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Flavorful Chimichurri Skirt Steak Recipe with Grilled Corn and Zucchini

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A quick and easy BBQ meal featuring tender skirt steak marinated in vibrant chimichurri sauce, paired with smoky grilled corn and zucchini for a fresh, satisfying dinner.

Ingredients

Scale
  • 1.5 pounds skirt steak, trimmed of excess fat
  • 3 cloves garlic, minced
  • 1 cup fresh parsley leaves, packed
  • 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 ears fresh corn, husked
  • 2 medium zucchini, sliced lengthwise into 1/4-inch thick strips
  • 1 tablespoon olive oil (for brushing veggies)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Chimichurri Sauce (10 minutes): In a blender or food processor, combine parsley, oregano, minced garlic, red pepper flakes, and red wine vinegar. Pulse until finely chopped but not pureed. Slowly drizzle in olive oil while blending to emulsify the sauce. Season with salt and pepper to taste. Set aside to let flavors meld.
  2. Marinate the Skirt Steak (at least 30 minutes, up to 2 hours): Place skirt steak in a shallow dish or resealable bag. Pour about half of the chimichurri over the steak, coating well. Reserve the other half for serving. Refrigerate for at least 30 minutes but no longer than 2 hours.
  3. Prepare the Veggies (5 minutes): Brush corn and zucchini slices lightly with olive oil. Season with salt and pepper.
  4. Preheat the Grill (10 minutes): Heat grill to medium-high (about 450°F). Oil grates lightly to prevent sticking.
  5. Grill the Corn and Zucchini (10-12 minutes): Place corn on grill, turning every 3-4 minutes until charred and tender. Grill zucchini strips 2-3 minutes per side until grill marks appear and veggies are tender. Remove and keep warm.
  6. Cook the Skirt Steak (6-8 minutes): Place marinated steak on hot grill. Cook 3-4 minutes per side for medium-rare (internal temp 130–135°F). Adjust time for preferred doneness. Flip only once.
  7. Rest and Slice the Steak (5 minutes): Transfer steak to cutting board, cover loosely with foil, and rest. Slice thinly against the grain.
  8. Serve: Plate sliced steak with grilled corn and zucchini. Drizzle reserved chimichurri over steak and veggies. Garnish with extra parsley if desired.

Notes

Marinate skirt steak for 30 minutes to 2 hours to avoid mushy texture. Rest steak after grilling to keep it juicy. Chimichurri sauce can be made ahead and tastes better after resting. If no grill is available, pan-sear steak and roast or broil veggies. Use avocado oil as a substitute for olive oil for a different flavor or if preferred. Adding smoked paprika to chimichurri adds smoky depth.

Nutrition

Keywords: chimichurri, skirt steak, grilled corn, grilled zucchini, BBQ, easy dinner, quick meal, summer recipe, steak marinade, gluten-free

Find it online: https://eliplate.com/flavorful-chimichurri-skirt-steak-recipe-with-grilled-corn-and-zucchini-easy-perfect-bbq-meal/