Grilled Skirt Steak with Chimichurri
There is nothing more flavorful than a perfectly Grilled Skirt Steak with Chimichurri. With a nice crusted outer layer and a tender, juicy inner layer, it’s no wonder that this cut is a fan favorite when it comes to fire cooking. When cooking a skirt steak, it is very important to have a hot fire as this will help the outer layer crust quickly while keeping the inside layer nice and tender. Table of Contents Why You’ll Love This Grilled Skirt Steak with Chimichurri RecipeGrilled Skirt Steak with Chimichurri IngredientsSkirt SteakChimichurriThis sauce is FYR!How to Make Grilled Skirt Steak with ChimichurriThe PrepMake the ChimichurriGrill the Skirt SteaksServing up Grilled Skirt Steak with ChimichurriTips for Grilled Skirt Steak with Chimichurri More Skirt Steak RecipesHow to Store Leftovers & ReheatWhat to serve with chimichurri steakGrilled Skirt Steak with Chimichurri FAQsWhy skirt steak?How do I cut skirt steak?What is the best wood to use for this recipe?Can I make this recipe on the stovetop?​What if I don’t have a charcoal grill?Flavor X Fire & FOOD X FireGrilled Skirt Steak with Chimichurri Recipe Why You’ll Love This Grilled Skirt Steak with Chimichurri Recipe Why You’ll Love This Grilled Skirt Steak with Chimichurri Recipe Grilled Skirt Steak with Chimichurri Ingredients Skirt SteakChimichurri Skirt Steak Chimichurri This sauce is FYR! How to Make Grilled Skirt Steak with Chimichurri The PrepMake the ChimichurriGrill the Skirt SteaksServing up Grilled Skirt Steak with Chimichurri The Prep Make the Chimichurri Grill the Skirt Steaks Serving up Grilled Skirt Steak with Chimichurri Tips for Grilled Skirt Steak with Chimichurri More Skirt Steak Recipes How to Store Leftovers & Reheat What to serve with chimichurri steak Grilled Skirt Steak with Chimichurri FAQs Why skirt steak?How do I cut skirt steak?What is the best wood to use for this recipe?Can I make this recipe on the stovetop?​What if I don’t have a charcoal grill? Why skirt steak? How do I cut skirt steak? What is the best wood to use for this recipe? Can I make this recipe on the stovetop? ​What if I don’t have a charcoal grill? Flavor X Fire & FOOD X Fire Grilled Skirt Steak with Chimichurri Recipe Why You’ll Love This Grilled Skirt Steak with Chimichurri Recipe Skirt steak packs a serious beefy punch, and grilling takes it to the next level. Then there’s the fresh chimichurri sauce – a vibrant, zesty sauce made with simple ingredients like fresh parsley, garlic, and a touch of heat. It takes your tender steak to a whole new level, perfectly balancing the richness of the meat. This skirt steak recipe is also crazy easy. The skirt steak needs minimal prep and cooks up fast on the grill. Plus, the chimichurri recipe throws together ingredients you likely already have on hand in minutes. Skirt Steak Skirt Steak: This is the star of the show! Skirt steak is a flavorful cut of beef that is thin and long. It’s perfect for grilling because it cooks up quickly and stays tender when sliced thin against the grain. Sea Salt & Fresh Pepper Olive Oil: A touch of olive oil helps to coat the steak and prevent it from sticking to the grill. Skirt Steak: This is the star of the show! Skirt steak is a flavorful cut of beef that is thin and long. It’s perfect for grilling because it cooks up quickly and stays tender when sliced thin against the grain. Sea Salt & Fresh Pepper Olive Oil: A touch of olive oil helps to coat the steak and prevent it from sticking to the grill. Chimichurri Chopped Parsley: Fresh parsley is the base of the chimichurri, adding a vibrant, herbaceous flavor. Chopped Onion: Onions add a bit of bite and complexity to the sauce. Fresh Garlic: Garlic brings a savory kick that complements the parsley beautifully. Red Wine Vinegar: A splash of red wine vinegar adds a touch of acidity that cuts through the richness of the steak and olive oil. Finely Chopped Serrano Pepper: This adds a little heat to the sauce. Start with half a pepper and adjust to your spice preference. You can always add more, but you can’t take it away! Chopped Parsley: Fresh parsley is the base of the chimichurri, adding a vibrant, herbaceous flavor. Chopped Onion: Onions add a bit of bite and complexity to the sauce. Fresh Garlic: Garlic brings a savory kick that complements the parsley beautifully. Red Wine Vinegar: A splash of red wine vinegar adds a touch of acidity that cuts through the richness of the steak and olive oil. Finely Chopped Serrano Pepper: This adds a little heat to the sauce. Start with half a pepper and adjust to your spice preference. You can always add more, but you can’t take it away! To amp up your chimichurri a bit more, try a smoked chimichurri or roasted chimichurri! You use your same basic ingredients, but use the fire to add additional layers of flavor. