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grilled skirt steak
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5 from 1 vote

Grilled Skirt Steak with Chimichurri

An ode to South America with this skirt steak and homemade chimichurri sauce.
Prep Time10 minutes
Cook Time10 minutes
Resting Time10 minutes
Total Time30 minutes
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


  • 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!