Carne Asada with Green Chimichurri (Skirt Steak)
Why this recipe works
- Fast, high-heat cooking: Skirt steak cooks quickly over a hot grill, developing char before the meat has time to dry out.
- Bright sauce balance: Red wine vinegar cuts through the richness of the beef, while olive oil gives the chimichurri a spoonable texture.
- Big flavour from simple ingredients: Garlic, herbs, oregano and hot paprika bring plenty of punch without a long marinade.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a milder paprika or reduce the amount slightly, keeping the herb sauce sharp and fresh.
- For more heat: Add a little extra hot paprika to the steak rub, or include a small amount of fresh chilli in the chimichurri.
Ingredient notes
- Choosing the steak: Skirt steak is full-flavoured and well suited to fast grilling, but it needs thin slicing across the grain for tenderness.
- Use fresh herbs for the sauce: Fresh parsley and coriander give chimichurri its bright colour and clean flavour; dried herbs would make the sauce taste dull.
- Adjust the tang: Taste the chimichurri before serving and add a little more vinegar if you want a sharper finish.
Texture tips
- Slice against the grain: Cut across the visible muscle fibres rather than along them; this shortens the fibres and makes each slice easier to chew.
- Rest before slicing: Let the steak rest briefly on a board so the juices settle before you cut into it.
Serving ideas
- Simple sides: Serve with warm tortillas, grilled vegetables, rice, beans or a crisp salad.
- Fresh finish: A squeeze of lime or extra chopped coriander works well with the tangy chimichurri.
Equipment you'll need
Ingredients
Instructions
- Heat a barbecue grill (or grill pan) to high. Pat the steak dry, then rub it all over with 1 tbsp of the olive oil and the hot paprika.
- Make the chimichurri: put the parsley, coriander, garlic, red wine vinegar, dried oregano and the remaining olive oil in a blender. Blend to a spoonable, slightly textured sauce, scraping down as needed.
- Grill the steak for 2 to 4 minutes per side, depending on thickness, until nicely charred and cooked to your liking. Transfer to a board and rest for 5 minutes.
- Slice the steak thinly against the grain. Spoon the chimichurri verde over the hot steak just before serving.
Recipe notes
Tips
- For the most tender slices, look for the direction of the muscle fibres and cut across them, keeping the slices thin.
- If you prefer a sharper chimichurri, blend in an extra splash of red wine vinegar and taste again before serving.
Substitutions
- Replace Beef skirt steak with beef flank steak, grilling it the same way and slicing thinly against the grain.
- Replace Red wine vinegar with white wine vinegar for a slightly lighter, cleaner tang.
Storage
- Refrigerate up to 3 days
- Cool leftovers, then refrigerate the steak and chimichurri separately. Reheat the steak gently in a hot frying pan for 1 to 2 minutes per side, and spoon the chimichurri over at the end.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
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