Chimichurri is also great with seafood. Just cut the marinating time to 15 minutes so the seafood doesn't get mushy or begin to cook from the acid in the marinade.

Serves 4


  • 1 pound skirt steak
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 shallots
  • 4 garlic cloves
  • 1/2 bunch cilantro leaves
  • 2 tablespoons parsley
  • 1 tablespoon fresh oregano
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt


Clean and trim the excess fat and tissue from skirt steak. If needed, cut the skirt steak to a size that will lie flat on the grill or the cast-iron skillet.

In a food processor, combine vinegar, oil, shallots, garlic, cilantro, parsley, oregano, crushed pepper flakes and sugar. Once the marinade is blended, it should be a little thick and very green. Place the marinade in a bowl with the steak and let marinate overnight in the refrigerator.

Heat the grill or the cast-iron skillet to high. Remove the meat from the refrigerator to let it come to room temperature, about 20 minutes.

Place the meat on a hot grill or cast-iron skillet for about 2-4 minutes to allow grill marks to be made before turning or flipping. After both sides have grill marks on them, remove the meat from heat and place on a cutting board. Cut steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle with salt. Serve.

Nutritional Analysis (per serving)

Serving size: 4 ounces
  • Total carbohydrate: 4 g
  • Dietary fiber: 1 g
  • Sodium: 209 mg
  • Saturated fat: 6 g
  • Monounsaturated fat: 10 g
  • Total fat: 20 g
  • Cholesterol: 104 mg
  • Protein: 34 g
  • Calories: 333
  • Meats poultry and fish: 4
  • Meat and meat substitutes: 4
Last Updated: 2016-05-24
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