Why You’ll Love This Grilled Skirt Steak with Chimichurri Recipe

Skirt steak packs a serious beefy punch, and grilling takes it to the next level. Then there’s the fresh chimichurri sauce – a vibrant, zesty sauce made with simple ingredients like fresh parsley, garlic, and a touch of heat. It takes your tender steak to a whole new level, perfectly balancing the richness of the meat.

This skirt steak recipe is also crazy easy. The skirt steak needs minimal prep and cooks up fast on the grill. Plus, the chimichurri recipe throws together ingredients you likely already have on hand in minutes.

tailgating with cowboy

Grilled Skirt Steak with Chimichurri Ingredients

Skirt Steak

  • Skirt Steak: This is the star of the show! Skirt steak is a flavorful cut of beef that is thin and long. It’s perfect for grilling because it cooks up quickly and stays tender when sliced thin against the grain.
  • Sea Salt & Fresh Pepper
  • Olive Oil: A touch of olive oil helps to coat the steak and prevent it from sticking to the grill.


  • Chopped Parsley: Fresh parsley is the base of the chimichurri, adding a vibrant, herbaceous flavor.
  • Chopped Onion: Onions add a bit of bite and complexity to the sauce.
  • Fresh Garlic: Garlic brings a savory kick that complements the parsley beautifully.
  • Red Wine Vinegar: A splash of red wine vinegar adds a touch of acidity that cuts through the richness of the steak and olive oil.
  • Finely Chopped Serrano Pepper: This adds a little heat to the sauce. Start with half a pepper and adjust to your spice preference. You can always add more, but you can’t take it away!

To amp up your chimichurri a bit more, try a smoked chimichurri or roasted chimichurri! You use your same basic ingredients, but use the fire to add additional layers of flavor.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

How to Make Grilled Skirt Steak with Chimichurri

The Prep

First things first, fire up the grill! Light the charcoal in your chimney or mound it inside the grill and let it burn for 10-15 minutes until nice and hot.

Next, while the coals are getting ready, take some time to prep the steak. Start by patting the steak dry with paper towels so that we can remove any excess moisture from the meat. This will allow us to get a better crust on the meat while cooking. Then, rub the olive oil, sea salt, and pepper all over the skirt steak, making sure it gets a good coating.

Now, with the coals hot and the steak seasoned, it’s time to arrange the grill. Spread the coals out evenly to create a consistent heat zone. Toss a handful of Mesquite Wood Chunks on top of the coals for that smoky flavor, and let them burn for another 5 minutes.

Make the Chimichurri

Chimichurri is our fresh zingy sauce that is spicy and tangy that hails from South America.

While you’re waiting for the grill to finish prepping, grab a bowl and toss in all the chimichurri ingredients: chopped parsley, onion, garlic, vinegar, pepper, and that finely chopped serrano pepper (remember, start with half and adjust to your spice preference!). Give it a good mix and set it aside. This allows the flavors to develop while the skirt steak cooks. 

If you’ve never tried chimichurri, now is the time to do so. I love it so much that I’ve made a plethora of different variations of the sauce. Sometimes I make habanero chimichurri for a spicy kick, scallion chimichurri for more of a tang and even mint chimichurri to pair with lamb! I’ve also added made a bone marrow chimichurri, so you really can customize it to your liking!

Grill the Skirt Steaks

Ready to cook! Place the steaks on the hot grill and let them sizzle over direct heat for 3 minutes on one side. Then, flip the steaks and cook for another 2 minutes for a nice medium-rare. If you prefer your steak a little more done, go for 3 minutes per side. 

Almost there! Once the steaks are cooked, take them off the grill. Let the steak rest for 10 minutes. This allows the juices to redistribute for a more tender and flavorful bite.

Serving up Grilled Skirt Steak with Chimichurri

Last step! Now for the fun part – slicing and serving. Grab a cutting board and cut the steak into thin slices against the grain (those long muscle fibers). Cutting in the opposite direction of the muscle fibers shortens the connective tissue, creating a tender bite. Top each slice with a dollop of your delicious homemade chimichurri, and enjoy your perfectly grilled skirt steak!

Tips for Grilled Skirt Steak with Chimichurri 

  • Want to take your skirt steak to the next level? Consider making a skirt steak marinade and marinating the night before. This adds extra depth of flavor and helps tenderize the meat even more.
  • If you can’t find skirt steak, flank steak is another great option.
  • If you don’t feel like chopping, toss all your chimichurri ingredients in a food processor and blend.
  • Use a meat thermometer to check the internal temperature of your steak. 
  • Feel free to use any type of acidic liquid for the chimichurri. I chose red wine vinegar, but you can use fresh lime juice, apple cider vinegar, or lemon juice. 
  • If you’re not a fan of Serrano pepper, feel free to omit it. But if you still want a little heat in your homemade chimichurri sauce, toss in some red pepper flakes. 

