Griddle Recipe: Skirt Steak With Chimichurri

Prep Time: 2 hours
Cook Time: 6 minutes


Serves 3-4


1 cup chopped flat-leaf parsley, firmly packed
¼ cup chopped fresh cilantro
2 tablespoons fresh oregano
¾ cup extra-virgin olive oil
4 garlic cloves, minced
1 shallot, finely chopped
2 tablespoons red wine vinegar
¼ teaspoon lemon zest
½ teaspoon sea salt
¼ teaspoon black pepper
Pinch of red chili flakes


1 pound skirt steak
2 garlic cloves, grated
2 tablespoons extra-virgin olive oil, plus more for the griddle
2 tablespoons reduced-sodium soy sauce
Juice of half a lemon
1 teaspoon sea salt
½ teaspoon black pepper
Vegetable oil


  1. Stir the chimichurri ingredients together in a bowl, cover with plastic and refrigerate for at least 2 hours.
  2. Add the steak to a large resealable bag with the garlic, oil, soy sauce, and lemon juice. Seal and move the contents of the bag around for even distribution.
  3. Marinate in the refrigerator for 30 minutes.
  4. Remove the steak from the marinade. Pat dry with paper towels, then season both sides with salt and pepper.
  5. Preheat griddle to high heat until smoking hot.
  6. Lightly brush the griddle with vegetable oil.
  7. Transfer the steak to the hot griddle and cook for 3 minutes.
  8. Carefully flip and cook for an additional 3 minutes or until the internal temperature reads 130 degrees F on an instant-read thermometer.
  9. Remove the steak from the griddle and let rest for 5 minutes. The final temperature should read 135 degrees F.
  10. Thinly slice against the grain. Serve with chimichurri.
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