Recipes

Grilled Wagyu Skirt Steak with Chimichurri Sauce

by Clint Phelan

Prep Time: 10 Minutes

Total Time: 25 Minutes

Yield: 2 Servings

Intro

Now I’m not sayin’ chimichurri is magic, but I am sayin’ it’ll make a grown man weak in the knees when it hits a good cut of Wagyu. This is the kind of meal that don’t need a parade- just a hot grill, a sharp knife, and a quiet minute to savor what life put on your plate.

It’s bright, bold, and beefy- just the way we like it out here.

Directions

In a bowl, stir together parsley, oregano, garlic, vinegar, red pepper flakes, and olive oil. Add salt, pepper, and lemon juice if using. Let it sit while you fire up the grill - it likes a little time to settle and mingle.
Let the wagyu skirt steak come to room temp (about 30 mins if you’ve got time). Pat dry, rub it with oil, and season both sides generously with salt and pepper.
Heat your grill to high. Toss that steak on and cook for 2–3 minutes per side for medium-rare. Wagyu’s tender - don’t overdo it.
Transfer to a cutting board and let it rest for 5–10 minutes. Gives the juices time to settle in their saddle.
Slice thinly against the grain. Spoon chimichurri over the top, or serve it on the side for dippin’.
Pairs mighty fine with grilled veggies, crusty bread, or a cold beer with the cap still rollin’.

Ingredients

1 lb Wagyu outside skirt steak

Kosher salt & cracked black pepper

1 tbsp neutral oil (like canola or grapeseed)

For the chimichurri:

1/2 cup fresh parsley, finely chopped

2 tbsp fresh oregano (or 1 tbsp dried)

3 cloves garlic, minced

1/2 cup olive oil

2 tbsp red wine vinegar

1/4 tsp red pepper flakes (or more if you like it bold)

Salt & pepper to taste

Optional: squeeze of lemon for a little extra twang