Our Favorite Grilled Skirt Steak & Homemade Chimichurri Sauce

There’s something almost primal about the sizzle of a skirt steak hitting a hot grill. The smoke rises, carrying with it the promise of a meal that is both robust and vibrant. For me, this dish is the taste of summer evenings and spontaneous gatherings. I first had a version of this grilled skirt steak with chimichurri at a friend’s backyard asado in Argentina, and it was a revelation. The steak wasn’t just grilled; it was transformed—deeply charred and impossibly juicy, then absolutely drowned in a shockingly green, herbaceous sauce that was tangy, garlicky, and utterly addictive. I came home obsessed, and after countless attempts to recreate that memory, this recipe is the happy result. It’s not just dinner; it’s a transportive experience.

Why You’ll Love This Grilled Skirt Steak with Chimichurri

• It’s Unbelievably Flavorful: The dual-punch of a tangy, citrus-forward marinade and the bold, fresh chimichurri sauce ensures every single bite is packed with complexity.

• It’s Surprisingly Simple: While the flavors are sophisticated, the process is straightforward. It’s a restaurant-quality meal you can confidently make on a weeknight.

• It’s the Ultimate Crowd-Pleaser: This is the perfect centerpiece for a dinner party. It feels special, cooks in minutes, and is easy to scale up for a hungry group.

• Leftovers are a Gift: Sliced leftover steak and extra chimichurri can transform salads, sandwiches, and eggs into something extraordinary the next day.

I’ll never forget serving this to my nephew, a devout member of the “steak-with-ketchup-only” club. He eyed the vibrant green chimichurri sauce with deep suspicion. After some gentle coaxing, he tried a small piece. Then a larger one. Then he quietly moved the entire bowl of chimichurri next to his plate, using it not just for the steak, but for dipping his potatoes and even a piece of bread. He now requests “that green sauce steak” every time he visits.

What Makes It Special

• The Marinade: A blend of orange juice, lime juice, Worcestershire, and soy sauce doesn’t just add flavor; the acids and enzymes work to tenderize the steak, giving it a perfect, melt-in-your-mouth texture.

• Authentic Chimichurri: This isn’t a pesto. A true chimichurri is a vibrant, uncooked sauce relying on fresh parsley and cilantro, good olive oil, and sharp red wine vinegar for a bright, punchy flavor that cuts through the richness of the beef.

• The Sear: Skirt steak is made for high, direct heat. The goal is a dark, crispy, caramelized crust that locks in all the incredible juices.

Making It Happen

First, let’s create the magic elixir for our steak. In a large bowl or your chosen marinating container, whisk together the olive oil, orange juice, lime juice, Worcestershire sauce, soy sauce, red wine vinegar, and minced garlic. This is your powerhouse marinade. Submerge the skirt steak in this liquid, ensuring it’s completely coated. Seal it up and let it rest in the refrigerator. While an hour will do, if you can let it go overnight, the flavors will penetrate deeply, promising an unforgettable result.

While the steak marinates, make your chimichurri sauce. In the bowl of a food processor, combine the fresh cilantro, parsley, olive oil, diced onion, garlic cloves, red wine vinegar, lime juice, salt, pepper, and red pepper flakes. Pulse the mixture several times until it is well combined but still has some texture. You’re aiming for a rustic, saucy consistency, not a completely smooth puree. Scrape it into a bowl, cover, and let those flavors get to know each other in the fridge.

When you’re ready to cook, fire up your grill to high heat. You want it screaming hot. If you’re using a cast-iron pan inside, get it smoking hot over high heat. Remove the steak from the marinade, letting the excess drip off. Lay the steak down on the grates and listen to that beautiful sizzle. Resist the urge to move it! Let it cook for about three to four minutes to develop a gorgeous, dark crust. Flip it once and cook for another three to four minutes for a perfect medium-rare.

This next step is non-negotiable: you must let the steak rest. Transfer it to a cutting board and let it sit, undisturbed, for a full six to eight minutes. This allows the frantic, hot juices to relax back throughout the entire steak, ensuring every slice is tender. Finally, and this is crucial, use a sharp knife to slice the steak against the grain. This cuts through the muscle fibers, guaranteeing a tender bite. Serve immediately, generously draped with that incredible, vibrant chimichurri sauce.

You Must Know

• Slice Against the Grain: This is the single most important step for tender skirt steak. Identify the long muscle fibers and cut perpendicular to them.

• Don’t Skip the Rest: Resting the meat is what keeps the juices inside the steak, not on your cutting board.

• High Heat is Key: A cooler grill will steam the steak instead of searing it. Wait until your grill is properly hot.

• Chimichurri is Best Made Ahead: Letting the sauce sit for at least 30 minutes allows the flavors to meld and deepen beautifully.

Serving Ideas

This grilled skirt steak with chimichurri is a star that plays well with others. Serve it with simple grilled asparagus or charred zucchini. For a classic pairing, crispy roasted potatoes or a hearty potato salad are perfect for soaking up the sauces. A light heirloom tomato and red onion salad provides a fresh, acidic contrast.

