Skirt Steak Chimichurri with Blistered Tomatoes

Recipe Variations

• Grilled Steak Chimichurri: Cook entirely on the grill for a smoky flavor.
• Chimichurri Chicken: Replace the steak with grilled chicken breasts or chicken thighs.
• Steak and Shrimp Chimichurri: Serve grilled shrimp alongside the steak for a surf-and-turf dinner.
• Vegetable Chimichurri Bowl: Serve chimichurri over grilled vegetables and rice.
• Spicy Chimichurri: Increase the red pepper flakes for extra heat.

Pro Tips

• Pat the steak completely dry before cooking. Moisture is the enemy of a great sear. Use paper towels to thoroughly pat the steak dry before seasoning. A dry surface helps create that beautiful golden brown crust while locking in the steak’s natural juices.
• Season the steak generously. Skirt steak is a thin cut with bold beefy flavor that benefits from a generous amount of kosher salt and black pepper.
• Bring the steak closer to room temperature before cooking. Remove the steak from the refrigerator about 20–30 minutes before cooking. This helps prevent the outside from overcooking before the center reaches the perfect temperature.
• Use extremely high heat. Skirt steak loves high heat and quick cooking. Whether you’re using a cast iron skillet or a grill, make sure it’s fully preheated before the steak touches the surface. High heat creates a flavorful crust while keeping the inside tender and juicy.
• Don’t move the steak around while cooking. Once the steak hits the skillet or grill, let it sit undisturbed. Constantly moving or flipping it prevents a proper crust from forming.
• Avoid overcooking the steak. Because skirt steak is thin, it cooks very quickly. Medium-rare to medium is ideal. Overcooking can cause the meat to become chewy and dry. Use an instant-read thermometer if needed:
  • Rare: 120–125°F
  • Medium-Rare: 130–135°F
  • Medium: 140–145°F
• Let the steak rest before slicing. This step is easy to skip but it makes a big difference. Resting allows the juices to redistribute throughout the meat instead of running out onto the cutting board. Let the steak rest for at least 5–10 minutes before slicing.
• Always slice skirt steak against the grain! This is the most important tip for skirt steak. Look closely and you’ll notice long muscle fibers running in one direction. Slice perpendicular to those fibers to shorten them. Cutting with the grain leaves those fibers long and chewy, while cutting against the grain creates tender, easy-to-bite pieces. Many people who think they don’t like skirt steak have simply never had it sliced correctly.
• Slice at a slight angle. For even more tenderness and a restaurant style presentation, angle your knife slightly while slicing. This creates wider, thinner slices that feel extra tender when eating.
• Let the chimichurri rest before serving. Fresh chimichurri tastes good immediately, but it tastes even better after sitting for 15–30 minutes. This gives the garlic, herbs, vinegar, and olive oil time to meld together and develop a deeper flavor.
• Use fresh herbs whenever possible. Fresh parsley and oregano create the bright, vibrant flavor that makes chimichurri so special. While dried oregano works in a pinch, fresh herbs will give you the best results.
• Be careful not to overcook the garlic when blistering tomatoes. Garlic can go from perfectly fragrant to bitter very quickly. Cook it just until aromatic before adding the tomatoes.
• Let the tomatoes blister naturally. Resist the urge to stir the tomatoes constantly. Allowing the tomatoes to sit against the hot pan helps them develop those delicious blistered spots and concentrated sweet flavor.
• For grilling, oil the grates instead of the steak. Lightly oiling clean grill grates helps prevent sticking and promotes better grill marks without causing flare-ups.
• For the best flavor though, use a cast iron skillet. If cooking indoors, cast iron retains heat exceptionally well and creates a steakhouse quality crust that’s difficult to achieve with other pans.