Grilled Skirt Steak with Chimichurri Recipe | Wine Enthusiast Magazine
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Grilled Skirt Steak with Chimichurri

Courtesy Richard Hyman, Owner and Executive Chef, Fenix, Lodi, CA

Richard Hyman named his new Lodi restaurant Fenix, a nod to the mythical bird that rises from the ashes. The name pays tribute to Hyman’s own comeback after suffering serious burns at his previous restaurant. At this modern, eclectic eatery marking new beginnings, the chef serves up dishes that are bold and creative, but not fussy. He prepares this steak Argentinian style, with vivid colors and strong flavors.


2 (12-ounce) skirt steaks
1 bunch cilantro, stems removed
1 bunch flat parsley, stems removed
¼ cup chopped fresh oregano leaves
¼ cup chopped sage leaves
¼ cup chopped fresh rosemary leaves
2 shallots, peeled and chopped
12 cloves garlic, chopped
Juice of 2 lemons
2 tablespoons red-wine vinegar
1 jalapeño, seeded and chopped
1½ cups good-quality olive oil
Salt, to taste
Black pepper, to taste


If necessary, peel membrane and trim sinew from skirt steak. Set aside.

Put all other ingredients into blender. Pulse until slightly coarse. Season to taste with salt and pepper. Place steaks in deep dish. Pour one-third of chimichurri on steaks, and rub into surface. Cover and refrigerate for at least 2 hours, preferably overnight.

Heat charcoal grill. When coals are blazing, grill steaks 4 minutes per side (medium rare). Remove from grill. Spoon chimichurri over steaks and serve. Serves 2

Pair It

Michael David 2015 Inkblot Petit Verdot (Lodi); $35, 91 points. Intense and lavishly fruity, this wine is ripe and concentrated in flavor, with a rich—almost thick—feel. Tons of blackberry, black cherry and dark chocolate flavors are layered between soft tannins for a luxurious texture and lingering finish. —Jim Gordon