Reverse Sear Steak: Grilled Skirt Steak with Chimichurri Recipe

Imagine firing up the grill on a warm summer evening, the sizzle of reverse sear steak filling the air as juicy skirt steak meets vibrant, herbaceous chimichurri. This isn't just any steak dinner—it's a flavor explosion that's simple enough for weeknights yet impressive for guests. Perfect for food enthusiasts and wine lovers, this grilled skirt steak dish highlights bold umami from the meat, balanced by the tangy, garlicky kick of chimichurri.

What makes this reverse sear steak technique a game-changer? It starts with a low-and-slow oven finish before a high-heat sear, ensuring edge-to-edge perfection without overcooking the center. We'll guide you through every step of this skirt steak recipe grill, from marinating to slicing against the grain for maximum tenderness. And because no great steak is complete without wine, we'll pair it with accessible bottles from Total Wine, Trader Joe's, or your local shop—think California Malbecs or Oregon Pinot Noirs in the $15-30 range. Ready to grill skirt steak like a pro? Let's dive in and elevate your home cooking with Vinomat, your go-to app for seamless wine pairings.

About This Dish

Grilled skirt steak with chimichurri traces its roots to Argentina's gaucho culture, where cowboys grilled tough cuts like skirt steak—known as entraña—over open flames. This cut, from the cow's plate section, is flavorful and affordable, making it a staple in South American asados that have crossed borders into American backyards. In the U.S., it's beloved for its bold, beefy taste and quick cooking time, fitting perfectly into our diverse, grill-obsessed food scene.

What sets this dish apart? The reverse sear steak method transforms skirt steak from chewy to melt-in-your-mouth tender. Unlike direct grilling, reverse searing—baking low then searing hot—locks in juices while building a caramelized crust. Topped with chimichurri, a fresh sauce of parsley, garlic, vinegar, and olive oil, it cuts through the richness with bright acidity and herbal notes. The result? Salty, umami-packed steak with zesty contrast—ideal for tacos, salads, or straight off the board.

Culturally, it's multicultural magic: Argentine origins meet American grilling traditions. Home cooks love it for its speed (under 30 minutes active time) and versatility. Pair it with wine, and you've got a restaurant-worthy meal. This skirt steak grill recipe isn't just food; it's an experience that celebrates bold flavors and easy entertaining.

Key Ingredients & Their Role

The beauty of this reverse sear steak lies in its straightforward ingredients, each playing a pivotal role in flavor harmony. Start with skirt steak (2 lbs), a thin, fibrous cut packed with beefy umami. Its loose grain soaks up marinades, but slicing against it ensures tenderness.

The marinade elevates everything: 1/2 cup olive oil tenderizes, 1/4 cup Worcestershire adds savory depth, 2 tbsp apple cider vinegar brightens with acidity, and spices like cumin, paprika, garlic powder, onion powder, salt, pepper, and a pinch of cayenne build smoky complexity. These create a crust that pairs beautifully with wines high in tannins, like Cabernet Sauvignon, to match the steak's intensity.

No grilled skirt steak is complete without chimichurri. Blend 1 cup chopped parsley, 1/2 cup cilantro, 1/4 cup oregano, 2 minced garlic cloves, 1/4 cup red wine vinegar, juice of 1 lime, 3/4 tsp red pepper flakes, 1/2 cup olive oil, salt, and pepper. Parsley and cilantro deliver fresh, green notes; oregano adds earthiness; garlic and chili bring punch; vinegar and lime cut fat for balance. This sauce's acidity refreshes the palate, making fruity, medium-bodied wines shine—think Malbec's plum notes against herbal brightness.

Coarse salt is key for seasoning, drawing out moisture for a better sear. Together, these create salty-umami meat with vibrant, tangy topping. For wine pairing, the dish's profile—rich protein, herbal acidity—calls for reds with matching structure but enough freshness to complement chimichurri's zest. Avoid overly oaky wines; opt for those with vibrant fruit and moderate tannins.

Recipe

Grilled Skirt Steak with Chimichurri (Reverse Sear Method)

Prep Time: 20 minutes (plus 15-6 hours marinating) Cook Time: 25 minutes Total Time: 3 hours 25 minutes (including marinate) Servings: 4 Difficulty: Easy Cuisine: Argentine-American

Ingredients

For the Skirt Steak & Marinade:

• 2 lbs skirt steak
• 1/2 cup olive oil
• 1/4 cup Worcestershire sauce
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp coarse salt
• 1/2 tsp black pepper
• Pinch of cayenne pepper

