Grilled Skirt Steak with Italian Chimichurri
This Grilled Marinated Skirt Steak is juicy, tender, and bursting with bold flavor—but it’s the vibrant Italian Chimichurri that really steals the show. Whether you’re grilling outside or cooking indoors, this easy, impressive recipe brings big flavor with minimal effort.
Servings: 6 servings
Calories: 272kcal
Ingredients
🥩Steak & Marinade
- 2 pounds skirt steak
- Juice and zest of 1 large lemon
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic grated
- 2 tablespoons fresh basil finely chopped, about 4 to 5 leaves
- ½ cup olive oil
🌿 IItalian Chimichurri
- 6 cloves garlic
- ½ cup fresh basil leaves
- 1 cup flat-leaf parsley
- 2 tablespoons fresh oregano about 4 to 5 stems
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes optional
- ¼ cup white balsamic vinegar
- ½ cup olive oil
Instructions
Marinate the Steak
- In a bowl, whisk together lemon juice and zest, salt, pepper, garlic, basil, and olive oil.
- Place steak and basil in a shallow dish or large zip-top bag. Pour marinade over the steak, turning to coat evenly.
- Cover and refrigerate for at least 30 minutes, up to 4–6 hours.
Make the Chimichurri
- In a food processor, pulse garlic, salt, and vinegar until the garlic is finely chopped.
- Add parsley, basil, and oregano; pulse until herbs are finely chopped.Add red pepper flakes.
- With the motor running, drizzle in olive oil in a thin stream. Scrape down the sides if needed.
- Taste and adjust seasoning. Transfer to a bowl and let sit until ready to use.
Cook the Steak (Choose your method)
Grill
- Oil grill grates and preheat to high heat.
- Pat steak dry and grill for 3–5 minutes per side. Place thinner ends toward cooler edges of the grill.
Grill Pan
- Heat a cast iron grill pan over high until smoking.
- Lightly oil and cook steak 3–5 minutes per side. Open a window—it’ll get smoky!
Broiler
- Preheat broiler and position oven rack 4–6 inches from heat.
- Place steak on a foil-lined baking sheet and broil 3–4 minutes per side.
Serve
- Let steak rest for 5–10 minutes before slicing against the grain for tender, juicy results.
- Drizzle steak with chimichurri and serve extra sauce on the side. Pair with grilled veggies, crusty bread, or your favorite side dish.
Video
Notes
Steak Internal Temp Guide:
Medium Rare: 130–135°F
Medium: 135–145°F
Medium-Well: 145–155°F
Please don’t ask for well-done. I just can’t. Have mercy. Storage: Leftover steak should be cooled, then wrapped or sealed in an airtight container and kept in the fridge for up to 3 days. Chimichurri can be refrigerated for 3–4 days in an airtight container. Make ahead chimichurri: Chimichurri actually gets better after a few hours. Make it up to 3 days in advance and store it in an airtight container in the fridge. Just give it a stir and let it come to room temperature before serving. It can also be frozen in an ice cube tray for longer storage—just thaw and stir before using.
Medium Rare: 130–135°F
Medium: 135–145°F
Medium-Well: 145–155°F
Please don’t ask for well-done. I just can’t. Have mercy. Storage: Leftover steak should be cooled, then wrapped or sealed in an airtight container and kept in the fridge for up to 3 days. Chimichurri can be refrigerated for 3–4 days in an airtight container. Make ahead chimichurri: Chimichurri actually gets better after a few hours. Make it up to 3 days in advance and store it in an airtight container in the fridge. Just give it a stir and let it come to room temperature before serving. It can also be frozen in an ice cube tray for longer storage—just thaw and stir before using.
Nutrition
Calories: 272kcal | Carbohydrates: 5g | Protein: 34g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 697mg | Potassium: 563mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 4mg
