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Close-up of skirt steak slices topped with fresh chimichurri sauce, highlighting the juicy pink center and herby topping.

Enchanted Emerald Cut (Skirt Steak with Chimichurri)

5 from 1 vote
This seared skirt steak is basted with butter, garlic, and rosemary for an ultra-juicy, steakhouse-style bite. Topped with a bright, herby chimichurri, it’s a meal fit for the Emerald City.
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Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Calories: 480kcal

Ingredients

For the Steak

  • 1.5 lbs skirt steak
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic smashed
  • 1 sprig fresh rosemary

For the Chimichurri

  • 1 small shallot finely minced
  • 3 cloves garlic finely minced
  • ½ cup fresh parsley finely chopped
  • ¼ cup fresh cilantro finely chopped
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup olive oil
  • 2 tbsp red wine vinegar

Instructions

  • Prepare the Chimichurri:
  • In a small bowl, combine the shallot, garlic, parsley, cilantro, red pepper flakes, salt, and black pepper.
  • Stir in the olive oil and red wine vinegar. Let it sit at room temperature while you cook the steak to allow flavors to meld.
  • Cook the Steak:
  • Remove the skirt steak from the fridge and let it come to room temperature for about 20 minutes.
  • Season both sides with salt and black pepper.
  • Sear the Steak:
  • Heat a HexClad or cast iron skillet over medium-high heat until hot.
  • Add the steak and sear for 2-3 minutes per side, until a golden crust forms.
  • Baste for Flavor:
  • Lower the heat to medium and add butter, smashed garlic, and rosemary to the pan.
  • Tilt the pan slightly and spoon the melted butter over the steak repeatedly for about 1 minute.
  • Rest and Slice:
  • Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.
  • Serve:
  • Arrange the sliced steak on a serving platter and generously drizzle with chimichurri.
  • Enjoy immediately with your favorite sides!

Notes

  • Cooking Skirt Steak to the Right Temperature:
    • Rare: 120-125°F
    • Medium-Rare: 130-135°F (my go-to!)
    • Medium: 140-145°F
    • Well-Done: 155°F+ (but why would you do this? 😭)
    • Pro Tip: Skirt steak cooks FAST, so use a meat thermometer to avoid overcooking.
  • Chimichurri Storage Tip:
    • Chimichurri tastes even better after a few hours! Store leftovers in an airtight container in the fridge for up to 5 days.
  • Alternative Cooking Methods:
    • Grill: Preheat to high and grill for 3-4 minutes per side.
    • Broil: Place steak on a rack 4-5 inches from the broiler and broil for 3-4 minutes per side.
  • Make it a Meal:
    • Pair this steak with Madame Marbel’s Majestic Medallions (roasted purple potatoes) and Defying Broccolini for the full Broadway-inspired experience.
  • Make Ahead:
    • You can make the chimichurri sauce 1-2 days in advance to let the flavors develop even more. Just bring it to room temp before serving.