20-Min Chimi Skirt Steak
Argentinian grilled skirt steak with a bright chimichurri punch—seared hard in a cast iron for a charred crust and medium-rare center. No marinating, no fuss, just the parrilla magic in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb (about 1.5 inches thick) skirt steak
- ¾ cup, packed fresh parsley
- 4 cloves garlic
- 3 tbsp red wine vinegar
- ½ cup olive oil
- ½ tsp red pepper flakes
Instructions
- 1
Blitz parsley, garlic, vinegar, olive oil, and red pepper flakes in a food processor until bright green and chunky.
- 2
Pat the skirt steak dry. Season generously with salt and black pepper on both sides.
- 3
Heat a 12-inch cast iron skillet over high heat until it smokes, about 2 minutes.
- 4
Lay the steak in the pan without moving. Sear for 2 minutes until the bottom is dark and charred.
- 5
Flip once and sear the other side for 90 seconds. Center should feel soft when poked—that's medium-rare.
- 6
Transfer to a plate and rest 3 minutes. Slice against the grain and drizzle with chimichurri.
Tools you’ll need
- 12-inch cast iron skillet
- food processor
- instant-read meat thermometer (optional)
- cutting board
- sharp knife
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