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Home Collections BBQ Recipes

Skirt Steak with Chimichurri Sauce

By:Nagi
Published:30 Jun '19Updated:8 Apr '21
102 Comments
Recipe v Video v Dozer v

Chimichurri Steak! Chimichurri Sauce and Steak is a match made in heaven, arguably one of the BEST sauce for steak in the world!

This famous sauce from Argentina is made with parsley, oregano, garlic, red wine vinegar and olive oil. It’s quick to make and will take your next steak dinner to a whole new level!

Close up of spoon drizzling Chimuchurri Sauce on steak

Chimichurri Steak

I think of Chimichurri as South America’s answer to pesto. Except…..dare I say it…better. It’s just as flavourful, but fresher, not as rich because of the slight tang from vinegar and plenty of garlic.

And here’s the secret about Chimichurri Sauce. 

By itself, Chimichurri Sauce is kind of bland.

However, when you eat it with steak, that is when the magic happens. It is incredible. Seriously SO GOOD. Chimichurri Sauce and Steak are a match made in heaven. Like tomato and basil. Cheese and wine. They are just “meant to be”.

Just one bite of Chimichurri Steak is all you need to understand why South Americans are mad for this stuff!

Chimichurri Steak with Chimichurri Sauce - Parsley, oregano, red wine vinegar, olive oil and garlic is all you need to make this famous Argentinian sauce! recipetineats.com

Close up of spooning Chimichurri Sauce

What goes in Chimichurri Sauce

Here’s what you need. It’s especially great if you’ve got an abundant supply of home grown parsley because it’s a great way to use lots of it!

You’ll see plenty of variations around the place, but this is a classic version. Some versions use fresh red chilli instead of dried. While fresh chilli looks better because you get more vibrant bits of red in the Chimichurri Sauce, dried pepper flakes adds better flavour than fresh.

What goes in Chimichurri Sauce

Chimchurri Sauce – super easy to make!

Chimichurri Sauce is ridiculously easy to make. If you have a food processor. 🙂 For convenience, I usually throw everything into a food processor but I sometimes chop the parsley by hand too.

How to make Chimichurri Steak

Best steak for Chimichurri Steak?

Chimchurri Sauce is brilliant paired with any steak suited to grilling. But in a nod to its Argentinian roots, I like to pair it with cuts traditionally used in South America such as flat iron, flank and skirt steak. Flat Iron is my personal favourite – it’s softly marbled with fat so it’s tender and has a great beefy flavour. I prefer it over more expensive cuts like tenderloin – better texture and flavour!

Slices of medium rare cooked steak on a wooden cutting board with Chimichurri Sauce

While Chimichurri Sauce is especially great paired with the strong beefy flavours of steak, it’s also terrific with other proteins – chicken, turkey, fish, prawns/shrimp – as well as vegetables.

It keeps for a couple of days in the fridge and freezes very well too. So it’s a terrific one to have on hand for quick steak dinners! – Nagi x

Overhead photo of Chimichurri Steak on a cutting board, ready to be served

Watch how to make it

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Close up of spoon drizzling Chimuchurri Sauce on steak

Chimichurri Steak

Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Dinner, Sauce
Argentinian
4.96 from 24 votes
Servings4
Tap or hover to scale
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Recipe video above. An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!

Ingredients

Chimichurri Sauce

  • 1 cup parsley leaves , tightly packed
  • 1 tbsp oregano leaves , tightly packed (still lovely without)
  • 4 garlic cloves , minced
  • 0 - 2 tsp red pepper flakes (optional - adjust to taste)
  • 1/4 cup (65 ml) red wine vinegar (Note 1)
  • 1/2 tsp salt
  • Black pepper
  • 1/2 cup (125 ml) extra virgin olive oil

Steak

  • 700g / 1.4lb flat iron, flank, skirt steak or other steak of choice, at room temperature (Note 3)
  • Salt and pepper

Instructions

Chimichurri Sauce

  • Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
  • Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
  • Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.

Steak

  • Take steak out of the fridge 30 minutes prior to cooking.
  • Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
  • Sprinkle each side of steak generously with salt and pepper.
  • Add steak and cook to your liking. 
  • Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F). 
  • Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
  • Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.

