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The Most Flavorful Skirt Steak with Chimichurri Sauce

Ready in 30 minutes, this Skirt Steak with Chimichurri Sauce is a quick and easy grilled dinner. The simple seasoning of the skirt steak pairs perfectly with the savory herbs in the homemade chimichurri sauce.

Easy & Flavorful Grilled Steak

I originally made this grilled skirt steak with chimichurri sauce a few years ago as a well to celebrate Cinco de Mayo with something beyond tacos and fajitas. It turned out to be so good that it’s become a family favorite and one of my go-to recipes for the grill.

Including the time it takes the chimichurri sauce to rest, this recipe comes together in just over 30 minutes. Pair it with some vegetables or a salad and maybe some fries and you have a steak dinner that will rival anything you could order in a steakhouse. My mouth is just watering thinking about this!

Grilled skirt steak on a cutting board with a bowl of chimichurri and lime

What is Skirt Steak?

Skirt steak is a long and thin cut of beef from just under the rib section. It’s quick-cooking and often used in fajitas. It’s best when cooked for a short period of time over high heat.

This cut of meat is typically served sliced versus everyone getting their own steak. It’s perfect for fajitas, tacos, and salads. It can be marinated or, as we do in this recipe, simply seasoned and accompanied by a sauce or salsa for additional flavor.

A raw skirt steak seasoned with salt and pepper on a white plate

What You’ll Need

The best grilled skirt steak doesn’t require a bunch of ingredients or even anything special. This recipe thrives on fresh herbs, a good cut of meat, and basic seasoning!

  • Fresh herbs – Chimichurri sauce is made of fresh flat-leaf parsley, cilantro, and oregano.
  • Garlic – Fresh garlic is key to a flavorful chimichurri.
  • Red wine vinegar – Adds a slight tang to the chimichurri sauce.
  • Red pepper flakes – Adds the tiniest amount of heat to the sauce.
  • Lime – Fresh lime juice balances out the red wine vinegar and amplifies the fresh herbs.
  • Olive oil – Added to the skirt steak before grilling.
  • Salt & pepper – The only seasoning required on the skirt steak.
  • Skirt steak – The star of the show! You can also use flank steak in this recipe, as the two cuts are similar.

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How to Make Skirt Steak with Chimichurri Sauce

While this may sound and look like a fancy meal, the truth is that this grilled skirt steak is so easy to make. Just 3 steps and this delicious meal will be on your plate.

Olive oil being  poured into a bowl with fresh herbs to make chimichurri sauce
  • Make the chimichurri sauce. Chop the herbs and garlic, then place them in a food processor with the vinegar, lime juice, red pepper flakes, salt and pepper. Process to combine, slowly adding the olive oil until smooth. Transfer to a bowl and let chill in the fridge for 20 minutes.
  • Grill the steak. Season both sides of the skirt steak with olive oil, salt and pepper. Grill over medium-high heat for 3-4 minutes on each side. Allow to sit for 5 minutes before slicing.
  • Serve. Serve slices of the skirt steak topped with chimichurri sauce.
Skirt steak that's been partially sliced topped with chimichurri sauce

Tips for Success

For perfectly grilled, flavorful skirt steak be sure to keep these tips in mind.

  • Make sure the grill is hot before adding the steak. The grill should be preheated and hot before the steak is placed on it, to ensure proper cooking.
  • Keep an eye on the skirt steak. Skirt steak cooks very quickly – you’re looking at a max of 4-5 minutes per side. This is not a steak you want to leave on the grill and forget about while you prepare the sides.
  • How to tell when skirt steak is done cooking. The best way to tell when steak is done is to use an internal thermometer. For medium rare steak, remove it from the grill when it reaches 130F. It should be dark brown on the outside.
  • Cut against the grain. Before slicing the skirt steak, allow it to rest for 5 minutes. Then cut it against the grain into thin slices before serving.
Chimichurri sauce being spooned on top of sliced skirt steak

Serving Suggestions

This easy grilled steak pairs well with so many dishes. For a filling but light dinner, I’ll often serve it with a salad, whether it’s a basic side salad or something more seasonal like a watermelon and feta salad, and potatoes. I love these baked loaded potato wedges, which are reminiscent of a steakhouse baked potato, and these chipotle sweet potato fries add a great flavor to the plate as well.

You can also use this steak atop a salad (similar to what I did in my steak fajita salad) or heat up some corn tortillas and turn it into tacos.

Grilled skirt steak topped with homemade chimichurri sauce

How to Store Leftovers

Leftover skirt steak will last in the fridge for up to 3 days. Wrap it tightly in plastic wrap or foil or place it in an airtight container. Chimichurri will stay fresh for up to 5 days.

Leftover skirt steak is great in omelets, salads, sandwiches, wraps and more. I prefer eating it cold to reheating it as the microwave will dry it out.

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Sliced skirt steak with chimichurri sauce

Skirt Steak with Chimichurri Sauce

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  • Author: Krista
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Beef
  • Method: Grill
  • Cuisine: American
  • Diet: Gluten Free


Ready in 30 minutes, this Skirt Steak with Chimichurri Sauce is a quick and easy grilled dinner. The simple seasoning of the skirt steak pairs perfectly with the savory herbs in the homemade chimichurri sauce. One of the best grilled steak recipes I’ve tried!



Skirt Steak:

  • 1 lb. skirt steak
  • salt & pepper to season

Fresh Chimichurri Sauce:

  • 1 cup fresh cilantro, chopped
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh oregano, chopped
  • 2 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 3/4 tsp. red pepper flakes
  • juice of 1 lime
  • 1/2 cup olive oil


  1. Chop up flat leaf parsley, cilantro, oregano, and garlic cloves.
  2. Put this in a food processor. Add red wine vinegar, juice of 1 lime, red pepper flakes, and salt & pepper. Pulse a couple of times to roughly chop. 
  3. Slowly add olive oil and pulse a few more times.
  4. Put chimichurri in a bowl and set aside.
  5. Next, generously season both sides of skirt steak with salt, & pepper.
  6. Place on a medium-high grill and grill each side for 3-4 minutes. {these cook fast so keep an eye on them}
  7. Once done, let sit for 5 minutes before cutting.
  8. Serve steak with chimichurri sauce.

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15 comments on “The Most Flavorful Skirt Steak with Chimichurri Sauce”

  1. Avatar photo
    Victoria Lee Van Beek

    This looks amazing but my partner does not like cilantro. Any suggestions for substituting. I know sometimes the integrity of the recipe just can’t be modified . . . but maybe. Thanks!

    1. Hmmm… You could use 1 cup of parsley, 1/2 cup of oregano. The flavor will definitely be different but if might work.

      1. Looks amazing the only thing I would add is to make sure you cut the steak against the grain, It will make it 10x more tender feeling.

  2. Avatar photo
    Gloria @ Simply Gloria

    Krista, you put all those “red side/green side” meat places to shame! I’m loving the sauce…so pinning this! <3's

    1. haha.. thanks girl! 🙂 It would probably be better if I stay away from those places anyways, I always leave feeling so stuffed. At least at home I have portion control! Thanks for pinning, you rock!

  3. Looks amazing & I love the medley of gorgeous colors too.

    Happy Monday- hope you are having a great start to the week.