- Prepare the Ingredients
Gather 1 cup fresh flat-leaf parsley leaves and tender stems, 1/4 cup fresh oregano leaves, 4 medium garlic cloves, 1/3 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Process the Herbs and Garlic
In the bowl of a food processor, combine the fresh parsley, fresh oregano, and peeled garlic cloves. Pulse 8-10 times until the herbs and garlic are finely chopped, but not pureed into a paste. You want a rustic, chunky texture. Scrape down the sides of the bowl with a spatula to ensure even chopping.
- Combine Wet Ingredients
Add the red wine vinegar, red pepper flakes, dried oregano, kosher salt, and black pepper to the food processor bowl. Pulse 3-4 times just to combine. With the processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube until the mixture is just incorporated and looks vibrant and emulsified.
- Rest and Serve
Transfer the sauce to a small bowl or glass jar. Taste and adjust seasoning with more salt or pepper if needed. Cover and let the sauce rest at room temperature for at least 30 minutes (or up to 2 hours) before serving to allow the flavors to meld beautifully. Serve generously over hot, sliced skirt steak.
- Calories:215 kcal
- Protein:0.5 g
- Carbohydrates:2 g
- Sugar:0.2 g
- Salt:0.5 g
- Energy:899 kJ
- Fat:23 g
I used to think the star of any steak night was the meat itself, until I learned the truth: a great skirt steak sauce is the unsung hero that ties the whole plate together. It’s the difference between a good meal and the one you’re still talking about on Wednesday. This particular condiment, a bright, herbaceous chimichurri, is my not-so-secret weapon. It cuts through the richness of grilled skirt steak with a vibrant, vinegary punch and adds a confetti of fresh flavor that makes every bite exciting.
The Legend Behind This Skirt Steak Sauce
This recipe isn’t just a random mix of herbs and oil; it’s my tribute to the Argentine tradition of chimichurri, the quintessential steak condiment. Legend has it the name comes from a garbled pronunciation of an Englishman’s request for “curry.” Whether that’s true or not, the result is a sauce that’s as legendary as the story—a bold, uncooked mixture that sings with the flavors of the pampas. My version leans into that heritage while keeping things simple enough for a weeknight grill.
What Makes This Blend Special
Texture is everything here. We’re not making a smooth puree; we want a rustic, almost salsa-like consistency where you can see and taste every fleck of parsley and oregano. The “secret” isn’t one exotic ingredient, but the balance: the sharpness of red wine vinegar, the grassy kick of fresh herbs, the gentle heat of red pepper flakes, and the rich, round notes of good olive oil. When these elements hit the hot, charred steak, they create little flavor explosions that are absolutely addictive.
A Non-Negotiable Pro-Tip for Your Skirt Steak Sauce
Here’s the one thing that will make or break your sauce: let it rest. I know, the temptation to pour it over the steak immediately is strong. Resist. Mix everything together, then walk away for at least 30 minutes—an hour is even better. This “marrying” time allows the vinegar to mellow and the dried oregano to rehydrate and bloom, transforming a jar of separate ingredients into a cohesive, deeply flavorful sauce. Patience here is the ultimate power move.
Serving & Pairing: Think Beyond the Grill
Obviously, this mixture is a dream on hot-off-the-grill skirt steak. Slice the meat against the grain, fan it out on a platter, and drizzle generously. But don’t stop there! It’s fantastic as a marinade for chicken before grilling, a vibrant dressing for a white bean salad, or a punchy dip for crusty bread. For a drink pairing, skip the heavy reds. A bright, citrusy Malbec or a crisp lager cleanses the palate and lets the herbal notes shine.
Variations to Make It Your Own
The beauty of this recipe is its flexibility. For a smoky twist, swap half the parsley for cilantro and add a pinch of smoked paprika. Need it dairy-free? You’re already there—this is naturally vegan. For a richer, creamier texture, whisk in a tablespoon of mayonnaise at the end. If you’re out of red wine vinegar, white wine vinegar or even lemon juice can work in a pinch, though the flavor profile will shift slightly.
Make-Ahead & Storage Secrets
This is a meal-prepper’s dream. The sauce actually improves over 24-48 hours in the fridge, as the flavors continue to meld. Store it in a sealed jar, with a thin layer of olive oil on top to help preserve the color of the herbs. It will keep beautifully for up to a week. Just give it a good stir and let it come to room temperature before serving to wake up the aromatics.
Your Skirt Steak Sauce FAQs
Can I use dried parsley instead of fresh? I don’t recommend it. The fresh herbs are non-negotiable for that bright, garden-fresh flavor and vibrant green color. Dried parsley will just taste like dusty hay.
My sauce separated in the fridge, is that okay? Absolutely! Oil and vinegar naturally separate. Just give it a vigorous stir or shake before using. It’s not an emulsion, and that’s perfectly fine.
What if I don’t have a food processor? No problem! A sharp chef’s knife and a sturdy cutting board are your best friends here. Finely mince the herbs and garlic by hand—it’s a bit more work, but the rustic texture is wonderful.
So, what are you waiting for? Grab your herbs, fire up the grill, and get ready to elevate your next steak dinner from ordinary to extraordinary. This condiment is a game-changer, and I can’t wait for you to try it. Let me know how it turns out in the comments, and be sure to explore our recipe collection for more inspired ideas. For a deep dive into the science of emulsions and herb sauces, check out the fantastic resources over at Serious Eats. Now, go make some magic!