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• Juice of 1 lime
• 3/4 tsp red pepper flakes
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Marinade: In a bowl, whisk olive oil, Worcestershire, vinegar, garlic powder, cumin, paprika, onion powder, salt, pepper, and cayenne. Place skirt steak in a zip-top bag, pour in marinade, remove air, and seal. Marinate 15 minutes at room temp or up to 6 hours in fridge.
2. Make Chimichurri: Combine parsley, cilantro, oregano, garlic, vinegar, lime juice, red pepper flakes, olive oil, salt, and pepper in a jar. Shake well or pulse in a food processor until chunky. Refrigerate 20 minutes to meld flavors.
3. Reverse Sear Setup: Preheat oven to 250°F. Remove steak from marinade (discard excess), pat dry. Place on a wire rack over a baking sheet. Bake until internal temp hits 115°F for medium-rare (about 20-25 minutes).
4. Sear on Grill: Preheat grill to medium-high (400°F). Clean grates. Sear steak 3-4 minutes per side for crust, until 125°F internal (medium-rare). Like weber flank steak grill time, skirt cooks fast—use a thermometer!
5. Rest & Slice: Rest 5-10 minutes on a board. Slice thinly against the grain for tenderness. Drizzle with chimichurri.

Nutrition (per serving): Calories: 550 | Protein: 45g | Fat: 40g | Carbs: 3g (estimates; varies by cut). Dietary: Gluten-free, keto-friendly, dairy-free.

Perfect Wine Pairings

Pairing reverse sear steak with chimichurri is all about balance: the steak's umami and char need wines with firm tannins and acidity to cut richness, while chimichurri's herbs crave fruity, vibrant reds. Body should be medium-full; look for bright cherry/plum notes and moderate oak.

1. California Malbec ($18-25): Napa or Paso Robles Malbecs from Total Wine echo the dish's South American roots with juicy blackberry, smoked herbs, and soft tannins. The acidity tackles chimichurri's vinegar, while fruit matches steak's savoriness. Try Bogle or Austin Hope—available at Trader Joe's.

2. Oregon Pinot Noir ($20-30): Willamette Valley Pinots offer red cherry, earth, and silky texture. Moderate tannins won't overwhelm skirt steak, and bright acidity refreshes against garlicky sauce. Ideal for lighter grilled skirt steak. Find King Estate at BevMo.

3. Washington State Syrah ($15-25): Columbia Valley Syrahs bring peppery spice, black pepper, and meaty notes that amplify umami. Firm structure stands up to the skirt steak recipe grill, with herbal edges mirroring chimichurri. Columbia Crest at grocery stores.

4. Spanish Tempranillo ($15-22): Rioja imports from Total Wine provide leather, dried fig, and lively acidity—perfect foil for salty steak. BevMo's Bodegas Muga is a steal.

Use Vinomat app for scans and personalized recs. These $15-30 picks from Total Wine, Trader Joe's, or BevMo make pro pairings accessible. Chill reds slightly for summer grills!

Cooking Tips & Techniques

Mastering reverse sear steak ensures juicy results every time. First, choose high-quality skirt steak—look for even thickness to avoid overcooking edges. Marinate briefly (15-60 min) to tenderize without mushiness; longer risks grain breakdown.

For the reverse sear: Low oven (250°F) gently brings it to 115°F, preventing gray bands. Pat dry post-marinade for crisp sear—no steaming! On the grill, mimic weber flank steak grill time: 3-4 min/side at 400°F post-bake. Thermometer is non-negotiable—pull at 125°F for carryover to 135°F medium-rare.

Common mistakes? Slicing with the grain (chewy disaster—always perpendicular). Over-marinating or high direct heat toughens it. Resting redistributes juices—don't skip! For indoor, use cast-iron like a grill pan.

Pro tip: Oil grates lightly; brush steak sparingly to avoid flare-ups. This grill skirt steak method yields steakhouse tenderness at home.

Serving Suggestions

Present your grilled skirt steak family-style: fan slices on a wooden board, chimichurri in a bowl for drizzling. Garnish with extra herbs and lime wedges for pop. Pair with grilled veggies (zucchini, bell peppers), charred corn, or simple green salad to soak up juices.

For tacos, stuff into warm tortillas with avocado and queso fresco. Sides like yuca fries or quinoa amplify the asado vibe. Set an ambient table—rustic linens, candles—for wine-focused dining. With Vinomat-scanned pairings, it's effortless elegance.

Conclusion

This reverse sear steak recipe transforms grilled skirt steak with chimichurri into your new grill staple—tender, flavorful, and wine-ready. From marinade magic to perfect sear, it's foolproof for home cooks. Grab a California Malbec from Total Wine and fire it up. Download Vinomat today to unlock endless pairings and make every meal extraordinary. Your taste buds will thank you!