Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) skirt steak
- 1 tbsp neutral oil (canola or avocado)
- 1 1/4 tsp kosher salt, plus more to finish
- 1 tsp freshly ground black pepper
- 1 bunch scallions (8–10), trimmed
- 2 tsp olive oil (for scallions)
- 1/4 tsp kosher salt (for scallions)
- 1 1/2 cups (45 g) fresh flat-leaf parsley leaves and tender stems, finely chopped
- 3 tbsp (6 g) fresh oregano, finely chopped (or 1 tbsp dried oregano)
- 3 garlic cloves, finely grated or minced
- 1/2 tsp red pepper flakes
- 3/4 tsp kosher salt (for chimichurri)
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
Do This
- 1. Make chimichurri: stir parsley, oregano, garlic, red pepper flakes, salt, vinegar, and olive oil; rest 10 minutes.
- 2. Heat grill to high (500–550°F / 260–290°C); clean and oil grates.
- 3. Pat steak dry; rub with neutral oil, salt, and pepper.
- 4. Grill steak 3–4 minutes per side for medium-rare (pull at 130–135°F / 54–57°C).
- 5. Grill scallions with olive oil + salt 1–2 minutes per side until charred and tender-crisp.
- 6. Rest steak 10 minutes, then slice thin against the grain.
- 7. Spoon chimichurri over steak and serve with charred scallions; finish with a pinch of flaky salt.
Why You’ll Love This Recipe
- Big flavor, simple technique: high-heat grilling + a punchy herb sauce does all the work.
- Fast enough for weeknights: quick cook time with restaurant-style results.
- Great for feeding a crowd: skirt steak slices beautifully and serves easily.
- Bold, fresh finish: garlicky chimichurri and smoky charred scallions balance the rich beef.
Grocery List
- Produce: flat-leaf parsley, fresh oregano (or dried), garlic, scallions
- Dairy: none
- Pantry: kosher salt, black pepper, red pepper flakes, red wine vinegar, extra-virgin olive oil, neutral oil (canola or avocado)
Full Ingredients
Skirt Steak
- 1 1/2 lb (680 g) skirt steak
- 1 tbsp neutral oil (canola or avocado)
- 1 1/4 tsp kosher salt
- 1 tsp freshly ground black pepper
Chimichurri Sauce
- 1 1/2 cups (45 g) fresh flat-leaf parsley leaves and tender stems, finely chopped
- 3 tbsp (6 g) fresh oregano, finely chopped (or 1 tbsp dried oregano)
- 3 garlic cloves, finely grated or minced
- 1/2 tsp red pepper flakes (use 1/4 tsp for mild, 1 tsp for spicy)
- 3/4 tsp kosher salt
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
Charred Scallions
- 1 bunch scallions (8–10)
- 2 tsp extra-virgin olive oil
- 1/4 tsp kosher salt
To Serve (Optional but Great)
- Flaky salt, to finish
- Extra chimichurri on the side
Step-by-Step Instructions
Step 1: Make the chimichurri
In a medium bowl, stir together the chopped parsley, oregano, garlic, red pepper flakes, and 3/4 tsp kosher salt. Add the red wine vinegar and stir, then stream in the 1/2 cup olive oil and mix until glossy and spoonable.
Let the chimichurri sit at room temperature for 10 minutes so the garlic and herbs can bloom. (You can also make it up to 24 hours ahead; see Storage & Make-Ahead.)
Step 2: Prep the grill for screaming-hot heat
Preheat a gas grill to high (500–550°F / 260–290°C) for at least 10 minutes. For charcoal, build a two-zone fire and let the coals get fully ashed over; you want a very hot direct-heat zone.
Clean the grates well, then oil them: fold a paper towel, dip it in a little neutral oil, and (using tongs) rub it over the grates.
Step 3: Season the skirt steak simply
Pat the skirt steak very dry with paper towels (this helps you get that crusty char). Rub both sides with 1 tbsp neutral oil, then season evenly with 1 1/4 tsp kosher salt and 1 tsp black pepper.
If your steak is in long pieces, leave it as-is for grilling; you’ll slice it after it rests.
Step 4: Grill the steak for a deep char
Place the skirt steak directly over the hottest part of the grill. Close the lid and grill for 3–4 minutes on the first side until well-charred with dark grill marks. Flip and grill 3–4 minutes more for medium-rare.
Check doneness with an instant-read thermometer inserted into the thickest part: pull at 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium. Skirt steak cooks quickly; err on the side of slightly under so it stays tender.
Step 5: Char the scallions while the steak rests
Transfer the steak to a cutting board and rest for 10 minutes. While it rests, toss the scallions with 2 tsp olive oil and 1/4 tsp kosher salt.
Grill the scallions over high heat for 1–2 minutes per side, turning as they blister. They should be lightly softened with bold charred spots but not completely limp. Transfer to a plate.
Step 6: Slice the steak thin against the grain
Identify the direction of the muscle fibers (the “grain”). Using a sharp knife, slice the steak thinly against the grain (about 1/4 inch / 6 mm thick). For extra tenderness, angle your knife at about 45° as you slice.
If the steak is very long, cut it into shorter sections first, then slice each section against the grain.
Step 7: Finish and serve
Arrange the sliced steak on a platter. Spoon a generous amount of chimichurri over the top, letting it drip into the slices. Pile the charred scallions alongside.
Taste and finish with a small pinch of flaky salt if you like, and serve extra chimichurri at the table.
Pro Tips
- Dry steak = better char: patting the steak dry prevents steaming and helps build a crust.
- Don’t overcook skirt steak: it goes from juicy to chewy fast. Aim for 130–135°F (54–57°C) and let carryover heat do the rest.
- Slice correctly for tenderness: thin slices against the grain make the biggest difference.
- Let chimichurri rest: even 10 minutes smooths out sharp garlic and brings the sauce together.
- Control flare-ups: if fat drips and flames jump, move the steak briefly to a cooler zone, then return to high heat to finish.
Variations
- Citrus chimichurri: add 1 tsp finely grated lemon zest plus 1 tbsp lemon juice for a brighter, punchier sauce.
- Smoky chimichurri: add 1/2 tsp smoked paprika or 1/2 tsp ground cumin to the chimichurri for deeper flavor.
- Broiler method (no grill): preheat broiler to high and broil steak on a wire rack set over a sheet pan, about 3–4 minutes per side, then rest and slice as directed.
Storage & Make-Ahead
Chimichurri: Store in an airtight container in the refrigerator for up to 3 days. The oil may solidify when chilled; let it sit at room temperature for 20–30 minutes and stir before serving. For the freshest color, press plastic wrap directly on the surface.
Steak: Store leftover steak in an airtight container for up to 3 days. Reheat gently (briefly in a skillet over medium-low heat with a splash of water, or enjoy cold/room temp). Avoid high heat reheating, which can toughen it.
Scallions: Store for up to 3 days. Rewarm quickly in a hot pan or enjoy at room temperature.
Nutrition (per serving)
Approximate, based on 4 servings and including chimichurri. Calories: 520; Protein: 36 g; Fat: 40 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 1 g; Sodium: 780 mg.
