Grilled Skirt Steak With Green and Smokey Red Chimichurri

My earliest memory of chimichurri is the vibrant, almost electric green sauce my Argentine grandmother would whisk together with a ferocious energy. The air would fill with the heady aroma of parsley, garlic, and vinegar, a symphony of scents that instantly transported me to sun-drenched Buenos Aires. She’d slather it generously over grilled meats, turning the simplest cuts into culinary masterpieces. It wasn’t just a condiment; it was a burst of flavor, a celebration of family, and a taste of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Inactive Time: 4 hours 35 minutes
• Total Time: 4 hours 55 minutes
• Servings: 4
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

For the Green Chimichurri:

• 1 cup fresh flat leaf parsley
• ½ cup fresh mint leaves
• ½ cup fresh oregano leaves
• ½ cup canola oil
• ¼ cup red wine vinegar
• 1 teaspoon crushed red pepper flakes
• 8 garlic cloves
• 1 ½ lbs skirt steaks, cut crosswise into 3 pieces

For the Smokey Red Chimichurri:

• 1 cup finely chopped fresh flat-leaf parsley
• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 2 tablespoons finely chopped fresh oregano
• 1 tablespoon pureed chipotle chile in adobo
• 1 tablespoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• 3 garlic cloves, finely chopped
• Kosher salt & freshly ground black pepper
• Flat leaf parsley, for garnish

Equipment Needed

• Food processor
• Large baking dish
• Mortar and pestle
• Charcoal or gas grill
• Cutting board

Instructions

1. Prepare the Green Chimichurri: In a food processor, combine the 1 cup parsley, ½ cup mint, ½ cup oregano, ½ cup canola oil, ¼ cup red wine vinegar, 1 teaspoon red pepper flakes, and 8 garlic cloves. Process until the mixture is smooth. Don’t be afraid to stop and scrape down the sides of the bowl to ensure everything is evenly incorporated.
2. Marinate the Skirt Steak: Place the 1 ½ lbs skirt steaks in a large baking dish. Pour the green chimichurri over the steak, turning to coat all sides. The goal is to ensure every inch of the meat is covered in the vibrant marinade.
3. Refrigerate: Cover the baking dish and refrigerate for at least 4 hours, but ideally up to 24 hours. This allows the flavors to penetrate the meat, resulting in a more tender and flavorful steak.
4. Remove from Refrigerator: Take the steak out of the refrigerator and place it on a plate 30 minutes before grilling. This allows the meat to come closer to room temperature, which will help it cook more evenly on the grill.
5. Prepare the Smokey Red Chimichurri: Using a mortar and pestle, combine the 1 cup parsley, ½ cup olive oil, ¼ cup red wine vinegar, 2 tablespoons oregano, 1 tablespoon chipotle chile, 1 tablespoon smoked paprika, ½ teaspoon red pepper flakes, and 3 garlic cloves. Add some salt and pepper to taste. Grind everything together until you achieve a coarse paste. The mortar and pestle method releases more essential oils from the herbs, creating a more intense flavor profile. If you don’t have a mortar and pestle, you can finely chop the ingredients and mix them together in a bowl.
6. Preheat the Grill: Preheat a charcoal or gas grill to high heat. You want the grates to be screaming hot to achieve a beautiful sear on the steak.
7. Season the Steaks: Sprinkle the steaks with salt and pepper on both sides. Be generous with the seasoning, as it will help to enhance the flavor of the meat.
8. Grill the Steaks: Grill the steaks until they are charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. The exact cooking time will depend on the thickness of the steak and the heat of your grill. Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. Medium-rare is around 130-135°F.
9. Rest the Steaks: Remove the steaks from the grill and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
10. Slice and Serve: Cut the meat across the grain into thin slices. This is crucial for tenderness, as it shortens the muscle fibers. Top with the red chimichurri and garnish with fresh flat leaf parsley leaves.

Expert Tips & Tricks

• Don’t skip the marinating time: The longer the skirt steak marinates in the green chimichurri, the more flavorful and tender it will become.
• Get your grill hot: A screaming hot grill is essential for achieving a beautiful sear on the steak.
• Use a meat thermometer: A meat thermometer is the best way to ensure that your steak is cooked to your desired level of doneness.
• Rest the steak: Resting the steak after grilling allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Slice against the grain: Slicing against the grain is crucial for tenderness, as it shortens the muscle fibers.
• Make the chimichurri ahead of time: Both the green and red chimichurri can be made a day or two in advance. Store them in the refrigerator in airtight containers. The flavors will actually meld and deepen over time.
• Spice it up: If you like your chimichurri extra spicy, add more crushed red pepper flakes.

Serving & Storage Suggestions

Serve the grilled skirt steak immediately after slicing, topped generously with the smokey red chimichurri and garnished with fresh parsley. This dish pairs wonderfully with grilled vegetables, roasted potatoes, or a simple salad.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The chimichurri can also be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to a month, though the texture may change slightly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	825.6 kcal	N/A
Calories from Fat	623 g	76%
Total Fat	69.3 g	106%
Saturated Fat	11.3 g	56%
Cholesterol	110.6 mg	36%
Sodium	140.4 mg	5%
Total Carbohydrate	14.2 g	4%
Dietary Fiber	7 g	27%
Sugars	1.1 g	4%
Protein	38.7 g	77%

Variations & Substitutions

• Herb Variations: Feel free to experiment with different herbs in the chimichurri. Cilantro, chives, or even a touch of rosemary can add interesting flavor dimensions.
• Vinegar Options: While red wine vinegar is classic, white wine vinegar or even a squeeze of fresh lime juice can be used for a brighter, tangier flavor.
• Spice Level: Adjust the amount of crushed red pepper flakes to control the heat level. For a milder version, omit them altogether. For extra heat, add a pinch of cayenne pepper.
• Steak Alternatives: If skirt steak isn’t available, flank steak or hanger steak can be used as substitutes. Adjust the cooking time accordingly.
• Vegetarian Option: For a vegetarian option, try grilling portobello mushrooms and topping them with the chimichurri.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh herbs for the chimichurri?
A: While fresh herbs are highly recommended for the best flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.

Q: How do I know when the steak is cooked to medium-rare?
A: The best way to ensure the steak is cooked to your desired level of doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak. Medium-rare is around 130-135°F.

Q: Can I marinate the steak for longer than 24 hours?
A: While you can marinate the steak for longer than 24 hours, it’s not recommended. The acid in the marinade can start to break down the meat fibers, resulting in a mushy texture.

Q: Can I make the chimichurri in a blender instead of a food processor?
A: Yes, you can make the green chimichurri in a blender. Just be sure to pulse it carefully so that you don’t over-process the herbs.

Q: What is the best way to reheat leftover steak?
A: The best way to reheat leftover steak is to gently sear it in a skillet over medium heat with a little bit of olive oil or butter. This will help to retain the moisture and flavor of the steak. You can also reheat it in the microwave, but be careful not to overcook it.

Final Thoughts

This grilled skirt steak with green and smokey red chimichurri is a surefire way to elevate your next barbecue. The vibrant flavors of the chimichurri perfectly complement the rich, savory steak, creating a truly unforgettable culinary experience. Don’t be afraid to experiment with the recipe and make it your own. I encourage you to try this recipe and share your feedback. Pair it with a crisp Malbec for a truly authentic Argentine feast!