This juicy grilled skirt steak is marinated for extra flavor and finished with fresh chimichurri for a bright, zesty finish. Perfect for summer grilling or a quick weeknight dinner.
Ingredients
- 2 pounds skirt steak
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup extra-virgin olive oil
- ⅓ cup soy sauce
- 2 teaspoons grated garlic
- 1 teaspoon red pepper flakes
- 1 cup chimichurri, store-bought or homemade
Instructions
- Pat the steak dry and season all over with kosher salt and black pepper.
- In a shallow baking dish, combine olive oil, soy sauce, garlic, and red pepper flakes. Add the steak and turn to coat. Let rest at room temperature for 30 minutes.
- Preheat the grill on high and brush the grates with olive oil.
- Remove the steak from the marinade, letting excess drip off. Place the steak on the grill and cook until charred and the internal temperature reaches 130°F for medium-rare, about 2–3 minutes per side.
- Transfer to a cutting board and let rest for 10 minutes.
- Thinly slice the steak against the grain and serve with chimichurri on the side.
Serving Suggestion
Pair with grilled vegetables or a fresh green salad for a complete meal.
