Skirt Steak with chimichurri Sauce

Skirt Steak with chimichurri Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup evoo

  • cup sherry wine vinegar

  • 2

    tbsp. lemon juice

  • 1

    cup chopped flat leaf parsley

  • 4

    tbsp. chopped fresh basil leaves

  • 1

    tbsp. chopped fresh oregano leaves

  • 3

    tbsp. minced garlic

  • 2

    tbsp. minced shallots

  • ¾

    tsp. black pepper

  • tsp. kosher salt

  • ¼

    tsp. crushed red pepper

  • Used 2 strips for 8 people


In the bowl of a food processor, combine olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 tsp of the black pepper, 1/2 tsp. salt, and the crushed red pepper and pulse to combine. Remove 1 cup of the sauce from the processor and transfer to a bowl. Cover with plastic wrap and reserve at room temperature for up to 6 hours. If longer, refrigerate sauce and return to room temperature before serving. Season both sides of the steak with the remaining salt and pepper. Transfer to a large plastic food storage bag. Add the remaining sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours. Remove it from the refrig and let it come to room temp for 30 minutes. Cook on the grill. Let it rest for 5 to 7 minutes before slicing across the grain into strips.


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