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. How to Make Grilled Skirt Steak with Chimichurri The Prep First things first, fire up the grill! Light the charcoal in your chimney or mound it inside the grill and let it burn for 10-15 minutes until nice and hot. Next, while the coals are getting ready, take some time to prep the steak. Start by patting the steak dry with paper towels so that we can remove any excess moisture from the meat. This will allow us to get a better crust on the meat while cooking. Then, rub the olive oil, sea salt, and pepper all over the skirt steak, making sure it gets a good coating. Now, with the coals hot and the steak seasoned, it’s time to arrange the grill. Spread the coals out evenly to create a consistent heat zone. Toss a handful of Mesquite Wood Chunks on top of the coals for that smoky flavor, and let them burn for another 5 minutes. Make the Chimichurri Chimichurri is our fresh zingy sauce that is spicy and tangy that hails from South America. While you’re waiting for the grill to finish prepping, grab a bowl and toss in all the chimichurri ingredients: chopped parsley, onion, garlic, vinegar, pepper, and that finely chopped serrano pepper (remember, start with half and adjust to your spice preference!). Give it a good mix and set it aside. This allows the flavors to develop while the skirt steak cooks. If you’ve never tried chimichurri, now is the time to do so. I love it so much that I’ve made a plethora of different variations of the sauce. Sometimes I make habanero chimichurri for a spicy kick, scallion chimichurri for more of a tang and even mint chimichurri to pair with lamb! I’ve also added made a bone marrow chimichurri, so you really can customize it to your liking! Grill the Skirt Steaks Ready to cook! Place the steaks on the hot grill and let them sizzle over direct heat for 3 minutes on one side. Then, flip the steaks and cook for another 2 minutes for a nice medium-rare. If you prefer your steak a little more done, go for 3 minutes per side. Almost there! Once the steaks are cooked, take them off the grill. Let the steak rest for 10 minutes. This allows the juices to redistribute for a more tender and flavorful bite. Serving up Grilled Skirt Steak with Chimichurri Last step! Now for the fun part – slicing and serving. Grab a cutting board and cut the steak into thin slices against the grain (those long muscle fibers). Cutting in the opposite direction of the muscle fibers shortens the connective tissue, creating a tender bite. Top each slice with a dollop of your delicious homemade chimichurri, and enjoy your perfectly grilled skirt steak! Tips for Grilled Skirt Steak with Chimichurri Want to take your skirt steak to the next level? Consider making a skirt steak marinade and marinating the night before. This adds extra depth of flavor and helps tenderize the meat even more. If you can’t find skirt steak, flank steak is another great option. If you don’t feel like chopping, toss all your chimichurri ingredients in a food processor and blend. Use a meat thermometer to check the internal temperature of your steak. Feel free to use any type of acidic liquid for the chimichurri. I chose red wine vinegar, but you can use fresh lime juice, apple cider vinegar, or lemon juice. If you’re not a fan of Serrano pepper, feel free to omit it. But if you still want a little heat in your homemade chimichurri sauce, toss in some red pepper flakes. Want to take your skirt steak to the next level? Consider making a skirt steak marinade and marinating the night before. This adds extra depth of flavor and helps tenderize the meat even more. If you can’t find skirt steak, flank steak is another great option. If you don’t feel like chopping, toss all your chimichurri ingredients in a food processor and blend. Use a meat thermometer to check the internal temperature of your steak. Feel free to use any type of acidic liquid for the chimichurri. I chose red wine vinegar, but you can use fresh lime juice, apple cider vinegar, or lemon juice. If you’re not a fan of Serrano pepper, feel free to omit it. But if you still want a little heat in your homemade chimichurri sauce, toss in some red pepper flakes. More Skirt Steak Recipes How to Store Leftovers & Reheat Let the grilled skirt Steak with chimichurri cool completely before storing it in an airtight container. Leftovers will stay fresh in the fridge for up to 3 days. When you’re ready to enjoy your leftover steak, skip the microwave! Reheat it over medium heat in a cast iron skillet with a touch of oil. Leftover skirt steak is also a great candidate for creative dishes like fajitas, tacos, or even a breakfast hash! You can take what’s left of your chimichurri to make a chimichurri steak sandwich or smoked sausage chimichurri sandwich; or even toss it with chicken for chimichurri wings. What to serve with chimichurri steak Grilled skirt steak with chimichurri is a delicious main course, but to create a well-rounded steak dinner, you’ll need some tasty sides. Grilled vegetables like asparagus, zucchini, or peppers add smoky flavors that complement the steak, while a light green salad with vinaigrette cuts through the richness. Consider roasted potatoes, sweet potato fries, or rice for a more filling option. Grilled Skirt Steak with Chimichurri FAQs Why skirt steak? Skirt steak is a cut of meat to