This recipe utilizes the flavorful skirt steak. My favorite part is after the steak is marinated it can be cooked in under 15 minutes.

Skirt Steak with Chimichurri Sauce

A Hopper Family Summer Favorite for the Grill.

Serves 4-6

This recipe utilizes the flavorful skirt steak. My favorite part is after the steak is marinated it can be cooked in under 15 minutes. I suggest whipping together the marinade on your family's meal-prep day. After that, you have a tasty, healthy instant dinner any day you please!


For the Skirt Steak

For the Chimichurri

  • 1 Cup extra-virgin olive oil;
  • ⅔ Cup sherry wine vinegar;
  • 2 Tablespoons lemon juice;
  • 1 Cup flat-leaf parsley (chopped);
  • 4 Tablespoons fresh basil leaves (chopped);
  • 1 Tablespoon fresh oregano (chopped);
  • 3 Tablespoons minced garlic;
  • 2 Tablespoons minced shallots;
  • ¾ Tablespoons black pepper;
  • 2 ½ Tablespoons kosher salt;
  • ¼ Tablespoon crushed red pepper.


The Chimichurri Sauce:

  1. In a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, and shallots. Pulse until well blended;
  2. Add ~¼ teaspoon black pepper, ~½ teaspoon salt and crushed red peppers and mix;
  3. Pour ~1 Cup of the chimichurri sauce into a glass or metal bowl, cover with plastic wrap and leave at room temperature for up to 4-6 hours. (If making ahead of time, can be kept in the refrigerator for several days but be sure to return to room temp before serving.


The Steak:

  1. Cut the skirt steak into portion sizes that will fit on your grill. Dry thoroughly with paper towels;
  2. Season the steak on both sides with salt and pepper;
  3. Place the steak in a resealable plastic bag (e.g., gallon-sized freezer bag) or airtight food storage with an airtight lid and pour the remaining chimichurri sauce over the steak;
  4. Seal the bag (or put the lid on the container) and refrigerate for at least an hour or up to 4-6 hours. Don’t be afraid to give the bag or a container a shake to ensure the marinade is well distributed over the all the steaks and on all sides;
  5. When ready to cook, remove the steak from refrigerator and allow to come up to room temperature (usually takes about 30 minutes);
  6. Preheat your grill, or grill pan, over medium heat;
  7. Remove the steak from the marinade and brush off any excess marinade;
  8. Place the steaks on the grill and let them cook for about 5-6 minutes (don’t touch the steaks while they cook, resist the urge to poke them or move them around);
  9. Flip and let cook for another 5-6 minutes (again, don’t touch while they’re cooking);
  10. Cook to medium “doneness” or an internal temperature of about 140 degrees.  If steak isn’t done, flip again and cook for a few more minutes or until it reaches 140 degrees, medium “doneness”;
  11. Remove from the grill and place on a plate or cutting board and allow to rest for at least 7-10 minutes before cutting;
  12. When ready, slice the skirt perpendicular to the length of the steak and into strips that are about 3 fingers wide (1 ½ to 2 inches wide);
  13. Serve with the reserved chimichurri sauce either on the side and/or drizzled over the top of the steak slices.