Grilled Steak with Chimichurri Sauce
Grilled steak with chimichurri sauce features citrus-marinated skirt steak grilled over high heat and finished with fresh, garlicky chimichurri inspired by South American cuisine.
Servings: 4 servings
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
Temperature Guide: For the most tender texture, remove the steak from the grill at 125°F for medium-rare. The temperature will continue to rise a few degrees as it rests.
Slicing Tip: Always slice skirt steak thinly across the grain. This shortens the muscle fibers and makes every bite more tender.
Nutrition
Calories: 503 | Total Fat: 33g | Cholesterol: 143mg | Sodium: 505mg | Carbohydrates: 4g | Fiber: 1g | Sugar: 2g | Protein: 50g