Why this fits a family on a budget
Skirt steak is one of the more affordable steakhouse-quality cuts, and the chimichurri comes together from fresh herbs and pantry basics in minutes — a genuinely impressive weeknight grill without a lot of fuss.
1. Pull the 1 lb skirt steak from the fridge 20 minutes before cooking so it comes to room temperature — this helps it cook evenly.
2. Make the chimichurri: finely chop enough fresh parsley to fill 0.5 cup and enough fresh oregano to fill 2 tbsp. Mince the 4 garlic cloves.
3. In a small bowl, stir together the chopped parsley, chopped oregano, minced garlic, 2 tbsp red wine vinegar, 2 tbsp of the olive oil, 0.5 tsp crushed red pepper, and a pinch of salt. Squeeze the 0.5 lemon over the top and stir again. Taste and adjust salt as needed. Set aside.
4. Pat the steak dry with a paper towel. Rub both sides with the remaining 1 tbsp olive oil, then season all over with 0.75 tsp salt and 0.5 tsp black pepper.
5. Heat the grill to high (450–500°F). Once hot, lay the steak on the grates and grill 3–4 minutes per side for medium-rare (internal temp 130–135°F). Skirt steak is thin — don't walk away.
6. Transfer the steak to a cutting board and let it rest 5 minutes. Do not skip this step — it keeps the juices in.
7. Slice the steak thinly against the grain (look for the lines running across the meat and cut perpendicular to them). Fan slices on two plates.
8. Spoon the chimichurri generously over the sliced steak and serve immediately.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.