Cuban Skirt Steak with Chimichurri
This Cuban-inspired recipe is perfect for grilling! You just need six ingredients to create this tender skirt steak with a flavorful chimichurri sauce.
“Great, bright, flavorful marinade for this steak! Loved every bite! This could totally be used for delicious tacos mmmmm” -Jack
Last weekend, six of us sat down to a meal of Cuban Skirt Steak with Chimichurri Sauce. It’s six ingredients, uncomplicated, and really delicious—a winning recipe for a low key dinner party.
I also make this recipe frequently for weeknight dinners, because it’s so quick and easy to make.
The inspiration for the recipe comes from Havana, a Cuban restaurant in West Palm Beach. Their Bistec Especial Havana (grilled skirt steak topped with chimichurri) was incredible, and I knew I had to re-create it at home. I also re-created their Cuban black beans and rice!
The end result is so close to the original, and one that I have my menu rotation for my own family. Everyone who tries it, loves it!
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Ingredients
- Skirt steak is the base of this recipe. I like to purchase inside skirt steak, which is more tender than outside skirt steak. You can also use flank steak.
- Fresh parsley forms the base of the chimichurri. I use flat leaf parsley.
- Four cloves of garlic add tons of flavor. Soak the minced cloves in red wine vinegar to take away some of the fresh garlic “bite”!
- Extra virgin olive oil and salt round out the recipe.
Tips for grilling and Slicing skirt steak
- Medium-high heat is essential for grilling skirt steak. Since it’s a thin cut of meat, it cooks quickly, and you want nice grill marks on the outside.
- As the grill heats to medium-high, pat the steak dry with paper towels. Any liquid on the steak can produce steam, which inhibits the steak from getting nice grill marks.
- Place the seasoned steak on the grill and do not move it for 2–3 minutes. Flip and cook for 2–3 minutes more. This will typically result in a steak cooked to medium.
- Let it sit for 5 minutes before slicing. This helps the juices redistribute in the meat, so they don’t run out all over the cutting board.
- Slice the steak against the grain. This means you’ll need to cut the steak into 4–5 inch pieces first, then turn 90°F to slice it into thin slices.
What to serve with Cuban skirt steak
I served the Cuban Skirt Steak with Chimichurri Sauce with my take on Cuban black beans and rice, fried plantains, and what I call Church Lady Salad. It’s a leafy green salad topped with apples, pecans, and a poppyseed dressing.
📖 Recipe
Cuban Skirt Steak with Chimichurri Sauce
Ingredients
- 3 lbs skirt steak
- 4 garlic cloves, minced
- 1 teaspoon red wine vinegar
- ¾ cup chopped fresh parsley
- ½ cup extra virgin olive oil
- 1¾ teaspoons kosher salt, divided
Instructions
- Preheat a grill over medium high heat.
- Sprinkle the skirt steak on both sides with 1½ teaspoons kosher salt.3 lbs skirt steak, 1¾ teaspoons kosher salt,
- Combine the garlic and red wine vinegar in a small bowl. Let sit for 5 minutes to mellow the flavors of the garlic.4 garlic cloves,, 1 teaspoon red wine vinegar
- Add the parsley, olive oil, and ¼ teaspoon salt. Stir to combine.¾ cup chopped fresh parsley, ½ cup extra virgin olive oil
- Grill the skirt steak for 2–3 minutes per side for medium, or until cooked to your liking.
- Remove and let sit for 5 minutes.
- Slice the steak against the grain. To do so, cut the entire steak into 4–5 inch pieces, then rotate 90°F to slice. You want your knife to be perpendicular to the lines you see running through the meat.
- Transfer to a serving platter and top with half of the chimichurri sauce. Serve with the remaining chimichurri sauce.
Great, bright, flavorful marinade for this steak! Loved every bite! This could totally be used for delicious tacos mmmmm
Thanks so much, Jack! I’m so glad you enjoyed it. Using it for tacos is a great idea!