Argentine Grilled Skirt Steak with Chimichurri (Entraña a la Parrilla)

Why you’ll love it

• Ready in 25 minutes, perfect for a weeknight cookout.
• Big beefy flavor with just a few ingredients.
• Fresh chimichurri adds a bright, garlicky finish.

Quick facts

Ingredients

• 2 lb (900 g) skirt steak
• 1 tbsp oil
• 2 tsp coarse salt
• Black pepper
• 1/2 cup chimichurri
• Lemon (optional)

Step-by-step method

1. Trim and dry. Remove any thick excess membrane if needed and pat the meat dry.

2. Season. Season with the salt and pepper and a thin coat of oil.

3. Grill. Cook over a very hot grill for 4 to 5 minutes per side.

4. Rest. Remove from the grill and let rest for 5 minutes.

5. Slice and serve. Slice against the grain and serve with the chimichurri.

How to know it is done

The skirt steak is ready when both sides are well browned with a nice char and the center has reached your preferred doneness; an instant-read thermometer helps (the USDA recommends 145°F / 63°C followed by a 3-minute rest). Times are estimates, so go by the color and the thermometer.

Tips for the best result

• Measure and prep all the ingredients before you start.
• Taste and adjust the salt and seasoning at the end of cooking.
• Do not skip the resting time: it improves the texture and keeps the juices inside.

Storage and reheating

Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. Reheat gently to keep the best texture.

Approximate nutrition per serving

About 490 calories per serving. Nutrition is an estimate and varies with brands and portion size.