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Flavorful Argentine Chimichurri Skirt Steak Recipe Easy Grilled Steak Marinade

argentine chimichurri skirt steak - featured image
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A quick and easy Argentine chimichurri marinade paired with grilled skirt steak, delivering bold, fresh, and smoky flavors perfect for weeknight dinners or cookouts.

Ingredients

Scale
  • 1 cup fresh parsley, finely chopped (flat-leaf preferred)
  • 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
  • 4 cloves garlic, minced
  • ½ cup olive oil (extra virgin)
  • 3 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 1.5 to 2 pounds skirt steak
  • Optional: 1 teaspoon smoked paprika or ground cumin

Instructions

  1. Make the Chimichurri Marinade: In a mixing bowl, combine chopped parsley, oregano, minced garlic, crushed red pepper flakes, salt, and pepper. Slowly whisk in olive oil and red wine vinegar until well blended. Let sit at room temperature for about 10 minutes.
  2. Prepare the Skirt Steak: Trim excess fat or silver skin. Optionally sprinkle smoked paprika or ground cumin on both sides. Pat dry with paper towels.
  3. Marinate the Steak: Place steak in a shallow dish or resealable bag. Pour half the chimichurri marinade over steak, coat well, and reserve the other half for serving. Marinate in refrigerator for 1 to 4 hours, no longer than 8 hours.
  4. Preheat the Grill: Heat grill to medium-high (around 450°F). For charcoal, wait until coals are covered in white ash.
  5. Grill the Steak: Remove steak from marinade, letting excess drip off. Grill 3-4 minutes per side for medium-rare (130-135°F internal temperature). Flip once using tongs, avoid pressing down.
  6. Rest the Steak: Transfer to cutting board, tent loosely with foil, and rest for 5-7 minutes.
  7. Slice and Serve: Cut steak thinly against the grain. Serve with reserved chimichurri sauce on top or on the side.

Notes

Pat steak dry before grilling for better sear. Marinate at least 1 hour but no longer than 8 hours to avoid mushy texture. Flip steak only once during grilling. Rest steak before slicing to retain juices. Slice against the grain for tenderness. Chimichurri can be made up to 2 days ahead and stored refrigerated. Add water or olive oil to loosen chimichurri if too thick.

Nutrition

Keywords: chimichurri, skirt steak, grilled steak, Argentine recipe, steak marinade, easy dinner, fresh herbs, grilled meat

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