Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.

Slideshow:Amazing Steak Recipes

  • Total Time:
  • Servings: 8


  • 2 cups chopped parsley
  • 2/3 cup extra-virgin olive oil
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons minced garlic
  • 2 teaspoons crushed red pepper
  • Salt and freshly ground pepper
  • 4 pounds skirt steak

How to make this recipe

  1. Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.

  2. Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.

Contributed By Photo © Tina Rupp Published September 2004

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Aggregate Rating value: 4

Review Count: 1487

Worst Rating: 0

Best Rating: 5

Author Name: Joyce Ramirez

Review Body:    I cannot believe that your recipes for this traditional Argentinian steak sauce are ALL missing one of the MAIN ingredients......that is CILANTRO!

Review Rating: 1

Date Published: 2016-08-29