Adam Rapoport's Skirt Steak with Chimichurri Sauce

This recipe, from Bon Appétit Editor-in-Chief Adam Rapoport's new tome, The Grilling Book, is our new favorite version of this classic sauce, striking the perfect balance between acidity, herbs, and spice. When it comes to grilled steak, there's no better complement.

Adam Rapoport's Skirt Steak with Chimichurri Sauce

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  • Prep Time


  • Total Time


  • Servings



  • One

    1½-pound skirt steak (about ½-inch thick),

  • cut in half crosswise

  • Kosher salt and freshly ground black pepper

  • Vegetable oil, for brushing

  • ½

    cup Chimichurri Sauce (See directions)


1. Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper. 2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. 3. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce. Chimichurri 1/2 cup red wine vinegar 1 teaspoon kosher salt, more as needed 3 to 4 garlic cloves, thinly sliced or minced 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 2 cups minced fresh cilantro 1 cup minced flat-leaf parsley 1/3 cup finely chopped fresh oregano 3/4 cup extra virgin olive oil 1. Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. 2. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. 3. To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight. 4. Remove meat from marinade, pat dry, and grill. Serve with reserved sauce


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