Sauces & Condiments
This Argentinian skirt steak with chimichurri sauce recipe delivers restaurant-quality boldness with a quick marinade and perfect chimichurri that transforms simple ingredients into a dish worthy of Buenos Aires' best parrillas. The secret lies in high-heat searing—just 3-4 minutes per side—to lock in juices while developing that signature char.
Chimichurri's vibrant acidity and fresh herbs cut through the steak's richness, creating a balance that's both traditional and approachable for home cooks.
The marinade (olive oil, garlic, and red wine vinegar) preps in 15 minutes, while the chimichurri comes together in 5 minutes with parsley, oregano, garlic, and olive oil—no cooking required.
What makes this recipe stand out is the two-step grilling technique: reverse-sear for even doneness or quick high-heat char for that classic parrilla flavor. The result is steak with caramelized edges and tender, juicy centers that practically melt in your mouth.
Plating is where the magic happens—thinly sliced steak piled high, generously drizzled with chimichurri, and served with crispy roasted potatoes or grilled asparagus. The sauce's bright green color and tangy bite make every bite feel special, while the steak's smoky depth satisfies even the most discerning carnivores.
This isn't just a recipe; it's a taste of Argentina's culinary soul, simplified for your home kitchen.
The beauty of this dish is its versatility—serve it for a weeknight dinner or a weekend feast, and it'll impress every time. The chimichurri keeps well for 5 days in the fridge, so you can make it ahead and focus on the steak.
Whether you're a grill master or a beginner, this method ensures foolproof results that taste like you've spent hours perfecting them.
Ingredients for argentinian skirt steak with chimichurri sauce
Restaurant-quality Argentinian flavors start with these 13 ingredients—simple yet transformative for bold, herb-drenched steak.
| Ingredient | Amount | Notes |
|---|---|---|
| Argentinian Skirt Steak 🥩 | 1 ½ lb | Thinly sliced against grain, 1/4-inch thick |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety for marinade |
| Garlic Cloves 🧄 | 6 cloves | Freshly minced for marinade and chimichurri |
| Red Wine Vinegar 🍷 | ¼ cup | Dry variety for bright acidity |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for even dissolution |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for robust flavor |
| Fresh Flat-Leaf Parsley 🌿 | 1 ½ cups | Stems removed, tightly packed |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano for authentic flavor |
| Red Wine 🍷 | ¼ cup | Bold variety like Malbec for chimichurri |
| Red Bell Pepper 🌶️ | 1 whole | Roasted and peeled for optional garnish |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for brightness |
| Red Chili Flakes 🔥 | ½ tsp | Adjust for heat preference |
| Crispy Roasted Potatoes 🥔 | 4 cups | Pre-made or homemade for serving |
The skirt steak is the foundation—look for cuts with visible marbling and a vibrant red hue. Whole Foods or specialty butchers carry the best quality, often pre-sliced for convenience. If buying whole, ask for it to be cut against the grain into 1/4-inch thick slices. The olive oil should be extra-virgin with fruity notes—none of that cheap stuff. For the vinegar, Malbec-based red wine vinegar adds depth, but any dry variety works. Fresh parsley is non-negotiable here; the bright green color and fresh flavor are essential for authentic chimichurri.
No red wine vinegar? White wine vinegar or apple cider vinegar work in a pinch, though the flavor will be slightly different. Substituting dried parsley for fresh requires double the amount, but it won't have the same vibrant color or freshness. For the chimichurri, Mexican oregano is preferred over Italian—it has a slightly different, more complex flavor. Short on red wine? Grenache or Cabernet Sauvignon also work beautifully. The roasted red bell pepper adds a smoky depth that complements the steak perfectly—skip it if you're short on time, but it's worth the extra effort. For heat, crushed red pepper flakes can replace chili flakes, but adjust to taste.
Marinade and chimichurri can be made up to 2 days ahead—the flavors deepen over time. Store both in airtight containers in the fridge, with plastic wrap pressed directly on the surface to prevent oxidation. The steak itself should rest at room temperature for 30 minutes before grilling for even cooking. Chimichurri keeps for 5 days in the fridge, making it perfect for batch cooking. For leftovers, thinly slice the steak and reheat gently in a skillet with a splash of olive oil to maintain moisture.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe because it’s that simple—just the steak, olive oil, garlic, vinegar, and salt. No fancy prep, no hidden pantry raids, just chop, sear, and slather. (Yes, even on a Tuesday night when you’ve got better things to do than slave over a stove.)
