Easy Skirt Steak with Chimichurri

If you are looking for an easy and delicious dinner for tonight, look no further then this Easy Skirt Steak with Chimichurri recipe. Making a homemade chimichurri may sound intimidating, but I can tell you that it is so easy to make. I am usually an under 30 minutes and in the least amount of ingredients possible kind of cook so this recipe makes me feel super chefy even though it definitely fits in this category.

To start, you need lots of fresh herbs.

I’ve made this with different combinations of herbs, too and it still comes out amazing. I got this recipe from Christina, author of Made Whole, filled with tons of amazing healthy and delicious meals, and she says as long as it has parsley and/or cilantro, it’s a chimichurri!

Once everything is minced up, it’s added to a bowl with garlic, vinegar and lemon juice before the avocado oil is whisked in.

This chimi lasts such a long time, so it’s great to make it in batches and then store it in an air-tight container, like a mason jar in your pantry. And the flavor gets better with age. We’ve used this on pan seared chicken on easy weekday nights and it transforms the entire meal. It’s so yummy!

For the steak, score and cut the meat into about 3 pieces, depending on the size of skirt steak and what will fit nicely in the skillet. These char up so nicely in a cast iron skillet, but the trick is to heat it over medium for about 10 minutes in order to get it hot. Before searing the steaks, make sure you have a few windows or doors open, because these can really smoke up the kitchen!

The sound when they hit the skillet is so satisfying! These are cooked for 4 minutes on each side for a perfect medium center. Once they are transferred to a plate, you can throw in the asparagus and let cook with some oil for another 4 minutes to al dente.

Then, serve up the steak and asparagus and drizzle that delicious homemade chimichurri over all of it.

Hope you enjoy this delicious and easy skirt steak with chimichurri dinner perfect for a weeknight!

Easy Skirt Steak with Chimichurri

Skirt steak with fresh made chimichurri made in under 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Servings 4 people

Calories 333 kcal

Equipment

• Cast Iron Skillet
• Mason Jar for storing extra Chimichurri

Ingredients

  

• 1 lb skirt steak
• 1 tsp fine himalayan salt
• 1 lb asparagus
• 1 tbsp avocado oil

For the Chimichurri

• 1 cup minced fresh parsley
• 1 /2 cup minced fresh cilantro
• 1/4 cup minced fresh mint leaves
• 2 tbsp minced fresh oregano leaves
• 1/4 cup minced garlic (about 6 cloves)
• 1 tsp himalayan salt
• 1/2 cup red wine vinegar
• juice of 1 lemon
• 1 cup olive oil or avocado oil

Instructions

 

Chimichurri

• Combine all fresh herbs, garlic and salt into a medium bowl.
• Add the vinegar and lemon juice and let sit for a few minutes, then whisk in the avocado oil.
• Transfer the mixture into a mason jar, or other air-tight container.
• Store in a cool, dark place like a pantry. Chimichurri will stay good for a while and gets better with age.
• Mix or shake before using.

Skirt Steak

• Heat the cast iron skillet over medium heat for 10 minutes to get it really hot.
• Score the underside of the meat and cut it in 3-4 pieces that will fit in the skillet. Season with salt.
• When the skillet is hot, add the skirt steak pieces and sear for 4 minutes on each side, for medium-cooked steaks.
• Remove when done and add the asparagus to the skillet.
• Drizzle with oil and cook for 4 minutes, turning once.
• Serve the skirt steak and asparagus with chimichurri drizzled over everything.

Keyword chimichurri, dinner, easy, fresh herbs, skirt steak, steak, under 30 minutes