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Grilled Skirt Steak with Chimichurri Recipe from Pure Delicious Cookbook
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Grilled Skirt Steak with Chimichurri Recipe from Pure Delicious Cookbook

In my opinion, very few things wouldn’t be improved by a big old spoonful of chimichurri sauce, an herbaceous, intensely garlicky sauce spiced with red pepper and lightened up with lemon and vinegar. It’s the traditional Argentinean accompaniment for grilled meat, but I also love it on roasted or grilled white-fleshed fish and tossed with quinoa or pasta for a side dish.


For the Steak
– 2 skirt steaks (about 2 pounds)
– 6 garlic cloves, chopped
– 1 tablespoon kosher salt
– 2 tablespoons fresh oregano leaves
– 1⁄2 cup red wine vinegar
– 2⁄3 cup olive oil

For the Chimichurri Sauce
– 1 cup fresh flat-leaf parsley leaves
– 1⁄4 cup fresh oregano leaves
– 3 green onions
– 3 garlic cloves
– 1⁄2 teaspoon crushed red pepper flakes
– 1⁄2 cup olive oil
– 1⁄4 cup red wine vinegar
– 3 tablespoons fresh lemon juice
– Kosher salt
– 4 cups sliced ripe tomatoes
– 1⁄2 red onion, thinly sliced


1. Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix the ingredients really well. Marinate in the refrigerator for at least 4 hours and up to 8 hours.
2. To make the chimichurri sauce: Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. This can be made up to a day ahead of time.
3. Preheat a grill to high. Pull the steaks from the marinade and place them on the grill. Dump the remaining marinade over the steaks (a little flare-up is okay!). Grill the steaks for 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes.
4. While the meat is resting, place the tomatoes and red onion in a medium bowl and add two generous spoonfuls of the chimichurri sauce. Gently toss the tomatoes and onions with the sauce and transfer them to a serving platter.
5. Slice the steak across the grain and pile it on top of the tomato salad. Serve with a generous amount of chimichurri sauce, which you can spoon on top before serving or pass in a bowl

RECIPE FROM PURE DELICIOUS COOKBOOK BY CHEF HEATHER CHRISTOAs a chef, former caterer, and much-loved food blogger, Heather Christo’s life revolves around food, so when she and her daughters were diagnosed with severe food allergies, she thought her life—and career—were over. With ingredients like gluten, dairy, nuts, and even cane sugar and black pepper permanently off the menu, Heather had to teach herself to cook all over again. Much to her surprise, however, she discovered that taking control of her family’s diet and wellness led to a new sense of empowerment, bringing her family closer together than ever before while permanently banishing the ill health that had been their “normal” for years.

Reprinted from Pure Delicious by arrangement with Pam Krauss Books and Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC

Heather Christo HeatherChristo


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