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sliced steak with tomato salad on wooden cutting board.
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5 from 3 votes

Skirt Steak with Italian Chimichurri and Tomato Salad

This steak is grilled to a perfect medium rare and served with an chimichurri-style sauce, accompanied by a vibrant tomato salad.
Prep Time30 minutes
Marinating time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: American, Italian
Servings: 6
Calories: 490kcal
Author: Cynthia

Ingredients

Steak Marinade

  • 1-2 lbs Skirt steak
  • Juice and zest from one large lemon
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cloves garlic finely minced
  • 2 tablespoon basil finely chopped
  • ½ cup olive oil

Tomato Salad

  • 3 tablespoon white balsamic vinegar
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 cloves garlic finely minced or grated
  • 1 tablespoon honey
  • ½ cup olive oil
  • 2 cup grape tomatoes cut in half
  • ¼ cup basil julienned or thinly sliced (also called a chiffonade)

Italian Chimichurri (The absolute STAR 🌟 of this meal)

  • 6 cloves garlic
  • ½ cup basil
  • 1 cup parsley flat leaf
  • 2 tablespoon fresh oregano
  • 1 teaspoon kosher salt
  • 1 ½ teaspoon Calabrian chili paste or red pepper flakes
  • ¼ cup white balsamic vinegar
  • ½ cup olive oil

Instructions

Marinating the steak

  • Whisk marinade ingredients together. Place steaks in large ziplock bag and pour marinade on top. Close bag securely and massage bag to distribut marinade. Marinate for at least one hour, up to overnight.

Making the tomato salad

  • Slice tomatoes in half and place in large bowl. Whisk or shake dressing ingredients together and pour over tomatoes. Mix gently and refrigerate until time to eat. Toss wieth fresh basil before serving.

Italian Chimichurri

  • Place the garlic and salt in the bowl of your food processor and pulse until the garlic is chopped.
    Rough chop your herbs a bit and add them to the food processor. Pulse 2 or 3 times, just to get them broken down a bit. Then add your Calabrian chili paste, as much or as little as you want, and the balsamic vinegar. Pulse once or twice to mix.
    With the food processor running, pour in your olive oil until fully incorporated. Allow the chimichurri to sit at room temperature until ready to eat. The longer it sits, the more the flavors will become best friends and have an amazing long term relationship 💕 Chimichurri will keep in your refrigerator for a couple of weeks in a tightly sealed container. Yay!

Putting it all together

  • Remove steaks from marinade and pat dry with paper towels. Season with salt and pepper. If grilling outside, use a paper towel to rub the grates with some vegetable oil, to prevent sticking. Turn grill on high and allow to preheat at least 10 minutes. Turn grill down to medium-high and grill steaks for 3-5 minutes on each side, depending on the thickness of your steaks. Allow the steaks to rest for about 10 minutes, so all those delicious steak juices can settle in.
    If using a cast iron pan or indoor grill pan, allow pan to heat on high for at least 5 minutes. Just before placing your steaks in the pan, pour about one tablespoon of vegetable oil in the pan and swirl to cover the bottom of the pan. Place two steaks in the pan and cook for 3-5 minutes per side. Allow finished steaks to rest while you cook the rest of them.
  • After the steaks have rested, slice against the grain, drizzle with chimichurri sauce, and serve with the tomato salad. Enjoy!

Nutrition

Calories: 490kcal | Carbohydrates: 12g | Protein: 18g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1034mg | Potassium: 481mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1488IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 3mg