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Skirt Steak with Chimichurri Recipe (with Video)

Mushroom-free, Grain-free, Shellfish-free

Discover our Skirt Steak with Chimichurri Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 20min


- 2 lb Flank Steak
Steak Marinade
- 0.5 c Pineapple Juice
- 1 Lime, juiced
- 0.25 c Mexican Lager
- 2 tbsp Olive oil
- 2 tbsp Ground Coriander
- 2 tbsp Kosher salt
- 1 tsp Chipotle Chilli Powder
- 0.5 tsp Cayenne
- 1 tbsp Mexican oregano
- 1 tsp Fish sauce
- 1 bunch Parsley, Finely Chopped (~1/2-1 C)
- 1 Shallot, Finely Chopped
- 4 cloves Garlic, Minced
- 1 Serrano
- 3 tbsp Red wine vinegar
- 0.5 c Good Olive Oil
- Salt, To Taste
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Marinating the Steak
1. Whisk together the marinade ingredients and add to a gallon bag with the steak.
2. Try to remove as much air as possible and marinade in the refrigerator for at least 1 hour to overnight.
Preparing the Chimichurri
1. Add the parsley through Serrano to a pint-sized container.
2. Add 2 Tbsp vinegar and then enough oil to just barely cover the other ingredients.
3. You want it loose but not way too much oil.
4. Add salt and more vinegar to taste (depends on how much oil you end up using).
5. Refrigerate for at least 30 minutes to allow herbs and vegetables to soften a little.
Cooking the Steak
1. Remove the steak from the bag and shake off excess liquid and grill to your desired internal temperature.
2. If you are going to cook in a pan, make sure to pat the steak dry first.
3. Let the steak rest for 5-10 minutes and slice against the grain (perpendicular to the muscle fibers).
4. Top with the chimichurri, a little salt, and enjoy!

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