Finished recipe photo

Chimichurri Skirt Steak

A vibrant, Texas-inspired main with a bold, herbaceous sauce.

Author: Provided by: Google Gemini, Inspired By: Nagi Maehashi (RecipeTin Eats) and Café Delites. Servings: 4 Prep: 20 min Cook: 10 min Effort: Easy
Public recipe
PORTIONS

INGREDIENTS

Measure Ingredient Note
  • 1.5 pound Skirt steak trimmed
  • 1.0 tablespoon Olive oil for searing
  • 1.0 teaspoon Kosher salt
  • 0.5 teaspoon Freshly cracked black pepper
  • 1.0 cup Fresh flat-leaf parsley packed
  • 3.0 cloves Garlic peeled
  • 2.0 tablespoon Fresh oregano leaves
  • 0.3 cup Extra virgin olive oil
  • 2.0 tablespoon Red wine vinegar
  • 1.0 teaspoon Red pepper flakes
  • 0.5 teaspoon Coarse sea salt for finishing

INSTRUCTIONS

Step
Directions
Time
Notes
1
Prepare the Sauce: Pulse the parsley, garlic, and oregano in a food processor until finely chopped but still textured.
2
Infuse: Transfer the herb mix to a bowl and stir in the 1/3 cup olive oil, red wine vinegar, red pepper flakes, and salt. Let it sit for 20 minutes.
3
Prep the Meat: Pat the skirt steak completely dry with paper towels. Season both sides generously with salt and pepper.
4
The Sear: Heat a cast-iron skillet over high heat with 1 tbsp olive oil until smoking.
5
Cook: Sear the steak for 3–4 minutes per side (for medium-rare).
6
The Rest: Move the steak to a cutting board and let it rest for 10 minutes to lock in the juices.
7
Slice & Serve: Slice the steak against the grain into thin strips and spoon the Chimichurri over the top.
1 min

EXTERNAL LINKS

©2026 My Chef's Ledger. All rights reserved.