Skirt Steak with Chimichurri
This grilled skirt steak is marinated in a simple mix of citrus juice, olive oil, and spices before it hits the grill, then finished with bold, garlicky, homemade chimichurri sauce for the perfect flavor pairing.
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:
- At least 2 hours before serving, whisk the olive oil, Worcestershire sauce, lime juice, orange juice, garlic powder, onion powder, salt and pepper together in a small bowl.
- Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, turning to coat. Cover and refrigerate, turning once after about an hour.
- About 30 minutes before you're ready to grill, remove the steak from the refrigerator to bring it to room temperature.
- 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). Lightly oil the grates.
- Grill the skirt steak for 2 minutes on the first side, then 2 to 3 minutes on the second side until the internal temperature reaches 125°F (medium rare).
- Transfer to a cutting board and let rest for 10 minutes. Slice thinly across the grain at a slight angle.
- Transfer the sliced steak to a serving platter, drizzle with chimichurri, and serve the remaining sauce on the side.
Nutrition
Calories: 503 | Total Fat: 33g | Cholesterol: 143mg | Sodium: 505mg | Carbohydrates: 4g | Fiber: 1g | Sugar: 2g | Protein: 50g