Balsamic Skirt Steak with Basil Chimichurri

When I manage to wake up early enough, one of my favorite weekend morning activities is visiting the farmers market. I love wandering down the rows and rows of colorful, local, in season produce. It’s like a game picking out new things to experiment with. This week I grabbed two huge bundles of basil and was racking my brain on what to do with it (other than the obvious pesto..). Behold, Basil Chimichurri.

Basil Chimichurri provides the perfect pairing for the grilled skirt steak. The steak marinates (up to 24 hours) to amp up the flavor. A perfect summer meal that can be made almost entirely the day before. When you're ready to eat, just grill up the steak and you're good to go. Recipe at KathleensCravings.com

Traditional Chimichurri is made with parsley and oregano, but this basil spin is a great fresh take. Just a quick blend in your food processor or blender and you’re good to go. Store in your fridge and use as a condiment or marinade OR spoon over this balsamic steak.

Basil Chimichurri provides the perfect pairing for the grilled skirt steak. The steak marinates (up to 24 hours) to amp up the flavor. A perfect summer meal that can be made almost entirely the day before. When you're ready to eat, just grill up the steak and you're good to go. Recipe at KathleensCravings.com

Let’s talk this steak. A simple marinade with olive oil, balsamic vinegar, garlic, and spices elevates the skirt steak (flank steak is great too). Let it sit for hour or even overnight (hello easy), toss on the grill, and 10 minutes later you’re good to go.

Print Recipe
Balsamic Skirt Steak with Basil Chimichurri
Basil Chimichurri provides the perfect pairing for the grilled skirt steak. The steak marinates (up to 24 hours) to amp up the flavor. A perfect summer meal that can be made almost entirely the day before. When you're ready to eat, just grill up the steak and you're good to go.
Basil Chimichurri provides the perfect pairing for the grilled skirt steak. The steak marinates (up to 24 hours) to amp up the flavor. A perfect summer meal that can be made almost entirely the day before. When you're ready to eat, just grill up the steak and you're good to go.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Balsamic Skirt Steak
Basil Chimichurri
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Balsamic Skirt Steak
Basil Chimichurri
Basil Chimichurri provides the perfect pairing for the grilled skirt steak. The steak marinates (up to 24 hours) to amp up the flavor. A perfect summer meal that can be made almost entirely the day before. When you're ready to eat, just grill up the steak and you're good to go.
Instructions
  1. Marinate the steak: In a gallon sized zip top bag, add the steak and the marinade ingredients. Mush everything around so the steak is evenly covered. Refrigerate for 8 - 24 hours.
  2. Make the Basil Chimichurri: In a food processor or blender, process all Chimichurri ingredients until smooth with fine minced bits.
  3. Grill the steak: Heat a grill pan or grill to medium-high heat. Grill the steak for 4-5 minutes on each side for medium rare. Grill for 5-6 minutes per side for medium. Remove steak and allow to rest for 5-10 minutes.
  4. Thinly slice steak against the grain and serve with the Basil Chimichurri. Enjoy 🙂
Recipe Notes

The Chimichurri can be made in advance. In fact, I recommend it! Let those flavors meld a bit. Leftover Chimichurri can be stored in the fridge for up to 1 week or frozen for 1 month. Leftover steak can be stored in the fridge for up to 4 days.

Share this Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *