Blackstone Skirt Steak with Chimichurri Recipe

Skirt steak is one of the best cuts for the Blackstone. It’s thin, intensely flavored, and cooks in 6 minutes over high heat — making it one of the fastest dinners you can put on the flat-top. Pair it with chimichurri, the Argentine herb sauce that’s been the natural partner to grilled beef for centuries, and you have something that punches well above its effort level.

The chimichurri needs 2 hours to develop its flavor, so make it first — while it sits, the steak can marinate and you can prep everything else. The cook itself is quick and hot: the Blackstone at maximum heat, the steak seared hard for 3 minutes per side, rested, and sliced thin against the grain.

Prep time: 15 minutes · Marinate/Rest: 2.5 hours · Cook time: 6 minutes · Serves: 3–4

Ingredients

The Chimichurri

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

The Steak

1 lb skirt steak
2 garlic cloves, grated
2 tbsp extra-virgin olive oil
2 tbsp reduced-sodium soy sauce
Juice of half a lemon
1 tsp sea salt
½ tsp black pepper
Vegetable oil for the griddle

Instructions

Step 1: Make the Chimichurri

Combine all chimichurri ingredients in a bowl and stir well. Taste and adjust salt, acid (vinegar), and heat (chili flakes) to your preference. Cover with plastic wrap and refrigerate for at least 2 hours. The sauce deepens significantly as it sits — overnight is better.

Step 2: Marinate the Steak

Add the steak to a large resealable bag with the grated garlic, olive oil, soy sauce, and lemon juice. Seal, move everything around to coat evenly, and marinate in the refrigerator for 30 minutes.

Step 3: Prep for Cooking

Remove the steak from the marinade and pat completely dry with paper towels. Season both sides generously with salt and pepper. Let the steak sit at room temperature for 10 minutes while the griddle preheats.

Step 4: Preheat the Blackstone to Maximum Heat

Set all burners to high. Preheat for 15 minutes until the surface is very hot — you want 500°F or as close as you can get. Skirt steak needs intense, immediate heat to sear the outside before the thin interior overcooks.

Step 5: Sear the Steak

Brush the griddle lightly with vegetable oil. Place the skirt steak on the hottest zone of the griddle. Do not touch it for 3 minutes. The steak should sizzle aggressively on contact — if it doesn’t, the griddle isn’t hot enough.

Flip and cook another 3 minutes for medium-rare (130°F internal). The exterior should be deeply browned and slightly charred in spots.

Step 6: Rest and Slice

Remove the steak and rest on a cutting board for 5 minutes. Then slice thinly against the grain — skirt steak has a very pronounced grain and must be cut across it or it will be chewy regardless of how well you cooked it.

Step 7: Serve

Fan the sliced steak over a pool of chimichurri, or serve the chimichurri alongside for dipping. Finish with a pinch of flaky sea salt on the sliced meat.

Tips for Perfect Blackstone Skirt Steak

Maximum heat, no compromise. Skirt steak is thin. The only way to get the exterior seared before the interior overcooks is by cooking on the absolute hottest surface possible. Preheat fully.
Dry the steak before cooking. Any moisture from the marinade creates steam instead of sear. Pat thoroughly dry, then season.
Slice against the grain — always. Skirt steak has long, prominent muscle fibers. Cutting with the grain gives you long, chewy strands. Cutting across the grain (perpendicular to those fibers) gives you short, tender bites. Look at the steak and identify which direction the lines run, then cut across them.
Don’t cook past medium. Skirt steak becomes tough and chewy past 145°F. Pull it at 125–130°F (medium-rare) for the best texture. The carryover during the rest will bring it to 130–135°F.
Make extra chimichurri. It keeps in the fridge for a week and works on chicken, shrimp, roasted vegetables, eggs, and crusty bread. It’s worth making a double batch.

Frequently Asked Questions

What internal temperature should skirt steak reach?

Pull skirt steak at 125–130°F for medium-rare. Resting will carry it to 130–135°F. Above 145°F it becomes increasingly chewy and dry. Unlike thicker cuts, skirt steak doesn’t benefit from cooking to medium-well or beyond.

Why is my skirt steak chewy even though it’s cooked right?

Almost certainly because it was sliced with the grain instead of against it. Skirt steak has very long, prominent muscle fibers. You must cut perpendicular to those fibers — look at the lines in the meat and cut at a 90-degree angle to them.

Can I substitute flank steak for skirt steak?

Yes — flank steak is a good substitute and uses the same cooking method. It’s slightly thicker and leaner than skirt, so add 1–2 minutes to the cook time and watch the internal temp. Slice against the grain the same way.

How far ahead can I make chimichurri?

Up to 5 days in the refrigerator. The flavor peaks at 24–48 hours as the herbs, garlic, and acid meld together. Bring it to room temperature before serving — the olive oil solidifies when cold.

What should I serve with skirt steak and chimichurri?

Grilled vegetables (peppers, zucchini, corn) cooked on the same Blackstone pair naturally. Roasted potatoes or crusty bread to soak up the chimichurri are also excellent. It’s also excellent over arugula with shaved parmesan as a steak salad.