Skirt Beef and Chimichurri Recipe

Skirt Beef and Chimichurri Recipe

Skirt beef is one of the most underrated cuts of meat — full of flavour, beautifully textured, and perfect for cooking as a whole piece. When cooked right, it’s juicy, tender, and bursting with rich, beefy character.

Paired with a vibrant Argentinian chimichurri — a zesty mix of parsley, chilli, garlic, and red wine vinegar — this dish brings bold flavour and simple elegance to your table. It’s a perfect weekend cook-up or a midweek treat that feels special every time.

Timings

Prep time: 15 minutes

Cooking time: 12 minutes

Serves: 4

Ingredients

For the Beef

• 1kg skirt beef (ideally from your local butcher)

• 2 tbsp olive oil

• 2 tbsp sea salt

• 2 tbsp fresh black pepper

• 40g salted butter

  
  

For the Chimichurri

• 60g flat-leaf parsley, chopped

• 1 red onion, finely chopped

• 1 clove of garlic, crushed

• 1 red chilli, finely chopped

• 60ml red wine vinegar

• 150ml extra-virgin olive oil

• Pinch of salt and pepper, to taste

  
  

Method

1. Prepare the beef

   Trim any excess fat or sinew from the skirt beef using a sharp knife, as it doesn’t render easily during cooking. Pat the meat dry with kitchen paper and drizzle with olive oil.

2. Season generously

   Rub the oil all over the meat, then season well with sea salt and plenty of black pepper.

3. Sear the steak

   Preheat a large frying pan, grill pan, or cast-iron skillet until very hot. Add the beef and cook without moving it for about 5–6 minutes to get a deep, caramelised crust.

4. Flip and finish

   Turn the steak over, add the butter to the pan, and sear the other side for another 5–6 minutes, depending on your preferred doneness.

   (Use a thermometer if you like: 50°C rare, 55°C medium rare, 60°C medium, 65°C medium well, 70°C well done.)

5. Make the chimichurri

   While the steak rests, combine parsley, onion, garlic, chilli, red wine vinegar, olive oil, salt, and pepper in a bowl. Stir well to let the flavours develop.

6. Rest and serve

   Let the steak rest for at least 5 minutes before slicing thinly across the grain. Serve topped with a generous spoonful of chimichurri and any resting juices.