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FREE TOOL WITH PURCHASE OF COVER
FREE TOOL WITH PURCHASE OF COVER
Created by: Pit Boss Kitchen

Grilled Chimichurri Skirt Steak

  • 10 Servings
  • 20 minutes Prep Time
  • 15 minutes Cook Time

Charcoal grilled skirt steak topped with a fresh chimichurri sauce. These two are a match made in heaven with the chimichurri sauce adding a bright and acidic flavor to the smokey steak. It doesn't get much better than this! 

Ingredients

  • 5 cups fresh parsley, chopped
  • 5 garlic cloves, minced
  • 5 bay leaves
  • 3 1/2 tbsp dried oregano
  • 2 1/2 tsp dried red pepper flakes
  • 2 1/2 tsp pepper
  • 2 1/2 tsp salt
  • 2 1/2 cups avocado oil
  • 1/2 cup red wine vinegar
  • 7 lb. skirt steak, trimmed
  • Oven dried tomatoes, garnish

Directions

  • To make the chimichurri, combine parsley, garlic, bay leaves, dry oregano, red pepper flakes, salt, pepper, avocado oil, and red wine vinegar. We recommend using a food processor on a low speed to fully incorporate.
  • Preheat your Phoenix Kettle Grill to 350 degrees on charcoal mode.
  • Take half of your chimichurri sauce mixture and marinate your skirt steak. Allow this to marinate for a few minutes.
  • Grill the steak to your desired temperature and then allow it to rest for 5-7 minutes before carving.
  • Serve with the other half of the chimichurri sauce and oven-dried tomatoes, and enjoy!

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