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Grilled Skirt Steak with Chimichurri Sauce

By Anthony Lamas From Moveable Feast Season 3, Ep.3
Mark Boughton

Servings: 6 to 8

On Moveable Feast, Anthony Lamas made this dish—a favorite at his restaurant, Seviche—with bison skirt steak, but beef is an easy-to-find substitute. A vibrant chimichurri sauce made with scallions, garlic, and plenty of fresh herbs turns a grilled steak into a really memorable meal.


For the chimichurri

  • 1/2 cup chopped spring onions or scallions, including the tender green tops (about 4 scallions)
  • 1/2 cup packed fresh cilantro leaves (about 1/2 oz.)
  • 1/2 cup packed fresh flat-leaf parsley (about 1/2 oz.)
  • 1/2 medium tomato, chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1/2 tsp. crushed red pepper flakes

For the steak

  • 2 lb. skirt steak, trimmed
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 75
  • Sodium (mg): 410
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 26


Make the chimichurri

  • Purée all of the chimichurri ingredients in a blender until nearly smooth. Season to taste with more salt. Refrigerate at least 30 minutes and up to overnight.

Grill the steak

  • Prepare a high (500°F to 600°F) charcoal or gas grill fire. Pat the steak dry and season generously with salt and pepper. Grill, turning once, until cooked to your desired doneness, 2 to 3 minutes per side for medium rare (125°F).
  • Transfer to a carving board and let rest for 5 to 10 minutes. Cut the steak against the grain into 1/2-inch slices and drizzle with the lemon juice. Serve with the chimichurri.

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