Seared Skirt Steak with Chimichurri Marinade

Date Added: Feb 24, 2011 South American Entrees
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Prep Time

1 hrs 10 mins

Cook Time

10 mins

Ready In

1 hrs 20 mins



*to adjust serving size click on "serving box".


Watch Chef Paul Conte prepare skirt steak with Chimichurri Marinade and then sear it to perfection.


  • 20  Ounce(s) Weight Skirt steak, trimmed and silver skin removed
  • 1
  • 3  Table Spoon(s) Chimichurri sauce
  • 2
  • 3  Fluid ounce(s) Olive oil
  • 3
  • 2  Table Spoon(s) Worcestershire sauce
  • 4
  •  Pinch Salt
  • 5
  •  Pinch Pepper
  • 6


    1. Remove extra fat and silver skin off steak.
    2. Season both sides of each steak with salt and pepper.
    3. Whisk together Chimichurri sauce, oil and Worcestershire sauce to make the marinade.
    4. Pour marinade over steaks let stand for at least 25 minutes, turning occasionally.
    5. Preheat a large, heavy cast iron pan.
    6. Sear steaks in the cast iron pan for 3 to 4 minutes on each side depending on the thickness of the steak and desired degree of doneness.
    7. Let steaks rest for 4 minutes.
    8. Serve with Chimichurri sauce on the side.


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