Chimichurri Skirt Steak with Grilled Asparagus – A 94% Spoonacular Masterpiece
Skirt steak and chimichurri are a match made in Argentine heaven. The steak is beefy, loose‑grained, and soaks up marinades like a sponge. The chimichurri – a vibrant, herbaceous sauce of parsley, garlic, and vinegar – cuts through the richness and adds a fresh, tangy kick. Throw in some charred asparagus, and you have a complete meal that looks like you spent hours at the grill. In reality, it takes 45 minutes, costs $4.90 per person, and checks every box for paleo, primal, gluten‑free, and dairy‑free eaters. Eleven home cooks have already made it and immediately added it to their summer rotation. A 94% spoonacular score says the algorithm is just as smitten.
“I’ve made this three times in the last month. The chimichurri is so bright and garlicky – I put it on everything now, not just steak. The asparagus picks up just enough smoke from the grill. It’s my new go‑to for dinner parties.”
Why Skirt Steak and Chimichurri Are a Power Couple
Skirt steak has a reputation. It can be tough if you don’t treat it right, but treat it right and it rewards you with intense beef flavor and a loose, tender grain that soaks up sauces like no other cut. The secret is simple: marinate briefly, cook hot and fast, and always slice against the grain. This recipe uses a dry rub of salt, pepper, and chili flakes – no long marinade required. The chimichurri, made while the grill heats up, does all the heavy lifting.
Chimichurri is Argentina’s answer to pesto, but brighter and more acidic. It relies on fresh parsley, oregano, garlic, red wine vinegar, and good olive oil. There are no hard‑and‑fast rules – some versions add cilantro, some swap lemon for vinegar, some dial up the heat. This version keeps it classic, with a hand‑chopped texture that clings to the steak’s craggy surface. The vinegar tenderizes the meat as it rests, and the garlic mellows in the residual heat.
Ingredients for Chimichurri Skirt Steak with Grilled Asparagus
📋 Shopping List – Serves 4
For the steak:
- 1½ lbs skirt steak – Trimmed of excess surface fat
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili pepper flakes – Or to taste
- 1 tablespoon olive oil
For the chimichurri:
- 1 cup fresh flat‑leaf parsley – Finely chopped
- 2 tablespoons fresh oregano – Finely chopped (or 2 tsp dried)
- 4 cloves garlic – Minced
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra‑virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the asparagus:
- 1 lb asparagus – Woody ends snapped off
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Gluten‑free, dairy‑free, paleo, primal, and Whole30‑compliant (check vinegar).
Ingredient Notes
Skirt steak. Look for “outside skirt” if possible – it’s more tender than “inside skirt.” If you can’t find skirt, flank steak is a good substitute, though it’s slightly thicker and may need an extra minute per side.
Parsley. Flat‑leaf (Italian) parsley is essential; curly parsley is too bitter and lacks the grassy punch. Chop it by hand – a food processor can turn it into a muddy paste.
Oregano. Fresh oregano is ideal, but dried Mexican or Mediterranean oregano works in a pinch. Use half the amount if dried.
Asparagus. Thicker spears hold up better on the grill. If you only have thin asparagus, thread them onto skewers or use a grill basket to prevent them from falling through the grates.
How to Make Chimichurri Skirt Steak with Grilled Asparagus
1. Preheat the Grill
Heat your grill to medium‑high (about 400–450°F). If you’re using a charcoal grill, wait until the coals are covered with white ash.
2. Season the Steak
Pat the skirt steak dry with paper towels. Season both sides generously with salt, pepper, and chili flakes. Drizzle with 1 tablespoon olive oil and rub to coat. Let sit at room temperature while you make the chimichurri.
3. Make the Chimichurri
In a medium bowl, combine the parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Stir to combine. Taste and adjust seasoning – it should be bright, herbaceous, and slightly acidic. Set aside at room temperature to let the flavors meld.
