Recipe courtesy of Michelle Jones

Skirt Steak with Chimichurri Sauce

  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 6 servings
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2 pounds skirt steak (two 1-pound pieces)

Kosher salt and black pepper

Kosher salt and black pepper 

1 cup fresh parsley leaves 

1/4 cup fresh cilantro leaves

2 tablespoons fresh oregano leaves 

1/2 red onion, roughly chopped 

6 cloves garlic, peeled

1 lime, juiced 

2 pinches ground cumin 

Pinch cayenne 

Pinch crushed red pepper flakes 

2 ounces white wine vinegar 

1/2 cup extra-virgin olive oil 


  1. Season the steaks generously on all sides with salt and pepper. Set aside.
  2. In a food processor, combine the parsley, cilantro, oregano, red onion, garlic, lime juice, cumin, cayenne, pepper flakes, white wine vinegar, olive oil and a pinch of salt. Pulse until uniform and combined. Scrape the chimichurri sauce into a bowl and set aside until ready to serve the steak.
  3. Preheat a grill pan over high heat. Place the skirt steaks on the hot grill pan and cook for 3 to 5 minutes per side.
  4. Remove the steaks to a cutting board and let rest for 10 minutes before slicing across the grain. Serve with the chimichurri sauce.