Grilled Skirt Steak with Authentic Argentina Chimichurri Sauce
Nothing beats the bold, smoky flavor of a perfectly grilled skirt steak—except when it’s topped with bright, herb-packed Argentinian chimichurri. This recipe brings together juicy, flame-seared beef and a zesty homemade sauce made from fresh parsley, garlic, oregano, red wine vinegar, and olive oil.
We used the Gemelli Home Gourmet Steak Grille, which heats up to 1560°F with infrared ceramic power—ideal for achieving that deep char and caramelization that skirt steak needs in under 10 minutes.
Why This Recipe Works
Quick Cooking: Skirt steak grills in minutes with intense heat, keeping it juicy inside and charred outside.
Authentic Chimichurri: Traditional ingredients blended fresh—no shortcuts.
Restaurant-Quality at Home: With the Gemelli Grille, you get steakhouse results in your own kitchen.
Perfect Pairing: Serve with grilled veggies, roasted potatoes, or sliced over salad.
- Author
- Chef Bryant
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Servings
- 4
- Category
Main Course
- Cuisine
Argentinian
Ingredients
- Gemelli Home Gourmet Steak Grille
- 1.5 lbs skirt steak
- 1 cup fresh parsley flat leaf or curly (finely shopped)
- 4 cloves garlic (minced)
- 2 tbsp fresh oregano (or 2 tsp dried)
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice (optional)
- 1 tsp red pepper flakes (adjust to taste)
- salt and freshly ground pepper to taste
Directions
- Chimichurri Sauce instructions
- Combine parsley, garlic, and oregano in a bowl.
- Stir in red pepper flakes, vinegar, and lemon juice.
- Slowly whisk in olive oil until well blended.
- Season with salt and pepper.
- Let it sit for 20–30 minutes for flavors to meld.