Skirt Steak with Chimichurri sauce

skirt steak

Who else loves a delicious steak dinner? My husband and I absolutely love it! I’m also a sauce and dip feen. I love to pair almost all my food with some sort of sauce. This chimichurri works beautifully with the skirt steak. The cilantro and garlic give off such amazing flavor; they make the perfect duo. This dinner takes less than 30 minutes to make which is a definite bonus.

I first had skirt steak and chimichurri at a Cuban restaurant and was hooked! I couldn’t wait to recreate it and share the recipe with you all to enjoy in your own home as well. This dinner is perfect for Valentine’s too 🙂 Pair with some delicious sauteed onions and mushrooms along with rice.  You will have yourself a delicious meal!

Servings: 2 people

Total Time: 20 minutes


1 lb black Angus skirt steak

1 tsp smoked paprika

2 tbsp steak seasoning

Salt & Pepper to taste

Marinade for steak

2 garlic cloves

3 tbsp olive oil


  • Place the above marinade ingredients in the processor and pour over the steak. Add the steak seasoning, salt, and pepper to the steak as well. Spread the marinade and spices evenly and cover. You can use a ziplock bag or a bowl and some plastic wrap.
  • Let it marinade overnight or for a few hours at least.
  • To cook the steak, heat a cast iron skillet with some olive oil. Once hot, place the steak in the skillet. You should hear a sizzle. Let it sear for 3-4 minutes on each side. This will result medium to well steak. Allow meat to rest for at least 10 minutes before cutting against the grain. That is very important for tender meat.

Chimichurri Sauce

1 cup cilantro or parsley

4 garlic cloves

salt & pepper to taste

1/2 cup olive oil

1 tsp red pepper flakes

1 tbsp dried oregano

1 1/2 tbsp white vinegar

Pinch of cumin


  • Puree all the ingredients together in the processor.

Next day brunch idea: Leftover skirt steak with the chimichurri sauce in a sandwich! Add some guacamole & sauteed onions 🙂


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