Our Chimichurri Steak is the perfect easy dinner recipe for your family!
This was originally a partnered conversation with UF/IFAS. Opinions and text are all ours.
Chimichurri Steak Ingredients
Skirt Steak – You can also use a flank steak, as both will be delicious.
Chimichurri Sauce – For a more intense flavor, marinate the meat overnight in some chimichurri sauce!
Salt – Did you know there’s a best time to salt meat? You should either salt 40 minutes to overnight before, or less than 3 minutes prior to cooking. Salting and letting meat set for more than 3 minutes (but less than 40 minutes) allows for moisture to be drawn out and coat the meat, hindering the Maillard reaction (the thing that makes the yummy browned bits). Moral of the story? Salt then cook right away if you’re not marinating!
Pepper – Fresh ground is best, as it has different sized pepper bits.
Garlic Powder – My most used spice, after salt and pepper!
How To Make Chimichurri Steak
First, season steak with salt, pepper, and garlic powder.
Then, grill 3-4 minutes per side.
Next, remove steak from grill and allow to rest.
Finally, slice against the grain and serve with chimichurri sauce!
Can I Substitute Flank Steak For Skirt Steak
You can substitute flank steak for skirt steak. The flank is from the lower abdominal part of the cow, whereas the skirt is diaphragm. Both are lean and contain a lot of tough fibers. Although that sounds like they won’t be tender, they take well to marinades and are best cooked rare to medium rare and cut across the grain for best taste and texture.
Skirt steak has a more intense beefy flavor — if you’ve ever ordered fajitas in a restaurant, chances are that was skirt steak! It can be a little chewier than flank steak, so cook it fast for best flavor and CUT AGAINST THE GRAIN.
How Do You Choose The Best Skirt Steak
To choose the best skirt steak start with only buying meat labeled “choice” or “prime grade,” as the lesser grades will be tougher and not as tasty. Then look for a steak with a fatty piece on top; this will be cut away and have a nice lean steak underneath. Leave any fat marbling in the steak itself.
What Does Cutting Against The Grain Mean
Cutting against the grain with a piece of meat shortens the fibers in the muscle, which makes the meat more tender. To cut against the grain look at the meat — you should be able to see lines running in one direction. These lines are the muscle fibers. Since we want to cut “against the grain” you would cut perpendicular to those lines (approximately 90 degrees, although it doesn’t have to be exact).
What Is Chimichurri Sauce
Chimichurri sauce is from Mexico and Latin America, and consists of olive oil, vinegar, parsley, garlic, and chili pepper. It is used as a sauce or marinade, usually for grilled meats. It is sometimes called “Argentinian Barbecue Sauce.”
How Did Chimichurri Get Its Name
Chimichurri is either a bastardization of “Jimmy’s Curry” or from the Basque word “tximitxurri,” which means “a blend of things in no particular order. It depends on who you ask!
Is Chimichurri Sauce Healthy
Chimichurri sauce is healthy! Packed with olive oil for good fats, and fresh vegetables and herbs for phytonutrients, antioxidants, vitamins, and minerals, Chimichurri is part of any healthy diet.
How Long Does Chimichurri Last In the Refrigerator
Chimichurri will last in the fridge for at least a week due to the olive oil. You will want to bring to room temperature and stir it before using. Homemade chimichurri actually tastes better if you let it sit at room temperature for at least an hour (or overnight in the fridge) as it allows the flavors to meld.
Can You Freeze Chimichurri
You can freeze chimichurri! One way is to freeze leftovers in ice cube trays so that you can have a little chimichurri sauce whenever you want to spice something up. Freeze, then remove from trays and store in an airtight bag for up to 3 months.
What’s The Difference Between Chimichurri And Pesto
The difference between chimichurri and pesto is that chimichurri is Argentinian and is based on parsley and oregano, and pesto is Italian and is based on basil.
What Can I Use Chimichurri For
Chimichurri lends itself to some great recipes. Try blending it with some butter to put on roasted corn, baked chicken, or steaks of any kind. Making a compound butter and putting it in the fridge allows you to slice off a round to throw onto (on into!) all kinds of meats and vegetables.
A chimichurri mayo or aioli elevates a roast beef sandwich to new heights, and chimichurri poured over some hot popcorn is to die for.
How Much Skirt Steak Should I Buy Per Person
The amount of skirt (or flank) steak that you buy can vary, but count on at least 1/2 pound per adult and 1/4 pound per child.
How Much Chimichurri Sauce Should I Buy Or Make
For this recipe, count on at least one cup of chimichurri sauce as a topping, and another one cup if you’re going to marinate the steak overnight. This will allow for four servings, so if you’re planning on more, increase accordingly.
How Do I Grill A Skirt Steak To Rare
To grill a skirt steak to rare, start with a cold, or even partially frozen, piece of meat. This will allow for a nice browning on the outside while allowing the inside to heat up a bit without overcooking.
Why Is It Important To Let Meat Rest After Cooking
It is important to let meat rest after cooking in order to allow the meat juices to collect and redistribute. If you don’t let the meat rest, all the juices will run out when you cut it, leaving you with a dry, tough piece of meat.
Do You Need To Tent Skirt Steak
You can tent a skirt steak to keep it warm while it is resting or before serving. It is not necessary to tent, but because it is so thin it may cool quickly.
