Grilled Skirt Steak with Calabrian Chile Chimichurri
There is something about skirt steak and fire that feels right at home in Colorado. It is one of those cuts that comes alive the moment it hits hot steel over a bed of mesquite or oak. The aroma lifts into the dry Front Range air, carrying a mix of smoke, char, and pure anticipation. Cooking out here has always been about more than the food. It is a mindset shaped by altitude, season, and a sense of independence that runs as deep as the canyons to our west. Every ingredient matters, and every decision over the fire tells a story.
This chimichurri has its own voice in that story. It is bright and herb packed, but then the Calabrian chiles roll in with a warmth that lingers just enough to remind you that cooking is an adventure. Vida first tossed those chiles into our chimichurri years ago, and it immediately became part of our rotation. A Colorado table has always welcomed global flavors, so long as they stand strong beside the fire. Brush the steak with Revolution Barbecue Texas Beef BBQ Rub, let the heat do its work, and you end up with a dish that feels both familiar and bold. It is a reminder that grilling in Colorado is all about embracing flavor with confidence.
Grilled Skirt Steak with Fiery Calabrian Chimichurri
4
10 minutes
15 minutes
641
American
Main Dish
Skirt steak is one of those cuts that rewards instinct and heat more than anything else. It cooks fast, absorbs flavor beautifully, and carries a deep beefy richness that pairs perfectly with fresh herbs and acidity. For Colorado cooking, it fits seamlessly into the rhythm of altitude and open flame. The thin profile does not demand a long cook, which means you can give it strong direct heat and still keep it tender. The high elevation encourages quick browning, and the steak responds with a crust that tastes like pure campfire satisfaction.
The chimichurri in this recipe is a favorite in our home. The traditional mix of parsley, cilantro, garlic, and vinegar builds a foundation, but the Fresno and Calabrian chiles push it into bolder territory. Calabrian chiles bring a fruity heat that balances the herbal freshness without overpowering the steak. Adding a touch of Revolution Barbecue Texas Beef BBQ Rub into the sauce ties the whole dish back to the grill, giving the chimichurri just enough savory depth. Whether cooked over hardwood charcoal, mesquite chunks, or whatever local wood you keep stacked near the pit, this steak and sauce combination speaks to what Colorado barbecue is becoming: vibrant, adventurous, and driven by the fire.
Ingredients
For the Skirt Steak
- 2 pounds skirt steak
- 2 tablespoons olive oil
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
For the Chimichurri Sauce
- 1 cup fresh Italian parsley leaves
- 1 cup fresh cilantro leaves
- 2 tablespoons red onion, roughly chopped
- 1 Fresno chile, seeded
- 2 tablespoons crushed Calabrian chiles
- 4 garlic cloves, peeled
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
- 3/4 cup extra virgin olive oil
Directions
- Bring the steak to temperature Remove the skirt steak from the refrigerator and let it rest for 30 minutes so the muscle fibers relax and the steak cooks evenly.
- Preheat the grill Set your grill to high heat and allow the grates to come fully up to temperature for about 10 minutes.
- Build the chimichurri during preheat While the grill is heating, pulse the parsley, cilantro, red onion, Fresno chile, Calabrian chiles, garlic, red wine vinegar, lime juice, and Texas Beef BBQ Rub in a food processor until slightly chunky, about 10 to 15 seconds. Transfer to a bowl and stir in the olive oil until fully incorporated.
- Season the meat Rub the skirt steak with olive oil, then coat both sides with 2 tablespoons of Texas Beef BBQ Rub. Pat gently to help the seasoning adhere without forming a paste.
- Grill the steak Place the steak over high heat and cook for 3 to 4 minutes per side for medium rare. Add 1 minute per side for a more done result.
- Rest the steak Remove the steak from the grill and rest it for 5 to 10 minutes so the juices settle.
- Slice and serve Slice the steak thinly against the grain and spoon the chimichurri generously over the top.
