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Registered Dietitian Lindsay Pleskot holding a lime wedge over a round white plate topped with grilled steak chimichurri.

Grilled Skirt Steak with Fresh Chimichurri Sauce

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5 from 1 review


This Grilled Skirt Steak and Fresh Vibrant Chimichurri sauce are a match made in heaven! The Chimichurri sauce also pairs well with fish, prawns and poultry or tofu for a delicious plant based version!



Skirt Steak

  • 1 ½  lbs Skirt steak or other preferred cut

Steak Rub

  • ¼ tsp coarse salt
  • ⅛ tsp freshly-cracked pepper (a few turns of the mill)
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • 1 Tbsp avocado oil
  • 12 tsp brown sugar *optional to balance out flavor

Chimichurri Sauce

  • ½ head (approx 2 cups)  Inspired Greens Green Oak or Baby Butter Lettuce
  • 1 ½  cups fresh parsley
  • 1 cup fresh cilantro
  • ½ cup fresh mint
  • ¼ cup olive oil
  • 1 tbsp apple cider vinegar
  • Juice of ½ lemon (1-2 Tbsp, adjust to taste)
  • 1 large clove of garlic, peeled and roughly chopped
  • 1 medium shallot, roughly chopped
  • ½ tsp coarse salt
  • ¼ tsp freshly-cracked pepper
  • Pinch of red pepper flakes  to garnish *optional


  1. Combine the rub spices (leaving oil out) in a small bowl and mix to combine.
  2. Place steak in a large Ziplock bag or large container with a lid.  Add the oil and coat the steak evenly. Sprinkle with the rub mixture and use your hands to massage it evenly into the meat. Place in the fridge to marinate overnight if possible or at least 30 minutes.
  3. For the chimichurri, place all ingredients in a high powered blender or food processor and blend or pulse until well combined. You can blend until you get a full puree or stop earlier at a chunkier consistency.
  4. When you’re ready to cook the steak remove from the fridge and allow it to come to room temperature. Preheat the grill to medium-high heat.
  5. Grill for about 5 minutes per side for medium rare.  Let the steak rest for 5 minutes before slicing into it. This will allow the juices to settle into the meat rather than drain out.
  6. Slice against the grain into strips. Pour the chimichurri over the steak just before serving. Sprinkle with chili flakes and coarse salt if desired (I love the crunchy crystals of Maldon salt on here).


  • Marinate steak overnight if possible
  • Prep Chimichurri sauce ahead of time and store in the fridge or freezer for quick meal prep
  • If you prefer a chunkier texture like a salsa for the sauce,  I suggest using the food processor and just pulse until your desired consistency is reached
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dishes
  • Method: Barbecued, Blended
  • Cuisine: Argentine