- Herb Bomb Flavor: That chimichurri—bright, garlicky, with just enough vinegar kick—turns tough skirt steak into something ridiculously tender and addictive. The moment it hits your plate, you’ll forget you ever cooked anything this easy.
- Weeknight or Weekend: Throw it on the grill for summer BBQs or sear it in a pan for a last-minute dinner. The sauce keeps well, so it’s my go-to for game days, potlucks, or when friends drop by unannounced. (Between us, it’s also my lazy Sunday lunch.)
- Leftovers? Better: The steak stays juicy for days, and the chimichurri only gets deeper in flavor as it sits. Pack it for work lunches, toss it into grain bowls, or reheat slices straight from the fridge—it’s my secret weapon for avoiding takeout. (Honestly, I’ve eaten it cold three times this week.)
Step-by-step instructions for Argentinian skirt steak with chimichurri
Master this technique and you'll achieve perfectly tender skirt steak with vibrant chimichurri that brightens every bite.
Prepare the Chimichurri Sauce
In a food processor, combine the 1.5 cups fresh flat-leaf parsley, 6 cloves garlic, 1 tbsp dried oregano, 0.5 tsp red chili flakes, 1.5 tsp kosher salt, and 2 tbsp lemon juice. Pulse until finely chopped but still slightly textured—you want visible herb flecks for authentic texture. Transfer to a bowl and slowly drizzle in the 0.5 cup extra-virgin olive oil while whisking continuously. This gradual addition creates an emulsified sauce rather than a separated dressing.
The sauce should have a vibrant green color and a consistency similar to heavy cream. If it's too thick, add 1 tablespoon red wine to loosen. Taste and adjust seasoning—this is your flavor baseline. Cover and refrigerate while you cook the steak; the chimichurri will develop deeper flavor as it rests.
Marinate and Sear the Skirt Steak
In a small bowl, whisk together 0.25 cup red wine vinegar, 0.25 cup red wine, and 1 tsp ground black pepper. Pour this marinade over the 1.5 lb Argentinian skirt steak and massage it into the meat, ensuring all surfaces are coated. Let it marinate for at least 30 minutes at room temperature—this brief marinating enhances flavor without over-tenderizing the meat.
Heat a cast-iron skillet over high heat until smoking hot. Add the steak slices and sear for 2-3 minutes per side until they develop deep brown crusts. The high heat is crucial—you're not cooking through at this stage, just creating that signature Maillard reaction. Remove the steak and let it rest on a plate while you roast the bell pepper.
Roast the Bell Pepper for Garnish
Preheat your oven to 425°F. Place the whole red bell pepper directly on the oven rack (no pan needed) and roast for 20-25 minutes until the skin blackens and blisters in several places. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off the charred skin, remove the seeds, and finely chop the flesh. This roasted pepper adds sweet depth to the chimichurri garnish.
The roasting process caramelizes the natural sugars in the pepper, creating a smoky-sweet contrast to the bright chimichurri. If you're short on time, you can skip this step entirely—the chimichurri will still shine without it.
Assemble and Serve
Return the seared steak to the skillet over medium heat and spoon the chimichurri sauce over it. Toss gently to coat, then remove from heat. The residual heat will finish cooking the steak to medium-rare perfection—it should reach an internal temperature of 130-135°F when checked with a meat thermometer. Plate immediately with 4 cups crispy roasted potatoes and drizzle with additional chimichurri.
Each bite should deliver tender, juicy steak with vibrant herb notes cutting through the richness. The crispy potatoes provide the perfect textural contrast. For an extra touch, sprinkle the chopped roasted bell pepper over the top just before serving.
Pro Tips For Making Argentinian Skirt Steak With Chimichurri Sauce
- Crank the Heat High: Skirt steak needs a screaming-hot pan—no medium heat, no "I'll warm it up." Get that oil shimmering until it's almost smoking before adding the meat, or you'll end up with gray, chewy slices instead of caramelized crust. I used to rush this, and the steak would always feel underdone on the outside. Trust me, the first sear is everything.
- Slice Against the Grain: That grainy texture in skirt steak? It’s not just stubborn—it’s structural. Cutting with the grain turns it into a chewy mess. Flip your knife perpendicular to those muscle fibers and slice at a 45-degree angle for clean, tender bites. Even if you’re impatient and want to eat it immediately, take the 30 seconds to do this right.
