Chimichurri Grilled Skirt Steak Recipe

In a bowl, combine parsley (1 cup), cilantro (0.5 cup, optional), minced garlic (3 cloves), dried oregano (1 tsp), red pepper flakes (0.25 tsp), salt (0.5 tsp), and pepper (0.25 tsp).

Stir in red wine vinegar (2 tbsp) and olive oil (0.75 cup) until well blended. Taste and adjust salt/pepper as needed. Let the chimichurri rest for at least 10 minutes to meld flavors.

Set aside at room temperature until ready to serve. The sauce will thicken slightly as it sits.

Pat the skirt steak dry with paper towels. Rub 1 tsp kosher salt and 1 tsp freshly ground black pepper onto both sides.

Lightly brush the steak with 1 tbsp olive oil. Let stand 15–20 minutes to come closer to room temperature.

Preheat a grill or grill pan to high heat. Grill the steak about 3–4 minutes per side for medium-rare (adjust for thickness). Remove to a cutting board and rest 5–10 minutes before slicing.

Slice the steak against the grain. Drizzle or spoon chimichurri over the sliced steak just before serving.

Preheat oven to 425°F (220°C). Rinse cut fries and pat dry; optionally soak 20–30 minutes to remove starch, then drain and dry thoroughly.

Toss fries with 2 tbsp olive oil, 1 tbsp Herbes de Provence, 0.5 tsp paprika, 1 tsp kosher salt, and 0.25 tsp black pepper until evenly coated.

Spread fries in a single layer on a parchment-lined baking sheet. Bake 25–30 minutes, flipping once halfway, until golden and crisp.

Toss asparagus with 1 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper.

Grill the asparagus on high heat for 3–5 minutes, turning once, until tender-crisp and lightly charred.

Arrange a portion of Provençal fries on plates, add the sliced chimichurri-marinated skirt steak, and nestle grilled asparagus alongside. Serve with extra chimichurri on the side or drizzled over the steak.