Broiled Skirt Steak with Chimichurri
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.
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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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.
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.
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.
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.
broiler pan or rimmed baking sheet · meat thermometer (optional but recommended)
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.
Yes. Chimichurri tastes better after 1–2 hours of rest. Make it up to 2 days ahead and store in an airtight container in the refrigerator.
Substitute 2 tsp fresh oregano with 1 tsp dried oregano, or use fresh thyme or marjoram. Dried herbs are more concentrated, so use half the amount.
Trim excess fat and the tough membrane, but leave a thin fat cap for flavor. The recipe calls for trimmed steak but a little marbling keeps it juicy.
Yes. Preheat grill to high, oil grates, and grill 3–4 minutes per side. The result is similar—seared outside, tender inside.
