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Fiery Grilled Skirt Steak with Tangy Chimichurri

Savor the crisp summer nights with our Fiery Grilled Skirt Steak drenched in a Tangy Chimichurri Sauce. The succulent skirt steak soaks up a bright, citrusy marinade before hitting the heat, and the homemade chimichurri adds an exciting punch of flavor. Perfect for BBQ nights or a family dinner.
5
38 min
TOTAL TIME
1069
CALORIES
$4.11
PER SERVING
Fiery Grilled Skirt Steak with Tangy Chimichurri
Ingredients
CHIMICHURRI SAUCE
4 SERVINGS
Olive Oil
1/2 cup olive oil
Ground Black Pepper
1/2 tsp ground black pepper
Red Pepper Flakes
1/2 tsp red pepper flakes
Fresh Parsley
1 cup fresh parsley
finely chopped
Garlic
4 cloves garlic
minced
Red Wine Vinegar
2 tbsp red wine vinegar
Salt
1 tsp salt
Skirt Steak
1 lb skirt steak
Olive Oil
1 cup olive oil
Lime Juice
1/2 cup lime juice
Orange Juice
1/3 cup orange juice
Worcestershire Sauce
2 tbsp worcestershire sauce
Soy Sauce
1/4 cup soy sauce
Garlic
6 cloves garlic
minced
Sea Salt
3 tsp sea salt
Ground Black Pepper
4 tsp ground black pepper
Directions
START WITH
30 min
PREP TIME
8 min
COOK TIME
38 min
TOTAL TIME
1
In a large bowl, whisk together the olive oil, lime juice, orange juice, soy sauce, Worcestershire sauce, and minced garlic to create your marinade.
2
Sprinkle the skirt steak evenly with salt and pepper, then immerse it in the marinade. Ensure it is fully coated before sealing it in a zip-lock bag.
3
Refrigerate the marinating steak for at least 30 minutes, although overnight for maximum flavor is ideal.
CHIMICHURRI SAUCE
4
While the steak marinades, prepare the chimichurri sauce. Combine parsley, minced garlic, olive oil, red wine vinegar, salt, ground black pepper and red pepper flakes in a bowl and mix well.
FINISH WITH
5
Preheat your grill to a high temperature, over 500 degrees Fahrenheit.
6
Remove the steak from the marinade and place it directly on the hot grill. Cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes, depending on your preferred level of doneness.
7
Once cooked, remove the steak from the grill and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat.
8
After resting, slice the steak against the grain to ensure tenderness.
9
Serve the grilled steak with a generous drizzle of the chimichurri sauce. Enjoy as is or use it to spice up tacos or fajitas!
Health Info
Macros
13g
CARBS
103g
FAT
26g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
Contains these allergens
SOYBEANS
FISH
WHEAT