Skirt Steak with Baklouti Chimichurri (AKA: Your New Go-To Dinner)

February 25, 2026

Skirt Steak with Baklouti Chimichurri at The Little Shop of Olive Oils

There are dinners you make… and then there are dinners you crave.

This one? Definitely the second.

Perfectly seared skirt steak, sliced and juicy, finished with a generous spoonful of vibrant chimichurri made with our Baklouti Pepper Olive Oil. It’s herby. It’s bright. It has just enough slow-building heat to make things interesting — but not overwhelming.

If you’ve never cooked with Baklouti before, this is your moment.

Why Baklouti + Steak Just Works

Our Baklouti Olive Oil is made by crushing fresh, green Baklouti peppers together with early harvest olives. The result? A smooth, green chili flavor with a warm, clean heat — not sharp, not harsh, just beautifully balanced.

When you mix it into a classic chimichurri:

The parsley pops
The garlic mellows
The vinegar brightens
And the pepper oil ties it all together with a subtle kick

Spoon it over warm steak and it melts right in. The oil mingles with the steak juices and creates a sauce you’ll want to drag crusty bread through. (Trust me.)

Skirt Steak with Baklouti Chimichurri

Juicy, perfectly seared skirt steak topped with a vibrant, herby chimichurri made with our bold Baklouti Pepper Olive Oil. It’s bright, garlicky, and has just the right amount of slow-building heat. An easy, impressive dinner that tastes like you planned ahead (even if you didn’t).

Author: The Little Shop of Olive Oils
Prep Time: 15 minutes
Servings: Serves 4
Category: Main Courses

Ingredients

1½–2 lbs skirt steak
2 tbsp Baklouti Pepper Olive Oil (divided)
Kosher salt, to taste
Fresh cracked black pepper, to taste
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 tsp dried oregano (or 1 tbsp fresh)
2 tbsp Champagne White Wine Vinegar
½ tsp kosher salt (for chimichurri)
Optional: pinch red pepper flakes for extra heat

Directions

Remove the steak from the refrigerator 20–30 minutes before cooking and pat dry with paper towels.
Rub both sides of the steak with 1 tablespoon of Baklouti Pepper Olive Oil and season generously with kosher salt and black pepper.
In a bowl, combine parsley, garlic, oregano, white wine vinegar, and ½ teaspoon kosher salt. Stir in the remaining 1 tablespoon of Baklouti Pepper Olive Oil and mix well. Set aside to allow flavors to develop.
Heat a cast iron skillet or grill pan over high heat until very hot.
Cook the steak for 3–4 minutes per side for medium-rare, adjusting slightly depending on thickness.
Transfer the steak to a cutting board and let rest for 5–10 minutes.
Slice thinly against the grain.
Spoon chimichurri generously over the warm steak and serve immediately.