Tired of sliders, hot dogs, and even chicken skewers? Try chimichurri skirt steak at your next barbecue.
By Naomi Hazan
I serve this alongside a salad, but have also paired it with mashed potatoes and grilled vegetables. It’s also awesome because of how common the ingredients are. You’ll love this one!
To learn how to prep your skirt steak before using in this recipe, see BCP’s Skirt Steak Basics.
- 1½ pounds of skirt steak (about 2 medium steaks)
- ½ teaspoon dry thyme
- ½ teaspoon dry cilantro
- ½ teaspoon dry oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 4 garlic cloves, crushed
- 2 tablespoons fresh parsley, minced
- 1 tablespoon red wine vinegar
- ⅓ cup lemon juice (fresh/bottled)
- ¼ cup olive oil
- Combine all of the marinade ingredients in a large flat baking dish or in a large Ziploc bag.
- Add the skirt steak and toss in the marinade. For a quick marinade, stab the meat using a fork or a paring knife to allow the seasoning to penetrate the steak.
- For outdoor grilling: Preheat your BBQ for at least 10 minutes on high heat; grill for 4 minutes on each side.
- For indoor grilling: Heat a grill pan/heavy duty pan on high heat for 2 minutes. Lower heat to medium high, then cook the meat for 4-6 minutes on each side.
- Allow the meat to rest on a plate or cutting board for 5 minutes, then slice the meat thinly against the grain. Serve over a salad or in a sandwich.
Naomi Hazan is a self-taught chef based in Brooklyn. She’s a food columnist for Marine Park’s Jewish Echo Magazine and others. Naomi recently launched her own vegan sweets line that is sold in stores around the New York area. During her free time, she loves to blog about her cooking journeys. She’s been in love with food for as long as she can remember and credits that to her Middle Eastern roots. Naomi always believed that good food is one of the best ways to bring people together. After all, some of the best times are shared over a great meal. See her work at on Instagram @onelifetoeat or contact her at [email protected]