Skirt Steak Chimmichurri Sauce

I mostly try to marinate the meats for at least overnight, if not more, and then take my own sweet time smoking the meats. For this recipe, I was simply hungry, so decided to go down the “let’s do this quick and dirty” path. Having said that, it came out scrumptious with the right amount of spiciness in the sauce, which became stronger overnight. I always make extra sauce for the next few days – since it can go with practically anything.

Enjoy the recipe!! Leave a comment.

Cook Time: 30-45 mins.
Prep Time: 2-4 hours.
Serves: 1 person.

The Steak:
1 pound Skirt Steak
¼ cup Fresh Cilantro Leaves
? cup Soy Sauce
? cup Olive Oil
2 Limes – squeezed
3 cloves Minced Garlic
1 teaspoon Red Pepper Flakes (add more or less depending on spice level you want)

Chimmichurri Sauce:
1 Jalapeno Chopped
½ Onion Chopped
1 clove Garlic
½ cup Cilantro
½ cup Parsley
½ cup Olive Oil
2 Juiced Limes
1½ teaspoon ground cumin
1½ teaspoon coriander
1 tablespoon salt – add more to suit your tastebuds.

Recommendation: You can add more Jalapeno to make it spicier. I usually like the sauce really spicy – but the recipe makes it pretty mild.


The steak:
Put all the ingredients in a bowl and mix it up well.

Put the steak in a Ziploc bag and add marinade to the bag. Seal the bag and move it around well so that the steak is covered well.

Refrigerate for up to 2-4 hours. (If you have the time for it.)

Take the steak out about 30 minutes before grilling so that it’s at room temperature.

Preheat your grill to medium high heat, covered. When the grill is hot slap the steak from the marinade and put it on the grill. Grill steak on medium high to desired level of done-ness (approximately 5 minutes per side depending on thickness of meat). Remove steak from the grill and let it rest for a little bit before slicing it.

Chimmichurri sauce:
Place jalapeno, onion and garlic in a food processor and blend until finely chopped.

Add the rest of ingredients and blend until well combined.

Serve the sliced steak topped with the sauce.

Recommendation: Let the sauce sit in the fridge overnight before serving. It allows for all the flavors to mix in really well. It’s ok if you serve it right away too.



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