Mesquite Grilled Skirt Steak with South American Chimichurri

Quick, Easy and Full of Flavor

This post is sponsored by Cowboy Charcoal.


There is nothing more flavorful than a perfectly cooked skirt steak. With a nice crusted outer layer and a tender juicy inner layer, it's no wonder that this cut is a fan favorite when it comes to fire cooking. When cooking a skirt steak, it is very important to have a hot fire as this will help the outer layer crust quickly while keeping the inside layer nice and tender.

I like to build my fire using Cowboy Hardwood Lump Charcoal. It's great for creating a hot fire and holding a consistent temperature. Top the fire off with some Mesquite Wood Chunks and you're in for a very flavorful dinner! Pair it all off with some freshly made chimichurri and get ready to go to fire cooking heaven.


Skirt Steak Ingredients

  • 2 lbs of skirt steak
  • 1 tsp of sea salt
  • 1/2 tsp fresh pepper
  • 1/4 cup of olive oil

Chimichurri Ingredients

  • 1/2 cup freshly chopped parsley
  • 1/2 cup chopped onion
  • 1 tsp minced garlic
  • 1 tsp sea salt
  • 3/4 tsp fresh pepper
  • 3/4 cup olive oil
  • 3/4 cup red wine vinegar
  • 1/2 finely chopped serrano pepper


  • Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.
  • While the coals are burning, rub the olive oil, sea salt, and pepper all over the skirt steak.
  • Spread coals evenly over the grill while placing a hand full of Mesquite Wood Chunks on top. Let burn for another 10 minutes.
  • While waiting for the grill, place all of the chimichurri ingredients into a bowl and mix thoroughly.
  • Place steaks on grill and let cook for 3 minutes on one side and 2 minutes on the other side for medium rare. Keep the steak on 3 minutes per side for medium.
  • Pull steaks off grill and let rest for 2 minutes.
  • Cut the steak against the grain of the beef.
  • Place some chimichurri on top and enjoy!

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