Skirt Steak with Chimichurri Sauce | Churrasco Steak at Home by Lounging with Lenny

skirt steak

🥗Healthier: flank steak

💰Cheaper: sirloin

Flank steak is leaner while sirloin is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides similar benefits with a different flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is more affordable.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh taste, and dried parsley is cost-effective.

Clean the skirt steak by cutting off the membrane and trimming some fat, but not too much to keep it juicy.

Cut the skirt steak into approximately 10-inch pieces for easier handling.

Season both sides of the steak with salt and black pepper.

Transfer the steak into a bowl or tray for marinating.

Slice half of a white onion and place it on top of the meat.

Slice 3/4 of a fresh jalapeno thinly and add it on top of the meat.

Slice garlic cloves and add them to the meat.

Drizzle about half a cup of olive oil over the steak.

Mix the ingredients and let it marinate outside for an hour or overnight in the refrigerator.

Prepare the chimichurri sauce by separating the leaves from the stems of 1/3 of a bunch of cilantro and parsley, then chop finely.

Transfer the chopped cilantro and parsley into a bowl.

Slice 2 cloves of garlic and half a shallot finely and add them to the bowl.

Zest half a lemon and chop it, then add to the bowl.

Squeeze the juice of a quarter of the lemon into the sauce, adding more if desired for extra lemon flavor.

Add 1 teaspoon of white sugar, 1 teaspoon of dry oregano, and 1/8 of a teaspoon of chili flakes to the bowl.

Add 2 tablespoons of red wine vinegar and some olive oil, then mix everything together.

Slice 1/4 of a fresh jalapeno, adding seeds for more spice if desired, and mix it into the chimichurri.

Season the chimichurri with salt and black pepper, then add an additional 1/4 of a cup of olive oil and mix again.

Preheat a grill pan until extremely hot.

Remove the steak from the marinade, cleaning off the onions, and grill for 2 minutes on each side.

Let the steak rest for 5 to 7 minutes after grilling to retain juices.

Cut the steak against the grain to ensure tenderness, then top with chimichurri sauce and enjoy.

Cooking Techniques

Equipment Needed

Spice Level: