Chimichurri Skirt Steak

A perfect impromptu barbeque recipe! This juicy and delicious skirt steak cooks quickly but looks like a chef inspired dish due to the colorful (and flavorful) chimichurri sauce.

Chimichurri Skirt Steak


  • 1-2 lbs. skirt steak
  • 1 bunch Italian flat leaf parsley, stems removed
  • 6 cloves garlic
  • 1 medium sized shallot, minced
  • 1 tsp. crushed red pepper flakes
  • 5-6 dashes crushed chipotle pepper
  • 2 tsp. black pepper
  • 3 tsp. salt
  • 1 1/2 cups olive oil
  • 1 cup red wine vinegar


  1. Combine all ingredients except steak in food processor, and process to desired consistency. Reserve 1 cup chimichurri mixture, set aside and refrigerate.
  2. Marinate steak in remaining chimichurri mixture for at least one hour.
  3. Heat gas grill to high. Lay steak horizontally across grates.
  4. Grill with cover down for 5-6 minutes per side.
  5. Let steak rest for 5 minutes before slicing.
  6. Slice thinly against the grain.
  7. Serve over black beans and rice.
  8. Drizzle desired amount of reserved chimichurri sauce on top.