Sauces & Condiments
Argentinian skirt steak with chimichurri sauce delivers restaurant-quality flavor in under 30 minutes—juicy, tender meat paired with vibrant, herb-packed sauce that transforms a simple dinner into an unforgettable experience.
The secret lies in high-heat searing followed by a quick rest, preserving all that natural beef flavor while the chimichurri—fresh parsley, garlic, and red wine vinegar—brightens every bite with its zesty, aromatic punch.
This recipe focuses on two key components: perfectly seared skirt steak and homemade chimichurri that requires just five ingredients but delivers maximum impact.
The reverse-sear technique ensures a crusty exterior while keeping the interior tender, while the chimichurri's bold flavors cut through the richness of the meat, creating a perfect balance. No special equipment is needed—just a cast-iron skillet and a sharp knife.
By the time you finish, you'll have restaurant-quality steak with a vibrant green sauce that adds freshness and depth. The steak's natural beefy flavor shines while the chimichurri's bright acidity and fresh herbs elevate each bite.
Serve with grilled vegetables or crusty bread to soak up every last drop of that flavorful sauce.
The beauty of this dish is its versatility—it works as a main course for two or as the centerpiece of a larger meal. The chimichurri can be made ahead, allowing you to focus on cooking the steak when you're ready.
This is the kind of recipe that makes weeknight dinners feel special without requiring hours in the kitchen.
Ingredients for argentinian skirt steak with chimichurri sauce
Two components, one unforgettable meal—juicy steak meets vibrant chimichurri for restaurant-quality flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Argentinian Skirt Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tbsp | Coarse grind preferred |
| Olive Oil 🫒 | ¼ cup | Extra-virgin, high quality |
| Fresh Flat-Leaf Parsley 🌿 | 1 cup | Stems removed, tightly packed |
| Garlic Cloves 🧄 | 6 cloves | Peeled, unminced |
| Red Wine Vinegar 🍷 | ¼ cup | No substitute for acidity |
| Extra-Virgin Olive Oil (Chimichurri) 🫒 | ½ cup | High-quality, fruity variety |
| Crusty Bread 🍞 | 4 slices | For serving, optional |
| Red Bell Pepper 🌶️ | 1 whole | Grilled, for serving |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, for serving |
Skirt steak is the star here, and thickness matters. Look for cuts around 1-inch thick—Costco or Whole Foods carry excellent Argentinean cuts, but any well-marbled skirt steak works. The grain direction is critical: slice against it for tender bites. Fresh parsley is non-negotiable for chimichurri—Italian markets often have better quality than grocery stores. If you can't find flat-leaf, curly parsley works in a pinch, but the flavor profile shifts slightly. The garlic should be freshly peeled and left whole for grinding—pre-minced garlic loses potency fast.
No red wine vinegar? White wine vinegar or apple cider vinegar will work, though the flavor won't be identical. The olive oil for chimichurri should be high-quality extra-virgin—cheap oil makes the sauce taste flat. For the steak, substitute flank steak if skirt is unavailable, but increase marinating time by 30 minutes. The grilled vegetables are optional but recommended—they soak up the chimichurri beautifully. If you're short on time, skip the grilling and serve with store-bought roasted veggies. The crusty bread? Any baguette-style bread works—just toast it quickly before serving to prevent sogginess.
Chimichurri keeps for 5-7 days in an airtight jar in the fridge, but it's best made fresh. The steak should be cooked and served immediately after searing to maintain tenderness. If you're prepping ahead, marinate the steak overnight (but no longer) and make the chimichurri the morning of. Store the chimichurri in a glass jar with a tight seal—the oil helps preserve it longer. Leftovers? Reheat the steak gently in a skillet and drizzle with extra chimichurri. The sauce reheats beautifully, though it's best served at room temperature.
Why You'll Love This Recipe
- Two-Ingredient Sauce: I swear by this chimichurri—just parsley, olive oil, and a splash of vinegar. Five minutes of chopping, and you’ve got that bright, herby punch that turns simple steak into something unforgettable.
