Marinated Skirt Steak with Chimichurri Sauce

Churrasco skirt steak marinated, chimichurri, italian parsley oregano cilantro lime, red meat, argentinean steak

I almost never cook steak at home, but this is the only option. Skirt steak is a part of beef that is relatively thin, easy-to-cook, yet is as flavorful as some of more expensive cuts. Chimichurri sauce is an Argentinean condiment which consists of olive oil, parsley and oregano. It goes perfectly with a juicy skirt steak and is a healthier way to eat steak with.

Marinated Skirt Steak 
  • 1lb of skirt steak
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2-3 cloves garlic, grated
  • salt and pepper
  • a wedge of lemon or lime juice
makes 2-3 servings
  1. Season steak with a pinch of salt & pepper on each side, grate garlic over the meat, pour soy sauce and balsamic vinegar, flip the meat and marinate each side. Refrigerate the steak for at least 2 and up to 4 hours.
  2. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature (for about 30 minutes).
  3. When ready to cook the steaks, prepare your grill for grilling.
  4. Grill the steak over medium-high heat till the edge looks shrunk/crispy (4-6 mins), flip over, cook till the meat feels firm and thickened (4-6 mins)  to serve it rare to medium-rare.
  5. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 10 minutes to let the meat redistribute its juices.
  6. Serve with chimichurri sauce and a wedge of lime or lemon.
Chimichurri Sauce
  • 1 1/2 cup (packed) fresh Italian parsley and/or fresh cilantro
  • 1/4 cup fresh oregano leaves (or 4 teaspoons dried oregano)
  • 2 cloves garlic, roughly chopped
  • 1 shallot, roughly chopped
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
makes about one cup
  1. Pulse the garlic and shallot in the food processor until finely chopped. 
  2. Add the rest of ingredients in processor, puree them. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
You can simply chop all the vegetable finely with a knife, if not using food processor. It'll give you a more earthy flavor.

The left-over chimichurri sauce can be packed in a small ziploc bag and be frozen for a later use. If kept in a fridge, use them up in a few weeks.  Some ideas for alternative use include omelettes, quesadillas, or on other grilled meat dishes.

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