Skip to Content

Pan Seared Skirt Steak with Chimichurri Sauce: Low Carb

Pan Seared Skirt Steak with Chimichurri Sauce: Low Carb
Home » Low Carb Lifestyle » Low carb sauces » Chimichurri Sauce

Chimichurri sauce only takes 5-10 minutes to make, and is often used to add a fresh, acidic tang to beef, chicken or fish. This recipe pairs chimichurri with a tender pan-seared skirt steak. A robustly flavored, low carb main dish to get on the table quickly.

Jump to: RECIPE | What is Chimichurri? | Steps to Make Chimichurri | How to Cook Skirt Steak | FAQ

Pan seared skirt steaks topped with chimichurri sauce with a side of chimichurri in a small bowl.
Pan seared skirt steaks with chimichurri sauce

This post may contain affiliate links, and you can read our disclosure information here– 

What is Chimichurri Sauce?

Chimichurri is an  Argentinian sauce with a fresh herbal flavor and a wonderful acidic tang that can really bring a dish to life.

It typically includes parsley, oregano, garlic, vinegar (usually red wine vinegar), olive oil, and flakes of chile pepper, and is often referred to as ‘Argentine barbecue sauce’.

The fresh herbs give it a refreshing vegetal taste, the amount of garlic adds pungency and the vinegar makes it a bit tangy. Chile pepper can add a bit of heat, but chimichurri doesn’t always include chile spice.

Parsley and herbs in a food processor in preparation for making Chimichurri sauce.
Parsley and herbs for Chimichurri sauce

Best Ways to Use Chimichurri Sauce

  • In fajitas
  • Add it to a gyro
  • On grilled bread
  • Add a dollop to a bowl of soup
  • Toss it with white beans
  • On firm fish like swordfish

While typically paired with meat dishes, chimichurri is a wonderful topping for roasted cauliflower or other vegetables.

Chimichurri sauce with roasted cauliflower together on a dish
Chimichurri sauce with roasted cauliflower

How to Make Quick Chimichurri

Ingredients for chimichurri sauce with toasted almonds.
Ingredients for chimichurri sauce with toasted almonds
Ingredients for chimichurri in a food processor (parsley, garlic, spices).
Step #1: Add all ingredients except oil to a food processor
Chimichurri sauce after blending up with oil.
Step #2: Add the oil & pulse the ingredients until preferred consistency

How to Cook Skirt Steak

Skirt steak is a great cut of beef because it offers robust beefy flavor, tenderness, and affordability. It is a thin, long cut with visible grain. It comes from the short plate or diaphragm area of the steer, just under the rib section.

The best way to cook it is sliced thinly and seared briefly in a hot cast iron skillet. Some cooks will marinate it, but I prefer it topped with a herby, tangy chimichurri sauce.

Tips for Cooking a Tender, Juicy Skirt Steak

  • Pat the steak dry with paper towels before seasoning or searing to develop a nice crust. Too much moisture will result in steaming the meat rather than searing it.
  • Skirt steak is thin and only needs a few minutes of cooking to get to medium-rare doneness. Overcooking will result in a very dry and chewy steak.
  • Use high heat. There is not much fat or connective tissue to break dow in skirt steak. It need to cook fast and hot. Heat the skillet before placing the meat in it.
  • When you serve the skirt steak make sure to slice across the grain in thin pieces (about 1/4-inch thick)

Frequently Asked Questions

How long will the chimichurri last?

Chimichurri will last in the refrigerator for several days without losing its freshness, and the oil in the chimichuri adds moisture and freshness to any leftover skirt steak after it has been reheated.

Do you need to marinate a skirt steak?

Many cooks do marinate skirt steaks, but it is not necessary. Sometimes marinating can overpower the beefy taste. If you do marinate it, make sure to dry the meat thoroughly before searing if you want to get the crust.

Recipe for Pan Seared Skirt Steak with Chimichurri Sauce

Seared Skirt Steak with Chimichurri Sauce

Two pieces of beef brisket covered with chimichurri sauce
Thin pieces of skirt steak are quickly seared over high heat and served with a tangy, herby chimichurri sauce
5 from 2 votes
Prep Time 15 mins
Cook Time 5 mins
Servings 4
Calories 258

Ingredients

Chimichurri ingredients

  • ½ Cup ground almonds optional
  • 1 cup flat leafed parsley leaves
  • 3 cloves garlic or 2 Tablespoons minced
  • 2 tsp red pepper flakes can use 1 fresh jalapeno instead
  • 2 Tablespoons dried oregano
  • ¼ cup red wine vinegar
  • 1 tsp salt
  • ½ tsp pepper
  • Cup olive oil
  • ¼ Cup cilantro optional

