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Adriana Rose

Marinated Skirt Steak with Chimichurri: A Flavorful Delight

A flavorful marinated skirt steak served with a vibrant chimichurri sauce, perfect for grilling enthusiasts.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Course: Main Course
Cuisine: Argentinian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ pounds skirt steak
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup fresh parsley chopped
  • ½ cup fresh cilantro chopped
  • 1 teaspoon red pepper flakes optional
  • Juice of 1 lemon

Method
 

  1. In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, smoked paprika, salt, and black pepper to create the marinade.
  2. Place the skirt steak in a resealable plastic bag or a shallow dish and pour the marinade over the meat, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
  3. While the steak is marinating, prepare the chimichurri sauce. In a separate bowl, combine chopped parsley, cilantro, red pepper flakes (if using), lemon juice, and a pinch of salt. Slowly drizzle in ¼ cup of olive oil while stirring until well mixed. Adjust seasoning to taste and set aside.
  4. Preheat your grill or a grill pan over medium-high heat. Remove the steak from the marinade and let it come to room temperature for about 15 minutes.
  5. Grill the skirt steak for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness.
  6. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
  7. Serve the sliced steak topped with chimichurri sauce.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 2gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 25gCholesterol: 90mgSodium: 500mg

Notes

  • For a spicier chimichurri, add more red pepper flakes or a diced jalapeño.
  • Serve the steak with grilled vegetables or over a bed of mixed greens for a complete meal.

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