Grilled Steak with South American Chimichurrie Sauce

Grilled Steak with South American Chimichurrie Sauce

  • Prep: 1 hr
  • Cook Time: 6 min
  • Total: 1 hr 6 min
  • Serving: 4 Servings

A simple yet satisfying steak dish, use skirt steak which is both economical and quick to grill. The Chimichurrie sauce, made from a mix of finely chopped spices, adds fresh flavor and a slight touch of heat.


  • 1 pound skirt steak
  • 1/4 cup Worcestershire sauce
  • 1/4 cup olive oil
  • 2/3 cup sherry vinegar
  • 3/4 cup fresh parsley, chopped
  • 3 tablespoons fresh oregano, chopped
  • 3 tablespoon fresh lemon juice
  • 6 large cloves garlic, chopped
  • Salt & pepper
  • 1 dash Sriracha sauce


  1. Rinse the steaks and pat dry with a paper towel; sprinkle with salt and pepper.
  2. Place 1/4 cup of Worcestershire in a bowl and add the steak. Marinate, covered, in the refrigerator for a minimum of 1 hour.
  3. Meanwhile, mix the olive oil, sherry vinegar, parsley, oregano, lemon juice garlic, a pinch of salt and pepper and the Sriracha sauce in a small bowl. Set aside.
  4. Prepare the grill on medium-high heat.
  5. Grill the steaks on each side, flipping once, for 3 minutes to achieve a medium-rare doneness. Serve immediately with the Chimichurrie Sauce.


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