Few dinners hit as hard as a beautifully seared skirt steak blanketed in a bright, herb-packed chimichurri — and this one serves four with serious style. The chimichurri is where the magic really happens: a generous pour of extra-virgin olive oil carries fresh parsley, oregano, garlic, red wine vinegar, and a pinch of red pepper flakes into a sauce that's bold, vibrant, and loaded with ingredients known for their anti-inflammatory properties. Olive oil in particular is a cornerstone of eating patterns designed to reduce chronic inflammation, and here it does double duty — seasoning the steak before the sear and forming the base of the sauce. The cooking method is refreshingly simple: a screaming-hot cast iron pan, a few minutes per side, and a proper rest before slicing against the grain. No heavy sauces, no processed shortcuts, just whole ingredients doing exactly what they're supposed to do. The result is tender, deeply savory steak with a crust that'll make you feel like you know what you're doing in the kitchen — because you do.
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ALDI Grass Fed Beef Skirt Steak
Pat the steak dry with paper towels, then rub all over with 1 tbsp olive oil, 1 tsp kosher salt, and the black pepper. Let the steak rest at room temperature for 30 minutes before cooking.
While the steak rests, make the chimichurri: combine the parsley, oregano, garlic, and red pepper flakes in a mixing bowl. Add the red wine vinegar and 1/4 tsp kosher salt, then pour in the 1/2 cup olive oil. Stir well until combined. Taste and adjust salt if needed. Set aside at room temperature to let the flavors develop.
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