Print

Flavorful Chimichurri Grilled Skirt Steak Recipe Perfect for Authentic Argentinian Asado

chimichurri grilled skirt steak - featured image
Print Recipe

This recipe delivers an authentic Argentinian asado experience with juicy, smoky skirt steak paired with a fresh, tangy chimichurri sauce. Quick and easy to prepare, it’s perfect for casual gatherings and packed with bold flavors.

Ingredients

Scale
  • 1.5 pounds (680g) skirt steak, trimmed
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, chopped (optional)
  • 4 cloves garlic, minced
  • 1 small red chili or 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Juice of half a lemon

Instructions

  1. Marinate the Skirt Steak (15 minutes prep + at least 30 minutes rest): In a bowl, combine minced garlic, red wine vinegar, olive oil, smoked paprika, salt, and pepper. Place the skirt steak in a shallow dish or resealable bag and pour the marinade over. Rub it well into the meat, cover, and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  2. Prepare the Chimichurri Sauce (10 minutes): While the steak marinates, finely chop parsley and cilantro. In a medium bowl, mix the herbs with minced garlic, red chili or red pepper flakes, red wine vinegar, olive oil, dried oregano, lemon juice, salt, and pepper. Stir well and taste; adjust seasoning as needed. Set aside at room temperature to let flavors meld.
  3. Preheat the Grill (10 minutes): Heat your grill to high, aiming for about 450–500°F (232–260°C). If using charcoal, wait until coals are glowing red with a light layer of ash.
  4. Grill the Steak (4-5 minutes per side): Place the skirt steak on the hot grill. Let it sear without moving for about 4-5 minutes, then flip and grill the other side the same amount of time. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C). Use tongs, don’t pierce the meat with a fork to keep juices in.
  5. Rest the Steak (5-10 minutes): Remove the steak from the grill and let it rest on a cutting board tented loosely with foil. This step is key for juicy results, so don’t skip it.
  6. Slice and Serve: Cut the steak against the grain into thin strips. Drizzle generously with chimichurri sauce and serve immediately.

Notes

Marinate the steak for at least 30 minutes but no longer than 2 hours to avoid over-tenderizing. Use a hot grill for a good sear and smoky flavor. Rest the steak after grilling to retain juices. Slice against the grain for tenderness. Chimichurri sauce tastes better if made a few hours ahead. Fresh herbs are preferred over dried for best flavor and color.

Nutrition

Keywords: chimichurri, grilled skirt steak, Argentinian asado, barbecue, marinade, fresh herbs, easy grilling, summer recipe

Find it online: https://cheerycrisp.com/flavorful-chimichurri-grilled-skirt-steak-recipe-perfect-for-authentic-argentinian-asado/