Grilled Skirt Steak With Chimichurri Sauce Recipe: Argentine-Inspired Bold Flavors

This recipe brings Argentine boldness to your grill with tender skirt steak and vibrant chimichurri. The high heat sears in juices while the herb sauce adds fresh, tangy contrast.

I’ve perfected the balance between smoky char and bright, garlicky chimichurri for a dish that’s restaurant-quality at home. Simple ingredients, precise timing, and a hot grill are all it takes.

Ingredients for Grilled Skirt Steak with Chimichurri Sauce

Tender steak and vibrant chimichurri require just these fresh ingredients for bold Argentine flavors.

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The skirt steak is non-negotiable for authentic texture—look for well-marbled pieces at Whole Foods or a trusted butcher. Avoid pre-cut strips if possible; a whole piece lets you control thickness. The herb quality matters too: fresh parsley and cilantro should be bright green and fragrant, not wilted. For the vinegar, any bold red wine variety works, but Avoid balsamic—it overpowers the chimichurri.

No skirt steak? Flank or hanger steak are worthy substitutes, though they may need slightly less grilling time. Short on fresh herbs? Dried at one-third the amount works in a pinch, but the sauce won’t be as bright. Out of red wine vinegar? Apple cider vinegar is the closest backup. The garlic can be adjusted to taste—6 cloves gives a bold kick, but dial back to 4 if you prefer subtlety.

Steak is best cooked immediately, but chimichurri keeps beautifully. Store the sauce in a jar with a thin olive oil layer on top for up to 1 week in the fridge. Leftovers? Slice the steak thin against the grain and use for tacos the next day—tastes even better.

Step-by-Step Instructions for Grilled Skirt Steak With Chimichurri Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Season and Rest the Skirt Steak

Pat the 2 lb skirt steak completely dry with paper towels. This ensures a good sear rather than steaming. Season both sides aggressively with 1 tsp black pepper and half of the 2 tsp kosher salt—about 1 tsp per side for this amount of meat.

Let the seasoned steak rest at room temperature for 30-45 minutes. This takes the chill off so it cooks more evenly. I always place it on a wire rack over a plate to allow air circulation on all sides.

Step 2: Grill the Steak to Medium-Rare Perfection

Preheat your grill to high heat (about 450-500°F). Brush the grates clean and oil them lightly with some of the 2 tbsp olive oil. Place the steak on the grill and sear undisturbed for 3-4 minutes per side for medium-rare.

Look for a dark, well-defined crust before flipping—this is your visual cue that it’s ready. The steak should reach an internal temperature of 130-135°F for perfect medium-rare. Don’t press the steak with your tongs; this squeezes out precious juices.

Step 3: Rest the Steak While Making Chimichurri

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes—this allows the juices to redistribute. During this time, the internal temperature will rise to about 140°F.

While the steak rests, combine the 1 cup fresh parsley, 0.5 cup fresh cilantro, 6 cloves garlic cloves, 1 whole shallot, 0.25 cup red wine vinegar, 2 tbsp lemon juice, 0.5 tsp red pepper flakes, 1 tsp dried oregano, and the remaining 1 tsp kosher salt in a food processor. Pulse until finely chopped.

Step 4: Finish the Chimichurri Sauce

With the processor running, drizzle in the remaining 2 tbsp olive oil until the chimichurri is well combined but still has some texture. Taste and adjust seasoning if needed—the acidity should be bright but balanced by the herbs.

Transfer the chimichurri to a bowl. It should be vibrant green with visible herb flecks. The flavors will meld as it sits, so don’t worry if it tastes a bit sharp at first.

Step 5: Slice and Serve

Slice the steak against the grain into ½-inch thick strips. This shortens the muscle fibers for maximum tenderness. Arrange the slices on a platter and spoon the chimichurri generously over the top.

Serve immediately while the steak is still warm. The chimichurri’s bright, herby acidity cuts through the richness of the beef beautifully. Any leftovers make excellent sandwiches the next day.

Regional Styles of This Dish

Argentine Tradition

In Argentina, this dish is the star of every asado (grill gathering). They use vacio—a cut similar to our skirt steak—and grill it over wood or charcoal for that authentic smoky flavor. The chimichurri is always made fresh, never cooked, to preserve the bright herb flavors. 🗺️

Uruguayan Variation

Just across the river, Uruguayans make a slightly different version. Their chimichurri often includes 1 tbsp of fresh oregano in addition to parsley, and they might add ½ tsp of ground cumin for warmth. The steak is typically grilled over hardwood charcoal for a more intense flavor.

Brazilian Churrasco

In Brazil, they call it churrasco and serve it with farofa (toasted cassava flour) on the side. The chimichurri might be replaced with a vinagrete—a simpler sauce of vinegar, tomatoes, and onions. The steak is often skewered and grilled in large cuts over open flames.

Texas Twist

Here in Texas, we sometimes add a touch of smoked paprika to the chimichurri for depth. I also like to use mesquite charcoal for grilling, which gives the steak a distinct, robust smoke flavor. Serve it with grilled onions and a cold Lone Star beer. 💛

California Style

On the West Coast, they might use avocado oil in the chimichurri for a milder flavor. The steak is often marinated in citrus and garlic before grilling. I’ve seen versions with 1 tbsp of chopped mint added to the chimichurri for a refreshing twist.

Grill Master Tip

No matter the regional style, the key is high heat and a hot grill. I always let my grill preheat for at least 15 minutes to ensure it reaches the right temperature. This guarantees a perfect sear every time.