Recipe Notes:

1. Vinegar - Can be substituted with sherry vinegar or other mild vinegar. Don't use balsamic or normal white vinegar - too harsh.
2. Salt - There is not that much salt in the Chimichurri Sauce, the assumption is that it's served with a well seasoned steak.
3. Best steak for Chimichurri Sauce - in South America, cuts such as flank, flat iron and skirt are popular for serving with Chimchurri Sauce because they have really great beefy flavour that pairs so well with this fresh, zingy sauce.
However, Chimichurri will pair beautifully with ANY steak!
4. Slicing Steak - Chimichurri Steak is traditionally served sliced. No matter what steak you use - but this is especially important for skirt, flank, baguette, flat iron and similar South American cuts, ensure you slice thinly against the grain.
To do this, place the cooked steak in front of you and you'll see the fibres running in one direction. Cut directly through this fibres. See photo below. This ensures every bite is beautifully tender. 
5. Storage - Because Chimichurri sauce has raw garlic in it, it should be consumed within 3 days, for food safety reasons. Can be frozen too - thaw then use!
6. Nutrition per serving, assuming 4 servings, flat iron steak, and that all sauce is consumed.
Skirt Steak with Chimichurri Sauce Nutrition

Nutrition Information:

Serving: 183gCalories: 491cal (25%)Carbohydrates: 2g (1%)Protein: 38g (76%)Fat: 35g (54%)Saturated Fat: 7g (44%)Cholesterol: 105mg (35%)Sodium: 393mg (17%)Potassium: 707mg (20%)Fiber: 1g (4%)Vitamin A: 1285IU (26%)Vitamin C: 20.9mg (25%)Calcium: 83mg (8%)Iron: 4.3mg (24%)
Keywords: chimichurri, chimichurri sauce, chimichurri steak
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published August 2016. Updated in July 2019 with brand new photos, new video and new writing – no change to recipe, readers love it as is!

How to cut meat “across the grain”

For all proteins, including chicken (especially breast), the best way to cut slices is “across the grain” to ensure every piece is as tender as it can be.

It isn’t always easy to see the direction of the fibres in some meats, but it is usually very clear in steaks like skirt, flank and flat iron which are traditionally used for Chimichurri Steak!

How to cut across the grain


Life of Dozer

What torture this must be for Dozer….to be so close and yet so far, from this big juicy Chimichurri Steak….. No garlic loaded beef for Dozer! Garlic is bad for dogs!

Dozer Skirt Steak

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102 Comments

  1. SJ says

    October 20, 2023 at 1:50 am

    Can you use dried oregano as a sub for fresh in this recipe?

    Reply
  2. Nick Lalani says

    February 6, 2022 at 11:25 am

    5 stars
    Made this with added cilantro red chillies chilli flakes red onions, let rest and the taste is off the charts!!

    Reply
  3. Mandy says

    December 19, 2021 at 3:31 am

    5 stars
    What a simple way to spruce up a steak! This was a hit at my parents’ house.

    Thanks for another delicious recipe, Nagi!

    Reply
  4. Jam says

    December 13, 2021 at 11:29 pm

    Hi Nagi.. Will it have an impact to the flavor if I use the beef steak marinade for the steak then drizzle the chimichurri sauce on top? Or is it better to just stick to salt and pepper? Thanks

    Reply
  5. Vickswong says

    November 21, 2021 at 3:21 am

    5 stars
    I always thought the more fat the better the beef. Or like, the more expensive the cut, the better it is.

    BUT BOY WAS I WRONG!!

    this is by far the best cut of steak and the tastiest for sure. Perfect amalgamation of tenderness, marbling, taste and juiciness!

    Thank you again Nagi for introducing me to yet another home run of a recipe!

    Reply
  6. Jess says

    September 19, 2021 at 6:13 pm

    5 stars
    This was AWESOME! Yum yum yum. Thanks Nagi.

    Reply
  7. Jenn says

    September 15, 2021 at 10:01 am

    Some of the comments mention marinading the meat, but the directions don’t say to do that. Should I marinade in the Chimichurri, and save some to serve on top?

    Reply
  8. Taysia says

    July 24, 2021 at 10:58 pm

    5 stars
    This was so delish! We had it with some potato salad and a bit of a fresh green salad. Such a good summer dish!

    Reply
  9. jens says

    July 21, 2021 at 11:39 am

    5 stars
    AWE-SOME!!!! As always, you get the flavors nicely rounded. I lived in Brasil and went to the south often (including to Argentina). There, it was sometimes all parsely, but just as often a mix of parsely and cilantro (coriander) leaves. That, and they would often use fresh chiles instead of dried pepper flakes. I use Thai green chiles, but that can get spicy if you are not careful.

