Grilled Skirt Steak With Chimichurri

Few things are better at herding a summer crowd than a tender steak, grilled to perfection, doused with a potent, garlic-laced chimichurri. My go-to side for this main event is a big salad. Keep it simple so the focus can be on good company and conversation.

Grilled Skirt Steak With Chimichurri
Servings: 6 Active Time 15 mins Total Time 35 mins


  • 2/3 cup extra-virgin olive oil, plus more for the grill
  • 4 pounds skirt steak
  • 2 packed cups fresh flat-leaf parsley leaves, chopped
  • 6 tablespoons fresh lemon juice
  • 2 garlic cloves, pressed or minced
  • 1 to 2 tsp. red-pepper flakes
  • Flaky sea salt, such as Maldon
  • Freshly ground black pepper

Make It

1. Preheat the grill or a grill pan to medium-high and lightly oil it. Remove the steak from the refrigerator and let it sit out while you preheat the grill for about 20 minutes.

2. Toss together the parsley, oil, lemon juice, garlic, red-pepper flakes, and salt and black pepper to taste. Set aside. (You can make this up to 2 hours in advance.)

3. Season the steak on both sides generously with salt and pepper. Grill until the meat is charred and medium rare inside, about 2 minutes per side. Transfer to a cutting board and let rest without touching the steak for 5 minutes. Slice the steak across the grain, transfer to a serving platter, and drizzle the chimichurri all over the top.


Partner Plus Tip
  • Don't rush to slice the meat after grilling. Cover the steak loosely with aluminum foil to keep it warm, and let it rest to amp up the beefy flavor. Brought to you by Reynolds Wrap.