Adobo Grilled Steak with Chimichurri

All the warm feels for this adobo grilled with loaded herb chimichurri! It’s filled with shallots, garlic, jalapeño, cilantro, parsley, green onions, oil and vinegar. Poured over charred skirt steak is just perfection. This gives just all the feels of warmth and grilling season starting!

To serve: You can serve this recipe as is with the chimichurri, or you can serve with tacos, on flour tortillas or corn tortillas, on even on a salad!

What ingredients do you need for this grilled steak recipe?

For your steak: We are using a skirt steak here, I find the size and texture of skirt steak works really well on the grill on really high heat to still get that medium-rare. But you can use any beef you like such as flank steak, strip steaks, tri-tip, t-bone, sirloin steaks or ribeye.

*Alternatively, you can also use this marinade on chicken or pork, too! Mushrooms for a vegetarian option would also be a great choice.

The marinade: Consists of adobo seasoning, adobo sauce, lime juice (lemon juice works, too!), kosher salt and black pepper. Tossed together over the steak!

For the chimichurri: To make this, you’ll need to mix shallot, garlic, jalapeño, cilantro, parsley, green onions, vinegar, salt and olive oil.

Instructions to make this recipe

Season your steak

Marinate and season your steak in olive oil, salt, pepper, adobo sauce and adobo seasoning for 1 hour to overnight.

Make your chimichurri

Make your chimichurri by pulsing or finely chopping shallots, garlic cloves and jalapeño. Then add your chopped herbs and salt to taste. Transfer the mixture to a bowl and add sherry vinegar and olive oil. Set aside until ready to serve.

Grill your perfect steak

Take out your steak to room temperature before ready to grill.

Heat a grill (charcoal grill, gas grill, or anything you have!) or cast iron pan on the stovetop, with a drizzle of neutral oil and begin searing your steak according to your desired steak thickness, I did 3 minutes on each side for a medium-rare steak on a thinner sized skirt steak, flipping on each side. If you have a thicker steak, you should go longer until the crust forms on the outside, using a meat thermometer.

Rest to lock in your juices, slice against the grain and serve with your sauce! Garnish with lime wedges and enjoy!

Check out the below meat recipes for more dinner inspiration!

If you do make this Adobo Grilled Steak recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Updated from May 2020