Skirt Steak Ingredients

  • 1 Pound Skirt steak If the skirt steak comes in a long strip, cut into 2 or 3 smaller pieces, 5 to 7 inches in length. 
  • 1 Teaspoon kosher salt
  • ½ Teaspoon pepper
  • 2 Tbsp Oil

Instructions
 

Instructions for the the chimichurri sauce

  • Combine all Chimichurri ingredients except oil in food processor and pulse until a pesto-like consistency is reached.
    1 cup flat leafed parsley leaves, 3 cloves garlic, 2 tsp red pepper flakes, 2 Tablespoons dried oregano, 1/4 cup red wine vinegar, 1 tsp salt, 1/2 tsp pepper, 1/4 Cup cilantro
  • Add the oil to the processor and pulse lightly until everything is combined. Let the mixture sit for 20 minutes before using to blend flavors.
    1/3 Cup olive oil
  • If not using with the steak, transfer to an airtight container and refrigerate until ready to use. Will keep 3-4 days.

Instructions for the Skirt Steak

  • Thoroughly dry the steak, patting dry with paper towels. The drier the steak the better the crusty sear will be. Once dry, season with salt and pepper.
    1 Pound Skirt steak, 1 Teaspoon kosher salt, 1/2 Teaspoon pepper
  • Heat oil in a cast iron skillet until hot and smoking. Place the steak in the pan and press down to get more contact. Sear the first side until browned (2-3 minutes) and then flip and cook another 2-3 minutes.
    You may need to work in two batches.
    2 Tbsp Oil
  • Allow the steak to rest for 5 minutes and slice across the grain. Serve topped with chimichurri sauce.

Notes

Tips for Cooking Skirt Steak:
  • Pat the steak dry with paper towels before seasoning or searing to develop a nice crust. Too much moisture will result in steaming the meat rather than searing it.
  • Skirt steak is thin and only needs a few minutes of cooking to get to medium-rare doneness. Overcooking will result in a very dry and chewy steak.
  • Use high heat. There is not much fat or connective tissue to break dow in skirt steak. It need to cook fast and hot. Heat the skillet before placing the meat in it.
  • When you serve the skirt steak make sure to slice across the grain in thin pieces (about 1/4-inch thick)

Nutrition

Calories: 258kcalCarbohydrates: 4gProtein: 26gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 71mgSodium: 1266mgPotassium: 492mgFiber: 2gSugar: 0.3gVitamin A: 1682IUVitamin C: 21mgCalcium: 80mgIron: 4mg
Did you make this recipe?If you tried this recipe, please give it a 5-star rating! To do this, just click on the stars above. And don’t forget to tag me at @dorothy_stainbrook_heathglen, if you share a picture on Instagram! You can also tag me at #heathglen!

Online Diet/Health Coaching:

Although I am not currently taking clients for diet & health coaching, I have been a coach for many years with the online service called coach.me. It is a great platform for all kinds of coaching – anything from specific diets, writing a blog, getting up early, or getting rid of that pesky procrastination.  

There are some wonderful coaches and the testimonials will tell you what you need to know.  Contact me at [email protected] to get a referral to some of the tested, experienced online coaches on Coach.me

If you’d like to start with a plan for a low carb or keto lifestyle, check out this detailed guide in ebook form. It may be all you need to lose weight on this lifestyle. Or it may be used as a supplement to one-to-one coaching.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Low Carb Vegetables: Cauliflower with Chimichurri Sauce - Farm to Jar Food

Wednesday 15th of February 2017

[…] a twist on a chimchurri sauce (I added almonds), but for a more traditional chimichurri sauce,  see this recipe.  Or try it with HeathGlen’s  award-winning Romesco sauce.  They are all great sauces and […]

Slow Carb Cauliflower with Chimichurri Sauce - Farm to Jar Food

Sunday 10th of January 2016

[…] a twist on a chimchurri sauce (I added almonds), but for a more traditional chimichurri sauce,  see this recipe.  Or try a romesco sauce  with this recipe.  They are all great sauces and they can go with just […]

Annie Riley

Wednesday 18th of March 2015

Dorothy, I will definitely try this recipe. Looks delicious! One question - is there no liquid in the pot for 10 hours? Thanks. Annie

dorothy stainbrook

Wednesday 18th of March 2015

Yes Annie, there is no liquid in the pot for 10 hours! I thought this was going to be a problem also, but the point cut brisket had so much fat in it that it just rendered out to the bottom of the pan along with some of the spices from the rub. I literally stuck it in the oven and forgot about it. Took it out right before bed when I remembered and it was perfect. Apparently there are two kinds of brisket so make sure you get the one with that 1/4" layer of fat on the outside.

This site uses Akismet to reduce spam. Learn how your comment data is processed.