Sous Vide Skirt Steak with Chimichurri

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If you like juicy, tender, beefy steak, then you will absolutely flip for this recipe.

Skirt steak is traditionally used for beef fajitas. It comes from the plate portion of the cow and is known for its deep beef taste. Using a combination of marinating and then using the sous vide method produces a steak that is literally melt-in-your-mouth goodness. The homemade chimichurri sauce brings it all home. Amazing!

An overhead view of a sous vide skirt steak on a cutting board with half of it cut into strips and topped with homemade chimichurri sauce.

How To Make Sous Vide Skirt Steak

Sous vide is a method of cooking food by utilization of a circulation immersion blender that brings a vessel of water to the exact temperature that you want to cook your vacuum-packed protein (or vegetables) to.

If you prefer, you can smoke, grill, and roast the steak. But, folks, once you go sous vide, you may never go back!


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The Tools and Ingredients You Will Need

Here are the tools you’ll need

Sous Vide machine – Known as a circulation immersion blender
Vacuum sealer – Or just a large Ziploc baggie (this really works just as well)
Large pot or vessel – Big enough to hold the sous vide machine, the baggie with the steak in it, and water (see video for reference)
Grill – Gas or charcoal, or a cast-iron skillet (this is for searing off the meat)

The Ingredients You Will Need

Lime juice – Fresh is best
Orange juice – Fresh is best
Oil – Extra-virgin is an excellent choice
Dried oregano – We love using Mexican dried oregano, but regular works just fine
Salt – Kosher and also coarse finishing salt for garnishing (this is a must)
Pepper – Freshly ground
Onion – Thinly sliced
Garlic – Minced
Skirt steak – You may need to cut it in half
Chimichurri sauce – Homemade is best (click the link for an easy recipe)

EXPERT TIP: If using a large Ziplock baggie (which is what we use), don’t zip the baggie up until you’ve slowly lowered the bag with the meat inside into the water. As the baggie submerges into the water, the pressure from the water will help to seal the baggie around the meat. At this point, zip the baggie closed.

A person lowering an uncooked skirt steak in a plastic baggie into a pot of water with a sous vide machine inserted into it.

Tips for Perfect Sous Vide Skirt Steak

Don’t Over Marinate the Steak – Two hours is the perfect amount of time to marinate the steak. If longer, the citrus will break down the tissues to the point the end result could be a little too fall-apart, almost mushy.

Sous Vide at the Correct Temperature and Time – Check the NOTES for what temperature you should bring the water to off of how well (or rare) you want the meat to be at. 1 hour is typical for steak, but we recommend at least 2 hours to get the tough skirt steak extra tender.

Sear Over High Heat – Searing is essential once the meat is fully cooked. Get your grill super hot, or your cast-iron skillet, as you want to create a crust but not really cook the steak much more. See NOTES for more detail.

A whole skirt steak searing on a grill gate over a hot and smoking pile of ashy charcoal briquettes.

How To Serve

Once the steak comes off the grill, you’ll want it to rest for about 10 minutes to allow the juices to re-distribute.

You can make the chimichurri sauce in advance, but just make sure it’s room temperature before drizzling over the meat.

For best results, slice the steak against the grain into ¼ to ½-inch strips. Drizzle the chimichurri sauce down the middle of the sliced steak and then sprinkle liberally with coarse sea salt. Be sure to have extra chimichurri sauce on the side when serving.

A person using a small spoon to spread chimichurri sauce over the top of sliced sous vide skirt steak.

Other Amazing Beef Recipes to Try

If you love a juicy steak as much as we do, you are going to really love these incredibly flavorful dishes:

Beef Tenderloin with Red Wine Sauce
Steak au Poivre
Classic Steak Fajitas
Bistecca alla Fiorentina (Italian-Style Porterhouse)
Grandma’s Swiss Steak
Ribeye with Gorgonzola and Caramelized Onion Sauce
Steak and Eggs with Blistered Tomatoes
Steak Pizzaiola
Grilled Tri-Tip with Santa Maria Salsa

These are all beef perfection. But, in the meantime, isn’t this steak calling your name?

A straight-on view of sous vide skirt steak that has been cut into slices on a cutting board with a thin strip of chimichurri sauce spread across the top of the meat.

Folks, we realize that you probably don’t have sous vide machine and are thinking: “Do I really need another contraption in my kitchen?”

Trust us when we tell you that after you cook your first steak sous vide-style and then sear it to perfection, you will not regret the purchase.

