Broiled Skirt Steak with Chimichurri

Name: Broiled Skirt Steak with Chimichurri
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1 lb skirt steak, trimmed; 1 clove garlic, peeled; 2 tbsp red wine vinegar; ½ cup fresh parsley; 2 tsp fresh oregano; ¼ tsp red pepper flakes; 3 tbsp olive oil, plus 1 tsp, divided; kosher salt; ground black pepper

Broiled skirt steak with chimichurri is a quick Argentinian dish where high-heat broiling transforms a tough cut into tender, juicy meat finished with vibrant parsley-vinegar sauce. Ready in under 15 minutes.

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Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb skirt steak, trimmed
1 clove garlic, peeled
2 tbsp red wine vinegar
½ cup fresh parsley
2 tsp fresh oregano
¼ tsp red pepper flakes
3 tbsp olive oil, plus 1 tsp, divided
kosher salt
ground black pepper

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Instructions

1
Pat steak dry thoroughly with paper towels and then rub all over with 1 tsp olive oil and season with kosher salt and ground black pepper. Arrange steak on a Suvie roasting pan set inside a Suvie pan. Insert pan into the bottom zone of your Suvie, input settings, and cook now or schedule.
2
While the steak cooks, prepare the chimichurri. In the bowl of a food processor combine 2 tbsp red wine vinegar, ½ cup parsley, 2 tsp oregano, ¼ tsp red pepper flakes, and 3 tbsp olive oil. Puree until smooth, about 1 minute. Season to taste with salt.
3
Remove steak from Suvie and allow to rest for 5 minutes before slicing against the grain into thin pieces. The steak should have an internal temp of at least 135˚F so that when it rests it will continue to rise to the USDA recommended 145˚F. Divide between plates and top with chimichurri.

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Tips & Notes

Pro tips

Let steak sit 10 minutes after trimming; pat dry with paper towels before broiling to ensure a good sear.
Broil on the highest rack setting closest to the heat source for maximum crust development in minimal time.
Do not skip resting the chimichurri; 30 minutes allows flavors to marry and vinegar to mellow slightly.
Slice steak against the grain after cooking to break up muscle fibers and maximize tenderness.

Substitutions

Red wine vinegar → sherry vinegar or white wine vinegar (same acidic punch, slight flavor shift)
Fresh parsley → cilantro (earthier; use same amount)
Olive oil → avocado oil (higher smoke point, neutral flavor)

Storage & make-ahead

Store leftover steak and chimichurri separately in airtight containers for up to 3 days; reheat steak gently in a low oven or serve cold sliced over salads.

Equipment

broiler pan or rimmed baking sheet · meat thermometer (optional but recommended)

Common Questions

How do you know when broiled skirt steak is done?

Broil 3–4 minutes per side for medium-rare. Skirt steak is thin and cooks fast; use a meat thermometer (130–135°F internal temp) or check for light resistance when pressed.