Grilled Skirt Steak with Green and Smokey Red Chim

Grilled Skirt Steak With Green And Smokey Red Chim Recipe

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Lynette !


Posted for Culinary Quest for South American recipes. Prep time includes marinating time!


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4 Hr 50 Min
10 Min


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1 c
fresh flat leaf parsley leaves
1/2 can(s)
fresh mint leaves
1/2 can(s)
fresh oregano leaves
1/2 c
canola oil
1/4 c
red wine vinegar
1 tsp
red pepper flakes, crushed
8 clove


1 c
flat leaf parsley leaves, finely chopped
1/2 c
extra virgin olive oil
1/4 c
red wine vinegar
2 Tbsp
fresh oregano, finely chopped
1 Tbsp
pureed chipotle in adobo
1 Tbsp
smoked paprika
1/2 tsp
crushed red pepper flakes
3 clove
garlic, minced


1 1/2 lb
skirt steak, cut cross-wise into 3 pieces
kosher salt
black pepper, freshly ground
fresh flat leaf parsley leaves

How to Make Grilled Skirt Steak with Green and Smokey Red Chim


  • 1For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
  • 2Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
  • 3For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
  • 4Preheat a charcoal or gas grill to high heat.
  • 5Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.

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About Grilled Skirt Steak with Green and Smokey Red Chim

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American

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