Perfectly cooked steak from end to end. It just doesn’t get more delicious than that! And, of course, the homemade chimichurri sauce puts it over the top!

Two pieces of sous vide skirt steak sitting on a raised chef's knife and topped with a little chimichurri sauce and finishing salt.

Ready to make the best cut of beef this side of Argentina? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a sous vide skirt steak on a cutting board with half of it cut into strips and topped with homemade chimichurri sauce.

Sous Vide Skirt Steak with Chimichurri Sauce

Using the sous vide method ensures your skirt steak will go from a tough, chewy piece of beef to a melt-in-your-mouth deeply flavorful steak that you and your guests will be amazed at. The chimichurri sauce can be made up to 24 hours in advance.
Print Pin Rate
Course: Entree
Cuisine: American / Argentine
Keyword: chimichurri sauce recipe, how to sous vide skirt steak, how to sous vide steak
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Sous Vide Time: 2 hours
Total Time: 4 hours 25 minutes
Servings: 2
Calories: 369kcal


  • 1 Large pot or vessel
  • 1 Vacuum sealer Or large Ziplock baggie
  • Grill gas, charcoal, or cast-iron skillet and stove


For the Marinade

  • 3 limes juiced
  • 2 large navel oranges juiced
  • cup extra-virgin olive oil
  • 2 tsp dried oregano preferably Mexican
  • 2 tsp coarse sea salt
  • 1 tsp black pepper freshly ground
  • 1 medium onion thinly sliced
  • 4 cloves garlic minced

For the Steak


  • In a medium bowl, mix together all of the ingredients for the marinade.
    3 limes, 2 large navel oranges, ⅓ cup extra-virgin olive oil, 2 tsp dried oregano, 2 tsp coarse sea salt, 1 tsp black pepper, 1 medium onion, 4 cloves garlic
  • Place the steak in a large plastic baggie and carefully pour the marinade over the steak. Use your fingers to gently squeeze the air out of the baggie and then zip it closed. Massage the marinade into the meat with your hands and then place it in the refrigerator for 2 to 4 hours, massaging every hour or so.
    2 lbs skirt steak
  • Place your sous vide machine in a large pot with water filled between the "Min" and "Max" lines. Set the temperature to 130°F for medium-rare and 135°F for medium (it will continue to cook once you sear the meat).
  • Remove the steak from the marinade, shaking off excess. Use a vacuum sealer to seal the steak in a plastic bag, or place it in a new, clean large Ziplock baggie. Lower the bag into the water. If using a Ziplock baggie, leave it unzipped and slowly lower the bag into the water. The pressure from the water will push the air of the bag. Once nearly submerged, zip the baggie closed.
  • Make the chimichurri sauce while the steak is cooking with the sous vide machine. Chill until ready to use (remove from the fridge about 1 hour before slicing the steak).
  • Allow the steak to cook in the bag for 2 to 4 hours (it will reach the right internal temp after 1 hour and stay there until you remove the meat. We recommend at least 2 hours in the circulating water to achieve a very tender cut of meat).
  • Fire your grill up to very hot.
  • Remove the baggie from the water and then carefully take the steak out. It will be pale in color, this is normal.
  • Place the steak over direct heat and cook until seared and a crust has formed on the bottom of the steak (about 2 minutes), flip and sear for another 1 to 2 minutes.
  • Transfer the steak to a cutting board and let it rest for 10 to 15 minutes.
  • Slice into½-inch strips, cutting against the grain. Serve with chimichurri sauce drizzled over the top. Sprinkle the coarse sea salt all over the sliced steak. Serve at once with extra chimichurri sauce on the side.
    1 cup chimichurri sauce, Coarse sea salt


See the video near the top of the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
Temperature and Time Guide:
  •                            Temperature         Time
  • Rare                   125°F                  2 - 4 hours
  • Medium-Rare    130°F                  2 - 4 hours   
  • Medium             135°F                  2 - 4 hours 
  • Medium-Well    145°F                  2 - 4 hours
Once you hit two hours, the internal temperature of the steak will not change. However, we don't recommend allowing the meat to stay in the baggie/water for more than 4 hours. 
The chimichurri can be made 24 hours in advance, but we recommend making it 1 to 3 hours before serving. It's best served at room temperature. 


Calories: 369kcal | Carbohydrates: 29g | Protein: 100g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 2g | Cholesterol: 286mg | Sodium: 789mg | Potassium: 1842mg | Fiber: 6g | Sugar: 14g | Vitamin A: 438IU | Vitamin C: 112mg | Calcium: 127mg | Iron: 9mg
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