Skirt Steak Chimichurri

Skirt steak and chimichurri is already a great combination. Swap the traditional herbs for roasted tomatillos and it becomes something entirely different.

This post was created in partnership with at Rebellious Wines. All opinions are our own.

A fresh take on chimichurri

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.

What you'll need

For the steak:

• Skirt steak: flank or flat iron work well too. All three absorb the bold chimchurri flavors beautifully and cook fast over high heat.
• Blackening spice : store bought works perfectly, or use our homemade blackening spice.

For the tomatillo chimichurri:

• Tomatillos: the secret ingredient. Fresh tomatillos can be found in the produce section at most specialty supermarkets. Don't substitute canned.
• Cilantro: fresh only. It's the backbone of the chimichurri alongside the tomatillos.
• Limes: fresh squeezed. The acidity brightens the whole sauce.
• Olive oil: use good quality extra virgin olive oil since it's a primary component of the sauce.

👉 see recipe card below for exact quantities.

How to make it

1. Preheat Oven to 400°F.
2. Prep the chimichurri vegetables. Cut tomatillos in half and green onions in thirds. Toss with garlic, peppercorns and olive oil to coat. Transfer to a baking sheet along with the cherry tomatoes.
3. Roast for 6 to 8 minutes until softened. Remove from oven and allow to cool.
4. Season and grill the steak. Coat both sides with blackening spice and grill over high heat for 3 to 4 minutes per side. Aim for medium-rare (120-135°F internal temp).
5. Rest the steak for at least 5 minutes before slicing. This keeps the juices in the meat rather than on the cutting board.
6. Build the chimichurri. Set roasted tomatoes aside for garnish. Add ¾ of the cilantro and the remaining roasted vegetables to a food processor. Pulse 4-5 times - you want a rustic, chunky texture, not a smooth puree. Stir in the juice of one lime and salt to taste.
7. Slice against the grain. Cut perpendicular to the muscle fibers and cut in ¼ inch strips. This is what keeps the skirt steak tender rather than chewy.
8. Plate and serve. Arrange steak on a serving plate, spoon chimichurri down the middle, and garnish with tomatoes and remaining cilantro.

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.

Make ahead and Storage

• Make ahead: the tomatillo chimichurri can be made up to 5 days in advance. The flavors actually deepen as it sits, making this a great prep-ahead sauce for entertaining.
• Store: refrigerate leftover steak and chimichurri separately in airtight containers for up to 5 days.
• Freeze: wrap leftover steak tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: warm steak gently in a sauté pan over medium low heat. Serve chimichurri at room temperature rather than reheating it.