- Weeknight Hero: Honestly, this is my go-to when I’m too tired to fuss. Toss the steak in salt and pepper, sear it hot, and you’re done—no marinating, no waiting. That’s dinner on the table faster than takeout.
- Leftovers That Don’t Suck: Between us, most steak leftovers are sad. Not this. Chimichurri keeps the meat juicy, so I’ll wrap slices in tortillas for breakfasts or toss them into salads the next day. Zero waste, all flavor.
- Budget-Friendly Feast: Skirt steak is leaner than ribeye but packs just as much punch—and a pound feeds four easily. Pair it with grilled veggies or crusty bread, and suddenly, you’ve got a restaurant-worthy meal without the price tag.
Step-by-step instructions for Argentinian skirt steak with chimichurri
Master this technique and you'll achieve perfectly seared steak with vibrant, herbaceous chimichurri.
Prepare the Skirt Steak for Maximum Flavor
Begin by slicing the 1.5 lb Argentinian skirt steak thinly against the grain into ¼-inch strips. This ensures tender bites that cook quickly and evenly. Pat each strip dry with paper towels—removing all moisture is critical for achieving that signature crust when searing.
In a medium bowl, combine the 1.5 tbsp kosher salt and 1 tbsp freshly ground black pepper. Toss the steak strips with this seasoning mixture, making sure each piece is evenly coated. Let the seasoned steak rest at room temperature for 15-20 minutes while you prepare the chimichurri. This resting period allows the salt to penetrate the meat, enhancing flavor and preventing toughness.
Create the Vibrant Chimichurri Sauce
In a food processor, combine the 1 cup fresh flat-leaf parsley (stems removed), 6 peeled garlic cloves, and ½ cup extra-virgin olive oil (chimichurri). Pulse until the mixture is finely chopped but still retains some texture—you want a chunky, vibrant sauce, not a smooth paste. Transfer this mixture to a separate bowl.
Add the ¼ cup red wine vinegar and ¼ cup olive oil to the bowl with the parsley mixture. Stir vigorously until fully combined. Taste and adjust the seasoning with additional salt if needed. The chimichurri should be bright green, tangy, and herby. Cover and let it sit at room temperature while you cook the steak—this allows the flavors to meld and intensify.
Sear the Skirt Steak to Perfection
Heat ¼ cup olive oil in a large skillet over high heat until it shimmers and a drop of water sizzles violently when added. Working in batches to avoid overcrowding, add the seasoned steak strips to the skillet. Sear for 1-2 minutes per side until the edges are deeply browned and the steak reaches medium-rare doneness (130-135°F internal temperature).
Transfer the cooked steak to a plate and tent loosely with foil to keep warm. The residual heat will carry the steak to your desired doneness while you finish the chimichurri. If the oil starts to smoke excessively, reduce the heat slightly—you want a crispy crust, not burnt flavor.
Assemble and Serve with Chimichurri
Return the seared steak to the skillet and pour the chimichurri sauce over the top. Toss gently to coat the steak evenly in the vibrant green sauce. Let it sit for 1-2 minutes to absorb the flavors. This step ensures every bite is infused with the bright, herby chimichurri.
Divide the steak among 4 plates, garnishing each serving with grilled red bell pepper strips and thinly sliced yellow onion. Serve immediately with the 4 slices of crusty bread on the side. The contrast of the warm, charred steak with the cool, tangy chimichurri creates a perfect balance of textures and flavors.
Pro Tips For Making Argentinian Skirt Steak With Chimichurri Sauce
- CRANK THE HEAT HIGH: The skirt steak’s thin edges burn faster than you’d expect. Start with your pan screaming hot—cast iron or stainless steel—and let the steak sear for 2-3 minutes per side before backing off. I used to pull it too soon, and the edges always ended up chewy. Trust the high heat first.
- SALT THE MEAT BEFORE SEARING: Generously coat both sides with kosher salt at least 30 minutes before cooking—this seasoning penetrates deeper than sprinkling later. I learned this the hard way when my first batch tasted bland no matter how much chimichurri I drowned it in. (Yes, even if you’re impatient like me.)
