Argentine Chimichurri Skirt Steak
Grilled skirt steak sliced against the grain and blanketed in a bright, garlicky parsley-oregano chimichurri — the soul of the Argentine asado.
By Palate Palace Kitchen
About This Recipe
This classic Argentine dish pairs a robust, deeply flavorful skirt steak with a vibrant, herbaceous chimichurri sauce. Known for its rich, beefy taste, skirt steak is a prized cut in South American grilling traditions. This quick and easy preparation is naturally gluten-free, dairy-free, and keto-friendly, making it an excellent centerpiece for a satisfying, high-protein dinner that comes together in under half an hour.
The success of this recipe lies in the balance of bold flavors and high-heat cooking. Whisking together fresh flat-leaf parsley, pungent garlic, earthy dried oregano, and spicy red chili flakes with olive oil and red wine vinegar creates a bright, acidic sauce that perfectly cuts through the richness of the beef. Grilling the steak quickly over high heat ensures a beautiful, savory crust while keeping the inside tender and juicy.
For the best results, make sure your grill or grill pan is incredibly hot before adding the seasoned beef to get that essential sear without overcooking the meat. Always let the steak rest for a few minutes after cooking to lock in the juices, and be sure to slice it thinly against the grain to guarantee a tender, melt-in-your-mouth texture.
Serve this sliced steak immediately, generously spooning the fresh chimichurri over the top. It pairs beautifully with grilled vegetables or a simple green salad. If you have leftover chimichurri, it can be stored in an airtight container in the refrigerator for a few days to brighten up future meals.
Ingredients
- 700 g Skirt steak
- 1 bunch Flat-leaf parsley
- 4 cloves Garlic
- 1 tbsp Dried oregano
- 3 tbsp Red wine vinegar
- 120 ml Olive oil
- 1 tsp Red chili flakes
Instructions
- 1
Whisk chopped parsley, garlic, oregano, chili, vinegar, and oil into chimichurri.
6 min
- 2
Season the steak well and grill hot for a couple of minutes per side.
8 min
- 3
Rest the steak, then slice thinly against the grain.
5 min
- 4
Spoon over the chimichurri and serve.
1 min
Nutrition Facts
480
kcal
Calories
38
g
Protein
3
g
Carbs
36
g
Fat
1
g
Fiber
380
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
Key Ingredients
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