This steak is a bit spicy and a bit sweet but it is so tender and flavorful you won’t believe it! I wanted to mix two very different cuisines together to see what the result would be and I was SO blown away with this recipe! While the steak is spicy and rich, the chimichurri adds a fresh, citric topping that pairs really well. The longer you can marinate the steak, the more tender and flavorful it will be. I grilled my steak up since it is still grill season – but you can opt to cook this inside on the stove in a pan! I paired my steak with roasted potatoes but you could make your favorite sides!
For the Steak:
- 2 Lbs Skirt Steak
- 3 Tbsp GoChuJang
- 2 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 3 Heaping Tbsp Brown Sugar
- 1/3 Cup Soy Sauce
- 3 Limes, Juiced
For the Chimichurri Sauce:
- 2 Cups Loosely Packed Parsley
- 6 Cloves Garlic
- 1 Lemon, Juiced
- 2 Tbsp Red Wine Vinegar
- 1 Shallot, Chopped
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1/4 Tsp Red Chili Flakes (or more for more spice)
- 1 Tbsp Dried Oregano
- 1/2 – 3/4 Cup Olive Oil
- In a large mixing bowl, whisk together the soy sauce, lime juice, minced garlic, brown sugar, minced ginger, and gochujang.
- Pat the steak completely dry with a paper towel and place in a large ziploc bag. Pour in the marinade and seal well. Pop in the fridge and allow to marinate for at least 24 hours.
- When you are ready to make the steak, remove from the fridge and allow to come to room temperature (about 30 minutes) before grilling.
- In the meantime, prep the chimichurri sauce. Add the parsley, lemon juice, red wine vinegar, garlic, shallots, salt, pepper, oregano, and red chili flakes to a food processor and pulse until roughly chopped.
- Add in the olive oil – about 1/8 – 1/4 cup at a time – and slowly continue blending together. Continue adding olive oil (slowly) until the sauce comes to the desired consistency – it should be slightly runny but still able to spoon and hold together. Set aside until ready to use.
- When the steak has come to room temperature, heat the grill to 400 degrees fahrenheit. When the grill is hot, add the steak and cook for 5 minutes. Flip and continue cooking for another 5 minutes. *Note: skirt steak is pretty thin, so this will cook quickly – if you desire a more or less cooked steak, use a meat thermometer for a more precise internal temperature.
- Remove the steak from the grill and allow to rest for at least 5 minutes. Once rested, slice into thin strips and lay flat on a serving plate. Top generously with the chimichurri and serve!
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