Recipe Snapshot
- Dish: Citrus-marinated grilled skirt steak with fresh chimichurri sauce
- Flavor Profile: Rich, beefy steak balanced by bright citrus, garlic, and fresh herbs
- Key Technique: Marinating adds flavor and tenderness, while high-heat grilling creates a flavorful crust
- Method: Marinate the steak, grill over high heat, rest before slicing, then finish with fresh chimichurri just before serving.
- Servings: 6
- Total Time: 2 hours 35 minutes (includes marinating)
- Effort Level: Simple
A Classic Pairing with a Unique Twist
The combination of grilled steak and chimichurri has long been a staple of Argentinian cuisine, where simply seasoned beef is paired with a vibrant herb sauce that brings freshness and balance to every bite. For our version, we borrowed that classic pairing but added a citrus-based marinade that tenderizes the steak while adding bright flavor that complements the chimichurri without competing with it.
After testing different marinade combinations, we found that a blend of lime, orange juice, Worcestershire, and pantry spices creates a flavorful crust on the grill while letting the fresh herbs and garlic in the chimichurri remain the star of the dish. We recommend outside skirt steak for its rich, beefy flavor and quick cooking time, making it an ideal match for this fresh, herbaceous sauce.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Skirt steak: We recommend outside skirt steak for its rich, beefy flavor and tender texture. Its relatively thin, even shape cooks quickly over high heat and develops great browning. If you can’t find it, flank steak is an excellent substitute. Because it’s thicker, plan on grilling it a minute or two longer per side and, if time allows, marinating it for 4 to 6 hours for the best flavor and tenderness.
- Citrus juices: Fresh orange and lime juice add bright flavor while helping tenderize the steak. Lemon juice can be substituted for the lime, though it will give the marinade a slightly different flavor.
- Worcestershire sauce: Worcestershire sauce adds savory, umami depth to the marinade. Soy sauce can be substituted in a pinch, though the flavor will be a little different.
- Chimichurri sauce (for serving): Fresh chimichurri is what brings this dish together. Our blend of parsley, cilantro, garlic, and olive oil comes together while the steak rests after marinating, but if you already have a favorite store-bought brand, it works well too.
A Quick Look at Preparation
How to Make Grilled Steak with Chimichurri Sauce
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
Start by whisking together the citrus marinade and coating the steak well before refrigerating it for a couple of hours. As the steak comes to room temperature before grilling, prepare the homemade chimichurri sauce so both components are ready at the same time. The citrus helps tenderize the meat while adding bright flavor that complements the fresh herbs and garlic in the sauce.
Grill the steak over high heat until it’s nicely browned on both sides, then let it rest before slicing. Resting gives the juices time to redistribute throughout the meat instead of running onto the cutting board. For the most tender bite, slice the steak thinly across the grain, arrange it on a platter, and spoon the chimichurri over the top just before serving.
Tested Tips
- Don’t skip patting the steak dry: After marinating, blot the surface of the steak with paper towels before it goes on the grill. Removing excess marinade helps the meat brown more evenly and reduces flare-ups.
- Let the chimichurri sit for a few minutes: Making the chimichurri while the steak comes to room temperature gives the herbs, garlic, and vinegar time to blend for balanced flavor.
- Slice only what you’ll serve: If you expect leftovers, leave part of the steak whole and slice it as needed. It will stay juicier when reheated than if it’s sliced all at once.
Serving Suggestions
While grilled steak with chimichurri is often served with fried potatoes or yuca, we like to mix traditional sides with a few favorites of our own. Pickled red onions add a bright, tangy contrast to the rich beef, roasted potatoes and bell peppers make an easy vegetable side with plenty of caramelized flavor, and sweet plantains (maduros) bring a touch of sweetness that pairs well with the herbaceous chimichurri.
More Grilled Recipes with Bold Sauces
If you enjoy grilled entrées paired with bold, homemade sauces, here are three more favorites to try. Grilled Flat Iron Steak with Orange-Hoisin Sauce pairs tender steak with a sweet-savory Asian-inspired glaze; Grilled Pork Tenderloin with Peach BBQ Sauce features smoky grilled pork finished with a tangy peach-bourbon barbecue sauce; and Grilled Swordfish with Lemon-Basil Butter pairs meaty swordfish steaks with a bright, buttery herb sauce.
Grilled Steak with Chimichurri Sauce
Ingredients
- 2 lbs skirt steak (outside cut), trimmed
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon Worcestershire sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Homemade chimichurri sauce, (or store-bought)
Instructions
Marinate the steak:
- In a small bowl, whisk together the olive oil, Worcestershire sauce, lime juice, orange juice, garlic powder, onion powder, salt, and pepper.
- Place the skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, turning to coat both sides. Cover and refrigerate for at least 2 hours, turning once about halfway through.
- About 30 minutes before grilling, remove the steak from the refrigerator. Discard the marinade and lightly pat the steak dry with paper towels. While the steak comes to room temperature, prepare the chimichurri sauce.
- While the steak is coming to room temperature, prepare the chimichurri sauce.
Grill the steak:
- Preheat a gas or charcoal grill to medium-high heat (475 to 500°F). Clean and lightly oil the grill grates.
- Grill the steak for about 2 minutes on the first side, then 2 to 3 minutes on the second side, or until the internal temperature reaches 125°F for medium-rare. (Cooking time will vary slightly depending on the thickness of the steak.)
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice the steak thinly against the grain at a slight angle. Arrange on a serving platter, drizzle with chimichurri sauce, and serve the remaining sauce alongside.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the best steak I have ever tried!
chimichurri sauce is such a great sauce! I love it smothered on steak.