Weeknight Chimichurri Skirt Steak

Weeknight Chimichurri Skirt Steak

Crisp seared edges, juicy interior, and tangy herb notes make this skirt steak the hero of a busy night. You’re fifteen minutes from a plate of steak slices that taste like they came off the grill.

🔥 Cook Time 20 min
⭐ Difficulty Easy
🍳 Method Weeknight

Ingredients

  • 1 lb skirt steak, trimmed
  • 2 tbsp Chimichurri seasoning
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Lime wedges, for serving

Instructions

  1. Pat the skirt steak dry and rub all sides with olive oil, salt, pepper, and Chimichurri seasoning.
  2. Preheat a cast‑iron skillet over high heat until just smoking.
  3. Sear the steak for 3 minutes per side until it develops a dark crust.
  4. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
  5. Serve with lime wedges and any juices from the cutting board.

A thorough pat dry prevents steaming and helps the Chimichurri crust stick to the meat.

Why This Works

The garlic and herbs in Chimichurri caramelize quickly, giving the steak a seared crust while cutting through the richness of the beef.

San Felipe Chimichurri Dry Rub - Authentic Argentinian Herb Seasoning

San Felipe Chimichurri Dry Rub - Authentic Argentinian Herb Seasoning

$13.99