Grilled steak with chimichurri recipe

Grilled steak with chimichurri recipe

Grilled skirt steak served with chimichurri sauce is cookbook author Amanda Haas’s “most requested recipe ever,” she writes in her new cookbook, Homemade Simple. (Courtesy Kathleen Schiffer)

“This is the most requested recipe ever,” says cookbook author Amanda Haas. “The secret of this recipe is its simplicity.”

The fresh herbs, garlic and citrus flavors in the chimichurri cut through the richness of the steak, explains Haas, an Orinda-based cookbook author whose new title, “Homemade Simple,” highlights easy, healthy recipes for cooking from home.

Key step: Allow the steak to come to room temperature before cooking it, which will help it cook evenly.

Grilled skirt steak with chimichurri

Serves 4 or more


2 pounds skirt steak, trimmed and cut into 6- to 8-inch slices (if you can’t find skirt steak, flap steak or hanger steak are great alternatives)

olive oil

Kosher salt and freshly ground black pepper



An hour before serving, take the steaks out of the refrigerator until they come to room temperature.

Prepare the grill for direct cooking over medium to high heat (about 400 degrees). Clean the grill grate with a brush and then grease the grate with a little oil.

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