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Flavorful Argentine Chimichurri Skirt Steak Recipe with Charred Corn

Argentine chimichurri skirt steak - featured image
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This recipe features a smoky, herbaceous grilled skirt steak paired with a vibrant homemade chimichurri sauce and sweet charred corn. Perfect for quick, flavorful outdoor gatherings.

Ingredients

Scale
  • 1.5 pounds skirt steak, trimmed of excess fat
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
  • 4 garlic cloves, minced
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • Salt and black pepper, to taste
  • 4 ears fresh corn, husked
  • 1 tablespoon butter, melted
  • 1/2 teaspoon smoked paprika (optional)
  • Salt, to taste
  • Lime wedges, for serving

Instructions

  1. Prepare the Chimichurri: In a medium bowl, combine the finely chopped parsley, oregano, and minced garlic. Stir in the olive oil, red wine vinegar, and red pepper flakes. Season with salt and black pepper to taste. Let sit at room temperature for about 10 minutes.
  2. Season the Skirt Steak: Pat the skirt steak dry with paper towels. Brush both sides with olive oil, then season generously with salt and freshly ground black pepper. Let rest for 5-10 minutes to come to room temperature.
  3. Preheat the Grill: Heat grill to around 450°F (232°C) for high heat searing.
  4. Grill the Corn: Place husked ears directly on grill grates. Cook for 10-12 minutes, turning every 2-3 minutes until kernels are charred and tender. Brush with melted butter and sprinkle with smoked paprika and salt after removing from grill. Keep warm.
  5. Grill the Skirt Steak: Place steak on hottest part of grill. Cook 3-4 minutes per side for medium-rare (internal temp ~130°F / 54°C). Flip once using tongs.
  6. Rest the Steak: Transfer steak to cutting board, tent loosely with foil, and rest for 5-7 minutes.
  7. Slice and Serve: Slice steak thinly against the grain. Spoon chimichurri over slices and serve alongside charred corn with lime wedges.

Notes

For best chimichurri texture and flavor, use fresh parsley and oregano. Butter on corn can be swapped with olive oil for dairy-free option. Let steak rest after grilling to keep it juicy. Watch corn closely to avoid burning. Chimichurri can be made a day ahead to deepen flavors.

Nutrition

Keywords: chimichurri, skirt steak, grilled steak, Argentine recipe, charred corn, BBQ, outdoor cooking, easy steak recipe

Find it online: https://merrymorsel.com/flavorful-argentine-chimichurri-skirt-steak-recipe-with-charred-corn/