    Reply
  10. Runa says

    February 22, 2021 at 1:23 am

    5 stars
    I saw a steak and chimichurri recipe elsewhere that got me mad inspired to make this BUT it wasn’t a blog that I follow religiously and at 20 great British pounds a pop for wagyu beef skirt steak, I wasn’t going to risk making a meh meal.

    So I wondered does my favourite food blogger Nagi have a recipe and sure enough I came across this. It’s a winner!!!! I could drink the chimichurri sauce neat, it’s that good.

    I only had apple cider vinegar which worked great and I served it with eggs sunny side, toast and coffee. What a decadent Sunday brunch!

    Reply
  11. Sharon says

    February 5, 2021 at 7:58 pm

    I have a dilemma. My partner absolutely hates parsley and so many recipes call for it so I just don’t make them. What can I use instead.

    Reply
    • Shelli Martin says

      February 12, 2021 at 8:51 pm

      I just read elsewhere that you can use carrot greens for Chimichurri sauce. It might be worth trying.

      Reply
    • Nagi says

      February 6, 2021 at 4:23 pm

      Hi Sharon, it really depends on the recipe to be honest – this one really needs the parsley! N xx

      Reply
  12. jean-louis-michel says

    January 16, 2021 at 12:53 am

    my deceased wife used to make this

    Reply
    • Lynn Lozer says

      April 12, 2021 at 1:15 pm

      Bless you Jean, your comment made me tear up, it’s been such a sad time for all of us, I can’t imagine missing a loved one. Be well.

      Reply
  13. Odelia Tan says

    September 28, 2020 at 4:02 pm

    Abt the Chimichurri:
    1)Can it be use for roasted or grilled chicken?
    2)What are the other uses?

    Reply
    • jens says

      July 21, 2021 at 11:45 am

      5 stars
      Traditionally it is served with steak (it is Argentinan!) but with a bit of tailoring, (less pepper) it works well with fish. For chicken, use the pepper you like, but use Nagi’s chicken marinade first to ensure a juicy chicken.

      Reply
    • Nagi says

      September 28, 2020 at 6:11 pm

      Hi Odelia, yes any chicken or even seafood pairs well with it (it’s just traditionally used with steak) – N x

      Reply
  14. Sarah says

    September 7, 2020 at 8:01 pm

    I have made the chimichurri it is amazing but this time I have made it the oil has set & goes hard in fridge. Why would this happen?

    Reply
    • Nagi says

      September 8, 2020 at 12:49 pm

      Hi Sarah, oil solidified when cold. Just bring it out of the fridge and let it come up to room temp and the oil will go back to its liquid state. N x

      Reply
  15. Gayle says

    August 12, 2020 at 9:24 pm

    Can I use dry parsley and oregano? I am living in Jakarta and parsley would be an imported veggie… which means hard to get and expensive. If possible with the dry herbs… What would the proportion be?

    Reply
  16. George says

    July 3, 2020 at 10:47 pm

    Hi what sides would you serve with this?

    Reply
    • Nagi says

      July 5, 2020 at 8:01 am

      Hi George, so many things! Grilled corn or veggies, a side salad, roast potatoes, pasta salad – anything really! N x

      Reply
  17. Vanessa says

    April 28, 2020 at 8:39 pm

    Can I use apple cider vinegar?

    Reply
    • Nagi says

      April 29, 2020 at 8:20 am

      Sure can Vanessa N x

      Reply
  18. Dalel says

    March 23, 2020 at 4:41 pm

    5 stars
    This was perfect. Thank you so much😊

    Reply
  19. Al says

    February 24, 2020 at 11:14 pm

    5 stars
    Another winner in the never ending series of ideas from Nagi. Never thought of using chimichurri on anything but steak but, well, why not?

    Reply
    • Nagi says

      February 25, 2020 at 2:56 pm

      I love it so much it’s great on chicken & fish too!! N x

      Reply
  20. Yvonne says

    January 20, 2020 at 9:54 am

    I loved this chimichurri recipe,I had it on my steak tonite and will use the rest tomm on my roasted veggies
    So easy to make and SOOO DELICIOUS ..THANK YOU!!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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