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Grilled Skirt Steaks with Chimichurri Sauce

Grilled Skirt Steaks with Chimichurri Sauce

Our Grilled Skirt Steaks with Chimichurri Sauce will become a favorite recipe of yours.  It is easy, yet has a great flavor.  The Chimichurri Sauce is also easy to blend.  Together, the grilled skirt steak and Chimichurri are a great flavor combination.  If you want an extra special dish, first marinate the skirt steaks in our Oaxacan Carne Asada Marinade.

1 (1/2-pound) Skirt Steak, Cut Crosswise into 4 Pieces
1 Cup Coarsely Chopped Flat-leaf Parsley
2 Large Garlic Cloves
2 Teaspoons Dried Mexican Oregano
1/2 Teaspoon Dried Hot Red-Pepper Flakes, or New Mexico Hot Red Crushed Chile Pepper
1/4 Cup Fresh Lime Juice
2/3 cup Olive Oil
Sea Salt
Ground Black Pepper

Heat a large ridged grill pan (preferably cast-iron) grill pan over medium-high heat until hot, then lightly oil. (If you don’t have a grill pan, a large non-stick skillet will work.) Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper.

Grill steaks, turning over occasionally, 5 to 8 minutes total for medium (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.

While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.

Serve steaks with sauce.