- CHIMICHURRI NEEDS TIME TO MARINATE: Don’t pour fresh chimichurri over the steak right after cooking—let it sit for 10 minutes. The parsley’s oils and acid need time to soften the meat’s crust. I skipped this once and ended up with a dry, overpowered bite. (Your future self will thank you.)
- DON’T OVERCROWD THE PAN: Skirt steak releases juices like a faucet when seared. Cook in batches if needed—even a 1-inch-thick cut needs space to brown properly. I tried cramming two steaks in once and walked away with a sad, greasy mess. (Your chimichurri deserves better.)
Perfect pairings for this dish
Side Dish Harmony
Grilled asparagus with a sprinkle of flaky sea salt and lemon zest complements the steak beautifully—their natural sweetness echoes the chimichurri's bright acidity. For a heartier option, try roasted baby potatoes tossed with rosemary and garlic powder—their crispy edges contrast the steak's tenderness. 🥗
Bread Pairings
Skip the butter—toasted baguette slices are perfect for soaking up chimichurri's vibrant flavors. For extra texture, try garlic focaccia with olive oil drizzled over it before serving. The bread's airy crumb balances the steak's richness while highlighting the sauce's herby notes.
Vegetable Contrast
Charred zucchini and eggplant add smoky depth to the plate. Brush them with olive oil, grill until tender, and finish with a pinch of red pepper flakes. Their creamy texture contrasts the steak's firm bite while absorbing extra chimichurri. 🌶️
Malbec Magic
An Argentinian Malbec (like Catena Zapata or Trapiche) mirrors the dish's bold flavors. Its dark fruit and earthy notes complement the steak's richness, while the wine's acidity cuts through the chimichurri's brightness. For a lighter option, try a crisp Torrontés—its floral notes enhance the parsley's freshness.
Beer Balance
A Malta or Isla lager (like Quilmes) offers a clean, refreshing contrast. The beer's subtle bitterness tempers the chimichurri's tang, while its effervescence cleanses the palate between bites. For a craft option, a Belgian witbier adds citrusy brightness that echoes the vinegar in the sauce. 🍺
Finishing Touches
Garnish plates with extra chimichurri and a sprinkle of toasted capers for briny contrast. A drizzle of high-quality olive oil adds richness, while freshly cracked black pepper intensifies the steak's flavor. Serve immediately—the chimichurri's freshness fades quickly once exposed to heat.
Nutrition facts
Frequently asked questions
Why does the recipe call for slicing skirt steak against the grain?
Slicing against the grain shortens the muscle fibers, making each bite more tender and easier to chew. Skirt steak has long muscle fibers that can feel chewy when cut with the grain. This technique transforms tough cuts into melt-in-your-mouth perfection—essential for achieving that signature Argentinian restaurant texture.
Can I make chimichurri ahead of time?
Yes, but with a few key tips! The sauce keeps well in an airtight jar in the fridge for 5-7 days, but it's best made fresh for maximum brightness. For best results, prepare it the morning of cooking and let it sit at room temperature for 30 minutes before serving to let flavors meld. Avoid storing it with metal utensils to prevent oxidation.
What's the best way to ensure my steak stays juicy?
Use a meat thermometer to check for medium-rare (130-135°F) doneness—overcooking is the #1 cause of dry steak. Let the steak rest for 5-10 minutes after cooking (covered loosely with foil) to redistribute juices. And never skip the high-heat sear—it creates a flavorful crust while keeping the interior tender.
What if I don't have fresh flat-leaf parsley?
Curly parsley works in a pinch, though the flavor will be slightly milder. For extra depth, add 1 tbsp dried oregano or ½ tsp red pepper flakes to compensate. If you're missing parsley entirely, cilantro or basil can substitute, but the chimichurri's signature bright green color will change. The dish will still taste great—just less authentic!
How do I adjust this recipe for a crowd?
Double all ingredients proportionally—3 lb skirt steak will serve 6-8 people. Use two large skillets for even cooking, and make 2 cups chimichurri (double the recipe). For serving, prepare extra grilled vegetables and bread—this dish is perfect for sharing. Cook the steak in batches to maintain high heat and prevent overcrowding.