Skirt Steak Chimichurri

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A fresh twist on Chimichurri! Roasted tomatillos bring bright, tangy flavor to tender grilled skirt steak—easy, impressive, and delicious.

Chimichurri Steak

We love finding creative ways to pair food and wine, and this one might be our new favorite. When our friends at Rebellious Wines challenged us to come up with a dish for their bold Red Blend, we knew Chimichurri Skirt Steak was the answer.

The secret twist? We swapped traditional Chimichurri for a bright tomatillo version that’s bursting with fresh, tangy flavor. It’s just like our Grilled Flat Iron Steak: simple to make, but guaranteed to impress. If you love fresh, vibrant sauces like this, be sure to check out our Tomato Jalapeño Jam.

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Chimichurri Steak
Ingredients
🔪Top tip
Instructions
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Wine pairing
Storage
FAQ
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Skirt Steak Chimichurri recipe

Ingredients

For the steak:

STEAK: skirt steak or flank steak absorbs the flavors best and cooks fast
BLACKENING SPICE: use store bought blackened seasoning or make homemade blackening spice.

for the Chimichurri:

TOMATILLOS: fresh tomatillos are the secret ingredient. They can be found at most specialty supermarkets in the produce department.
GARLIC CLOVES: fresh, whole garlic cloves
GREEN ONIONS: fresh green onions (scallions)
CHERRY TOMATOES: cherry tomatoes or grape tomatoes
BLACK PEPPERCORNS: freshly ground black pepper
SALT: kosher salt or sea salt
OLIVE OIL: use the best quality extra virgin olive oil you can afford
CILANTRO: fresh cilantro leaves, chopped
LIMES: fresh squeezed lime juice

*see recipe card for quantities.

🔪Top tip

The key to great chimichurri is texture. Pulse the roasted tomatillos and herbs gently — you’re looking for a rustic, chunky sauce, not a smooth puree.

skirt steak on wood platter with fork & knife + chimichurri on top

Instructions

Preheat Oven to 400°F.
Chop veggies: Cut tomatillos in half and green onions in thirds. Place in a bowl with garlic, peppercorns and oil. Toss to coat with oil. Transfer to baking sheet along with the cherry tomatoes.
Roast the veggies: Roast in oven for 6-8 minutes. Remove from oven and allow to cool.
Coat Steak with Spices: while the veggies are roasting, coat the steak with the blackening spice.
Grill Steak: Grill for about 3 minutes on each side over high heat. For best results, aim for medium-rare (120–135°F internal temp).
Let it Rest: remove steak from grill and allow to rest for 5 minutes.
Blend: Set tomatoes aside. Place ¾ of the cilantro along with the remaining roasted veggies in a food processor. Pulse 4-5 times. You want it to have a chunky texture. Add juice from one lime and salt. Stir.
Slice Steak: to slice the steak, find the grain of the meat and cut against it in ¼" strips. Place on serving plate.
Top with Chimichurri Sauce: Pour sauce down the middle and garnish with tomatoes and remaining cilantro. Serve warm.

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Wine pairing

The bold flavors of this tomatillo chimichurri steak call for a wine that can hold its own. Rebellious Red Blend brings just the right balance of fruit and spice, complementing the steak’s richness and the sauce’s bright acidity.

skirt steak on wood platter, chimichurri on top with rebellious wine

This post is sponsored by our friends at Rebellious. All opinions are our own.

Storage

STORE leftover steak and Chimichurri sauce in separate airtight containers in the refrigerator for up to 5 days
MAKE AHEAD: make Chimichurri ahead of time and store it in the fridge for up to 5 days.
FREEZE leftover steak in an airtight container for up to 3 months.
REHEAT refrigerated steak in a sauté pan or microwave. Thaw frozen steak in the refrigerator before reheating.

FAQ

What cut of steak is best for Chimichurri sauce?

Skirt steak is one of the best cuts for Chimichurri. It's tender, quick to cook, and soaks up the bold, herby flavors of the sauce beautifully. Flank or flat iron steak are great alternatives.

What does Tomatillo Chimichurri taste like?

Tomatillo Chimichurri has a bright, tangy flavor with a slight bite. Roasted tomatillos add acidity and depth, giving it a fresh twist on the classic herb-based sauce.

How long should you grill skirt steak?

Grill skirt steak over high heat for 3–4 minutes per side. For best results, aim for medium-rare (120–135°F internal temp). Always let it rest before slicing.

Can I make Tomatillo Chimichurri ahead of time?

Yes! You can make the Chimichurri up to 3 days in advance. Store it in an airtight container in the fridge. The flavors deepen as it sits.

How do I slice skirt steak correctly?

Always slice skirt steak against the grain (perpendicular to the muscle lines). This keeps it tender and easier to chew.

What can I serve with skirt steak and chimichurri?

We love it with cheesy Mexican Street Corn, crusty bread, or a simple Grilled Romaine Caesar Salad. It also pairs beautifully with red wine like Rebellious Red Blend.

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