If you’ve never made skirt steak at home — this is your sign. This 30/30 Skirt Steak with Chimichurri is fast, flavorful, and hits your protein goals without overcomplicating dinner. The chimichurri sauce is loaded with anti-inflammatory, gut-friendly herbs like parsley and cilantro.
This meal takes just 30 minutes and gives you 30g of protein per serving — perfect for anyone looking to support blood sugar balance. Skirt steak is naturally tender and flavorful, and this chimichurri adds a punchy, herby finish.
Ingredients: Skirt Steak with Chimichurri
For the steak:
- Skirt Steak
- Salt + Pepper
- Olive Oil
For the chimichurri:
- Olive Oil
- Apple Cider Vinegar
- Minced Garlic
- Lime
- Salt
- Red Pepper Flakes
- Parsley
- Cilantro
How to Make It: Skirt Steak with Chimichurri
Start by patting your steak dry with paper towels — this helps get that perfect crust. Season both sides with salt and pepper.
Heat a cast iron skillet over medium-high heat and add olive oil. Sear the steak for 2–4 minutes per side, depending on your desired doneness (2 minutes for medium-rare, closer to 4 for medium-well).
While the steak cooks, quickly pulse all chimichurri ingredients in a blender or food processor. You want a slightly chunky texture, not a smooth sauce.
Once the steak is done, let it rest for at least 10 minutes so the juices redistribute. Slice thinly against the grain and drizzle generously with chimichurri.
Extra Tips
- Resting the steak is non-negotiable — it makes all the difference for tenderness.
- Don’t over-blend your chimichurri. Texture = flavor.
- Skirt steak is thin, so it cooks fast. Keep an eye on it!
- This meal pairs well with roasted sweet potatoes or cauliflower rice.
- Leftovers? Chop it up for high-protein bowls or tacos the next day.
Love This Steak? Try These Recipes Next:
Skirt Steak with Chimichurri
Ingredients
Steak:
- 1.5 lbs skirt steak
- Salt + pepper
- 1 tbsp extra virgin olive oil for searing
Chimichurri
- 1/2 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp minced garlic
- Juice of 1/2 lime
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 cup parsley
- 1/2 cup cilantro
Instructions
- Pat your skirt steak dry and season both sides with salt and pepper.
- Heat a cast iron skillet over medium-high and add olive oil.
- Sear the steak for 2–4 minutes per side, depending on your preferred doneness.
- Meanwhile, pulse all chimichurri ingredients in a blender or food processor — just enough to combine without losing texture.
- Let the steak rest for 10 minutes. Slice against the grain and top with chimichurri.
