This is a quick and easy way to make an already super flavorful steak even more flavorful. 

Skirt steak is one of my favorite cuts; it’s a little fattier which, means it’s packed with flavor. Using a quick marinade like a chimichurri marinade just kicks it up to the next level. The steak is thin, so you don’t need to marinade for too long – just a couple hours is good enough. And because it’s a thin cut, cooking it hot over high flames is the best method. Get your grill really hot, and let the flame char the steak. The marinade may cause some flare-ups so stand back. Keep you eye on it, and make sure you don’t over cook it. If you aren’t grilling on a BBQ, you can also cook it on a hot cast iron skillet or any heavy-bottom skillet or pan. Either way, make sure the grates on the grill or pan is hot, hot, hot. Medium-rare will take only about 3-5 minutes per side while medium will take about 5-7 minutes.

And like any steak, once cooked to your liking, let it rest for about 10 minutes before you slice it. Always slice it against the grain to maximize tenderness. Skirt steak typically has the grain going with (parallel to) the width. Instead of cutting it end to end from the long end (the immediately obvious way), cut the long piece in half and rotate 90 degrees then slice. This way are slicing against the grain not with the grain. 

Other than how delicious skirt steak is, the only thing you need to know is that there are two cuts of skirt steak: the inside cut and the outside cut. 

The main difference between the two is the thickness, with the outside cut being thicker (anywhere between 1/2 inch to 1 inch thick). This means it will be more tender and can take a little longer cooking time without overcooking. The outside cut is also more tender and doesn’t need any marinade to help tenderize it. In contrast, the inside cut is thinner and can be little chewier; a marinade such as this one will help tenderize it. Unfortunately because skirt steaks often comes packed and folded, it can be hard to tell which cut is which unless it is labeled. If you have a butcher there, you can always ask. But regardless of which cut you get, this marinade and recipe will still work. Just keep the thickness in mind when you cook it, adjust your cooking time and marinade time, and always cut it against the grain.

Drizzle with some extra chimichurri, serve with your favorite sides, and enjoy!