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Skirt Steak Chimichurri recipe

A classic dish with a rebellious twist, grilled Skirt Steak with Chimichurri is made with Tomatillos for bold, unique flavor. 

  • Total Time: 45 minutes
  • Yield: 4 portions 1x


  • 1 lb skirt steak
  • 1 tbsp blackening spice
  • 6 tomatillos
  • 4 garlic cloves
  • 3 green onions
  • 10-12 cherry tomatoes
  • 1 tsp black peppercorns
  • 2 tsp salt
  • 1/4 C olive oil
  • 1 C chopped cilantro
  • 2 limes


  1. Preheat oven to 400°.
  2. Cut tomatillos in half and green onions in thirds. Place in a bowl with garlic, peppercorns and oil. Toss to coat with oil.
  3. Transfer to baking sheet along with the cherry tomatoes.
  4. Roast in oven for 6-8 minutes.
  5. Remove from oven and allow to cool.
  6. While the veggies are roasting, coat the steak with the blackening spice and grill for 3 minutes on each side.
  7. Remove from grill and allow to rest for 5 minutes.
  8. Place 3/4 of the cilantro along with the roasted veggies except for the tomatoes in a food processor and plus 4-5 times. You want it to have some chunks to it. 
  9. Add juice from one lime and salt and stir.
  10. To slice the steak, find the grain of the meat and cut against it in 1/4 inch strips and place on serving plate.
  11. Pour sauce down the middle and garnish with tomatoes and remaining cilantro.
  12. Serve while warm.
  • Author: Superman Cooks
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: grilling
  • Method: n/a
  • Cuisine: southwestern


  • Serving Size: 4 ounces
  • Calories: 451
  • Sugar: 5.4 g
  • Sodium: 1277.8 mg
  • Fat: 31.1 g
  • Carbohydrates: 17.7 g
  • Protein: 29.3 g
  • Cholesterol: 103.1 mg

Keywords: skirt steak, grilling, grilled, tomatillo, chimichurri, cilantro, meat, steak

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