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Chimichurri Skirt Steak

Prep Time:

Cook Time:





About the Recipe

Takes me back to my days living in Buenos Aires. Perfect for brunch or dinner


  • 1/4 - 1/2 lb skirt steak per person

  • 1 lime

  • Garlic powder

  • 1/2 cup cilantro

  • 1/2 cup parsley

  • 1/2 onion

  • Kosher Salt to taste

  • 1/4 teaspoon pepper

  • A few cloves of garlic

  • 1/2 teaspoon crushed red pepper flakes

  • 1/3 cup olive oil

  • 2 tablespoons red wine vinegar - or apple cider vinegar


  • In a large ziploc bag, place the steak with lime juice, olive oil, garlic powder, salt and pepper. Let sit for about 30 min.

  • If using a blender, add parsley, cilantro, onion, garlic, red pepper flakes, olive oil, red wine vinegar and salt and pepper to blender and pulse till smooth.

  • If not using a blender, chop up the parsley, cilantro, onion and garlic very fine, and then mix with salt pepper and oil and vinegar.

  • Preheat skillet to medium-high heat. Add in olive oil and a few cloves of garlic, and then sear steak in the skillet for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.

  • Thinly slice steak across the grain and serve with chimichurri sauce on top.

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