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–+ servings
5 from 4 votes

Skirt Steak with Peach Chimichurri

30 minutes
easy
Serves 4 people
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Sliced skirt steak with peach chimichurri sauce and fresh herbs

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.
  • 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.