Print

Flavorful Argentinian Chimichurri Skirt Steak Recipe with Grilled Peppers Made Easy

chimichurri skirt steak - featured image
Print Recipe

A quick and easy Argentinian-inspired recipe featuring tender skirt steak topped with a fresh, tangy chimichurri sauce and smoky grilled peppers. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 pounds skirt steak, trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for searing)
  • 1 cup fresh flat-leaf parsley, packed, washed and roughly chopped
  • 1/4 cup fresh oregano leaves (or 1 tablespoon dried oregano)
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 3 bell peppers (red, yellow, or orange), seeded and cut into thick strips
  • 1 tablespoon olive oil (for peppers)
  • Salt and pepper, to taste

Instructions

  1. Prep the Chimichurri Sauce: In a mixing bowl or food processor, combine parsley, oregano, minced garlic, red pepper flakes, salt, and pepper. Slowly drizzle in olive oil and red wine vinegar while pulsing or stirring until well combined but still textured. Adjust seasoning and set aside.
  2. Prepare the Peppers: Toss pepper strips with olive oil, salt, and pepper in a bowl.
  3. Season the Skirt Steak: Pat steak dry, sprinkle both sides with kosher salt and black pepper. Let rest at room temperature for 10 minutes.
  4. Preheat Grill or Grill Pan: Heat over medium-high until very hot.
  5. Grill the Peppers: Place peppers on grill at an angle, turning occasionally until tender and charred, about 8-10 minutes. Remove and keep warm.
  6. Cook the Skirt Steak: Grill steak about 3-4 minutes per side for medium rare (130-135°F internal temperature). Avoid moving steak too much to develop crust.
  7. Rest the Steak: Remove from grill, tent loosely with foil, and rest for 5-7 minutes.
  8. Slice and Serve: Slice steak thinly against the grain. Arrange on platter with grilled peppers and spoon chimichurri generously over both.

Notes

Resting the steak after grilling is crucial for juicy meat. Slice thinly against the grain for tenderness. Adjust red pepper flakes to control heat. Marinating steak briefly in chimichurri enhances flavor but is optional. If no grill is available, use a cast iron skillet and broil peppers in the oven.

Nutrition

Keywords: chimichurri, skirt steak, grilled peppers, Argentinian recipe, quick steak recipe, easy grilling, herb sauce, summer grilling

Find it online: https://fizzlefork.com/flavorful-argentinian-chimichurri-skirt-steak-recipe-with-grilled-peppers-made-easy/