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 .

Skirt Steak Chimichurri

Ingredients

Units Scale

for the steak:

1 lb skirt steak
1 tablespoon blackening spice

for the Chimichurri:

6 tomatillos
4 garlic cloves
3 green onions
10 to 12 cherry tomatoes
1 teaspoon black peppercorns
2 teaspoons salt
1/4 cup olive oil
1 cup chopped cilantro
2 limes

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F.
Cut tomatillos in half and green onions in thirds. Place in a bowl with garlic, peppercorns and oil. Toss to coat.
Transfer to baking sheet along with cherry tomatoes. Roast for 6 to 8 minutes until softened. Remove and allow to cool.
While veggies are roast, coat steak with the blackening spice and grill over high heat for 3 to 4 minutes per side. Aim for medium-rare (120–135°F). Remove from grill and rest for 5 minutes.
Set roasted tomatoes aside. Place ¾ of the cilantro along with the remaining roasted veggies in a food processor. Pulse 4 to 5 times for chunky texture.
Add juice from one lime and salt. Stir to combine.
Slice steak against the grain in ¼ inch strips and place on serving plate.
Pour chimichurri down the middle and garnish with roasted tomatoes and remaining cilantro. Serve warm.

Notes

The key to great chimichurri is texture. Pulse the roasted tomatillos and herbs gently (4 to 5 pulses). You’re looking for a rustic, chunky sauce, not a smooth puree.
Always slice skirt against the grain. Cut perpendicular to the muscle fibers in ¼ inch strips. This is what keeps it tender rather than chewy.

Author: Superman Cooks
Prep Time: 25 minutes
Cook Time: 20 minutes
Category: grilling
Method: n/a
Cuisine: southwestern

Nutrition

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