medium rare, grill skirt steak over high heat for about 3 to 4 minutes per side. The internal temperature should reach 130 to 135 degrees Fahrenheit. Let it rest for 5 minutes before slicing.

What is the best way to tenderize skirt steak?

Skirt steak is naturally tender when cooked quickly over high heat. You can also use a meat mallet to gently pound it to even thickness, or marinate it for 30 minutes to 2 hours in an acidic marinade like citrus or vinegar to help break down fibers.

What ingredients are in authentic chimichurri sauce?

Authentic chimichurri typically includes fresh parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Some versions add cilantro or shallots. It is a no cook sauce used as a condiment or marinade.

Can you substitute flank steak for skirt steak?

Yes, flank steak is a good substitute for skirt steak in grilling recipes. It is slightly thicker and may need a minute or two more per side. Both benefit from slicing against the grain after resting.

How do you slice skirt steak against the grain?

Look for the direction of the muscle fibers running along the steak. Place the steak on a cutting board and slice perpendicular to those fibers, making thin angled cuts. This shortens the fibers for a more tender bite.

Should you marinate skirt steak before grilling?

Marinating is optional but recommended for extra flavor. A simple marinade with oil, acid (vinegar or citrus), garlic, and herbs can enhance taste. However, skirt steak is already flavorful and tender when cooked properly, so a 30 minute marinade is sufficient.