| Level: | Easy |
| Total: | 3 hr 3 min |
| Prep: | 10 min |
| Inactive: | 2 hr 35 min |
| Cook: | 18 min |
| Yield: | 4 servings |
Ingredients
- 1 cup extra-virgin olive oil
- 2/3 cup sherry wine vinegar
- 2 tablespoons lemon juice
- 1 cup chopped flat-leaf parsley
- 4 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 3/4 teaspoon fresh cracked black pepper
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (1 3/4 to 2-pound) skirt steak
Instructions
- In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
- Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill to medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 920 |
| Total Fat | 81 g |
| Saturated Fat | 18 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 43 g |
| Cholesterol | 137 mg |
| Sodium | 801 mg |
Reviews
I can’t believe I haven’t reviewed this yet. Make it all the time. It’s fantastic! Have used it on lamb chops and tonight trying it on chicken. I am marinating the chicken in it and will save some sauce for dipping. Used it on steak last week but it makes a lot of sauce and keeps well. I roast little potatoes and toss then in the sauce while they are still warm. Yum! My friend requests this whenever we have him over for dinner when we can grill.
Great recipe and results. I marinated for two hours which was plenty of time to develop very nice flavors. I did serve the sauce with the steak. but honestly, it was great all by itself. Thanks Emeril!!
This is easily one of the best recipes here on food network. Execution is pretty easy. You must try!!
Excellent marinade and sauce. Used for skirt steak and it was delicious. Makes a large quantity.
I’ve made this several times over the years & it always comes out great! I’ve used it mainly on grilled beef ribs but it’s also wonderful on pork tenderloins, seafood & chicken. It’s my go to scratch marinade. Thanks Emeril for sharing!
Loved this chimichurri marinade and sauce. We used it on chicken and steak. Don’t skimp on the marinating time.
Thanks Emeril!
Thanks Emeril!
Amazing. Got something similar in San Francisco a few years ago from a truck at Outside the Grid. Was paired with a baked bell pepper cut lengthwise with cheese and an egg. Have been trying different sauces with little luck. Until tonight!
Marinating the skirt steak in chimichurri made such a difference, the flavor really resonated and you honestly don’t even need the extra sauce on the side. Great recipe!
Love this recipe! Especially good if you can get super thin skirt steak and cook for less time.
Perfect!