Name: Sheet-Pan Skirt Steak with Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Argentinian
Ingredients: 1.5 lbs skirt steak; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 2 tablespoons olive oil (for vegetables); 1 cup fresh parsley; 1/2 cup fresh cilantro; 4 garlic cloves; 2 tablespoons red wine vinegar; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt (for chimichurri); 1/2 cup olive oil (for chimichurri)

This Sheet-Pan Skirt Steak with Chimichurri is a quick and flavorful dinner idea that delivers bold, zesty flavors with minimal cleanup. Featuring a tender cut of beef paired with a vibrant chimichurri sauce and roasted vegetables, this recipe is perfect for a weeknight meal or casual entertaining.

Why You’ll Love This Recipe

Sheet-pan meals are the epitome of convenience, and this one doesn’t skimp on flavor. Skirt steak cooks quickly and stays juicy when roasted at high heat, while the fresh chimichurri—made with herbs, garlic, and vinegar—cuts through the richness of the beef for a balanced dish. The vegetables roast alongside the steak, making this a full meal with hardly any extra dishes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Skirt steak
Red bell peppers
Yellow bell peppers
Red onions
Olive oil
Kosher salt
Freshly ground black pepper

For the Chimichurri:

Fresh parsley
Fresh cilantro
Garlic
Red wine vinegar
Olive oil
Crushed red pepper flakes
Kosher salt

Directions

Preheat the oven to 450°F (232°C).
On a sheet pan, toss sliced bell peppers and red onion with olive oil, salt, and pepper. Spread evenly.
Roast the vegetables for 10–12 minutes until slightly softened.
While the vegetables roast, make the chimichurri by combining parsley, cilantro, garlic, vinegar, red pepper flakes, olive oil, and salt in a food processor or blender. Pulse until finely chopped but not pureed.
Season the skirt steak with salt and pepper. Add to the sheet pan with the vegetables and return to the oven.
Roast for 6–8 minutes for medium-rare, or until steak reaches your desired doneness.
Let the steak rest for 5 minutes, then slice against the grain.
Drizzle the chimichurri over the steak before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Alternative Proteins: Try using flank steak or hanger steak if skirt steak is unavailable.
Add Carbs: Serve over rice, couscous, or roasted potatoes for a more filling meal.
Make it Spicier: Add extra crushed red pepper flakes or a dash of cayenne to the chimichurri.
Vegetarian Option: Use portobello mushrooms or tofu in place of steak and adjust roasting time accordingly.

Storage/Reheating

Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Chimichurri can be stored separately in a sealed container in the fridge for up to 5 days.

FAQs

What cut of steak works best for this recipe?

Skirt steak is ideal due to its flavor and quick cooking time, but flank or hanger steak are good substitutes.

Can I make chimichurri ahead of time?

Yes, chimichurri can be made up to 3–5 days in advance and stored in the refrigerator.

Is this dish spicy?

The dish has a mild kick from red pepper flakes, but it’s not overwhelmingly spicy. Adjust spice levels to your preference.

Can I grill the steak instead of roasting it?

Absolutely. Grilling the steak adds a smoky flavor and works well with this recipe.

Do I need to marinate the steak?

No marinade is required, but you can marinate it briefly in olive oil, garlic, and herbs for added flavor.

What vegetables pair well with skirt steak?

Bell peppers and onions work well, but zucchini, mushrooms, or asparagus can also be used.

How do I know when the steak is done?

Use a meat thermometer—130°F (54°C) for medium-rare, or cook longer based on preference.

Can I freeze leftovers?

Yes, the cooked steak can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

What’s the best way to slice skirt steak?

Always slice against the grain to ensure tenderness.

Is chimichurri served hot or cold?

Chimichurri is traditionally served at room temperature or cold.

Conclusion

Sheet-Pan Skirt Steak with Chimichurri is a fantastic solution for busy nights when you still want to enjoy a wholesome, homemade meal. The vibrant chimichurri brings life to the juicy steak, and the ease of sheet-pan cooking means less time cleaning and more time enjoying. With its bold flavors and simple preparation, this dish is sure to become a staple in your meal rotation.