Skirt Steak with Chimichurri Sauce

Skirt Steak with Chimichurri Sauce

Skirt Steak with Chimichurri Sauce

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  • Each serving
  • 380cal
  • 31g fat (7g sat)
  • 55mg chol
  • 250mg sodium
  • 5g carb
  • 1g fiber
  • 1g sugars
  • 23g protein


  • 1 pound skirt steak
  • 1/2 cup lemon juice, divided
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 tablespoon minced shallots
  • 1/2 jalapeño pepper, minced (optional)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 6 tablespoons olive oil


Place steak in a shallow bowl or dish and rub with 2 tablespoons lemon juice, coriander, chili powder, salt and pepper. Cover and marinate for 30 minutes.

Combine remaining lemon juice, garlic, shallots, jalapeños, parsley and cilantro in a bowl. Whisk in olive oil. Season to taste with salt and pepper; set aside.

Heat a skillet, grill or grill pan over high heat. Cook steak for 3 to 6 minutes per side, depending on desired doneness. Remove from the heat and allow to rest for 5 minutes before thinly slicing against the grain. Serve with reserved sauce.