There is nothing more flavorful than a perfectly cooked skirt steak with chimichurri. With a nice crusted outer layer and a tender juicy inner layer, it’s no wonder that this cut is a fan favorite when it comes to fire cooking. When cooking a skirt steak, it is very important to have a hot fire as this will help the outer layer crust quickly while keeping the inside layer nice and tender.


This post is sponsored by Cowboy Charcoal.


Why skirt steak?


Skirt steak is an easy steak to cook. Full of fat, this steak 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!


How to cook skirt steak


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.


What is chimichurri?


Another key to this delicious cut is the chimichurri. Chimichurri is a fresh herbal sauce that is spicy and tangy. It is made of parsley, red wine vinegar, olive oil and other spices; moreover, it is intended to zest up the skirt steak. I like to add a couple dashes on top of my steak in order to really spicy things up.


Overall this is classic fire cooking meal. This meal is one of my favorites because it was the one that started the whole journey!



Grilled Skirt Steak with Chimichurri
Prep Time
10 mins
Cook Time
10 mins
Resting Time
10 mins
Total Time
30 mins

An ode to South America with this skirt steak and homemade chimichurri sauce.

Course: Main Course
Cuisine: Argentinian
Servings: 4 people
Author: Derek Wolf
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
  1. Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.

  2. While the coals are burning, rub the olive oil, sea salt, and pepper all over the skirt steak.
  3. Spread coals evenly over the grill while placing a hand full of Mesquite Wood Chunks on top. Let burn for another 5 minutes.

  4. While waiting for the grill, place all of the chimichurri ingredients into a bowl and mix thoroughly.
  5. 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.
  6. Pull steaks off grill and let rest for 10 minutes.

  7. Cut the steak against the grain of the beef.
  8. Place some chimichurri on top and enjoy!