Grilled Skirt Steak with Chimichurri

  • Cooking Time: 20mins(plus 30 minutes to marinate)
  • Serving: 4
  • Difficulty: Easy

Ingredients:

  • 1.5 to 2 lbs skirt steak
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • Optional marinade: 2 tbsp soy sauce + 1 tbsp lime juice + 1 clove garlic (minced)

Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes (adjust to taste)
  • 2 tbsp red wine vinegar
  • ½ cup olive oil
  • Salt & pepper to taste

Estimated Nutrition Values (Per Serving):

For 6 oz steak + 2 tbsp chimichurri:
  • Calories: 450 kcal
  • Protein: 36g
  • Fat: 32g
  • Saturated Fat: 7g
  • Carbs: 2g
  • Fiber: 0.5g
  • Sugars: 0g
  • Sodium: 400mg (depends on salt used)

Note: Add ~100-150 calories for typical sides like sweet potatoes or garlic bread.

Instructions:

1. Preheat Your Pellet Grill:
  • Set grill to 450°F or use the “Grill” or “High” setting if available. You want direct heat for a good sear.
2. Prep the Chimichurri:
  • Mix all chimichurri ingredients in a bowl.
  • Let it sit at room temperature while the steak cooks to let flavors meld.
3. Season or Marinate Steak:
  • Pat the steak dry.
  • Rub with olive oil, salt, and pepper (or marinate for 30 minutes for extra flavor).
4. Grill the Skirt Steak:
  • Place steak directly on grill grates.
  • Grill 3 to 4 minutes per side for medium-rare (internal temp ~130°F).
  • Let rest 5 minutes before slicing against the grain.
5. Serve:
  • Drizzle with chimichurri and serve with your favorite sides.

Pro Tips:

  • For extra bark, don’t wrap until you’re happy with the crust.
  • Use a water pan in the smoker for extra moisture.
  • Resting is key—don’t skip it!