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Flavorful Argentine Chimichurri Skirt Steak Recipe with Grilled Corn and Peppers

Argentine chimichurri skirt steak - featured image
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A quick and easy Argentine-inspired recipe featuring juicy skirt steak with vibrant chimichurri sauce, paired with smoky grilled corn and peppers—perfect for summer BBQs.

Ingredients

Scale
  • 1.5 pounds skirt steak, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
  • 4 garlic cloves, minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 3 ears fresh corn, husked
  • 2 large red bell peppers, halved and seeded
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the chimichurri sauce by combining parsley, oregano, garlic, red wine vinegar, olive oil, crushed red pepper flakes, kosher salt, and black pepper in a medium bowl. Stir well and set aside.
  2. Pat the skirt steak dry and rub both sides with 2 tablespoons olive oil, salt, and pepper. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
  3. Husk the corn and halve the red peppers, removing seeds and membranes. Brush with olive oil and season with salt and pepper.
  4. Preheat grill to medium-high heat (about 450°F). Clean and oil the grates.
  5. Grill corn and peppers for 15-20 minutes, turning every 5 minutes until tender and charred. Remove peppers once skin is blistered; peel if desired.
  6. Grill the skirt steak for 3-4 minutes per side for medium-rare (130°F internal temperature). Let rest for 5-10 minutes.
  7. Slice steak thinly against the grain. Arrange steak, corn, and peppers on a platter and spoon chimichurri sauce over everything. Serve warm.

Notes

Let steak come to room temperature before grilling for even cooking. Use a sharp knife to chop herbs coarsely for best chimichurri texture. Watch grill temperature to avoid burning. Rest steak after grilling to retain juices. If chimichurri thickens after chilling, stir in a splash of olive oil before serving. Turn corn and peppers frequently to char evenly without burning.

Nutrition

Keywords: chimichurri, skirt steak, Argentine, grilled corn, grilled peppers, summer BBQ, easy steak recipe, backyard grilling

Find it online: https://elaraeats.com/flavorful-argentine-chimichurri-skirt-steak-recipe-with-grilled-corn-and-peppers-easy-and-perfect-for-summer-bbqs/