4. Grill the Steak
Place the steak on the hottest part of the grill. Cook undisturbed for 4 to 5 minutes, until a deep crust forms and the steak releases easily. Flip and cook another 3 to 4 minutes for medium‑rare (130°F internal). For medium, add 1 minute per side. Remove to a cutting board and let rest for 10 minutes.
5. Grill the Asparagus
While the steak rests, toss the asparagus with olive oil, salt, and pepper. Grill over direct heat, turning occasionally, until tender and lightly charred, about 4 to 6 minutes depending on thickness. Transfer to a platter.
6. Slice and Serve
Slice the steak thinly against the grain – this is crucial for tenderness. Arrange the slices over or alongside the asparagus. Spoon a generous amount of chimichurri over the steak. Serve the remaining chimichurri on the side.
🔥 Pro Tips for Perfect Chimichurri Steak
- Rest the steak. Ten minutes is not optional. The carryover heat finishes the cooking and the juices redistribute – slice too soon and you’ll lose all that flavor on the board.
- Go against the grain. The muscle fibers on skirt steak run lengthwise. Look for the parallel lines and slice perpendicular to them. This turns a chewy cut into a buttery one.
- Don’t skip the vinegar. The acid in the chimichurri is what makes the steak sing. If you need a milder flavor, use half the vinegar and add a squeeze of lemon.
- Make extra chimichurri. It keeps in the fridge for a week and is incredible on eggs, roasted vegetables, grilled fish, or even stirred into quinoa.
Serving Suggestions
This dish is a complete meal on its own, but a few thoughtful additions can round it out:
- Crusty bread or grilled sourdough. Ideal for sopping up every drop of chimichurri and steak juices.
- Simple grilled potatoes. Toss halved baby potatoes in olive oil and salt, grill in a foil packet until tender.
- A light tomato and red onion salad. Tossed with a little more red wine vinegar and olive oil.
- A glass of Malbec. Argentina’s signature red is the natural pairing – its dark fruit and soft tannins complement the charred steak beautifully.
Recipe Variations
Once you master the classic, try these simple twists:
- Cilantro Chimichurri: Replace half the parsley with fresh cilantro and add 1 teaspoon ground cumin. Southwestern flair.
- Smoky Chipotle Version: Add 1 minced chipotle in adobo to the chimichurri. Serve with grilled lime halves.
- Grilled Vegetable Medley: Swap the asparagus for zucchini, bell peppers, and red onion – all excellent with chimichurri.
- Marinated Skirt Steak: For even deeper flavor, marinate the steak in a few tablespoons of chimichurri for 2–4 hours before grilling.
Storage and Leftovers
Leftover steak keeps in the refrigerator for up to 4 days. It is phenomenal cold, sliced thin over salads or piled into sandwiches with extra chimichurri. To reheat, warm gently in a low oven (275°F) or in a skillet with a splash of water – avoid the microwave, which will overcook the meat. Chimichurri keeps in the fridge for up to 1 week; bring to room temperature before serving.
The 94% Spoonacular Score – What It Really Means
A score of 94% on Spoonacular is elite. It places this recipe in the top tier of the platform’s ratings, reserved for dishes that are exceptionally well‑liked, nutritionally balanced, and cost‑effective. The algorithm rewards its high protein content, clean ingredient list, and glowing user feedback – eleven cooks, all of whom said they would make it again. That is a 100% return rate. When 94% meets unanimous approval, you know you’ve found a keeper.
🥩 The Final Verdict
Chimichurri skirt steak with grilled asparagus is not complicated. It is simply excellent. A few pantry ingredients, a hot grill, and 45 minutes are all that stand between you and a dinner that tastes like a high‑end steakhouse. Eleven home cooks have already discovered this. The algorithm agrees. At $4.90 a serving, you have no reason not to join them.
Filed under: Steak · Grilling · Paleo · Gluten‑Free · Dairy‑Free · Summer Recipes · Chimichurri