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How to cook skirt steak with chimichurri that tastes like a million bucks

Skirt steak is one of the most underrated cuts on the animal. More flavor per dollar than almost anything else in the case, and when it’s marinated properly and cooked on a screaming-hot grill or cast iron, it develops a char that’s genuinely hard to replicate on any other cut. The chimichurri isn’t just a sauce — it’s the acid and freshness that the rich, fatty skirt steak needs to balance. These two were made for each other. The only rule Big Daddy enforces: slice against the grain, thin, on a bias. Everything else is negotiable.

Garlic & Herb Skirt Steak with Chimichurri Drizzle

Big Daddy fires up for this one because skirt steak is the people’s cut — big flavor, affordable price, and when you marinate it in garlic, rosemary, lime, and smoked paprika, it comes off the grill tasting like a million bucks. Then you hit it with chimichurri — that vibrant green Argentine sauce that’s basically liquid sunshine — and suddenly your backyard becomes Buenos Aires. Slice it AGAINST the grain, don’t forget that part, or Big Daddy will be very disappointed in you.
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Prep Time 4 hours
Cook Time 8 minutes
Servings: 3
Ingredients Method

Ingredients
  

Ingredients
For the Steak:
  • 1.5 lbs skirt steak flank steak also works
  • 3 tbsp olive oil
  • 5 garlic cloves minced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Juice of 1 lime
For the Chimichurri Sauce:
  • 1 cup fresh parsley packed
  • 1/2 cup fresh cilantro
  • 4 garlic cloves
  • 1 small red chili or 1/2 tsp red pepper flakes
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • To Garnish:
  • Lime wedges
  • Extra herbs
  • Crushed chili flakes optional

Method
 

Instructions
  1. Whisk together olive oil, minced garlic, thyme, rosemary, smoked paprika, lime juice, salt, and pepper. Coat skirt steak in marinade in a resealable bag. Marinate at least 1 hour, ideally 3–4 hours (or overnight).
CHIMICHURRI: Finely chop parsley, cilantro, and garlic (or pulse in a food processor). Combine with red chili, red wine vinegar, lemon juice, olive oil, salt, and pepper. Let sit at least 30 minutes before serving.
  1. Remove steak from fridge 30 minutes before cooking. Pat lightly dry.
GRILL METHOD: Preheat grill to high heat (450–500°F). Oil grates. Cook steak 3–4 minutes per side for medium-rare.
    CAST IRON METHOD: Heat heavy skillet until smoking hot. Add oil. Sear steak 3–4 minutes per side, pressing gently for even contact.
    1. Transfer to a wooden board and rest 10 minutes.
    IMPORTANT: Slice against the grain on a bias into thin strips.
    1. Spoon chimichurri generously over the sliced steak. Finish with a sprinkle of sea salt and a squeeze of fresh lime juice.

    Why This Works

    Skirt steak is one of the most flavorful cuts on the cow because of its loose, open grain structure — that same structure that makes it so delicious is also why slicing against the grain is mandatory, not optional. Cutting with the grain on skirt steak produces long, chewy muscle fibers that fight back; cutting against them shortens every fiber to a fraction of an inch, resulting in immediate tenderness. The chimichurri is made at least 30 minutes ahead because the vinegar needs time to mellow and the garlic needs time to meld — fresh chimichurri is sharp and harsh; rested chimichurri is bright and balanced. The lime in the marinade provides acid that begins to denature the surface proteins slightly, helping the garlic and herb flavors penetrate.

    What to Serve With This

    This is a grill night dish and it wants grill night sides: charred corn on the cob with cotija cheese, grilled halved bell peppers, warm flour tortillas, and a simple black bean salad dressed with lime juice and cumin. For a more composed plate, serve the sliced steak over a bed of arugula with extra chimichurri drizzled on top and shaved Parmesan scattered over. A cold lager, a Malbec, or a bright Grenache all work with the herb-forward chimichurri.

    Make It Your Own

    Flank steak is the traditional alternative to skirt and works with the identical method; it’s slightly less fatty but equally flavorful. For a cilantro-free chimichurri (for those who can’t tolerate it), replace with flat-leaf parsley and add a small amount of fresh mint. Red chili can be replaced with sambal oelek or a few shakes of Tabasco. The marinade is excellent on chicken thighs, pork chops, or large shrimp. Make extra chimichurri — it keeps refrigerated for a week and works as a sandwich spread, a pasta sauce, or a dip.

    Storage & Leftovers

    Skirt steak is best eaten immediately after cooking and resting. Store leftovers refrigerated for up to 2 days, tightly wrapped. Eat cold or at room temperature — reheating skirt steak tends to dry it out. Slice thin and pile into flour tortillas with pickled onion and sour cream for an excellent leftover taco situation. Chimichurri keeps refrigerated in a sealed jar for up to 5 days; the flavor actually improves on day 2.

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