Skirt Steak With Chimichurri Sauce

by Lisa Marie Rosati on January 13, 2014

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Skirt steak is a favorite cut of beef for most people. I totally love it but I’m not a fan of soy sauce marinades, so when I came across this recipe in the New Atkins Cookbook, I had to try it.
I absolutely LOVE food with a Latin flair … and this dish was DELISH! Fresh herbs and garlic – yum, yum, yum. Simple and quick to prepare too! I swapped the red wine vinegar out for apple cider vinegar in the recipe…. why? Because it’s super healthy for your body!


1/4 cup virgin olive oil
2 cups fresh parsley, finely chopped
3 tablespoons fresh oregano, finely chopped
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

1 & 1/2 pounds skirt steak, 1/2-inch thick, trimmed of fat and cut into 4 equal pieces.
1 tablespoon virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper


  1. For the sauce, mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt and pepper in a bowl and set aside.
  2. For the steak, heat a large heavy skillet over high heat until very hot. Brush steak with with oil and season with sea salt and pepper and let sit for 10 minutes. Add steak to the pan, reduce heat to medium-high, and sear until done to taste, about 3 minutes per side for medium-rare.
  3. Transfer steak to cutting board and let stand 5 minutes. Thinly slice across the grain. Stir sauce again and serve steak with sauce on the side.
  4. Enjoy!