Chimichurri Skirt Steak with Grilled Asparagus
⏲ ~10 min total · prep 4 · cook 6 · 4 servings
Main-course⏱ 35 min total🔥 4.8g net carbs⚡ ≈784 kcal/serving~2% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Nov 2, 2026
Ingredients
- 1 1/2 lbs skirt steak
- 1 cup finely chopped flat-leaf parsley
- 4 cloves garlic, minced
- 2 tbsp fresh oregano leaves, chopped (or 2 tsp dried)
- 1/3 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1/2 tsp red pepper flakes
- 2 tsp kosher salt and 1 tsp coarse black pepper, divided
- 1 lb asparagus, woody ends snapped off
- 1 tbsp olive oil (for the asparagus)
Instructions
- Stir the parsley, garlic, oregano, red pepper flakes, and 1 tsp of the salt into the red wine vinegar in a bowl; let stand 2 minutes, then whisk in the extra-virgin olive oil in a slow stream and set the chimichurri aside — the garlic mellows as it sits.
- Season the steak on both faces with the remaining salt and pepper just before it goes on the grill; salting earlier weeps out moisture.
- Preheat one grill zone to 500-550°F and oil the grates well — skirt steak is thin and will weld itself to a dry grate.
- Grill the steak 3-4 minutes per side with the lid up, laying the thicker end over the hottest part, until it reads 130-135°F for medium-rare; the thin tail will run a touch pinker, which is correct.
- While the steak comes off, toss the asparagus with the 1 tbsp olive oil and a pinch of salt, lay it perpendicular to the grates, and grill 2-3 minutes, rolling it a quarter turn every minute, until blistered in spots but still snappy.
- Rest the steak 8 minutes tented loosely in foil, then slice across the grain on a slight bias into 1/4-inch strips — cutting with the grain makes skirt steak chewy.
- Spoon half the chimichurri over the sliced steak and pass the asparagus with the rest for dipping.
Why this recipe works
- Chimichurri made first The sauce stands while the grill heats, which mellows the raw garlic and lets the vinegar and oil settle into one sauce. Chimichurri spooned over the steak straight from the bowl tastes sharp and separate.
- High heat, short time A 500-550°F grate sears thin skirt steak in 3-4 minutes per side before the interior dries. Lower heat hands you gray meat with weak char.
- Salted late on purpose The recipe seasons right before the grill, because salt applied early pulls moisture to the surface. Dry surfaces crust; wet ones steam.
Tips for making this recipe well
Oil the grates hard
Skirt steak is thin and all surface contact, and it welds itself to a dry grate. Oiled grates release the steak when the crust is ready.
Thick end over the hot zone
Lay the thicker end over the hottest part of the fire. The thin tail runs a touch pinker, which the recipe calls correct.
Rest 8 full minutes
Foil tent, no cutting. Skirt steak sliced straight off the grill floods the board and the slices dry out.
Cut across the grain
Skirt steak runs long parallel fibers, and slicing with them makes every strip chewy. A slight bias and a 1/4-inch cut keeps each piece tender.
Roll the asparagus often
A quarter turn every minute blisters it in spots without sending any one side to char. Left alone, one side burns while the rest stays raw.
Serving suggestions
Serve the sliced steak with half the chimichurri spooned over and the rest in a bowl beside the asparagus for dipping; the sauce is the point of the whole plate. At 6.8 net carbs per serving this is a main-course grill dinner, and the vegetables cook on the same fire, so nothing competes for attention. Grilled bread would be the move for a table that eats carbs, and nobody eating keto misses it with this much sauce in play.
Storage and meal prep
Store the sliced steak and asparagus separately in the fridge for 3 to 4 days. The chimichurri holds alongside them, with the oil re-whisked before each use since it separates. Leftover skirt steak eats cold over greens, and cold is arguably better than reheated; if you must warm it, a few seconds in a hot pan, never the microwave. Everything freezes for 2 to 3 months, though the asparagus comes back soft.
Variations worth trying
- Flank steak Flank is thicker and needs a few more minutes per side; aim for the same 130-135°F and slice the same way.
- Oven broiler Broil the steak close to the element on a rack, flipping once, and trust the thermometer over the clock.
- Cilantro chimichurri Replace half the parsley with cilantro for a greener, sharper sauce.
- Grill pan indoors A ripping-hot cast-iron grill pan takes the steak in the same 3-4 minutes per side; sauté the asparagus in a skillet afterward.
Frequently asked questions
Why salt the steak right before grilling?
Salt on the surface early draws moisture out of the meat, and wet meat steams instead of searing. Seasoning right before the grill keeps the surface dry where it counts.
Can I make the chimichurri a day ahead?
Yes, and the garlic mellows further overnight. Bring it toward room temperature and re-whisk before serving, since the oil firms up in the fridge.
What if my steak is done before the asparagus?
That is the plan. The steak rests 8 minutes while the asparagus finishes, so both land on the platter at the same moment.
Do I need a thermometer?
For a thin, expensive cut, yes. Skirt moves from rosy to gray in about a minute, and 130-135°F is the difference.
Can I skip the rest?
You can, and you will watch the juices run onto the cutting board instead of staying in the meat. Eight minutes is a short wait for a better steak.
Related keto recipes
As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you. Nutritional values are estimates. Recipes are developed with AI assistance and reviewed by our editors before publishing.
← More Main-Course recipes · Home
:max_bytes(150000):strip_icc()/279971-low-carb-meatloaf-with-pork-rinds-DDMFS-107-4x3-f60484e80d2a47b7851bc41e824c6f53.jpg)
