Ingredients:

  • 2 lbs (900g) skirt steak, trimmed of excess fat
  • 1/4 cup (60ml) olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (tightly packed) fresh parsley leaves, finely chopped
  • 1/2 cup (tightly packed) fresh cilantro leaves, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (120ml) olive oil
  • 1 red chili pepper, finely chopped (or 1/2 teaspoon red pepper flakes, adjust to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons warm water

Instructions:

  1. Combine all marinade ingredients in a resealable bag or shallow dish. Add the skirt steak, ensuring it’s fully coated. Marinate in the refrigerator for at least 2 hours, or up to overnight. Turn the bag occasionally to ensure even marinating.
  2. While the steak marinates, combine all chimichurri ingredients in a medium bowl. Stir well to combine. Let stand at room temperature for at least 30 minutes to allow the flavors to meld.
  3. Preheat your grill to high heat. Clean the grates well.
  4. Remove the steak from the marinade and discard the marinade. Place the steak on the hot grill. Cook for 3-5 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer if you want to be precise (130-135°F for medium-rare).
  5. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender steak.
  6. Spoon chimichurri sauce generously over the sliced steak and serve immediately.