Skirt Steak with Chimichurri Sauce

Skirt Steak with Chimichurri Sauce



2 pieces of Skirt steak around 300 gm each

Smokey Q Beef Rub

1 Red chilli

Olive Oil

1 x Red onion

2 Cups Flat leaf parsley

1 Cup fresh coriander

2 Tablespoons Red wine vinegar

1 Tablespoon Oregano

Juice of 1 lime




  1. Heat a BBQ to 150°c. 
  2. Trim any fat or silver skin from the skirt steak.
  3. Rub both sides of the meat with Beef rub.
  4. Place the chilli, coriander, parsley, oregano and red onion in a food processor with some olive oil and blitz until it’s a rough paste then thin out to a drizzling consistency with more olive oil, red wine vinegar and lime juice.
  5. Cook the steak with indirect heat until its medium rare with an internal temp of 55-60°c then crank the BBQ to 250°c and sear both sides of the meat until a crust forms.
  6. Remove from the BBQ and let the meat rest for 10 mins then slice and serve.

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