More Skirt Steak Recipes

How to Store Leftovers & Reheat

Let the grilled skirt Steak with chimichurri cool completely before storing it in an airtight container. Leftovers will stay fresh in the fridge for up to 3 days.

When you’re ready to enjoy your leftover steak, skip the microwave! Reheat it over medium heat in a cast iron skillet with a touch of oil. Leftover skirt steak is also a great candidate for creative dishes like fajitas, tacos, or even a breakfast hash!

You can take what’s left of your chimichurri to make a chimichurri steak sandwich or smoked sausage chimichurri sandwich; or even toss it with chicken for chimichurri wings.

What to serve with chimichurri steak

Grilled skirt steak with chimichurri is a delicious main course, but to create a well-rounded steak dinner, you’ll need some tasty sides. Grilled vegetables like asparagus, zucchini, or peppers add smoky flavors that complement the steak, while a light green salad with vinaigrette cuts through the richness. Consider roasted potatoes, sweet potato fries, or rice for a more filling option. 

grilled skirt steak

Grilled Skirt Steak with Chimichurri FAQs

Why skirt steak?

Skirt steak is a cut of meat to cook. Full of fat, this thin cut of beef is fast and easy to grill over the flame without fear of screwing anything up. This is always a choice of mine when feeding a lot of people.

You can get quite a bit of meat for a cheap price with skirt steak. Just make sure to cut against the grain, which I will show you below.

How do I cut skirt steak?

Cutting skirt steak can be quite the ordeal. Most people want to just slice it from side to side and be done with it, but that will only leave you with a tough steak. No one wants that. Here are the tricks

  1. Cut into thin strips – If the steak is running longwise north to south, cut it east to west at 2-3 inch segments. This will give you the starting point to slice it right.
  2. Rotate the segments – Rotate the 2-inch segment so that the side that was not cut (outside crust) is pointing at you.
  3. Slice and serve – Slice that segment facing you, now, east to west, and you will have it cut against the grain. Now, it is tender and super delicious!

What is the best wood to use for this recipe?

When cooking, I like to build my fire using Cowboy Hardwood Lump Charcoal. It’s great for creating a hot fire and holding a consistent temperature. Top the fire off with some Mesquite Wood Chunks and you’re in for a very flavorful dinner!

The mesquite wood chunks add a ton of smoky flavor to the meat that will really enhanced the crust of the steak.

Can I make this recipe on the stovetop?

​Yes! No worries if you don’t have a grill. Use a large cast iron skillet and cook the steak on the stovetop. It won’t have the same smoky flavor from the wood, but it will still be freakin’ delicious! 

​What if I don’t have a charcoal grill?

No problem! A gas grill will be just fine. Overall this is classic fire cooking meal. This meal is one of my favorite recipes because it was the one that started the whole journey!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

grilled skirt steak

Grilled Skirt Steak with Chimichurri

An ode to South America with this skirt steak and homemade chimichurri sauce.
Author:Derek Wolf
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Argentinian
Servings: 4 people


Skirt Steak

  • 2 lbs of skirt steak
  • 1 tsp of sea salt
  • 1/2 tsp fresh pepper
  • 1/4 cup of olive oil


  • 1/2 cup parsley chopped
  • 1/2 cup chopped onion
  • 1 tsp minced garlic
  • 1 tsp sea salt
  • 3/4 tsp fresh pepper
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 serrano pepper finely chopped


  • Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.
  • While the coals are burning, rub the olive oil, sea salt, and pepper all over the skirt steak.
  • Spread coals evenly over the grill while placing a hand full of Mesquite Wood Chunks on top. Let burn for another 5 minutes.
  • While waiting for the grill, place all of the chimichurri ingredients into a bowl and mix thoroughly.
  • Place steaks on grill and let cook for 3 minutes on one side and 2 minutes on the other side for medium rare. Keep the steak on 3 minutes per side for medium.
  • Pull steaks off grill and let rest for 10 minutes.
  • Cut the steak against the grain of the beef.
  • Place some chimichurri on top and enjoy!


Calories: 840kcal | Carbohydrates: 3g | Protein: 50g | Fat: 71g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1320mg | Potassium: 750mg | Fiber: 1g | Sugar: 1g | Vitamin A: 672IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 5mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I love Chimichurri! First time I had this was at a Cowboy Cookout at the Ranch of a relative in Bakersfield California; I was blown away! We make it without chili peppers fir the crowd but have charred chili peppers on the side so those that want it hot can mix it in to their own taste! For a quick easy low-carb meal we do beef-burgers/ without the bun / served with Chimichurri on the side; some times we stuff the burgers with goat cheese for a rich and tasty treat!