Do You Cut Skirt Steak Before Or After Cooking
You can cut skirt steak before or after cooking. Cutting before (always against the grain!) is one way to tenderize the meat, but it may result in a dryer steak as the meat juices may run out during cooking.
You can cut your skirt steak into serving size pieces before cooking, or simply slice the entire steak after cooking and serve the individual slices to your guests.
Is Skirt Steak Expensive
Skirt and flank steaks tend to be less expensive, as many people see them and either think they are too thin to be a tasty steak or they just don’t know what to do with them! You, however, are now a keeper of the secret and can enjoy skirt steak whenever you please.
What To Serve With Chimichurri Steak
More Like Chimichurri Steak
Chimichurri Steak Making Tools
6 Burner gas grill – For Christmas last year we upgraded and gifted ourselves a 6 burner gas grill. It seemed like overkill at first, I mean it’s really really big. But oh my goodness, it’s been the most amazing thing! I love piling up the grill on Sunday afternoon with three or four different proteins and cooking a week’s worth of meat all in one swoop. It’s so convenient and there’s nothing like cooking outside and enjoying a cold beer. If you follow my snapchat, you know I’m out there a lot!
Cuisinart knife block – These are the knives we got for our wedding in 2003 (go ahead, count on your fingers). We still use them every single day. And they’re still great! Also, they’re a really classic looking knife, which I really like!
End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards. It really is absolutely stunning, and knows how to take a beating. We use it every single day!
How to Make Chimichurri Steak
- Skirt steak flank steak will also work!, approximately 1/2 pound per adult and 1/4 pound per child
- Chimichurri sauce 1 cup (or two cups if you're marinating it overnight*), per 4 servings.
- Salt pepper, garlic powder
- Sprinkle flank steak with salt, pepper, and garlic powder on both sides.
- Place on a high heat grill for 3 - 4 minutes on each side, until done to your liking. -hint- If you prefer a rare steak, start with your meat very cold or even partially frozen. This will give the steak a nice finish on the outside without overcooking the middle!
- Remove steak from grill and allow it to rest a few minutes. Cut against the grain and serve with chimichurri over top (or as a dipping sauce for the kids!).
*For a more intense flavor, marinate the flank steak in 1 cup of chimichurri sauce overnight in the refrigerator.
Being able to grill Chimichurri Steak year round is one of the perks to living in Florida. Those of use who live in Florida don’t generally do it for the summer. I mean, the swimming pool is warm most of the year, so that’s great – but the real reason we hang around is for the beautiful weather that finally rears its head come fall.
Fall means all outside all the time. It’s hiking, and picnicking, and gardening, and grilling, and WHOOP WHOOP we love Florida!
And I don’t know what it is about being outdoors all the time but it makes me want to eat all the delicious colorful foods. Ripe red tomatoes? Yes! Juicy green grapes? Yes! A gorgeous skirt steak smothered in chimichurri sauce? Yes, yes, YES!
This gorgeous hunka-hunka beef is as healthy as it is delicious. We used lean skirt steak that was dressed with salt, pepper, and garlic, then kissed it to the grill and smothered it with chimichurri. Sometimes I’ll even marinate the steak in chimichurri overnight and then dose it again when it comes off the grill. So good!
Chimichurri sauce is a vibrant blend of parsley, cilantro, lime juice, garlic, and oil. You can make your own fresh chimichurri sauce (YUM), or find it pre-made at your local grocer. It can be spicy like my brother-in-law’s version, or tangy with a secret ingredient, like mine!
Even if you’re not chillin’ (warmin’) in Florida don’t turn away! This gorgeous and delicious recipe can also be made in your very own kitchen. Just toss it under the broiler for a few minutes on each side and you’re in great shape. I love to put a cast iron grill plate in the oven and let it heat up to temp so you get a little sear on each side just like it was actually on the grill! So yummy!.
If you’re thinking “my kids would never eat something like that” – I’d like to challenge you to try. It’s been shown that children often need to be introduced to new things several times before they warm to it. And that includes the novelty of introducing them to new things!
If a child is used to having mac & cheese every meal, or getting just what they want – you can expect some backlash. But once there is a precedent set that we’re going to try new things for dinner (doesn’t have to be every night!), then you’ll find the sailing is a lot smoother.
You can start by introducing things gently – maybe have the chimichurri as a dip, rather than poured over top. Perhaps cut sweet potatoes into steak fries, so they look more inviting. Or add a flavor you know they enjoy. The threat of brussels sprouts is enough to send my kids running, but if I tell them it’s garlic butter brussels sprouts, then I get a much warmer reception!
For folks who may want a little help and information geared toward getting your family active and eating well, I’m excited to introduce you to a resource my family has loved for years. The UF/IFAS pronounced “U – F eye-fas” is the University of Florida (go Gators!) Institute of Food and Agricultural Services extension, and it is brimming with resources.
The UF/IFAS Extension helps Florida (and non-Florida!) families eat healthy on a budget with food education, healthy eating tips, and delicious recipe ideas. The percentage of people aged 12 to 19 who were obese increased from 5 percent to nearly 21 percent from 1980 to 2012, according to the U.S. Centers for Disease Control and Prevention.
These children often suffer from Type 2 diabetes, high cholesterol, and high blood pressure–problems generally associated with adults. UF/IFAS Extension has a local office in each county that provides tools for parents to help their kids lead healthier lifestyles, and curb childhood obesity. You can visit https://sfyl.ifas.ufl.edu/map/index.shtml to find your local office.