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Skirt Steak with Chimichurri Sauce on Wood Board

Skirt Steak with Chimichurri Sauce


Try this delicious keto-friendly skirt steak that can be whipped up in 30 minutes or less. The steak is seared to a crispy brown fond on the outside and cooked until medium-rare on the inside. Then it is topped with chimichurri sauce made of fresh parsley, spicy red chili pepper flakes, savory garlic, a bit of salt and a splash of pungent red wine vinegar.  The method that I use to get a crispy char on this steak is to sear it in a hot cast-iron skillet.


Units Scale

for the steaks

  • 4 (6 ounce portions) skirt steaks, trimmed of silver skin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

for the chimichurri sauce

  • 1 cup parsley tops, finely chopped by hand
  • 1 tablespoon shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly cracked black pepper


  1. In a mixing bowl, mix together chimichurri sauce ingredients.
  2. Pat the steaks dry with paper towels and rub both sides with salt and pepper. Work in batches of 2 steaks at a time, instead of crowding the steaks into a pan. Heat a large cast-iron skillet over medium high heat. Sear steaks in hot skillet for 2-3 minutes, then flip and cook another 2-3 minutes. If the steaks are thin sear for 2 minutes per side. If the steaks are thicker, sear for 3 minutes per side. Let rest on a cutting board for 3-5 minutes.
  3. Slice steaks against the grain. Plate and serve with chimichurri sauce on the side.


Be sure to open your windows and turn on your kitchen vent as it will get smoky. You can also sear the steaks outdoors over a hot grill.

  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish
  • Method: Pan-sear
  • Cuisine: Latin American

Keywords: low-carb, Ketogenic, beef, steak, Grain-Free, Dairy-free, Soy-Free, Sugar-Free, Dinner, Paleo