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Grilled Skirt Steak

sliced grilled skirt steak on a platter topped with Chimichurri sauce
  • Serves:  8
  • Prep Time:  30 min
  • Cook Time:  10 min

Ingredients

  • 2 pounds skirt steak
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup extra-virgin olive oil, plus more for brushing
  • ⅓ cup soy sauce or tamari
  • 2 teaspoons grated garlic, (from 4 cloves)
  • 1 teaspoon red pepper flakes
  • 1 cup Chimichurri, store-bought or homemade, for serving

Method

  1. Pat the steak dry and season all over with the salt and pepper. In a shallow baking dish, combine the olive oil, soy sauce, garlic, and red pepper flakes. Add the steak and turn to coat. Let rest at room temperature for 30 minutes. 
  2. Preheat the grill on high. Brush the grates with olive oil.
  3. Remove the steak from the marinade, allowing any excess to drip off, and place on the grill. Cook until charred and the internal temperature of the steak reads 130°F on an instant-read thermometer for medium-rare, 3 to 4 minutes per side. 
  4. Transfer the steak to a cutting board and let rest for 10 minutes. Thinly slice the steak against the grain. 
  5. Arrange the sliced steak on a platter and serve with the chimichurri alongside.