Chimichurri Skirt Steak

I'll be honest—for years, I thought skirt steak was something fancy I shouldn't mess with. You know, one of those cuts that seemed too intimidating for a busy Manhattan mom to tackle at home. Then Donald took me to this little steak place in the city, and I ordered grilled skirt steak with some kind of green sauce on the side. I was hooked from the first bite. Tender, flavorful, and nothing like the complicated process I'd imagined in my head. When I started playing around with the recipe at home, Alex and Sarah became my taste testers, and honestly? They ask for this now more than they ask for my pasta dishes. The mustard greens chimichurri is what really sells it—that peppery kick from the greens mixed with fresh herbs and a touch of heat just makes everything taste incredible. It's restaurant-quality, but you're making it in your own kitchen on a regular weeknight.

Jump to:

• Why You'll Like This Recipe
• Ingredients For Grilled Skirt Steak with Mustard Greens Chimichurri
• Instructions For Perfect Grilled Skirt Steak
• Storage and Leftovers
• Tips and Variations For Mustard Greens Chimichurri
• Frequently Asked Questions About Grilled Skirt Steak
• Recipes You May Like
• Final Thoughts
• Grilled Skirt Steak with Mustard Greens Chimichurri

If you're looking for other impressive beef recipes that feel special but come together fast, you might also enjoy my Garlic Butter Steak Bites—they're just as delicious and even quicker to pull together for a busy family dinner.

Why You'll Like This Recipe

• Tender and juicy – Skirt steak cooks quickly on high heat and stays incredibly tender when you slice it right
• Simple prep – The marinade comes together in minutes, and most of the time is just waiting for flavor to develop
• Impressive presentation – It looks fancy on the plate, which always makes the kids more excited to eat it
• That chimichurri sauce – Fresh, herbaceous, and peppery. It's honestly the star of the show
• Works for weeknights and entertaining – Takes about 45 minutes total (mostly marinating), and it feels special enough for guests
• Real ingredients – No strange sauces or complicated techniques. Just good beef and fresh herbs

Ingredients For Grilled Skirt Steak with Mustard Greens Chimichurri

For the Mustard Greens Chimichurri

• 8 ounces fresh mustard greens, chopped (you'll find them in the produce section near the lettuce)
• ¾ cup fresh cilantro, roughly chopped
• 1 shallot, finely diced
• 3 garlic cloves, minced
• ⅔ cup extra-virgin olive oil
• 1 fresh Fresno chile, finely chopped (you can use jalapeño if you prefer less heat)
• 1 ½ teaspoons fresh lime zest
• ⅓ cup red wine vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

For the Grilled Skirt Steak

• 2 skirt steaks (about 1 ¼ pounds each)
• ¼ cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 ½ tablespoons kosher salt, divided
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• Flaky sea salt for finishing

Instructions For Perfect Grilled Skirt Steak

Make the Chimichurri First

Step 1: Process the greens and herbs

Throw your mustard greens, cilantro, shallot, and garlic into a food processor. Pulse until everything is finely chopped—you want it textured, not smooth like a paste. Stop and scrape the sides a couple times so you get everything evenly chopped.

Step 2: Add the oil and chile

Pour in that olive oil, add your chopped Fresno chile, and pulse just a few more times until it all comes together nicely. This should take maybe 5 seconds total. Don't overprocess it—you want to keep some texture.

Step 3: Finish with vinegar and seasoning

Transfer the mixture to a bowl. Whisk in the red wine vinegar, salt, and pepper. Taste it and adjust if needed. I always like mine a little tangy, so I sometimes add an extra splash of vinegar. Cover and stick it in the fridge until you're ready to serve. You can actually make this sauce up to 4 days ahead, which is nice if you're planning dinner.

Prepare and Grill the Steak

Step 1: Make your marinade

In a large bowl, mix together the olive oil, minced garlic, 1 teaspoon of kosher salt, black pepper, and onion powder. This is your base flavor for the steak.

Step 2: Marinate the steak

Place your skirt steaks in the bowl and rub them thoroughly with that marinade. Make sure both sides get coated. Cover and refrigerate for at least 2 hours—honestly, overnight is even better. This is where the flavor really develops. I usually do this in the morning so it's ready by dinner time.

Step 3: Get your grill ready

Heat your grill to about 500°F (or use a grill pan on high heat if you're cooking indoors like I do most of the time). Let it get really hot. This is important because skirt steak needs that high heat to get a nice crust while staying tender inside.

Step 4: Bring steak to room temperature

About 15 minutes before grilling, take your steaks out of the fridge. Season them with the remaining ½ tablespoon of salt. This might seem like a lot, but trust me—it helps create that beautiful crust.

