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    Zesty Chimichurri Skirt Steak

    clock-icon1460 minutes
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    Pixicook editorial team

    A flavorful and tender skirt steak marinated with soy sauce, olive oil, lime, and apple cider vinegar, then seared to perfection and topped with a zesty chimichurri sauce.

    Ingredients for Zesty Chimichurri Skirt Steak

    units in
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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Soy Sauce

    cups

    Substitute chevron-down

    Olive Oil

    cups

    Substitute chevron-down

    Lime Juice, freshly squeezed

    tablespoons

    Substitute chevron-down

    Apple Cider Vinegar

    tablespoons

    Substitute chevron-down

    Skirt Steak

    0 lb

    Substitute chevron-down

    Himalayan Pink Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Ghee

    tablespoons

    Substitute chevron-down

    Chimichurri Sauce (Elvio’s Recommended)

    cups

    Substitute chevron-down

    How to Make Zesty Chimichurri Skirt Steak

    1. Prepare the Marinade

    In a small bowl, combine 60 milliliters of soy sauce, 120 milliliters of olive oil, 30 milliliters of freshly squeezed lime juice, and 30 milliliters of apple cider vinegar.

    2. Marinate the Steak

    Place the 453.6 grams of skirt steak into a large zip-top bag and pour the marinade over it. Seal the bag, ensuring the steak is well-coated, and let it marinate in the refrigerator for at least all day, ideally overnight.

    3. Prepare the Steak for Cooking

    Remove the steak from the marinade and pat it dry with a paper towel. Season both sides generously with pink salt and freshly ground black pepper.

    4. Sear the Steak

    Heat 28.35 grams of ghee in a large skillet over high heat. Once the ghee is hot and shimmering, add the steak. Sear it for about 4 minutes on each side until it develops a brown crust.

    5. Rest and Slice the Steak

    Let the steak rest on a chopping board for at least 5 minutes. Then slice the steak against the grain into thin strips.

    6. Serve the Steak

    Serve the steak on plates, topping it with 60 milliliters of chimichurri sauce.


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