Skirt Steak with Jalapeño Chimichurri

Makes: 4-6 servings 

Prep Time: 20 mins

Cook Time: 10 mins


  • 1 tablespoon canola oil
  • 1-2 lb. skirt steak
  • Salt and pepper, to taste
  • 2 cups cherry tomatoes
  • 1/4 cup queso fresco
  • 1 lime, sliced
  • Jalapeño Chimichurri Sauce
  • 4 oz Rio Luna Jalapeños, diced
  • 2 cups cilantro, chopped
  • 2 cups parsley, chopped
  • 1 teaspoon garlic, minced
  • 1 lime, juiced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1/2 cup light olive oil or canola oil
  • Salt and pepper, to taste

Made With


  1. In a blender, combine Rio Luna Jalapeños, cilantro, parsley, garlic, lime juice, red wine vinegar and honey. Blend in oil and season with salt and pepper. Set aside.
  2. Drizzle oil over skirt steak and season well with salt and pepper. Heat grill or cast-iron pan on high. Cook steak to desired doneness and allow to rest for 5 minutes before cutting. In the meantime, add whole tomatoes to grill or pan until blistered, remove and set aside.
  3. Slice steak and serve with blistered tomatoes, Jalapeño chimichurri sauce, and garnish with queso fresco and fresh lime.