Some dishes are all about simplicity and bold flavors. Chimichurri Grilled Skirt Steak is one of them. It’s the perfect combination of smoky, juicy steak paired with a bright, herby chimichurri sauce that takes every bite to the next level.

Skirt steak is known for its deep beefy flavor and tender texture when cooked properly. It grills quickly, making it an excellent choice for an easy weeknight meal or a weekend cookout. With the right marinade and a hot grill, it develops a beautiful charred crust while staying juicy inside.

The star of this dish is the chimichurri sauce. Made with fresh parsley, garlic, olive oil, and a hint of vinegar, it’s the ultimate topping for steak. The herbaceous, tangy, and slightly spicy sauce cuts through the richness of the meat, creating a balanced and satisfying dish.

Table of contents

What You’ll Need to Make the Best Chimichurri Grilled Skirt Steak

This recipe is all about the right cut of meat and a flavorful sauce. Choosing fresh, high-quality ingredients makes a big difference.

Skirt Steak – This cut has an incredible amount of flavor and cooks in minutes. Look for one with even marbling for the juiciest results.
Olive Oil & Vinegar – These ingredients help tenderize the steak while adding richness and acidity. A little goes a long way to enhance the flavor.
Garlic & Red Pepper Flakes – These bring depth and a slight kick to both the marinade and the chimichurri sauce.
Fresh Parsley & Oregano – The heart of chimichurri. Fresh herbs give the sauce its vibrant green color and bold, aromatic taste.

How to Make Chimichurri Grilled Skirt Steak

Cooking skirt steak is fast and easy, but a few key steps ensure the best texture and flavor.

Marinate the Steak – Combine olive oil, vinegar, garlic, salt, and red pepper flakes. Coat the steak well and let it marinate for at least 30 minutes. This helps infuse the meat with bold flavor before it hits the grill.
Make the Chimichurri Sauce – Finely chop parsley, oregano, and garlic. Stir in olive oil, vinegar, red pepper flakes, and a pinch of salt. Let it sit for at least 15 minutes so the flavors blend together. This sauce gets better the longer it rests.
Grill the Steak – Heat a grill to high. Sear the steak for about 3-4 minutes per side until it develops a deep crust. Skirt steak cooks quickly, so keep a close eye on it.
Rest and Slice – Let the steak rest for at least 5 minutes. Slice against the grain for the most tender bite. This step is key to keeping the meat juicy.
Serve with Chimichurri – Spoon the chimichurri sauce over the sliced steak and enjoy! The fresh, tangy flavors complement the smoky beef perfectly.

Ways to Customize Your Chimichurri Steak

This dish is incredibly versatile, and there are plenty of ways to adjust it based on your preferences.

Make It Spicier – Add extra red pepper flakes or a fresh diced chili to the chimichurri. The heat balances the richness of the steak.
Use a Different Cut – If you can’t find skirt steak, try flank steak or hanger steak. Both have a similar texture and work well with chimichurri.
Try a Citrus Twist – Swap out the vinegar for fresh lime or lemon juice in the marinade and sauce for a bright, zesty flavor.
Experiment with Herbs – While parsley and oregano are traditional, basil or cilantro can add a unique twist. Just be sure to balance the flavors so the sauce isn’t overpowering.

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Why This Recipe Works Every Time

Chimichurri Grilled Skirt Steak is a dish that’s packed with flavor while being simple to prepare. Here’s why it turns out great every time:

Fast Cooking Time – Skirt steak grills in just a few minutes, making it one of the quickest ways to get a flavorful steak on the table.
Rich & Tangy Balance – The combination of smoky grilled meat and the bright, herby chimichurri creates the perfect contrast. Every bite is packed with bold, complementary flavors.
Perfect for Any Occasion – Whether it’s a casual dinner or a backyard barbecue, this dish is easy to prepare yet impressive to serve.

What to Serve with Chimichurri Grilled Skirt Steak

This steak pairs well with simple sides that don’t overpower the flavors. Here are some great options:

Grilled Vegetables – Charred zucchini, bell peppers, or asparagus add freshness and color to the plate.
Garlic Roasted Potatoes – Crispy on the outside, fluffy on the inside, these potatoes soak up the chimichurri sauce beautifully.
Warm Crusty Bread – A slice of fresh bread is perfect for mopping up any extra sauce.
Avocado Salad – A light, refreshing salad with tomatoes, avocado, and a drizzle of olive oil balances the richness of the steak.

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Chimichurri Grilled Skirt Steak

Chimichurri Grilled Skirt Steak is a bold, flavorful dish featuring smoky, juicy steak topped with a bright and herby chimichurri sauce. Perfect for weeknight dinners or backyard cookouts, this recipe is fast, easy, and packed with flavor.

5 from 2 votes

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Prep Time 10

Cook Time 8

Total Time 18

Course Main Course

Cuisine Argentinian

Servings serving

Equipment

Grill For cooking the steak
Mixing Bowl For preparing the chimichurri sauce

Ingredients

1.5 pounds skirt steak trimmed
1/4 cup olive oil for marinade
2 tablespoons red wine vinegar for marinade and sauce
3 cloves garlic minced
1 teaspoon red pepper flakes for spice
1 cup fresh parsley chopped

Notes

For best results, let the chimichurri sauce sit for at least 15 minutes before serving.
Cook skirt steak to medium-rare for the most tender texture.

Keyword chimichurri steak, grilled skirt steak, steak with chimichurri

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Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!