Grilled Skirt Steak With Smoky Cucumber Chimichurri

By Kay Chun

Updated September 15, 2025

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(71)
Comments
Read comments

With just a few simple seasonings (salt, pepper and oregano), quick-cooking skirt steak needs only the light smoke of a grill to amplify its beefy flavor. For this vibrant chimichurri, cucumbers are charred on the grill, too, resulting in a smoky, tangy and herbaceous sauce that cuts through the rich beef. Enjoy leftovers as stuffed pita sandwiches the next day: Mix the cucumber chimichurri with some plain Greek yogurt and dollop into pitas, then top with the sliced steak and any fresh salad options you might have around, like chopped lettuce and tomatoes.

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Ingredients

Yield:4 servings

  • Neutral oil, for greasing grates

  • 3 Persian cucumbers (about 8 ounces), quartered lengthwise

  • ½ cup plus 1 tablespoon extra-virgin olive oil, divided

  • Kosher salt and pepper

  • 1 ½ pounds skirt steak, cut into three equal pieces

  • 2 teaspoons dried oregano

  • ½ packed cup parsley leaves, finely chopped

  • 1 tablespoon chopped capers, plus 1 tablespoon brine

  • 1 to 2 tablespoons lemon juice

  • 1 garlic clove, minced

  • ½ teaspoon crushed red pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 111 milligrams cholesterol; 652 calories; 35 grams monosaturated fat; 5 grams polyunsaturated fat; 13 grams saturated fat; 56 grams fat; 1 gram trans fat; 1 gram fiber; 653 milligrams sodium; 35 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease).

  2. Step 2

    On a rimmed sheet pan, toss cucumbers with 1 tablespoon of the olive oil to evenly coat; season with salt and pepper. Grill, turning occasionally, until nicely charred all over, 5 to 10 minutes. Transfer to a cutting board and let cool.

  3. Step 3

    Meanwhile, rub steak all over with 2 tablespoons of the olive oil; sprinkle with the oregano and season with salt and pepper. Grill over medium-high until nicely charred, about 2 minutes per side for medium-rare and 3 minutes for medium. Transfer to a large plate.

  4. Step 4

    While the meat rests, finely chop the grilled cucumbers and transfer to a medium bowl. Add parsley, capers and caper brine, 1 tablespoon of the lemon juice, garlic, crushed red pepper and the remaining 6 tablespoons olive oil; season with salt and pepper and mix well. Add more lemon juice to taste.

  5. Step 5

    Thinly slice the steak across the grain and transfer to a serving platter. Serve with the chimichurri on the side.

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Ratings

5 out of 5
71 user ratings
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Comments

Angie M.

Delicious! I was worried the meat would need to be marinated, but the olive oil, salt, pepper and oregano were perfect. And the sauce was divine. Nice crunch and grilled flavor from the cucumbers, tang from the lemon, and salty umami from the capers. The one change I made was to add cilantro. Because I love cilantro. Definitely going in the rotation!

Heiid

Excellent meal. Paired with coleslaw (such as Pickleback) and thin frites. I did add more lemon juice to the Chimichurri. Now on heavy rotation!

Delicious

This was delicious! I replaced the parsley with cilantro, because I don’t like parsley. After tasting the sauce, I ended up adding more garlic, lemon juice, and crushed red peppers. The sauce mixed with yogurt was even better!

Jeff Rhubarb

Excellent as described!

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