Adam Rapoport's Skirt Steak with Chimichurri Sauce

Forget A1, this herb-flecked steak sauce from Argentina is grilled steak's new best friend.

Photo by Peden + Munk

Take a look at steak-laden tables around the world, and you'll notice a trend: many feature herbaceous sauces alongside the beef. In Italy, salsa verde made with parsley, capers, and anchovy is a vibrant counterpoint to the rich meat. In France, no plate of steak frites is complete without a boat of tarragon-infused béarnaise. In Argentina, chimichurri's the only game in town.

>>RELATED: How to make classic Italian salsa verde.

Similar to salsa verde, chimichurri relies on acidity (in the form of red wine vinegar) and minced herbs (often some combination of fresh parsley, fresh cilantro, and dried oregano) to perk up grilled meat. The sauce also typically includes red pepper flakes and garlic for extra punch, and oil to soften the blow.

>>RELATED: Spread chimichurri on your sandwich: Flank Steak Sandwich with Chimichurri.

This recipe, from Bon Appétit Editor-in-Chief Adam Rapoport's new tome, The Grilling Book, is our new favorite version of this classic sauce, striking the perfect balance between acidity, herbs, and spice. When it comes to grilled steak, there's no better complement.

Skirt Steak with Chimichurri Sauce

From The Grilling Book by Adam Rapoport, Editor in Chief of Bon Appétit

Serves 4

Skirt Steak:

One 1 1/2-pound skirt steak (about 1/2-inch thick), cut in half crosswise
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
1/2 cup Chimichurri Sauce

1. Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.

2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.

3. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.


1/2 cup red wine vinegar
1 teaspoon kosher salt, more as needed
3 to 4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra virgin olive oil

1. Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.

2. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.

3. To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.

4. Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.

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