For drinks, a bold Malbec from Argentina is the classic and perfect pairing. A hoppy IPA also stands up beautifully to the strong flavors, or for a non-alcoholic option, a sparkling limeade complements the citrus notes.

Make It Different

• Spice Lover: Add a chopped jalapeño or serrano pepper to the chimichurri sauce.

• Different Herbs: Use all parsley if you’re not a cilantro fan, or add a bit of fresh oregano for a more traditional note.

• Gluten-Free: Use tamari or a certified gluten-free soy sauce in place of the regular soy sauce.

• Different Cut: Flank steak or hanger steak can be used with the same marinade and cooking method.

Storing and Reheating Your Masterpiece

• Storage: Store leftover sliced steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days.

• Reheating: To avoid overcooking the steak, reheat it gently. Place slices in a skillet over low heat just until warmed through, or let it come to room temperature and enjoy it cold on a salad. The chimichurri sauce is excellent cold.

Success Tips

• Pat the steak dry before placing it on the grill for a better sear.

• If your skirt steak is very long, cut it into two or three smaller pieces for easier handling on the grill.

• Taste your chimichurri sauce before serving and adjust the seasoning. You might want an extra pinch of salt or another squeeze of lime juice.

Frequently Asked Questions

Can I make this without a grill?
Absolutely! A cast-iron skillet or a heavy stainless steel pan over high heat will give you an excellent sear. Just be sure to turn on your vent hood, as it will get smoky.

How long can I marinate the steak?
While you can marinate for as little as an hour, the sweet spot is 4-12 hours. Marinating for over 24 hours can make the texture of the steak a bit mushy due to the acids in the marinade.

Can I freeze the chimichurri sauce?
It’s best fresh, but you can freeze it. The herbs will lose their bright color and some texture upon thawing, but the flavor will still be good. Freeze in an ice cube tray for easy portions.

What does “against the grain” mean?
Look closely at the steak; you’ll see long lines running in one direction (the muscle fibers). Slicing against the grain means cutting perpendicular to those lines, which shortens them and makes the meat much more tender to eat.

My chimichurri sauce is too thick. How can I thin it out?
Simply whisk in a bit more extra-virgin olive oil or a tablespoon of warm water until it reaches your desired consistency.

Grilled Skirt Steak with Chimichurri

This Grilled Skirt Steak with Chimichurri is a flavor explosion. Tender, marinated steak gets a dark, crispy sear on the grill and is topped with a vibrant, herbaceous Argentinian-style green sauce. It’s an impressive yet easy meal perfect for summer nights and entertaining.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 8 minutes
Total Time: 23 minutes (plus marinating)
Category: Main Course
Cuisine: Argentinian-Inspired
Difficulty: Easy
Yield: 4 servings

Ingredients

For the Steak & Marinade:

• 1 1/2 lbs skirt steak

• 1/2 cup olive oil

• 1/2 cup orange juice

• 1/2 cup lime juice

• 1/2 cup Worcestershire sauce

• 1/4 cup soy sauce

• 2 tablespoon red wine vinegar

• 4 large garlic cloves, minced

For the Chimichurri Sauce:

• 1 cup fresh cilantro, packed

• 1 cup fresh parsley, packed

• 1/4 cup olive oil

• 1/4 cup diced onion

• 3 garlic cloves

• 2 tablespoons red wine vinegar

• 3 tablespoons lime juice (about 2 limes)

• 1/2 teaspoon salt

• 1/4 teaspoon fresh ground pepper

• 1/4 teaspoon red pepper flakes

Instructions

1. Marinate the Steak: In an airtight container or large freezer-safe ziplock bag, combine all marinade ingredients: olive oil, orange juice, lime juice, Worcestershire sauce, soy sauce, red wine vinegar, and minced garlic. Add the skirt steak, ensuring it is fully submerged. Marinate in the refrigerator for at least 1 hour, or ideally overnight for the best flavor.

2. Make the Chimichurri: In a food processor, combine all chimichurri sauce ingredients: cilantro, parsley, olive oil, onion, garlic, red wine vinegar, lime juice, salt, pepper, and red pepper flakes. Pulse until the ingredients are blended but the sauce still has some texture. Transfer to a bowl, cover, and refrigerate until ready to use.

3. Grill the Steak: Preheat a grill or cast-iron pan to high heat. Remove the steak from the marinade and let the excess drip off. Grill the steak over direct heat for approximately 3-4 minutes per side for medium-rare.

4. Rest and Slice: Transfer the grilled steak to a cutting board and let it rest for 6-8 minutes. Using a sharp knife, slice the steak thinly against the grain to ensure tenderness.

5. Serve: Serve the sliced steak immediately, topped generously with the chilled chimichurri sauce.

Notes

Allergy Info: Contains soy, garlic. Use tamari for a gluten-free option.
Nutrition: Estimated calorie data is an approximation and will vary based on ingredients used.