Description
A delicious skirt steak marinated and grilled to perfection, served with a fresh, herby chimichurri sauce.
Ingredients
- 1 lb skirt steak
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 teaspoon red pepper flakes
Instructions
- Whisk the marinade: oil, vinegar, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
- Marinate the steak for at least 2 hours (overnight is best for deeper flavor).
- Mix the chimichurri: combine parsley, cilantro, red pepper flakes, and half of the marinade.
- Preheat the grill to medium-high and clean the grates.
- Grill the steak for 4–6 minutes per side for medium-rare.
- Rest the steak for 5–10 minutes, slice against the grain, and serve with chimichurri.
Notes
For a spicy chimichurri, add minced jalapeño or increase red pepper flakes. Optionally reserve some marinade before it touches raw meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian