• Skirt Steak with Parmesan Chimichurri Sauce

    1 vote
    Skirt Steak with Parmesan Chimichurri Sauce
    Prep: 1 hours Cook: 6 min Servings: 4
    by Culinary Envy
    188 recipes
    Super tender, delicious and affordable Skirt Steak with CREAMY Parmesan Chimichurri Sauce is the perfect summer meal! Get ready to impress your guests with this quick & easy #beef #dinner!


    • Chimichurri Sauce:
    • 1 cup fresh flat leaf parsley, no stems
    • 1 cup fresh cilantro
    • ½ cup fresh basil
    • 2 teaspoons fresh oregano
    • ¾ cup olive oil
    • 3 garlic cloves
    • 1 shallot, peeled
    • 1 jalapeno, stem removed and seeded
    • 2 tablespoons red wine vinegar
    • 1 tablespoon fresh lime juice
    • 2 tablespoon mayonnaise
    • 3 tablespoons Parmesan cheese
    • ½ teaspoon ground cumin
    • ½ teaspoon red pepper flakes
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • Steak:
    • 1½ pounds skirt steak
    • ¼ cup soy sauce
    • ¼ cup Chimichurri sauce


    1. For the chimichurri: combine all ingredients in a food processor or blender. Process, scraping down the sides occasionally until smooth, about 2-3 minutes. Take out a ¼ cup for marinating the steak and place the rest in an airtight container in the refrigerator.
    2. For the steak marinade: in a small bowl, combine the soy sauce and ¼ cup Chimichurri sauce until well blended. Sprinkle the steak with salt and pepper and place in a resealable plastic bag (cut steak in half crosswise to fit, if necessary). Pour in the marinate mixture, seal the bag and marinate at room temperature for 1 hour.
    3. Heat BBQ or heavy based skillet over high heat until smoking. Remove the steak from the marinade and place on the grill. Cook for 2-3 minutes on each side (use meat thermometer to reach 132°F for medium rare or until cooked to your taste). Transfer to a plate, cover loosely with foil and rest for 7-10 minutes.
    4. Cut thin slices against the grain and serve with remaining Chimichurri Sauce on the side.

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