# Skirt Steak on the Blackstone (Churrasco) with Homemade Chimichurri Sauce

A recipe for tender skirt steak, also known as churrasco, cooked on a Blackstone griddle and served with a homemade chimichurri sauce.

- Cuisine: Peruvian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 medium to large size onion, sliced into rings
- Outside Skirt Steaks
- salt
- fresh ground pepper
- oregano
- minced garlic
- 1 lime
- 2 bunches fresh flat leaf parsley, finely chopped
- 2 tablespoons dried oregano
- 1 tablespoon garlic, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 0.5 cup extra virgin olive oil (EVOO)
- oil

## Instructions

1. Slice a medium to large size onion into thin rings and use half to layer the bottom of a tupperware for marinating.
2. Slice outside skirt steaks in half to a manageable size.
3. Generously season one side of the steak with salt, fresh ground pepper, oregano, and minced garlic.
4. Squeeze lime juice over the seasoned side of the steak.
5. Flip the seasoned steak slices onto the onion layer in the tupperware, seasoned side down.
6. Repeat the seasoning process (salt, pepper, oregano, minced garlic, lime juice) on the other side of the steaks.
7. Layer the remaining half of the sliced onions on top of the seasoned steaks.
8. Cover the tupperware and refrigerate the steak to marinate for at least four hours.
9. Wash and finely chop two bunches of fresh flat leaf parsley, removing the stems.
10. Add two tablespoons of dried oregano, one tablespoon of chopped garlic, two tablespoons of red wine vinegar, one teaspoon of salt, one teaspoon of crushed red pepper, and half a cup of extra virgin olive oil to the chopped parsley.
11. Mix the chimichurri ingredients well.
12. If desired, blend the chimichurri with a stick blender to achieve a paste-like texture.
13. Crank up the Blackstone griddle to a medium-high to high heat.
14. Add a little oil to the hot griddle.
15. Place the marinated skirt steaks on the griddle and let them sizzle for three to four minutes.
16. Flip the steaks and cook for another three and a half to four minutes until they reach a medium-rare temperature (130-135 degrees Fahrenheit).
17. Remove the steaks from the griddle.
18. Cut the cooked skirt steak against the grain before serving with the homemade chimichurri.

## Equipment

- knife
- tupperware
- blender stick
- Blackstone griddle
- food thermometer

## Tips

- Use outside skirt steak for best tenderness.
- Marinate the steak for at least 4 hours.
- Cook skirt steak on high heat for a crispy outside and medium rare inside.
- Cut steak against the grain, typically in four-inch strips.
- For chimichurri, if you don't like the texture, blend it into a paste.

## Source

- Original video: https://www.youtube.com/watch?v=5_OV8uB1JNE
- Recipe page: https://www.cliprecipe.com/recipe/f7c6ae81-ba78-4445-afb7-1fdc7ebd506e
- Extracted: 2025-12-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt