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92% would make again

Skirt Steak With Charred Chimichurri

This flavorful, yet time-saving dish can be made in just under 30 minutes. Thin flaps of skirt steak are pan-seared, then topped with an easy-to-make chimichurri sauce made with charred shallots, jalapeños and garlic for a smoky, herbaceous flavor. This recipe only uses one skillet and a food processor so clean-up will be a breeze!

Tasty Team
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

12 minutes

12 min

Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

12 minutes

12 min

Ingredients

for 4 servings

  • 1 ½ lb skirt steak (680 g), trimmed of excess fat and cut into 3 pieces
  • 1 tablespoon vegetable oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 8 cloves garlic
  • 2 small shallots, halved lengthwise
  • 1 jalapeño, stemmed, halved, seeds and ribs removed
  • 1 cup fresh flat-leaf parsley leaves (40 g)
  • ¾ cup fresh cilantro (30 g)
  • ½ cup olive oil (120 mL)
  • ¼ cup fresh oregano leaf (10 g), packed
  • ¼ cup red wine vinegar (60 mL)

Nutrition Info

  • Calories 500
  • Fat 39g
  • Carbs 3g
  • Fiber 0g
  • Sugar 1g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  1. Heat a large cast-iron skillet over high heat until it begins to smoke.
  2. Brush the steaks with the vegetable oil and season liberally with salt and pepper.
  3. Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4–8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
  4. Transfer the steaks to a cutting board and let rest for 10 minutes.
  5. Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
  6. Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
  7. To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
  8. Enjoy!

Ingredients

for 4 servings

  • 1 ½ lb skirt steak (680 g), trimmed of excess fat and cut into 3 pieces
  • 1 tablespoon vegetable oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 8 cloves garlic
  • 2 small shallots, halved lengthwise
  • 1 jalapeño, stemmed, halved, seeds and ribs removed
  • 1 cup fresh flat-leaf parsley leaves (40 g)
  • ¾ cup fresh cilantro (30 g)
  • ½ cup olive oil (120 mL)
  • ¼ cup fresh oregano leaf (10 g), packed
  • ¼ cup red wine vinegar (60 mL)

Nutrition Info

  • Calories 500
  • Fat 39g
  • Carbs 3g
  • Fiber 0g
  • Sugar 1g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  1. Heat a large cast-iron skillet over high heat until it begins to smoke.
  2. Brush the steaks with the vegetable oil and season liberally with salt and pepper.
  3. Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4–8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
  4. Transfer the steaks to a cutting board and let rest for 10 minutes.
  5. Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
  6. Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
  7. To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
  8. Enjoy!

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