Blackstone Chimichurri Skirt Steak is a flavorful, juicy dish that combines the rich, beefy taste of skirt steak with a bright, homemade chimichurri sauce. We marinate the steak for several hours, allowing the flavors to penetrate the meat deeply, making every bite tender and full of flavor. Cooking it on the Blackstone griddle ensures a perfectly seared exterior while keeping the inside juicy.
Blackstone Chimichurri Skirt Steak
Blackstone griddles are perfect for searing steak, and using one for this recipe allows for even perfectly even cooking and a beautiful crust on the steak. The high heat helps lock in juices while creating a slightly crispy exterior. Rolling the skirt steak into a pinwheel allows for even cooking, since skirt steaks are so thin they are prone to quickly overcooking.
Chimichurri, a classic Argentinian sauce, adds a bold, garlicky, and slightly spicy punch that pairs perfectly with grilled meats. The combination of red wine vinegar, fresh herbs, and olive oil creates a balance of acidity and richness.
Why You’ll Love This Dish
- Bold Flavor – The chimichurri infuses the steak with a tangy, herby, and slightly spicy kick.
- Perfectly Seared – Cooking on a Blackstone griddle creates a delicious crust while keeping the inside tender.
- Simple Ingredients – Everything in this recipe is easy to find and packed with flavor.
- Quick Cooking – Once marinated, the steak cooks in just minutes.
- Great for Grilling Season – Perfect for cookouts, BBQs, or weeknight meals.
Serve with Blackstone Potatoes with Parmesan and Garlic!
Blackstone Chimichurri Skirt Steak Grocery List
Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.
- Red Wine Vinegar
- Olive Oil
- Salt
- Black Pepper
- Red Pepper Flakes
- Garlic
- Shallot
- Italian Parsley
- Fresh Oregano
- Avocado Oil
- Skirt Steak
- Salt
- Black Pepper
Try some Blackstone Steak Tacos!
How To Make Chimichurri Skirt Steak on the Blackstone
Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.
- Make the Chimichurri – Mix all the chimichurri ingredients in a bowl. Set aside half in the refrigerator for serving.
- Marinate the Steak – Place the steak in a large freezer bag with the remaining chimichurri. Let it marinate for 4-5 hours.
- Prepare for Cooking – Remove the steak from the marinade and pat it dry. Roll it into a pinwheel and tie it with baker’s twine.
- Cook on the Blackstone – Preheat the griddle to medium-high heat. Add avocado oil, then cook the steak until browned on both sides and reaches an internal temperature of 135°F.
- Rest and Serve – Let the steak rest for 10 minutes before slicing. Serve with the reserved chimichurri.
Blackstone Potato Wedges are perfect with this, too!
FAQ
How do I store leftovers?
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri separate for the best flavor.
How do I reheat leftovers?
Reheat the steak on a hot skillet for a few minutes per side or in the oven at 300°F until warmed through. Avoid overcooking to keep it tender.
Can I prepare this in advance?
Yes! The steak can marinate overnight, and the chimichurri can be made a day ahead to let the flavors develop.
What can I substitute for skirt steak?
Flank steak or flat iron steak work well as alternatives. Adjust the cooking time based on thickness.
We love a good Blackstone Patty Melt!
Serve This With…
- Grilled Vegetables
- Garlic Butter Rice
- Crispy Roasted Potatoes
- Fresh Corn Salad
This Blackstone chimichurri skirt steak is a must-try for steak lovers. The combination of bold flavors, juicy meat, and the crispy sear makes it an easy yet impressive dish. Whether you’re making it for a family dinner or entertaining guests, it’s sure to be a hit!
📌 PIN FOR LATER 📌
Blackstone Chimichurri Steak Recipe
Homemade chimichurri is the base for this easy Blackstone steak recipe! We love how flavorful this is, and rolling it into a pinwheel ensures that it'll be perfectly cooked!
Ingredients
Chimichurri
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, finely chopped
- 1 tablespoon finely minced shallot
- 1 tablespoon chopped Italian parsley
- 1 teaspoon chopped fresh oregano
Steak
- 1 tablespoon avocado oil
- 2 pound skirt steak
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Mix together the chimichurri ingredients.
- Put half of it in a large freezer baggie and add the steak.
- Let marinate for 4-5 hours. Put the rest of the chimichurri in the fridge.
- Remove the steak from the marinade and pat it dry. Roll the steak up into a pinwheel and tie it with baker's twine.
- Heat your Blackstone over medium-high heat.
- Add the oil and let it get hot on the griddle.
- Put the steak on the griddle and let it brown on both sides. Let it cook until a 135°F internal temperature.
- Remove from the griddle and let it rest for 10 minutes before slicing and serving it with the extra chimichurri.