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Skirt Steak Chimichurri with Blistered Tomatoes

Tender skirt steak is seared, or grilled, until perfectly cooked, then topped with a bright homemade chimichurri sauce and served alongside garlicky blistered cherry tomatoes. This easy Steak Chimichurri recipe is packed with fresh flavor and ready in about 30 minutes.
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Course: dinner, Main Course
Cuisine: American, Argentinian
Keyword: 30 minute skirt steak with tomatoes and chimichurri, cast iron skirt steak, cast iron steak with chimichurri, chimichurri tomatoes and skirt steak, easy skirt steak recipe, one pan skirt steak, tender and flavorful skirt steak
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients 

Steak

  • 1 skirt steak around 1.5 lbs
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon extra virgin olive oil for skillet cooking

Chimichurri Sauce

  • 1 cup parsley finely chopped
  • 2 tablespoons red onion minced
  • 4 cloves garlic minced
  • 1 tablespoon fresh oregano or ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice optional
  • ½ cup extra virgin olive oil
  • Salt to taste

Blistered Tomatoes

  • 1 cup cherry tomatoes
  • 1 –2 tablespoons olive oil
  • 3 cloves garlic smashed
  • Salt and black pepper to taste
  • Pinch red pepper flakes optional

Instructions

Make the Chimichurri

  • In a medium bowl, combine parsley, red onion, garlic, oregano, and red pepper flakes.
  • Stir in vinegar and lemon juice.
  • Slowly drizzle in olive oil while stirring.
  • Season with salt to taste.
  • Let sit for at least 10–15 minutes before serving.

Prepare the Steak

  • Pat steak dry with paper towels.
  • Generously season both sides with kosher salt and black pepper.

Cast Iron Skillet Method

  • Heat a cast iron skillet over medium-high to high heat until very hot.
  • Add olive oil.
  • Place steak in the skillet and cook for 2–3 minutes per side for medium-rare (130–135°F).
  • Adjust cooking time based on thickness and desired doneness.
  • Transfer to a cutting board and rest for 5–10 minutes.

Grill Method

  • Preheat grill to high heat (450–500°F).
  • Clean and oil grill grates.
  • Place steak directly over heat.
  • Grill for 2–4 minutes per side for medium-rare.
  • Remove when internal temperature reaches 130–135°F.
  • Rest for 5–10 minutes before slicing.

Blister the Tomatoes

  • Heat olive oil in the same skillet or a grill-safe pan.
  • Add smashed garlic and cook for 30–60 seconds until fragrant.
  • Add tomatoes, salt, pepper, and red pepper flakes.
  • Cook 2–3 minutes, shaking occasionally, until blistered and softened.

Slice and Serve

  • Identify the direction of the grain.
  • Slice the steak thinly against the grain at a slight angle.
  • Spoon chimichurri generously over the steak.
  • Serve with blistered tomatoes alongside or spooned over the top.

Notes

  • Patting the steak dry creates a better crust.
  • High heat is essential for skirt steak.
  • Avoid overcooking.
  • Always rest before slicing.
  • Slice against the grain for maximum tenderness.