Gluten-Free Chimichurri Skirt Steak
By the Gluten Free Recipes team ·
Tender skirt steak is pan-seared to juicy perfection and then coated in a vibrant, herbaceous chimichurri sauce. This dish offers a delightful balance of savory meat and fresh, zesty flavors, making for a satisfying and elegant gluten-free meal.
At a glance: This medium dinner recipe yields 4 servings in about 50 minutes (15 min prep, 35 min cook). It uses 10 ingredients — including skirt steak, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chimichurri Skirt Steak: When preparing this dinner recipe, ensure all ingredients, especially the GF tamari or coconut aminos, are certified gluten-free to prevent cross-contamination. Always use clean utensils and cutting boards when preparing gluten-free meals In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chimichurri Skirt Steak: This recipe is naturally gluten-free, relying on fresh ingredients and certified gluten-free tamari or coconut aminos. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs skirt steak
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup fresh parsley, finely chopped
- 0.5 cup fresh cilantro, finely chopped
- 0.25 cup red wine vinegar
- 2 tbsp GF tamari or coconut aminos
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Prepare the chimichurri sauce by combining the finely chopped fresh parsley, cilantro, minced garlic, red wine vinegar, GF tamari (or coconut aminos), red pepper flakes, salt, and black pepper in a medium bowl. Stir everything together until well combined, then set aside to allow the flavors to meld for at least 10 minutes.
- 2
Pat the skirt steak completely dry with paper towels, as this helps achieve a better sear. Season both sides generously with salt and black pepper, ensuring an even coating.
- 3
Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers but does not smoke. Carefully place the seasoned skirt steak into the hot pan, ensuring not to overcrowd it if cooking in batches.
- 4
Sear the skirt steak for approximately 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. You are looking for a deep, golden-brown crust on both sides, and the internal temperature should reach your preferred level. Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes before slicing.
- 5
Slice the rested skirt steak against the grain into thin strips. Arrange the sliced steak on a serving platter and generously spoon the prepared chimichurri sauce over the top, ensuring each piece is well-coated. Serve immediately with your favorite gluten-free sides, such as roasted vegetables or quinoa.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Coconut milk separates in the can — stir or shake well before using.
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