Skirt Steak with Chimichurri + Butternut Squash Salad

This skirt steak recipe is easy and great for parties, or a weeknight dinner for two. Marinate the steak in a red wine vinegar-based marinade, and then sear it to perfection. Serve it with a summer/fall inspired salad of butternut squash, zucchini, avocado, and red onion with some zesty lime juice. Top all of it with a homemade chimichurri sauce, that's bound to hit all the flavor notes.

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Adjust Servings
Steak + Marinade
2 cloves of garlic
1/4cup olive oil
1/4cup red wine vinegar
1tsp kosher salt
1tsp black pepper
1tsp honey
1 1/2lb skirt steak
1 1/2cup butternut squash
1 large zucchini
1 avocado
1/2 red onion
4 garlic cloves
1/4 shallot
1cup olive oil
2tsp red wine vinegar
1tsp lime juice
1/2cup fresh parsley
1/2cup fresh cilantro
1tsp oregano
1/4tsp kosher salt
1tsp black pepper
For searing



In a baking dish or large bowl, combine marinade ingredients. Let the steak sit for at least 30 minutes. If marinating for only 30 minutes, leave at room temperature. If marinating longer, place covered in the fridge, and remove for at least 30 minutes before cooking. (I let it sit while I prepare my vegetable salad and sauce.)

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Season a large skillet with olive oil. Add butternut squash and sear for 5-7 minutes, until the pan-side is golden brown. Flip over and add the zucchini to the pan. Flip the zucchini cubes after about 3 minutes, and continue to sear both the butternut squash and zucchini for another 2-3 minutes. Once both vegetables are browned and tender, remove them from the heat and place in a bowl. Place the bowl in the fridge.

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On a cutting board, thinly slice the onion and cube the avocado. Pour lime juice over the avocado cubes. (Tip: I leave the "meat" in the avocado, and slice the inside with the skin still in tact. I then pour lime juice over the avocado and cover it with cling wrap. When it is time to assemble the salad, I scoop the cubes out with a spoon.)

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For the chimichurri, combine all the ingredients in a food processor, and pulse until the desired consistency is reached. If you prefer a thinner consistency, add 1/2 teaspoons of water until consistency is reached. Add extra seasonings if necessary.

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Season a skillet with olive oil on medium high heat. Let it sit until the oil is shimmering.

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Dry off the steak with paper towels, and sprinkle each side generously with salt and pepper.

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Place the steak on the pan and let it cook for 4-6 minutes, until the pan-side is golden brown. Flip and cook the other side for another 4-6 minutes. (Tip: if you have a thin steak, your cook time will be shorter. Try 3 minutes. If you have a thick steak, it will be around 6 minutes, or more.)

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