My husband was craving steak recently. (I can’t blame him. It’s not something I make that often.) I searched my Beef Board on Pinterest upon his request for the perfect recipe. I decided to go with this one since I have always wanted to try chimichurri sauce. And, boy, was I glad I finally did!
The sauce was loaded with great flavors: the bite from the vinegar, the heat from the crushed red pepper flake, and the freshness from the parsley. The recipe made extra sauce, which was okay because it will stay in your fridge for up to two weeks, which means you can put it on anything (chicken and shrimp are my next chimichurri dinners)!
Start with the sauce…
- Chop up a good amount of fresh parsley (don’t be stingy!).
- Mince up 8 cloves of garlic.
- Place the parsley and garlic in your food processor. (Mine’s just a mini, as you can see…I’m jealous of all of you who have normal sized ones! Yes, I have food processor envy…)
- Sprinkle 1 tablespoon of dried oregano into the food processor (big or small).
- Add 1 teaspoon of crushed red pepper flake.
- Season with some s&p.
- Pour in ½ cup of EVOO.
- Add the same amount of white vinegar.
- Cover and pulse everything until well-combined and sauce-like.
- Spoon some of the sauce over a one pound skirt steak.
- Turn to coat both sides.
- Marinate for 1 hour at room temperature. (You can also make this in the morning and marinate in the fridge for up to 8 hour.)
- Preheat your griddler to medium-high. (At least my griddler is normal size!)
- Add the steak and cook for about 6 minutes.
- Flip the steak and continue to cook for about 5 more minutes (or until your desired doneness). (I prefer my steak more on the medium-well side. You may want to cook it for less if you prefer medium.)
- Remove the steak from the griddler and let rest for a few minutes.
- Slice the steak against the grain.
- Serve with the remaining chimichurri sauce on the side.
You must spoon some more sauce over the steak. It’s that good! Enjoy!
Grilled Skirt Steak with Chimichurri Sauce (serves 4)
- 1 cup fresh parsley, stems removed
- 8 cloves garlic, roughly chopped
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flake
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup extra virgin olive oil
- ½ cup distilled white vinegar
- 1 pound skirt steak
- Combine the parsley, garlic, oregano, red pepper flake, salt, pepper, olive oil, and vinegar in a food processor.
- Pulse until combined and sauce-like.
- Spoon 4 tablespoons of the sauce over the steak.
- Flip the steak over a few times to coat both sides.
- Marinate for 1 hour at room temperature or up to 8 hours in the fridge.
- Preheat your grill to medium-high.
- Cook the meat for about 6 minutes per side, or until desired doneness.
- Serve the meat with the remaining chimichurri sauce at room temperature.
*Note: The leftover sauce will last up to two weeks in your fridge.