grilled skirt steak with chimichurri

and roasted sweet potato fries
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4



  • 1 ½ lbs. skirt steak
  • ½ cup olive or avocado oil
  • ½ cup orange juice
  • ¼ cup Worcestershire sauce
  • ¼ cup soy sauce
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 limes, zest and juice


  • cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 lime, zest and juice
  • 3 cloves garlic, minced
  • cup parsley leaves
  • cup cilantro leaves
  • kosher salt and cracked black pepper


  • 4 sweet potatoes, sliced into thin strips, about ¼-inch wide
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 2 teaspoons cornstarch


  • Add 1 ½ lbs. steak to a large resealable bag or 9×13 inch baking dish.
  • Add ½ cup oil, ½ cup orange juice, ¼ cup Worcestershire sauce, ¼ cup soy sauce, 3 tablespoons red wine vinegar, 2 minced garlic cloves, and zest and juice from 2 limes. Cover and allow the steak to marinate for 1 hour and up to 8 hours.
  • In the meantime, prepare the chimichurri. In a food processor or blender, combine the ⅓ cup oil, 3 tablespoons red wine vinegar, zest and juice of 1 lime, 3 minced garlic cloves, ⅓ cup parsley, ⅓ cup cilantro, and salt and pepper; puree until smooth. (if it’s too thick you can add 1-2 tablespoons water) Season to taste with additional salt and pepper, if necessary. Cover and chill until ready to use.
  • For the sweet potato fries: Preheat oven or air fryer to 400°F. Use a nonstick sheet tray or line with parchment paper or spray with nonstick spray.
  • Add 4 sweet potatoes cut into thin strips to a mixing bowl and drizzle evenly with the 2 tablespoons oil, 1 teaspoon paprika, and 2 teaspoons cornstarch; toss to evenly coat and the cornstarch has soaked into the oil.
  • Spread the fries out in an even layer on the prepared baking sheet or in the air fryer and roast for 10 minutes. Toss then continue roasting for another 10 minutes until the fries are crispy and have begun to brown a bit on the tips (time will be shorter if using an air fryer).
  • While the sweet potato fries are in the oven. Remove steak from marinade and grill over direct heat until char lines appear, about 3 to 5 minutes per side, or until desired doneness (125° for rare, 135° for medium rare, 145° medium).
  • Transfer steak to a cutting board and allow it to rest for a few minutes before slicing against the grain.
  • Serve steak with chimichurri drizzled over the top alongside the sweet potato fries.


  • Serve with my favorite simple side salad to complete this meal.


  • Protein: Any steak will work well with this recipe such as flank steak.
  • Vegetarian: Omit steak, marinate and grill a bunch of veggies like zucchini, yellow squash, portobello mushrooms, onions, bell peppers and thick asparagus. Serve the roasted veggies over cooked grains like farro drizzled with the chimichurri on top.
  • Gluten-free: Omit soy sauce, use coconut aminos or tamari in marinade.
  • Other: If you don’t like cilantro in your chimichurri, you can double the parsley.


  • Mix marinade and cut potatoes; store in separate airtight containers in the refrigerator up to 3 days.
  • Make Chimichurri and store in an airtight container in the refrigerator for up to 5 days.


Calories: 549kcal | Carbohydrates: 11g | Protein: 39g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1148mg | Potassium: 772mg | Fiber: 1g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 5mg