Pan Seared Skirt Steak with Chimichurri Sauce: Low Carb

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

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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.

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.

How to Make Quick Chimichurri

Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.

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

Seared Skirt Steak 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

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Servings 4

Calories 258

Author Dorothy Stainbrook

Equipment

• large skillet
• Food processor

Ingredients

1x2x3x

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
• ⅓ 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, 1/2 Cup ground almonds
• 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

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