- 1 (1 and 1/2 to 2 lb.) skirt steak
- 1 tsp. salt, divided
- 1/2 tsp. chili powder
- 1/4 tsp. black pepper
- 1 Tbsp. olive oil
- 1/2 cup firmly packed fresh parsley leaves
- 1 Tbsp. fresh oregano leaves (optional)*
- 2 garlic cloves, peeled
- 6 Tbsp. extra virgin olive oil
- 3 Tbsp. red wine vinegar
- Pinch of crushed red pepper flakes (optional)
- Transfer skirt steak to a cutting board. Cut steak in half so that each piece fits into a large frying pan.
- In a small bowl mix together ½ teaspoon of the salt, chili powder, and black pepper. Rub each piece of steak all over with the seasoning.
- Transfer steak to a rack set over a plate and refrigerate uncovered for 8 hours.
- In a large skillet heat olive oil over medium-high heat until shimmering. Add steak pieces.* Cook each side 3 to 4 minutes for medium.
- Transfer steak to a clean cutting board. Let rest 5 minutes.
- Meanwhile, make the chimichurri sauce. To a blender or food processor add parsley, oregano (if using), garlic, olive oil, vinegar, remaining ½ teaspoon of salt, and red pepper flakes (if using).
- Cover blender/processor and pulse 4 to 5 times or until desired consistency.
- Slice steak against the grain. Transfer to a serving platter, arranging steak so that it is slightly overlapping for a fanned appearance. Drizzle chimichurri sauce over slices before serving.
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*I’ve tested this recipe using dried oregano in place of the fresh and didn’t like it at all. My advice is to just omit the oregano if you don’t have any fresh on hand. The chimichurri is delicious with parsley as the only herb so you’ll be fine.
**If the steak pieces will end up being crowded in your pan, it is best to cook them in batches, keeping the first batch warm by tenting it with foil while the second batch cooks. Alternatively, you can cook them using two skillets.