Picture this: It’s a Tuesday evening, and I’ve just gotten home after a day that felt like a whirlwind. The sun is setting, casting a golden hue over my kitchen, and I’m in the mood for something satisfying yet not too complicated. Enter my trusty Chimichurri Skirt Steak with Grilled Asparagus. It’s got that zingy, herby kick from the chimichurri that makes everything feel a little more special, and the whole meal comes together in a way that feels more weekend than weeknight. You’ll be surprised at how the bold flavors and the simplicity of the dish make it an absolute favorite for any night. Let’s dive in and make some magic happen. Jump to Recipe

What You’ll Need

This ingredient list is a breeze, and I bet you have most of these at home already. The stars here are definitely the fresh herbs and that gorgeous skirt steak.

• Skirt steaks
• Flat leaf parsley
• Fresh mint leaves
• Fresh oregano leaves
• Garlic cloves (4 to 5, depending on your garlic love level)
• Chili pepper flakes
• Kosher salt
• Lemon juice
• Olive oil
• Red wine vinegar
• Shallot
• Green and white asparagus
• Black freshly cracked pepper

How to Make Chimichurri Skirt Steak with Grilled Asparagus

1. In your food processor, throw in everything for the chimichurri sauce except the olive oil. Give it a few pulses until it’s all well chopped and mixed together.
2. Keep that processor running and slowly drizzle in the olive oil until the mixture is a harmonious blend. You want it smooth but still a bit rustic.
3. Reserve half of this vibrant green sauce for later; it’s going to be the hero when you serve.
4. Season your skirt steaks generously with salt and freshly cracked pepper on both sides.
5. Spoon the other half of the chimichurri over the steaks, getting them good and marinated. Let them hang out and soak up the flavors for at least 30 minutes, or if you can, overnight in the fridge.
6. Preheat your grill to a comfy 350 to 400°F. Let it warm up while you prep your veggies.
7. In a large resealable plastic bag, toss in both the green and white asparagus. Add a drizzle of olive oil, a couple of smashed garlic cloves, and a sprinkle of salt and pepper. Seal the bag and shake it like you mean it.
8. Place the asparagus in a grill basket to keep things neat, then set both the steak and basket directly over the hot grill.
9. Gently toss the asparagus occasionally to ensure even grilling, and baste them lovingly with the garlic olive oil mixture. They’ll be ready in about 10 minutes, with some nice char marks.
10. Grill your skirt steak to your preferred doneness, usually 5 to 8 minutes per side. Let it rest for 10 minutes post-grilling to keep all those juices in.
11. Slice the steak against the grain into long strips, arrange them on a serving platter, and spoon that reserved chimichurri sauce over the top. Serve alongside the perfectly grilled asparagus.

Cook’s Notes

First off, let your steak rest after grilling. It’s tempting, but patience is key here for juicy, flavorful meat. If you’re marinating, overnight is king for maximum flavor, but 30 minutes will do if you’re in a pinch. As for leftovers, they keep well for a couple of days in the fridge. The steak is delightful cold or quickly reheated, and the chimichurri can be a flavor booster for other dishes.

Make It Your Own

• Swap the skirt steak for a flank steak if that’s what you have on hand. Just keep in mind the cooking time might vary slightly.
• For a vegetarian twist, use portobello mushrooms instead of steak. Marinate and grill them the same way for a hearty, satisfying meal.
• Feeling a little wild? Add a handful of cherry tomatoes to your asparagus mix for a burst of color and extra sweetness.
• If mint isn’t your thing, basil works beautifully here for a different but equally delicious twist.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Sharing food experiences makes them all the more enjoyable. Happy grilling!

Related update: Chimichurri Skirt Steak with Grilled Asparagus