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Skirt Steak with Chimichurri Sauce

This delicious recipe is courtesy of Michael Lomonoco.

  • Servings: 4

Source: The Martha Stewart Show, July Summer 2007


For the Chimichurri Sauce

  • 1 cup olive oil
  • 1/4 cup white vinegar
  • 2 cloves garlic, finely chopped
  • 1 small bunch flat-leaf parsley, leaves removed and chopped
  • 1 small white onion, finely chopped (about 1/4 cup)
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground black pepper

For the Steak

  • 2 1/2 pounds skirt steak
  • 1 tablespoon olive oil, plus more for grill pan
  • 2 cloves garlic, crushed
  • 3 sprigs flat-leaf parsley
  • 2 large ripe tomatoes, cut into wedges, for serving (optional)
  • 1 small red onion, thinly sliced, for serving (optional)
  • 1 bunch watercress, washed, dried, and coarsely chopped, for serving (optional)
  • Sea salt and freshly ground black pepper


  1. Prepare chimichurri sauce: Combine all chimichurri ingredients in the bowl of a food processor. Process 1 minute; season with salt and pepper. Chimichurri sauce may be stored in a covered container in the refrigerator for up to 1 week.

  2. Prepare steak: Pound skirt steak flat with a meat pounder. Transfer steaks to a shallow dish. Add 1 tablespoon oil, garlic, and parsley; turn steaks to coat. Marinate in refrigerator at least 2 hours and up to overnight.

  3. Preheat a grill pan. Brush grill pan with oil. Remove steaks from marinade, and season with salt and pepper. Place steaks on grill, and cook 2 to 3 minutes. Turn, and continue cooking to desired degree of doneness. Transfer steaks to a cutting board; let stand 10 minutes.

  4. Thinly slice steaks crosswise. Divide evenly between 4 plates and drizzle with chimichurri sauce. Serve with tomato wedges, onion, and watercress.

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