For a twist on steak night, it’s time to head way, way south of the border, all the way to Argentina. After marinating the skirt steak for 4 hours, sear it on the grill and serve it alongside the herbaceous and garlicky chimichurri sauce. Mouthwatering Skirt Steak with Chimichurri is a fresher take on traditional steak sauce and allows you to expand your cooking horizons a bit to include other cultures. For extra points, pair with an Argentinian malbec.

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For the steak:

  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 2 limes, juiced
  • 1/4 cup cilantro leaves
  • 1 teaspoon sesame oil
  • sugar, to taste
  • red pepper flakes, to taste
  • 1 pound skirt steak

For the chimichurri sauce:

  • 1/2 onion, roughly chopped
  • 1/2 jalapeño, seeds removed and roughly chopped
  • 1 clove garlic (whole)
  • 1/4 cup cilantro
  • 1/4 cup parsley
  • 1/2 cup olive oil
  • 2 limes, juiced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt


Step 1 –Combine the soy sauce, olive oil, garlic, lime juice, cilantro, sesame oil, sugar, red pepper flakes in a bowl.

Step 2 –Put the steak in a sealable ziplock bag, and add the marinade.

Step 3 –Seal the bag, squishing the mixture to fully coat the steak.

Step 4 –Refrigerate for 4 hours, taking the steak out of the fridge for 30 minutes before grilling to bring it to room temperature.

Step 5 –Preheat the grill to medium-high heat. Once the grill is hot, remove the steak from the marinade and place it on the grill.

Step 6 –Grill the steak for 5 minutes per side to the desired doneness.

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Step 7 –Remove the steak from the grill and place it onto a platter, letting it rest before slicing against the grain.

Step 8 –While the steak rests, place the onion, jalepeño, and garlic in a food processor, blending until chopped.

Step 9 –Add in the cilantro, parsley, olive oil, lime juice, cumin, coriander, and kosher salt, and blend until it forms a chimichurri.

Step 10 –Top the sliced steak with the chimichurri sauce, then serve.