Churrasco con Chimichurri – Grilled Skirt Steak
- About this Recipe
- More Recipes like this
Grilled Skirt Steak with Chimichurri Sauce
In Argentina, "asados," or grilled meats, are often enjoyed with a fresh tasting, flavor-packed sauce called chimichurri. It’s a classic for good reason! Made with freshly chopped herbs, fruity GOYA® Extra-Virgin Olive Oil and a dash of lemon and vinegar, this tart, vibrant topping turns plain grilled poultry, meat and seafood into something super special.
This churrasco con chimichurri recipe pairs chimichurri with tender, grilled skirt steak. Serve the sauce on the side as you’d find it in Argentina, in a small bowl or jar.
Ingredients
For the Chimichurri Sauce:
½ cup
packed fresh cilantro, finely chopped
½ cup
packed fresh parsley, finely chopped
2 tbsp.
packed fresh oregano, finely chopped
¼
red onion, finely chopped (about 3 tbsp.)
1 tbsp.
GOYA® Minced Garlic
⅛ tsp.
GOYA® Hot Pepper Flakes (optional)
2 tbsp.
GOYA® Lemon Juice
2 tbsp.
GOYA® Red Wine Vinegar
For the Skirt Steak
1 lb.
skirt steak, cut into four 4-oz. pieces
Directions
Step 1
In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days).
Step 2
Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with sazon and adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare.
Step 3
Transfer steak to serving plates; top with chimichurri sauce.
Chimichurri Sauce in Seconds!
No time to chop all of the herbs? No problem! Simply transfer the first 8 ingredients, un-cut, to the bowl of a food processor. Pulse 10 times, or until the herbs are chopped and the ingredients combine. Then, with the motor running, slowly drizzle in oil, season with adobo and relax!
New from Goya
Recipe Tags
Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 40 on recipe-filter Spring on recipe-filter Summer on recipe-filter Fall on recipe-filter Christmas on recipe-filterRecipe Reviews
Laura Peduto
Made this for me and my boyfriend last night and its probably the best meal i've made so far. I made it on the stove and put the sauce in the blender. I will say that while the steak is cooking you should put the sauce on it during, it gives it more flavor and absorbs more. Rather then putting it on afterwards! Love it!!!