Ingredients:

  • 1 lb (450g) skirt steak, trimmed of excess fat
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh cilantro (coriander)
  • 2 tablespoons finely chopped fresh oregano
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (for brushing the grill)

Instructions:

  1. In a bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, and black pepper.
  2. Place the skirt steak in a zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring it's fully coated.
  3. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
  4. In a medium bowl, combine the chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, olive oil, and red pepper flakes (if using).
  5. Season with salt and pepper to taste. Stir well and set aside.
  6. Preheat your grill to high heat (around 450-500°F or 230-260°C).
  7. Brush the grill grates with olive oil to prevent sticking.
  8. Remove the skirt steak from the marinade, letting any excess drip off.
  9. Place the steak on the hot grill grates.
  10. Grill for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C). For medium, grill for 4-6 minutes per side (internal temperature of 140-145°F or 60-63°C).
  11. Remove the steak from the grill and place it on a cutting board.
  12. Let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
  13. Slice the skirt steak against the grain into thin strips.
  14. Arrange the sliced steak on a platter.
  15. Spoon the chimichurri sauce generously over the steak.
  16. Serve immediately.