Chimichurri Skirt Steak Recipe

The flavors of a good skirt steak mixed with tangy chimichurri make this one (very) savory dish.

For our money, you just can’t beat grilled beef paired with a simple condiment. That means the flavors of a good skirt steak mixed with tangy chimichurri make this one savory dish.

We use chimichurri as a condiment or dipping sauce for this skirt steak recipe. Marinating with chimichurri is delicious, too, but we feel this steak stands on its own. And the side of peppers adds additional color and texture.

We recommend you choose a grass-fed skirt steak to maximize tenderness and flavor. Then, take your time. Enjoy the process of creating (and savoring) this one.

Recipe Notes: Serves 4. Paleo-friendly.
Prep Time: 25 min / Cook Time: 20 min / Total Time: 45 min

CHIMICHURRI SKIRT STEAK WITH PEPPERS & ONIONS

INGREDIENTS

1.5 lb skirt steak
1 cup yellow onion julienned
1/2 cup red bell pepper sliced
1/2 cup green bell pepper sliced
1/2 cup green bell pepper sliced
8 tbsp avocado oil
1/2 cup cilantro chopped
1/4 cup flat-leaf parsley chopped
3 tbsp red wine vinegar
1 tbsp garlic minced
1 tbsp shallot minced
Salt and pepper to taste

INSTRUCTIONS

For chimichurri:

Mix cilantro, parsley, red wine vinegar, garlic, shallot, and 6 tbsp of avocado oil in a small bowl and reserve.

For skirt steak:

Preheat grill to high heat.
Season steak on both sides liberally with salt and pepper.
Place on well-oiled grill and cook on high heat for 2-3 minutes per side.
Let steak rest for 5 to 10 minutes.
Slice steak against the grain in half-inch slices.

For peppers and onion:

While steak is resting, heat a large saute pan on high.
Add the remaining 2 tbsp of avocado oil to the pan and wait until it starts to smoke.
Immediately add onion to pan and saute for 2 minutes or until the onion begins to take on color.
Add peppers to pan and continue to saute until soft, about 5 minutes.