Last Tuesday, I found myself standing in front of the fridge, aimlessly scrolling through takeout options on my phone. It was one of those evenings, you know? The kind where the day just takes a toll, and the thought of cooking seems exhausting. But as I eyed a bunch of asparagus that was just on the brink of wilting, I decided to make something quick yet comforting. Chimichurri Skirt Steak with Grilled Asparagus it was! This dish is a flavor bomb — the kind of meal that feels like a mini celebration, but really comes together with minimal fuss. Plus, the chimichurri sauce? It’s like a magic potion that instantly elevates anything you drizzle it on.

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What You’ll Need

The beauty of this dish is in its simplicity. Chances are, you already have most of what you’ll need in your kitchen. Here’s what you’ll be grabbing:

• Skirt steaks – about 1.5 pounds
• Flat leaf parsley – a generous handful
• Fresh mint leaves – a small handful
• Fresh oregano leaves – a small handful
• Garlic cloves – 4 to 5, because more is more
• Shallot – 1 medium-sized
• Red wine vinegar – a splash for that tangy kick
• Olive oil – enough to get things silky
• Lemon juice – a squeeze
• Kosher salt
• Black freshly cracked pepper
• Chili pepper flakes – optional, for a bit of heat
• Green or white asparagus – a bundle, ready for grilling

How to Make Chimichurri Skirt Steak with Grilled Asparagus

1. First, let’s tackle the chimichurri sauce. Place all the ingredients except for the olive oil — parsley, mint, oregano, garlic, shallot, red wine vinegar, lemon juice, salt, pepper, and a pinch of chili flakes — in a food processor. Pulse until everything is well chopped.
2. With the processor running, slowly drizzle in the olive oil until you have a smooth, vibrant green sauce. Remember to reserve half of this for serving.
3. Season both sides of the skirt steaks with salt and pepper. Generously spoon the remaining chimichurri sauce over the steaks, making sure they’re well coated. Let them marinate for at least 30 minutes or even overnight in the fridge if you have the time.
4. While your steaks are soaking in all that flavor, pre-heat your grill to a cozy 350-400°F.
5. In a large resealable plastic bag, toss your asparagus with a glug of olive oil, a clove of minced garlic, and a sprinkle of salt and pepper. Shake it like you’re in a dance-off to ensure everything’s coated, then place the asparagus in a grill basket.
6. When the grill is hot, place the steak and the basket of asparagus directly over the flames. Turn the asparagus occasionally, basting with the garlic oil for about 10 minutes, until tender.
7. Grill the steaks to your liking — about 5 to 8 minutes per side should do it for medium-rare. Let them rest for 10 minutes before slicing against the grain into long, juicy strips.
8. Finally, spoon the reserved chimichurri sauce over the steak slices and serve with the beautifully grilled asparagus. Enjoy the symphony of flavors!

Cook’s Notes

This dish is seriously forgiving. If you don’t have a food processor, no worries — a blender or some good knife skills will get you there. Just chop everything finely and mix. Resting the steak after grilling is key — it lets the juices redistribute, so your meat isn’t dry.

• If you’re marinating overnight, let the steaks come to room temperature before grilling for even cooking.
• Leftover chimichurri can be stored in the fridge for up to a week and is perfect for drizzling over roasted veggies or mixing into scrambled eggs.

Make It Your Own

• Swap the skirt steak with a flank steak for a slightly leaner option. Just keep an eye on the cooking time.
• If mint isn’t your thing, use cilantro instead — it adds a nice, fresh twist.
• For a vegetarian version, use thick slices of portobello mushrooms in place of the steak.
• Mix it up with rainbow carrots instead of asparagus for a colorful plate.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your photos! Cooking is all about sharing the love, and I can’t wait to see your take on this dish. Happy grilling!

Related update: Chimichurri Skirt Steak with Grilled Asparagus