Step 5: Grill time

Place the steaks on your hot grill (lightly oil the grates first so they don't stick). Cook for 3 to 4 minutes without moving them. You want those gorgeous grill marks. Flip them over and cook for another 3 to 4 minutes for medium-rare. The exact time depends on how thick your steak is and how hot your grill gets. If you like it more done, just give it a minute or two extra.

Step 6: Rest and slice

Here's the part people always skip but shouldn't—let your steak rest for 10 minutes on a cutting board. I know it's tempting to dig right in, but this keeps all the juices inside. After it rests, slice it diagonally against the grain into thin strips. This makes a huge difference in how tender it tastes.

Step 7: Finish and serve

Top your sliced steak with a sprinkle of flaky sea salt and generous dollops of that mustard greens chimichurri. Seriously, don't be shy with the sauce. It's the best part.

Storage and Leftovers

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. The chimichurri keeps even longer—up to 4 days. I usually keep them separate because the chimichurri can sometimes make the steak a little softer if it sits together too long.

To reheat the steak, I slice it thin and warm it quickly in a hot skillet for just a minute on each side. You don't want to overcook it. The chimichurri is amazing at room temperature, so there's no need to heat it up. In fact, I sometimes just grab leftovers for lunch and eat it cold with the sauce on the side.

Tips and Variations For Mustard Greens Chimichurri

• Can't find mustard greens? Use turnip greens or even a mix of spinach and arugula. The flavor will be a little different, but it's still delicious. I did this once when my regular store was out, and honestly, it was still amazing.
• Want less spice? Use just half of the Fresno chile, or swap it for a jalapeño and remove the seeds. Alex always asks me to go lighter on the heat, so I keep that option in mind.
• Make it ahead for entertaining – I love that you can prepare both the marinade and the chimichurri the day before. That way, when guests come over, you're mostly just cooking.
• Here's the thing about skirt steak – It's a lean cut, which means it cooks fast. Don't walk away from the grill or you'll overcook it. Stay close and keep an eye on it.
• Alternative side dishes – Pair this with roasted potatoes, grilled corn, or a fresh quinoa salad. I usually do my Crispy Roast Potatoes with Fresh Thyme on the side, and it's the perfect complement.

Frequently Asked Questions About Grilled Skirt Steak

What is the best way to cook skirt steak so it stays tender and juicy?

Skirt steak is naturally tender if you don't overcook it. High heat is your friend here—get your grill screaming hot, give it just 3 to 4 minutes per side for medium-rare, and then let it rest. That resting period is crucial. When I skip it (and yes, I've done it in a hurry), the steak is noticeably drier. The rest allows the juices to redistribute through the meat instead of running all over your plate. I've learned this the hard way more than once!

Can I substitute mustard greens in chimichurri with another type of leafy green?

Absolutely. Mustard greens have a peppery flavor that's really nice, but if you can't find them, turnip greens work great. I've also used arugula for a slightly different kick, or even mixed some spinach with a bitter green like radicchio. The chimichurri will taste different depending on what you choose, but it'll still be delicious. Sarah once asked me why hers tasted different, and it turned out I'd accidentally grabbed spinach instead of mustard greens. Still good, just milder.

How long should I marinate skirt steak for the best flavor?

At least 2 hours, but overnight is ideal. I usually marinate mine for 8 to 12 hours. The longer it sits, the more that garlic and seasoning penetrates the meat. It won't hurt the steak to marinate it longer—it just gets more flavorful. The one thing I don't recommend is going over 24 hours because the acid in the marinade can start to break down the meat texture too much.

What sides go well with grilled skirt steak and mustard greens chimichurri?

I love simple sides that don't compete with this steak. Roasted potatoes are perfect, or grilled corn if it's summer. A fresh salad works too—something simple with a vinaigrette. I've also done a couscous salad or even crusty bread to soak up that extra chimichurri. The sauce is really the star, so I keep the sides simple and let it shine.

Recipes You May Like

• Garlic Butter Steak Bites – Quick, delicious beef bites that feel fancy but take just minutes to pull together
• Easy Beef and Broccoli Stir-Fry – Another great beef recipe that comes together on a weeknight
• Crispy Roast Potatoes with Fresh Thyme – The perfect side dish to go alongside your grilled steak

Final Thoughts

This grilled skirt steak with mustard greens chimichurri is honestly one of my favorite recipes to make when I want to feel like I'm doing something special without actually spending hours in the kitchen. The marinade does most of the work, and that chimichurri sauce is something people always ask about. I've served it to friends, made it for family dinners, and even prepped it for a few dinner parties. Every single time, people ask for the recipe.

The best part? It tastes like restaurant food. But it's just you, your grill, and some really good ingredients. There's something satisfying about pulling off a meal like this at home. Give it a try, and let me know how it turns out for you. I really hope you and your family love it as much as mine does!

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