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Argentine Skirt Steak with Chimichurri Easy Weeknight Dinner Recipe

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A quick and flavorful Argentine skirt steak served with vibrant chimichurri sauce and charred corn, perfect for an easy weeknight dinner that feels special.

Ingredients

Scale
  • 1 to 1.5 pounds skirt steak (450 to 680g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 cup packed fresh parsley (about 30g)
  • 2 tablespoons fresh oregano (about 8g) or 1 teaspoon dried oregano
  • 3 medium garlic cloves
  • 2 tablespoons red wine vinegar
  • ⅓ cup olive oil (80ml)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt, to taste (for chimichurri)
  • 2 ears fresh corn on the cob
  • 1 tablespoon butter (15g)
  • Salt and pepper, to season corn

Instructions

  1. Prep the Chimichurri (10 minutes): While the steak comes to room temperature, combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt in a blender or food processor. Pulse until finely chopped but not pureed. Taste and adjust salt or vinegar as needed. Set aside.
  2. Prep the Corn (5 minutes): Husk the corn and brush each ear with melted butter. Season lightly with salt and pepper. Preheat grill or grill pan to medium-high if using.
  3. Cook the Corn (10 minutes): Place corn on the grill or pan, turning every 2-3 minutes until all sides have char marks and kernels are tender. Set aside and keep warm.
  4. Season the Skirt Steak (5 minutes): Pat the steak dry with paper towels. Rub both sides with olive oil, then season generously with salt and pepper. Let rest at room temperature for about 5 minutes while the corn cooks.
  5. Sear the Steak (8-10 minutes): Heat a cast iron skillet over high heat until smoking hot. Add the steak and sear for 4-5 minutes per side for medium-rare (internal temp about 130°F/54°C). Adjust time for preferred doneness. Avoid moving the steak too much to get a good crust.
  6. Rest the Steak (5 minutes): Remove steak from pan and tent loosely with foil. Let rest to redistribute juices.
  7. Slice and Serve: Slice steak thinly against the grain. Plate with charred corn and spoon generous amounts of chimichurri over the steak. Serve immediately.

Notes

Do not skip resting the steak to keep it juicy. Use high heat for a perfect crust. Chimichurri is best fresh but can be refrigerated up to 24 hours. Char corn carefully to avoid burning. Slice steak thinly against the grain for tenderness. Frozen corn can be used as a shortcut with butter and smoked paprika.

Nutrition

Keywords: Argentine skirt steak, chimichurri, charred corn, easy weeknight dinner, quick steak recipe, grilled steak, fresh chimichurri sauce

Find it online: https://daintydine.com/argentine-skirt-steak-with-chimichurri-easy-weeknight-dinner-recipe/