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Brasstown Grilled Skirt
Steak with Chimichurri

Ten minutes on a hot grill, a bright green sauce, and one of the best steaks on the farm.

Skirt steak is the cut butchers take home. It is thin, loose-grained, and full of flavor, and it wants exactly two things: high heat and a short cook. We marinate ours in citrus, garlic, and a little soy for a few hours, sear it hard, rest it, then slice it thin against the grain and spoon fresh chimichurri over the top.
The chimichurri takes five minutes in a food processor — parsley, cilantro, garlic, red wine vinegar, and good olive oil. No cream, no butter, no cooking. It cuts straight through the richness of the beef, which is the whole point.

The reason it works is the beef. Brasstown skirt steak comes from all-natural Angus cattle raised on open pasture in the Blue Ridge Mountains — a farm we can name, grass and hay, no antibiotics, no anonymous blend. A cut this thin has nowhere to hide, so the beef has to be right to begin with.

  • Prep time20 minutes (plus 4-6 hours to marinate)
  • Cook time10 minutes
  • Total time4 hours 30 minutes
  • Serves4-6
  • Cook methodGrill (or cast iron skillet)
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Get this cut in the Brasstown Steakhouse Reserve Collection — delivered to select areas. → Steakhouse Reserve Collection: https://app.barn2door.com/brasstownbeef/all/oxPXe

Recipe: Brasstown Grilled
Skirt Steak with Chimichurri

Marinated Brasstown Beef skirt steak grilled hot and fast, sliced against the grain, and finished with fresh herb chimichurri. Serve with a baked potato and a grilled tomato half or your choice of sides.

  • Ingredients — Steak and Marinade
  • 2-3 lbs Brasstown Beef skirt steak (link to Steakhouse Reserve Collection)
  • 1/2 cup olive oil
  • 1/2 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/4 cup soy sauce
  • 3 tbsp Worcestershire sauce
  • 3 tbsp red wine vinegar
  • 4 garlic cloves, minced
  • Kosher salt and coarse black pepper, for seasoning before the grill
  • Ingredients — Chimichurri
  • 11 cup fresh flat-leaf parsley, packed
  • 21 cup fresh cilantro, packed
  • 31/3 cup olive oil
  • 41/2 small red onion, roughly chopped
  • 53 garlic cloves
  • 63 tbsp fresh lime juice
  • 72 tbsp red wine vinegar
  • 81/2 tsp salt
  • 91/2 tsp black pepper
  • 101/4 tsp red pepper flakes (optional, for heat)

Instructions

  • 1. Mix the marinade. Whisk the olive oil, orange juice, lime juice, soy sauce, Worcestershire, red wine vinegar, and minced garlic together and pour it into a large zip-top bag or a shallow dish.
  • 2. Marinate the steak. Add the skirt steak, press out the air, and refrigerate 4 to 6 hours. Do not go past 8 — the citrus will start to break down the surface of a cut this thin. Turn the bag once about halfway through.
  • 3. Get the grill hot. Pull the steak out 30 minutes before cooking and let it come up toward room temperature. Bring the grill to high, direct heat and clean the grates. Skirt steak needs a hard sear, not a slow cook.
  • 4. Dry and season. Take the steak out of the marinade and pat it dry — a wet steak steams instead of searing. Season both sides with kosher salt and coarse black pepper right before it hits the grates.
  • 5. Grill hot and fast. Lay the steak flat over the hottest part of the grill and cook 3 to 4 minutes per side, until it is deeply charred at the edges and reads 130-135°F for medium-rare. This cut cooks quickly; do not walk away.
  • 6. Blend the chimichurri. While the steak cooks, add the parsley, cilantro, olive oil, red onion, garlic, lime juice, vinegar, salt, pepper, and red pepper flakes to a food processor. Pulse until everything is finely chopped and just loose — it should be spoonable, not a smooth puree.
  • 7. Rest it. Move the steak to a cutting board and let it rest 5 to 10 minutes. Skipping this step is the fastest way to a dry steak and a puddle of juice on the board.
  • 8. Slice against the grain. Find the direction of the long muscle fibers and cut across them at a slight angle in thin strips. On skirt steak this is the difference between tender and chewy.
  • 9. Serve. Spoon the chimichurri generously over the sliced steak and serve with a baked potato and a grilled tomato half, or whatever side you like.

