By Mayo Clinic Staff

Dietitian's tip:

Chimichurri is also great with seafood. Just cut the marinating time to 15 minutes so the seafood doesn't get mushy or begin to cook from the acid in the marinade.

Number of servings

Serves 4


  1. 1 pound skirt steak
  2. 1/2 cup red wine vinegar
  3. 1/2 cup olive oil
  4. 2 shallots
  5. 4 garlic cloves
  6. 1/2 bunch cilantro leaves
  7. 2 tablespoons parsley
  8. 1 tablespoon fresh oregano
  9. 1 teaspoon crushed red pepper flakes
  10. 1/2 teaspoon sugar
  11. 1/4 teaspoon kosher salt


Clean and trim the excess fat and tissue from skirt steak. If needed, cut the skirt steak to a size that will lie flat on the grill or the cast-iron skillet.

In a food processor, combine vinegar, oil, shallots, garlic, cilantro, parsley, oregano, crushed pepper flakes and sugar. Once the marinade is blended, it should be a little thick and very green. Place the marinade in a bowl with the steak and let marinate overnight in the refrigerator.

Heat the grill or the cast-iron skillet to high. Remove the meat from the refrigerator to let it come to room temperature, about 20 minutes.

Place the meat on a hot grill or cast-iron skillet for about 2-4 minutes to allow grill marks to be made before turning or flipping. After both sides have grill marks on them, remove the meat from heat and place on a cutting board. Cut steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle with salt. Serve.

Nutritional analysis per serving

Serving size: 4 ounces

  • Calories 333
  • Total fat 20 g
  • Saturated fat 6 g
  • Trans fat 1 g
  • Monounsaturated fat 10 g
  • Cholesterol 104 mg
  • Sodium 209 mg
  • Total carbohydrate 4 g
  • Dietary fiber 1 g
  • Added sugars 1 g
  • Protein 34 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 24, 2016