- Salt the Steak 40 Minutes Early: Skirt steak is lean and absorbs salt like a sponge, but dry-brining it too long makes it tough. Instead, sprinkle a heavy hand of kosher salt (about 1 teaspoon per pound) 40 minutes before cooking and let it sit uncovered on a wire rack. This seasons deep, keeps it juicy, and gives you that perfect crust without overworking the meat. I learned this after a well-done, salty disaster.
- Pulse the Chimichurri: Blending chimichurri until it’s smooth is a rookie mistake. Use a knife to roughly chop the parsley, garlic, and oregano first, then pulse the food processor in short bursts—just until it’s roughly combined. You want texture, not paste. If you blend it too long, you’ll end up with a sad, watery sauce that clings like glue instead of bright, herby perfection. Sounds weird, but it works.
Serving suggestions for argentinian skirt steak with chimichurri sauce
Classic Argentine Plating
The traditional way to serve skirt steak with chimichurri is on a simple white plate, piled high with thinly sliced steak fanned out slightly. Drizzle generously with chimichurri—about 2 tablespoons per serving—letting it pool at the edges for maximum flavor.
I like to add a sprinkle of flaky sea salt (like Maldon) just before serving to enhance the herbs' brightness. 🌟
Potato Perfection
Crispy roasted potatoes are a must—they soak up any leftover chimichurri and provide the ideal contrast to the tender steak. For extra texture, try Papa a la Huancaína style potatoes: toss them in a sauce of queso fresco, evaporated milk, and aji amarillo chili paste before roasting.
This Peruvian-Argentinian fusion adds a creamy, spicy twist.
Grilled Vegetable Sides
Grilled asparagus or zucchini bring freshness to the plate. Toss them with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and a pinch of salt before grilling for 3-4 minutes per side.
The smoky char complements the chimichurri beautifully. For a heartier option, grill portobello mushrooms—their meaty texture holds up well to the bold flavors.
Bread for Soaking
Argentines love serving steak with crusty bread to mop up the chimichurri. Try pan de campo, a rustic country bread with a crisp crust and soft interior. For a quick version, toast a baguette and rub it with garlic butter—the buttery richness balances the acidic chimichurri perfectly.
Dessert Pairings
Finish the meal with something light to cleanse the palate. A simple dulce de leche drizzled over tiramisu or a scoop of limón sorbete (Argentinian lemon sorbet) cuts through the richness. For a non-dairy option, try alfajores**—those buttery, coconut-filled cookies are a national treasure.
Nutrition facts
Frequently asked questions
Can I use skirt steak from other countries instead of Argentinian?
Yes, but there are key differences! Argentinian skirt steak comes from the diaphragm muscle, offering a more tender texture with excellent marbling. For substitutes, look for "flank steak" or "skirt steak" from USDA Choice or Prime grades. The texture will be slightly different, but the flavor remains bold. Always ask your butcher to slice it against the grain for tenderness.
How do I know when the steak is perfectly cooked?
For medium-rare (the ideal doneness), use a meat thermometer to check for 130-135°F internal temperature. The steak should feel warm to the touch but still slightly cool in the center. If you don't have a thermometer, press gently with your finger—it should feel like the base of your thumb when you press your thumb and index finger together. For medium, aim for 140-145°F.
Can I make chimichurri ahead of time?
Chimichurri actually tastes better when made 1-2 days ahead—the flavors meld and deepen. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent oxidation. The color may darken slightly, but the taste improves. Just give it a quick whisk before serving to restore its vibrant texture.
What's the best way to reheat leftover skirt steak?
Never microwave! Thinly slice the leftovers and reheat in a skillet over medium heat with 1 tablespoon olive oil for 1-2 minutes per side. This keeps the meat juicy and prevents it from becoming rubbery. For extra flavor, add a splash of red wine or beef broth while reheating. Serve with fresh chimichurri on top.
Is chimichurri safe to eat raw?
Yes, chimichurri is a raw sauce designed to be eaten fresh. The acidity from the vinegar and lemon juice acts as a natural preservative, and the high-fat olive oil creates an environment where bacteria can't thrive. Just ensure all ingredients (especially garlic and herbs) are fresh and properly washed. The sauce should be refrigerated and used within 5 days for best quality.