Notes & Tips

  • Cook to temp, not to time: Pull at 130-135°F for medium-rare. Skirt steak is thin and goes from perfect to tough in about a minute.
  • Against the grain, every time: The grain on skirt steak runs the short way across the strip. Cut with it and even great beef eats tough.
  • Cast iron works: No grill, no problem. Get the pan ripping hot, use a touch of oil, and cook in batches so the steak sears instead of steams.
  • Make the sauce ahead: Chimichurri keeps 4-5 days in the fridge in a sealed jar and gets better on day two. Bring it back to room temperature before serving.
  • Leftovers: Sliced steak and chimichurri make an excellent sandwich, a rice bowl, or breakfast with eggs the next morning.

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Key Features

Loaded with flavor

Citrus-garlic marinade, a hard char, and a fresh herb sauce over the top.

All-natural Brasstown skirt steak

Angus cattle raised on family farms in Western North Carolina, no antibiotics, never a boxed beef blend.

Fast on the grill

10 minutes of actual cook time once the marinating is done.

Easily customizable

Dial the red pepper flakes up or down, swap cilantro for more parsley, add oregano if that's your thing.

Chimichurri in five minutes

One food processor, no cooking, and it keeps for days.

Grill or skillet

Same result from a hot cast iron pan when the weather doesn't cooperate.

Feeds a crowd

2-3 pounds slices into plenty for 4-6 people, and the leftovers are worth planning for.

Why We Love This Skirt Steak

Skirt steak used to be the cut nobody asked for. Anyone who cooks beef for a living knows better — it has more flavor per ounce than cuts that cost twice as much, and it is ready in the time it takes to set the table.
Our skirt steak comes from all-natural Angus cattle raised on open pasture in the Blue Ridge Mountains, on farms we can name — starting with Ridgefield Farm in Brasstown, North Carolina, where the Whitmire family has been working the land since 1954. Grass and hay, room to move, no antibiotics, and no anonymous blend from a boxed beef company.

You notice it on a cut like this. The beef tastes clean and deeply beefy instead of flat, it takes a marinade without turning mushy, and it holds up to a hard sear.

Chimichurri does not cover anything up here — it just gives the beef something bright to push against.
That is why the recipe stays simple: good beef, a hot grill, a sharp knife, and a sauce you can make while the steak cooks.

Stock the freezer from the Steakhouse Reserve Collection, or grab a Ground Beef Box for burger night.

Steakhouse Reserve Collection
Ground Beef Box

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Review This Recipe

Made this one? Leave a rating and tell us how you ran it — grill or cast iron, extra heat in the chimichurri, medium-rare or a shade past. Your reviews help other Brasstown cooks (and feed our star rating in Google).

Rj Barbee
Stopped in and grabbed 2 steaks. A ribeye and a sirloin. Both were very tasty! The meat is very fresh!
Kimberly White
My husband and I were staying in the area and decided to stop in at Ridgefield farms and purchase some steaks to grill. I kid you not, they were the best steaks we have ever eaten. Other than a sprinkle of meat tenderizer and steak seasoning, they were perfect. Nothing else needed. We had the New York strips. You will not be sorry.
Steven Bonanno
BEST beef ever!!! Fresh, great selection. Clean and wonderful people to deal with. Very patient and helpful. It is a little "pricey" but for what ya get, WELL worth it. Best quality beef we have ever gotten. We go there every time we want the best quality meats! Will continue to go back.
Rebecca Derr
While visiting Winsome Woods Cabin near the farm, we decided to grill steaks for dinner, and what better choice than farm-fresh steak. What a wise decision! The steaks were juicy, tender, and perfect. We highly recommend this farm.
Mary Victor
Best beef around. We've been customers for many years. Never had anything we were not pleased with. Steaks, roasts, sausage, ground beef even the hot dogs are superb..we'll never eat any other hotdogs.
Ryan Nicosia
Buy beef here every time we are in town and never disappointed. Got to go during the week in the summer to make sure they got a good selection. And the freezer sales are great. Filets, strips, and short ribs are my go to.
Maggie Haaland
Friendly staff, and you can say hello to the cows while you're there! I purchased hot dogs and a skirt steak here on a trip to brasstown, and was not disappointed with those dogs. Thick, juicy, and with a bit of a kick, I won't be going back to store bought. Thanks bb.
Fothebo1
The freshest food you can get. The sausage so worth it. You cook it and there is no fat in the pan. No Antibiotics or chemicals Al's in food. The Farm packages their own animals.

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