Grilled Skirt Steak and Chimichurri Sandwiches
Food and Drink

Courtesy of BBQ Guys,

Grilled Skirt Steak and Chimichurri Sandwiches

"Looking for a quick and easy way to put skirt steak to use? Try putting them on a sandwich with a tasty chimichurri sauce!"

Prep Time: 20 minutes Cook Time: 15 minutes Serves 4


1 loaf French bread

1 pound skirt steak

1 each red & yellow pepper

1/2 onion

Juice from a lime (half for marinade, half for garnish)

2 ½ tablespoon olive oil

Your favorite blackening seasoning


Chimichurri Sauce:

1 ½ cup fresh parsley

¼ cup fresh oregano, or 1 teaspoon dried

4 cloves garlic

1 small shallot

1/2 teaspoon crushed red pepper flakes

3/4 cup extra virgin olive oil

2 ½ tablespoons red wine vinegar

1 tablespoon fresh lime juice

1 teaspoon kosher salt

In a zip-tight bag, toss in the skirt steak along with 1 ½ tbsp of olive oil and the juice from half a lime. Shake the bag to make sure the steak gets coated with oil and lime juice. Squeeze the air out of the bag and seal. Refrigerate for at least 2 hours or overnight.

Julienne-peel the peppers and onion and toss in with 1 tbsp of oil to coat. Then set aside. 

Preheat grill to medium-high heat and place griddle plate in the grill to preheat as well. To preheat faster shut the lid. Preheat for about 10-15 minutes.

Once the grill and griddle are hot, sauté the peppers and onions for 5-7 minutes until they soften. Remove from grill to cool. Carefully remove the griddle plate. 

Leaving the grill hot, season the skirt steak with the blackening seasoning and grill at high heat for about tw0 minutes per side. Skirt steak is very thin, so it won’t take long to reach medium temperature. Once done, remove from grill and let rest while you prep the bread.

Slice the loaf, making 4 individual sandwiches, then slice the skirt steak against the grain. Toast the bread before slicing if you like. Apply quartered portions of the steak to each sandwich. Then top with peppers and onion mix.

Chimichurri sauce, by hand, finely chop the parsley, oregano, garlic, and shallot for the chimichurri sauce. Toss in a mixing bowl with the remaining chimichurri ingredients and whisk until combined.

Drizzle a generous amount of chimichurri sauce on sandwiches, then squeeze lime juice across each one. Enjoy!