cook. Full of fat, this thin cut of beef is fast and easy to grill over the flame without fear of screwing anything up. This is always a choice of mine when feeding a lot of people. You can get quite a bit of meat for a cheap price with skirt steak. Just make sure to cut against the grain, which I will show you below. How do I cut skirt steak? Cutting skirt steak can be quite the ordeal. Most people want to just slice it from side to side and be done with it, but that will only leave you with a tough steak. No one wants that. Here are the tricks Cut into thin strips – If the steak is running longwise north to south, cut it east to west at 2-3 inch segments. This will give you the starting point to slice it right. Rotate the segments – Rotate the 2-inch segment so that the side that was not cut (outside crust) is pointing at you. Slice and serve – Slice that segment facing you, now, east to west, and you will have it cut against the grain. Now, it is tender and super delicious! Cut into thin strips – If the steak is running longwise north to south, cut it east to west at 2-3 inch segments. This will give you the starting point to slice it right. Rotate the segments – Rotate the 2-inch segment so that the side that was not cut (outside crust) is pointing at you. Slice and serve – Slice that segment facing you, now, east to west, and you will have it cut against the grain. Now, it is tender and super delicious! What is the best wood to use for this recipe? When cooking, I like to build my fire using Cowboy Hardwood Lump Charcoal. It’s great for creating a hot fire and holding a consistent temperature. Top the fire off with some Mesquite Wood Chunks and you’re in for a very flavorful dinner! The mesquite wood chunks add a ton of smoky flavor to the meat that will really enhanced the crust of the steak. Can I make this recipe on the stovetop? ​Yes! No worries if you don’t have a grill. Use a large cast iron skillet and cook the steak on the stovetop. It won’t have the same smoky flavor from the wood, but it will still be freakin’ delicious! ​What if I don’t have a charcoal grill? No problem! A gas grill will be just fine. Overall this is classic fire cooking meal. This meal is one of my favorite recipes because it was the one that started the whole journey! Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Skirt Steak ▢ 2 lbs of skirt steak▢ 1 tsp of sea salt▢ 1/2 tsp fresh pepper▢ 1/4 cup of olive oil ▢ 2 lbs of skirt steak ▢ 1 tsp of sea salt ▢ 1/2 tsp fresh pepper ▢ 1/4 cup of olive oil Chimichurri ▢ 1/2 cup parsley chopped▢ 1/2 cup chopped onion▢ 1 tsp minced garlic▢ 1 tsp sea salt▢ 3/4 tsp fresh pepper▢ 3/4 cup olive oil▢ 1/4 cup red wine vinegar▢ 1/2 serrano pepper finely chopped ▢ 1/2 cup parsley chopped ▢ 1/2 cup chopped onion ▢ 1 tsp minced garlic ▢ 1 tsp sea salt ▢ 3/4 tsp fresh pepper ▢ 3/4 cup olive oil ▢ 1/4 cup red wine vinegar ▢ 1/2 serrano pepper finely chopped Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.While the coals are burning, rub the olive oil, sea salt, and pepper all over the skirt steak.Spread coals evenly over the grill while placing a hand full of Mesquite Wood Chunks on top. Let burn for another 5 minutes.While waiting for the grill, place all of the chimichurri ingredients into a bowl and mix thoroughly.Place steaks on grill and let cook for 3 minutes on one side and 2 minutes on the other side for medium rare. Keep the steak on 3 minutes per side for medium.Pull steaks off grill and let rest for 10 minutes.Cut the steak against the grain of the beef.Place some chimichurri on top and enjoy! Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. While the coals are burning, rub the olive oil, sea salt, and pepper all over the skirt steak. While the coals are burning, rub the olive oil, sea salt, and pepper all over the skirt steak. Spread coals evenly over the grill while placing a hand full of Mesquite Wood Chunks on top. Let burn for another 5 minutes. Spread coals evenly over the grill while placing a hand full of Mesquite Wood Chunks on top. Let burn for another 5 minutes. While waiting for the grill, place all of the chimichurri ingredients into a bowl and mix thoroughly. While waiting for the grill, place all of the chimichurri ingredients into a bowl and mix thoroughly. Place steaks on grill and let cook for 3 minutes on one side and 2 minutes on the other side for medium rare. Keep the steak on 3 minutes per side for medium. Place steaks on grill and let cook for 3 minutes on one side and 2 minutes on the other side for medium rare. Keep the steak on 3 minutes per side for medium. Pull steaks off grill and let rest for 10 minutes. Pull steaks off grill and let rest for 10 minutes. Cut the steak against the grain of the beef. Cut the steak against the grain of the beef. Place some chimichurri on top and enjoy! Place some chimichurri on top and enjoy! Calories: 840kcal | Carbohydrates: 3g | Protein: 50g | Fat: 71g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1320mg | Potassium: 750mg | Fiber: 1g | Sugar: 1g | Vitamin A: 672IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!