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Skirt Steak with Red Chimichurri


1 1/2 lbs skirt steak
Salt and pepper
2 garlic cloves – crushed
1 cup Greek yogurt
1 package flatbread or naan
Olive oil

Fresh cilantro sprigs for garnish

Red Chimichurri Sauce

1/4 cup roasted piquillo peppers or red peppers
1 cup cherry tomatoes
1/4 cup red onion
1 garlic clove
3 T parsley
3 T cilantro
1/2 tsp chili flakes
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 cup extra virgin olive oil
1 T red wine vinegar
1 T lemon juice
Salt and pepper




Place all sauce ingredients in a food processor and process just until incorporated and slightly chunky. Salt and pepper to taste.

Place steak on a sheet pan, salt and pepper, spread crushed garlic and drizzle with olive oil. Let steak rest for 30 minutes to 1 hour before grilling. Preheat grill or grill pan on high heat. It’s very important to have a hot grill because the skirt steak needs a good sear, 4-7 minutes per side. Let the steak rest 6-8 minute before slicing. Slice the meat against the grain into 1/4 inch strips. While meat is resting grill flatbread over medium heat.

Place the skirt steak strips over flatbreads with a dollop of Greek yogurt, chimichurri sauce and fresh cilantro. Serves 4.

Serve with:

Kunde Family Winery Meritage 202

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