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Churrasco Skirt Steak with Chimichurri Sauce

Juicy grilled churrasco-style skirt steak sliced against the grain and served with bright, garlicky chimichurri sauce for an easy, flavor-packed dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian, Latin American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Skirt Steak
  • 2 lb skirt steak
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1.5 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp ground cumin optional
  • 1 tbsp lime juice or lemon juice
Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 0.25 cup fresh cilantro optional, finely chopped
  • 4 cloves garlic minced
  • 2 tbsp fresh oregano chopped (or 2 tsp dried)
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 0.33 cup red wine vinegar
  • 0.5 cup olive oil

Equipment

  • Mixing bowl
  • Chef’s knife
  • Cutting board
  • Grill or cast-iron skillet
  • Tongs
  • Meat thermometer (optional)

Method
 

  1. Pat skirt steak dry. In a small bowl, mix olive oil, minced garlic, salt, pepper, cumin (if using), and lime juice. Rub all over the steak. Let rest at room temperature 15–20 minutes (or refrigerate up to 8 hours, then bring to room temp).
  2. Make chimichurri: Combine parsley, cilantro (if using), garlic, oregano, red pepper flakes, salt, and pepper. Stir in red wine vinegar, then whisk in olive oil. Let sit 10 minutes to meld flavors.
  3. Preheat grill to high heat (or heat a cast-iron skillet over high until very hot).
  4. Grill or sear skirt steak 3–5 minutes per side depending on thickness, until it reaches 130–135°F for medium-rare (or cook to desired doneness).
  5. Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain.
  6. Serve sliced steak with chimichurri spooned over the top and extra sauce on the side.

Notes

For the most tender results, always slice skirt steak thinly against the grain. Chimichurri can be made up to 2 days ahead and stored refrigerated; bring to room temperature and stir before serving.