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sliced skirt steak on a gray plate, topped with chimichurri sauce.

Cuban Skirt Steak with Chimichurri Sauce

Published by Kate
A quick, no-fuss dinner that's ideally suited for company or dinner at home with the family! 
4.80 from 5 votes
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course dinner
Cuisine cuban
Servings 6 servings
Calories 510 kcal

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
  • teaspoons kosher salt, divided

Instructions
 

  • Preheat a grill over medium high heat.
  • Sprinkle the skirt steak on both sides with 1½ 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.
  • Add the parsley, olive oil, and ¼ teaspoon salt. Stir to combine.
  • 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 on a bias against the grain.
  • Transfer to a serving platter and top with half of the chimichurri sauce. Serve with the remaining chimichurri sauce.

Nutrition

Calories: 510kcalCarbohydrates: 1gProtein: 49gFat: 35gSaturated Fat: 9gCholesterol: 143mgSodium: 833mgPotassium: 704mgFiber: 1gSugar: 1gVitamin A: 650IUVitamin C: 10mgCalcium: 24mgIron: 5mg
Keyword skirt steak
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