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Grilled Skirt Steak

Grilled Skirt Steak

With Chimichurri Sauce
By: Morgan Ione
What to know
Suggested Briq
Grill temperature
Skill level
Prep time
15 mins
Total time
30 mins
2 lbs
skirt steak
2 tbsp
Kosher salt
½ tsp
fresh ground black pepper
½ cup
packed Italian parsley leaves
½ cup
packed cilantro leaves
garlic cloves
¾ cup
extra-virgin olive oil
2 tbsp
red wine vinegar
¼ tsp
crushed red pepper flakes
Step 1
Pat the steaks dry with paper towel and generously season with salt and pepper. Let sit overnight in the fridge or for 1/2 hour on the countertop. Either way, bring to room temperature before grilling.
Step 2
To make the chimichurri, in a food processor, combine the parsley, cilantro, olive oil, garlic, red pepper flakes, black pepper and 1/2 tsp salt. Pulse until roughly chopped and the ingredients are combined. Scoop into a small bowl.
Step 3
Heat your Spark to 500°F and brush the grill grates with oil. Place the steaks on the grill without moving until they easily release from the grill, about 5 minutes. Flip and cook on the other side for another 5 minutes. If using the Spark temperature probes, you'll want to aim for 125°-130°F for medium-rare. Remove from the grill and let rest for 10 minutes.
Step 4
Slice the steak, drizzle a few spoonfuls of chimichurri on top and serve hot. Pass the remaining chimichurri in a bowl on the side.
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