This skirt steak recipe is fast where it should be fast and patient where patience matters. The beef cooks over the hottest part of the grill for only a few minutes per side, then rests before it is cut into thin slices across the grain. Fresh chimichurri supplies parsley, oregano, garlic, vinegar, and olive oil. Its sharpness balances the skirt steak's deep flavor without hiding the char.
Outside skirt steak has a loose, visible grain and more tenderness than inside skirt when both are cooked the same way. Nordic Catch sells an 8-ounce Black Angus outside skirt portion, a useful size because it lies flat over direct heat and cooks evenly. Two portions feed four with sides. If the pieces taper at the ends, position those tips just outside the hottest zone.
Skirt steak has a reputation for chewiness mostly because it is often sliced in the wrong direction. Before seasoning, study the raw meat. The long muscle fibers usually run across the narrow width, not down the full length. After cooking, cut the large strip into manageable sections, rotate each section, and slice perpendicular to those fibers. That one move changes the texture more than any tenderizing marinade.
Chimichurri is not a puree. Chop the herbs and garlic by hand so the sauce stays loose and textured. A blender bruises parsley, emulsifies the oil, and can turn the mixture into a thick green paste. Let the vinegar, garlic, oregano, and salt sit together for ten minutes before adding olive oil. The pause softens raw garlic and distributes seasoning through the sauce.
Reserve some chimichurri before raw beef comes near the work area. Use the clean portion at the table and, if you want, spoon a separate tablespoon over the meat as it rests. Do not use the serving sauce as a raw-meat marinade. The steak needs a dry exterior to char, and the fresh herbs burn quickly over direct flame.
A grill is ideal, but the same method works under a very hot broiler or in cast iron. The essential conditions are dry meat, intense heat, and room to release steam. If the pan is not large enough to hold both steaks without overlap, cook in batches. A rushed, crowded pan gives you gray meat before it gives you a crust.
Skirt steak often arrives folded because the muscle is long. Unfold it as soon as the package opens and let the natural shape tell you how to portion it. Cutting the raw steak into two or three sections can make it easier to fit on the grill, but note the grain direction first. Do not cut serving slices before cooking. More exposed edges mean more moisture loss, and thin raw strips can overcook before they develop the char that makes this cut worth choosing.
Fresh oregano is softer than dried oregano, but either can work in chimichurri. If using dried, reduce the amount to two teaspoons and give it the full ten-minute soak in vinegar. Parsley should remain dominant. Cilantro is a variation, not a requirement, and its flavor changes the sauce noticeably. Whatever herbs you choose, keep water off them. Wash early, dry completely, then chop. Wet leaves dilute the oil and make the sauce separate into a watery layer.
Temperature rises quickly in a thin cut, and the ends rarely finish at the same moment as the middle. Treat that variation as useful. Guests who prefer more done meat can take the tapered slices, while the thick center serves those who want a redder interior. If every section needs the same finish, move the tips to indirect heat after the first side browns. Do not leave the whole steak over direct flame just to bring one thick pocket up a few degrees.
Nutrition
Nutrition varies with the exact cut, trimming, portion size, and how much sauce or cooking fat reaches the plate. The figures below are an estimated range for planning, not a laboratory analysis. Use the package label and the amounts you actually serve when precise dietary information matters.
| Estimated Macros | % DV* |
| Total Fat 34-42g | Varies |
| Saturated Fat Varies | |
| Protein 28-34g | Varies |
| Sodium 650-850mg | Varies |
| Carbohydrates & Notes | % DV* |
| Total Carbohydrate 2-4g | Varies |
| Dietary Fiber Varies | |
| Total Sugars Varies | |
| Serving size See above |
Ingredients
- 2 outside skirt steaks, 8 ounces eachFeatured
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp coarsely ground black pepper
- 1 cup flat-leaf parsley leaves, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 2 garlic cloves, finely grated or minced
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1 lemon, cut into wedges
Preparation
Make the chimichurri first. Stir parsley, oregano, garlic, red wine vinegar, red pepper flakes, and half a teaspoon of salt in a bowl. Leave it for ten minutes, then stir in the olive oil. Taste with a small piece of bread or cucumber rather than straight from the spoon; the sauce is designed to season beef.
Pat the skirt steaks dry. Trim only any thick patches of surface membrane, leaving thin fat and the natural shape intact. Notice the direction of the grain now, while it is easy to see. Season both sides with the remaining salt and black pepper. Refrigerate uncovered for up to eight hours or let stand for 20 minutes while the grill heats.
Build a two-zone grill with one very hot side and one cooler side. Scrape and oil the grates. Skirt steak is thin enough that you may never need indirect heat, but the cooler zone gives you somewhere to move a piece if flare-ups become persistent before the center is ready.
- Chop the herbs by hand.
- Let garlic and vinegar sit before adding oil.
- Reserve clean chimichurri for serving.
- Pat the steak completely dry.
- Identify the direction of the grain.
- Heat one grill zone until very hot.
How to Cook
Cook by temperature and feel, not grill marks. Outside skirt usually needs two to four minutes per side over high heat. The surface should be dark in places, while the center remains springy. Because the cut is thin, a difference of one minute can change the finish noticeably.
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Heat and oil the grill
Preheat the hot zone for at least 10 minutes with the lid closed. Clean the grates, then wipe them with a lightly oiled towel held in long tongs. The grill should be hot enough that you can hold a hand several inches above it for only a second or two.
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Lay down the steaks
Place the skirt steaks across the hottest grates. Arrange tapered ends toward the cooler edge. Press only long enough to establish contact, then leave them alone for two minutes so the surface can brown instead of tearing.
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Flip and finish
Flip when the first side is deeply browned and releases cleanly. Cook the second side for two to three minutes. Move persistent flare-ups rather than spraying them. Check the thickest area with an instant-read thermometer and choose a final temperature appropriate for your household.
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Rest with a little sauce
Move the steaks to a board and spoon one tablespoon of reserved chimichurri over them. Rest for five to seven minutes. The surface will absorb some garlic and vinegar while the meat settles. Keep the rest of the sauce clean for the table.
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Slice across the grain
Cut each long steak into three or four shorter sections. Rotate every section so the grain runs left to right, then slice thinly from top to bottom at a slight angle. Spoon more chimichurri over the cut faces and serve with lemon wedges.
How to Serve
Skirt steak is at its best on a platter, already sliced and lightly sauced. Do not drown it. Put extra chimichurri in a bowl so each diner can decide how much acidity and garlic to add. A warm platter helps, but the sauce should remain at room temperature rather than being heated.
- Find the grain before cooking. It is much easier to read while the meat is raw.
- Keep the surface dry. Wet marinade and fresh herbs delay browning and scorch.
- Use a two-zone fire. Thin ends can move away from flare-ups without stopping the cook.
What to serve it with. The sauce already brings herbs and vinegar, so sides can be simple and a little smoky.
- Charred scallions: Cook them beside the steak and dress with lemon.
- Crispy potatoes: Their plain centers catch the chimichurri.
- Tomato salad: Juicy tomatoes and mild onion make a fresh summer plate.
- Warm tortillas: Add avocado and sliced steak for an easy second serving style.
Store sliced steak and chimichurri in separate covered containers for up to three days. The sauce tastes stronger after a night in the refrigerator, so let it return to room temperature and adjust with olive oil. Reheat beef briefly in a hot skillet, or use it cold in a salad or sandwich. Freezing is possible, but the thin slices lose more moisture when thawed than a whole cooked portion.
