# Chimichurri Steak Marinade > A bright, herb-forward chimichurri marinates budget-friendly skirt or flank steak and transforms it into a juicy grilled centerpiece. This recipe leans on 2026 trends—global flavors and value cuts—delivering big, fresh flavor with minimal fuss. Canonical URL: https://www.topshelf.recipes/recipes/chimichurri-steak-marinade-skirt-flank-grill ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe Chimichurri is one of those sauces that feels both immediate and transformative: a handful of parsley, oregano, garlic and vinegar come together to lift an economical skirt or flank steak into something bright, herbaceous and deeply satisfying. In this version the sauce doubles as marinade, where the acidity and aromatics gently work their way into the meat while the olive oil keeps surfaces moist for a high-heat sear. The goal is contrast—an aggressive char on the outside, juicy pink interior, and a finishing hit of fresh, almost grassy chimichurri that cuts through the beef’s richness. This recipe is for people who want big flavor with minimal fuss—home cooks who value technique over expensive cuts. A short score against the grain and a brief pounding where needed equalized thickness and improved penetration, while the reserved 1/4 cup of chimichurri keeps the finished steak lively. It’s reliably weeknight-friendly yet plating-worthy for guests: marinate ahead, hit the grill hot and finish with a generous spoonful of the reserved sauce and a scatter of chopped parsley for color and snap. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 12 minutes - Total Time: 92 minutes - Servings: 8 - Difficulty: Easy - Category: Grilling ## Ingredients ### Trim and prepare the steak - 2 lb Skirt or flank steak ### Make the chimichurri - 1 cup Fresh flat-leaf parsley, packed and chopped - 1/4 cup Fresh oregano leaves, packed and chopped (or 1 tsp dried) - 4 cloves Garlic, peeled - 3 tbsp Red wine vinegar - 1/2 cup Extra-virgin olive oil - 1/2 tsp Red pepper flakes - 1 1/2 tsp Kosher salt - 1 tsp Freshly ground black pepper ## Instructions ### 1. Make the chimichurri Combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, kosher salt and black pepper in a bowl or small food processor. Pulse or finely chop until you have a loose, slightly chunky sauce—you want texture, not a puree. Taste and adjust salt or red wine vinegar for brightness; reserve about 1/4 cup of chimichurri for serving before marinating. ### 2. Trim and prepare the steak Pat the skirt or flank steak dry and trim any large silver skin or excess fat. If the steak is uneven, use a meat mallet to gently pound to an even thickness, and score the surface lightly against the grain to help the marinade penetrate. ### 3. Marinate the steak Place the steak in a large resealable bag or shallow dish and pour the chimichurri over it, turning to coat thoroughly; reserve the reserved 1/4 cup for serving. Marinate in the refrigerator at least 1 hour or up to overnight for deeper flavor; if marinating longer than 4 hours, turn the steak once so it marinates evenly. ### 4. Bring to room temperature and preheat the grill Remove the steak from the refrigerator 20–30 minutes before grilling to take the chill off. Meanwhile, preheat your grill to high (450–550°F / 230–290°C) and oil the grates to prevent sticking. ### 5. Grill the steak Grill the steak directly over high heat 3–5 minutes per side for medium-rare, depending on thickness—use an instant-read thermometer for accuracy (125–130°F / 52–54°C for medium-rare). For a good crust, avoid moving the steak while it sears; if flare-ups occur, move to a cooler zone until they subside. ### 6. Rest, slice and serve with chimichurri Transfer the steak to a cutting board and let rest 8–10 minutes to redistribute juices. Slice thinly across the grain and spoon the reserved chimichurri over the slices (or serve extra on the side); garnish with an extra sprinkle of chopped parsley if desired. ## Nutrition Estimated nutrition per serving (4 oz steak): - Calories: 325 kcal - Protein: 25.8 g - Carbohydrates: 0.8 g - Fat: 23.3 g - Saturated Fat: 5.8 g - Trans Fat: 0 g - Fiber: 