Chimichurri Marinated Skirt Steak

Prep Time
25 Minutes
Cook Time
15 Minutes (+10 to rest)

The name may be difficult to say five times fast, but there won’t be any complaints when you taste this flavor-packed classic.

Recipe by: Nick DiGiovanni at @nick.digiovanni

Product Featured: FoodSaver® Multi-Use Handheld Vacuum Sealer & Preserve & Marinate Containers


  • 1/2 cup parsley
  • 4 cloves garlic
  • 1 shallot
  • 1 tsp dried oregano
  • 1 small red chili, seeds removed
  • 3 tbsp red wine vinegar
  • 2/3 cup olive oil
  • Salt and pepper
  • 2 lb skirt steak


  1. In a blender, combine the parsley, garlic, shallot, dried oregano, small red chili, red wine vinegar and olive oil. Season with salt and pepper and blend until smooth.
  2. On a cutting board, season skirt steak liberally with salt and pepper.
  3. Add steak to FoodSaver Preserve and Marinate Containers, then add the marinade.
  4. Place the lid on securely, turn the valve to “marinate.”
  5. Remove the reservoir located on the bottom of the handheld sealer.
  6. Insert accessory port located on the bottom of the handheld sealer firmly into the center of the valve on the container.
  7. Press and release the “marinate” button to start the marinate cycle, marinating for 12 minutes.
  8. Remove the marinated skirt steak from the container and in a cast iron pan or over a grill, cook for about 2 to 4 minutes per side until cooked to desired temperature.

Watch Nick make this recipe on our YouTube Channel.

Lunch And Dinner