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Skirt Steak with Chimichurri Sauce

Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak – or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce. (All recipes from The Grilling Book.)
4 Servings -
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Servings:4  | Calories:572 | Total Fat:55g  | Chol:37mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 55g
85 %
Sat Fat 8g
40 %
Total Carb 6g
2 %
Fiber 2g
8 %
Sugars 1g
Cholesterol 37mg
12 %
Sodium 1132mg
47 %
Protein 13g
27 %
70% Extra virgin olive oil
16% Skirt steak
7% Vegetable oil
5% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


One 1 1/2 pounds skirt steak (about 1/2 inch thick), cut in half crosswise
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
1/2 cup Chimichurri Sauce
1/2 cup red wine vinegar
1 teaspoon kosher salt, more as needed
3 to 4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cups extra virgin olive oil

Directions : View recipe directions on
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