0.1 g - Sugar: 0 g - Added Sugars: 0 g - Cholesterol: 82 mg - Sodium: 509 mg - Potassium: 405 mg - Calcium: 33 mg - Iron: 2.3 mg - Vitamin D: 0.1 mcg ## Tips ### Pulse, don’t puree Use short pulses in a food processor or chop finely by hand so the chimichurri stays textured; a puree loses the herb freshness and looks oily. ### Score against the grain Lightly score the steak across the grain so the marinade penetrates and the final slices are tender instead of stringy. ### Reserve sauce for serving Always save about 1/4 cup of chimichurri before marinating so the topping stays bright and raw when you serve the steak. ### Bring meat to room temperature Take the steak out 20–30 minutes before grilling so it sears evenly; cold meat steams and won’t develop as deep a crust. ### Manage flare-ups If fat causes flames, move the steak to a cooler zone and close the lid briefly to prevent charring while preserving internal temperature. ## Variations and Substitutions ### Cilantro-forward chimichurri Swap half the parsley for cilantro and add a squeeze of lime for a South-of-the-border riff that pairs especially well with flank steak. ### Smoky chile addition Add 1 tsp smoked paprika or replace red pepper flakes with a small diced chipotle in adobo for a deeper, smoky heat. ### Make it citrus-bright Replace half the red wine vinegar with orange or lemon juice for a brighter acidity that works beautifully with lighter beef cuts. ### Vegetarian portobello steak Use large portobello caps marinated the same way and grill 4–6 minutes per side for a meaty, vegetarian main with the same chimichurri punch. ## Notes This recipe is perfect for weeknight grilling or casual backyard cookouts—quick to prep, big on flavor. Home cooks will love how chimichurri brightens inexpensive cuts into a restaurant-quality main. ### Storage and Make-Ahead Store leftover sliced steak and extra chimichurri separately in airtight containers in the refrigerator for up to 3 days; keeping the sauce apart prevents the meat from getting soggy. Reheat sliced steak briefly in a hot skillet with a splash of olive oil for 1–2 minutes just to warm through, or eat at room temperature—chimichurri tastes best at or slightly below room temp. You can freeze cooked steak for up to 2 months, but the texture will be best if consumed fresh. ### Serving Suggestions Serve thin slices piled on a warm platter with the reserved chimichurri spooned over, alongside grilled corn brushed with butter and a squeeze of lime, or simple roasted potatoes tossed with parsley. A bright salad of arugula, shaved fennel and lemon vinaigrette cuts through the richness, and for drinks pair with a medium-bodied Malbec or a crisp pilsner to compliment the herb and char notes. ## Frequently Asked Questions ### Can I use a different cut of beef? Yes—hanger, flat iron or a well-marbled sirloin all work. Adjust grilling time for thickness and remember to slice across the grain for maximum tenderness. ### How long should I marinate the steak? An hour gives noticeable flavor while 4–8 hours deepens it; overnight is fine but flip the steak once if marinating longer than 4 hours to ensure even coverage. ### Is it safe to marinate with fresh herbs and garlic? Yes—this chimichurri uses acid in the vinegar which helps preserve the sauce during a typical refrigeration marinating period, but always keep it refrigerated and discard if left out more than 2 hours. ### How do I get a good crust without overcooking? Preheat the grill until very hot and sear directly over the hottest zone for 3–5 minutes per side without moving the steak; use an instant-read thermometer to pull at 125–130°F for medium-rare and let carryover heat finish it while resting. ### Can I make the chimichurri ahead? Yes, chimichurri keeps 2–3 days refrigerated and actually mellows in flavor, but set aside the reserved serving portion so you still have a very fresh-tasting sauce for finishing the steak. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu) - [Grilling and Nutrition](https://www.topshelf.recipes/articles/grilling-and-nutrition) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)