Chimichurri Skirt Steak

Preparation time: 1-4 hour(s)

Cooking time: 10 mins

Ingredients

Instructions

1. Remove your steak from the packaging, pat dry and bring to room temperature.
2. Season steak with salt and pepper on both sides and place in a shallow dish.
3. Combine the olive oil, soy sauce, honey, garlic and chilli flakes in a small bowl.
4. Cover all sides of the steak in the marinade and leave for at least 30 minutes to 4 hours.

Cooking Method

1. Fire up your grill and prepare for cooking over a direct heat (250°C or higher).
2. While your grills heating up, you can prep your Chimichurri. Finely chop the parsley, garlic, shallot, oregano, and red chili, add to a bowl and mix.
3. Pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow to stand for 15 minutes, time permitting.
4. Remove steak from marinade and sear on the grill for 3-4 minutes per side, or until the steak reaches an internal temp of 54°C
5. Let the steak rest for 5 minutes before slicing. Cut the steak against the grain into thin strips. Serve with the chimichurri sauce if desired.

Looking for the ultimate way to cook skirt steak? This recipe delivers a perfect blend of tender, juicy steak paired with the bright and zesty flavours of fresh chimichurri sauce. The key to nailing this recipe is marinating the steak for at least 30 minutes and cooking it quickly over high heat for a beautiful char while keeping it tender. Chimichurri, a vibrant Argentinean sauce made from parsley, garlic, and chili, provides the perfect tangy contrast to the rich steak. This recipe is not only quick to cook—taking just 10 minutes on the grill—but it also makes a show-stopping main course for summer BBQs or weeknight dinners. Serve the steak sliced thin against the grain for maximum tenderness, with the chimichurri drizzled on top or served on the side.