Grilled Skirt Steak with Chimichurri Sauce

La Cocina Goya

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  • Ingredients
  • Directions


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For the Chimichurri Sauce:

½ cup

packed fresh cilantro, finely chopped

½ cup

packed fresh parsley, finely chopped

2 tbsp.

packed fresh oregano, finely chopped


red onion, finely chopped (about 3 tbsp.)


GOYA® Hot Pepper Flakes (optional)

½ cup

Extra Virgin Olive Oil
ChefsBest Excellence Award 2017

Winner of the ChefsBest® Excellence Award for overall quality.*

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For the Skirt Steak

1 lb.

skirt steak, cut into four 4-oz. pieces

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


Grilled Skirt Steak with Chimichurri Sauce

In Argentina, "asados," or grilled meats, are often enjoyed with a fresh tasting, flavor-packed sauce called chimichurri. It’s a classic for good reason! Made with freshly chopped herbs, fruity GOYA® Extra-Virgin Olive Oil and a dash of lemon and vinegar, this tart, vibrant topping turns plain grilled poultry, meat and seafood into something super special.

This churrasco con chimichurri recipe pairs chimichurri with tender, grilled skirt steak. Serve the sauce on the side as you’d find it in Argentina, in a small bowl or jar.


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Step 1

In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days).

Step 2

Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with sazon and adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare.

Step 3

Transfer steak to serving plates; top with chimichurri sauce.


Recipe Tags

Main Dishes South America Under 40

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