If there’s one steak recipe I want you to have in your back pocket this summer, it’s this one. Skirt steak with peach chimichurri feels like something you’d order at a restaurant : juicy, herb-packed, and plated family-style, but it comes together in about 30 minutes in your kitchen. It’s breezy, unfussy, and one of those dishes that makes people stop mid-bite and say, “Wait, peaches with steak? That’s actually amazing!” This Easy Chimichurri Recipe for Steak is the secret to that reaction.
Why Skirt Steak?
Skirt steak is one of those cuts that doesn’t ask for much. It cooks in minutes, it’s full of flavor, and when you slice it against the grain, it’s beautifully tender. The only trick? It’s long and thin, so I like to cut it into four smaller pieces before cooking. That way, it actually fits in a pan and you get a better sear, which makes this easy chimichurri recipe for steak even more enjoyable.
The Star of the Show: Peach Chimichurri
Traditional chimichurri is all about herbs, vinegar, and garlic. Here, I skip the garlic and go with shallots, then I fold in fresh peaches instead. The result? A sauce that’s bright and tangy, but with this juicy sweetness that screams summer. Spoon it over steak, roasted vegetables, even grilled bread — it’s the sauce you’ll keep coming back to. Not to mention, my toddler not only ate the steak with this chimichurri, but he also decided it was the perfect accompaniment to his cheese stick. Wow.
Variations (because you know I can’t resist giving options):
- Swap the peaches for nectarines, apricots, or white peaches. Nectarines bring extra juiciness, apricots bring a tart edge, and white peaches keep things delicate. I just love stone fruits for that unique, summery flavor they bring to any dish, whether it’s sweet or savory! This easy chimichurri recipe for skirt steak remains versatile.
- Not in stone fruit season? Skip the fruit completely and make a classic herb chimichurri. Still delicious, still vibrant.
How to Cook Skirt Steak (3 Ways)
- Sear + Oven Finish (my foolproof method because I know not everyone has a grill!)
Sear each piece for 1 minute per side in a screaming hot cast iron pan. Transfer to a sheet pan and bake at 400°F for 3 minutes. Rest, slice, and serve. Done. This is my favorite because all the pieces finish at the same time and they’re all the same temperature when served. Just another reason this Easy Chimichurri Recipe for Steak is perfect. - Stovetop Only (quick and classic)
- Sear over high heat for 2–3 minutes per side, depending on thickness. Great for when you don’t feel like turning on the oven.
- Grill Method (for BBQ nights)
- Grill over high heat (about 450–500°F), 2–3 minutes per side. It picks up that smoky char and feels like summer on a plate, perfectly complementing the easy chimichurri recipe for steak.
Other Cuts That Work
If you can’t find skirt steak, don’t sweat it. This recipe loves other cuts too: flank steak, hanger steak, flat iron steak, or even ribeye or strip steak if you’re going all out. The versatility of this easy chimichurri recipe for steak means you can switch cuts as needed.
Serving It Up
I love to bring this steak to the table on one big platter with the chimichurri spooned over the top. It feels celebratory, but takes almost no extra effort. Round it out with crispy potatoes, grilled corn, or just a pile of fresh greens with a lemony dressing, and you’re set.
Why You’ll Keep Making This
- Ready in 30 minutes
- Flexible with any stone fruit (or none at all)
- Three different cooking methods depending on your mood
- Restaurant vibes without restaurant stress
- It’s the kind of recipe that feels like summer — unfussy, colorful, and perfect for sharing.
Skirt Steak with Peach Chimichurri
Ingredients
For the steak:
- 2 lb skirt steak cut into 4 smaller pieces
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- Avocado oil for searing
For the peach chimichurri:
- 2 ripe peaches or nectarines pitted and finely diced
- 1 cup fresh parsley finely chopped
- 1 cup fresh cilantro finely chopped
- ½ cup fresh mint finely chopped
- 1 medium shallot finely minced
- 1 ½ tsp dried oregano
- ½ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp kosher salt plus more to taste
Directions
- Preheat oven to 400°F. Cut skirt steak into 4 pieces so they fit comfortably in your skillet. Pat dry and season with a generous pinch of salt, and pepper. Let sit at room temp while you make the chimichurri.
- In a medium bowl, combine peaches, parsley, cilantro, mint, shallot, oregano, olive oil, and vinegar. Stir well and season with salt to taste. Set aside.
- Heat a cast-iron skillet over high heat until very hot. Add avocado oil and heat until shimmering. Working in batches if needed, sear steak pieces 1 minute per side to build a crust. Transfer to a sheet pan fitted with a rack or lined with foil. Deglaze the golden brown bits from the pan with 1/2 cup of water and reduce until thick. Pour this onto the steaks before putting in the oven.
- Bake in the oven for 3 minutes at 400°F, until internal temp reaches about 125°F for medium-rare.
- Rest 7-10 minutes under loose foil. Slice steak thinly against the grain and spoon peach chimichurri generously over the top. Serve family-style.
- Stone fruit swaps: Instead of peaches, try nectarines, apricots, or white peaches. Apricots give a tart edge, nectarines are super juicy, and white peaches are delicate. Out of season? Skip the fruit entirely and make a classic chimichurri with just herbs, olive oil, and vinegar.
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Cooking methods:
• Stovetop only — Sear steak for 2–3 minutes per side over high heat, depending on thickness.
• Grill — Cook over high heat (450–500°F) for 2–3 minutes per side. Perfect for summer BBQ nights. - Other cuts that work: Flank steak, hanger steak, flat iron steak, ribeye, or strip steak — all pair beautifully with chimichurri.
- Pro tip: Always slice steak against the grain for maximum tenderness.
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Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
Another great recipe, Skylar!