Ingredients
Scale
- 1.5 lbs skirt steak (trimmed of excess fat)
- 1 tbsp coarse salt
- 1 tsp black pepper
- 2 tbsp olive oil
- For the Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped)
- 4 garlic cloves (minced)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Pat the skirt steak dry with paper towels and season both sides with coarse salt and black pepper. Let it sit at room temperature for 20-30 minutes.
- Heat a cast-iron skillet or grill over high heat. Add olive oil and sear the steak for 3-4 minutes per side for medium-rare, adjusting time as needed.
- While the steak rests, prepare the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Let it sit for 10 minutes.
- Slice the steak thinly against the grain and serve with chimichurri sauce drizzled on top or on the side.
Notes
- Use high-quality skirt steak for the best texture and flavor.
- Let the steak rest before slicing to retain juices.
- Slice against the grain for maximum tenderness.
- Make chimichurri in advance for deeper flavors.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling/Pan-Searing
- Cuisine: Brazilian
- Diet: Gluten-Free, Keto-Friendly
Nutrition
- Serving Size: 1 serving (4 oz steak + 2 tbsp chimichurri)
- Calories: 450 Kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg