Food possesses a magical quality. It can take us to far away places and let us learn about cultures that we might not get to actually visit or experience.

With steaks sizzling on the grill and sangria glasses clanking, my backyard was transformed into a vibrant argentine barbecue. If I only knew a good tango partner, then my night would have been complete!

Grilled meats are a staple in Argentine cuisine and are often accompanied with chimichurri sauce. I put my own spin on the traditional parsley and oregano chimichurri and made a cilantro version.

Grilled Skirt Steak with Cilantro Chimichurri Sauce


For the Marinade

  • 1 pound skirt steak
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Zest of 1 lemon
  • 2 garlic cloves, finely minced
  • 1 pinch red pepper flakes
  • 1 tablespoon olive oil

For the Chimichurri Sauce

  • 2 garlic cloves, finely minced
  • 1/2 onion, finely minced
  • Juice of 1 lemon
  • 1 bunch cilantro, leaves removed from stems, about 1 cup packed leaves
  • 1/2 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Season skirt steak with salt and pepper and place in a large resealable plastic bag. Add in the lemon zest, garlic, red pepper flakes, and olive oil. Seal the plastic bag and massage ingredients into skirt steak to incorporate evenly. Refrigerate for at least 1 hour or up to 24 hours.
  2. Remove skirt steak from refrigerator, take meat out of the plastic bag and place on a plate. Remove any large chunks of garlic. Let skirt steak sit at room temperature for 15 minutes.
  3. Meanwhile, make the chimichurri sauce. In a medium size bowl, whisk together the garlic, onion, lemon juice, cilantro, olive oil, sherry vinegar, and red pepper flakes. Season with salt and pepper.
  4. Place skirt steak on a hot grill and cook for about 5 minutes until meat releases easily from the grill. Flip meat over and cook for another 5 minutes for medium rare. Place meat on a clean plate and let it rest for 15 minutes before slicing. Slice across the grain into thin strips. To serve, spoon chimichurri sauce over meat.

Serves 4