Betty's Chimichurri Skirt Steak Skewers on the Blackstone Griddle

Blackstone Betty fired up the griddle for her Chimichurri Skirt Steak Skewers — juicy, flavorful, and packed with fresh herbs and a touch of heat. Each bite is tender and perfectly seared, served with extra chimichurri for dipping or drizzling. It’s one of her favorite ways to feed a crowd and make dinner feel like something special!

Chimichurri Skirt Steak Skewers: https://blackstoneproducts.com/blogs/recipes/chimichurri-skirt-steak-skewers

Ingredients
1½–2 lbs skirt steak
Wooden or metal skewers

Chimichurri Sauce
¾ cup extra-virgin olive oil
3–4 cloves garlic, minced
1 cup fresh flat-leaf parsley, finely chopped
1 tsp crushed red pepper flakes (adjust to taste)
2 tsp kosher salt
1 tsp freshly cracked black pepper
3 tbsp red wine vinegar

Directions
1. In a bowl, mix olive oil, garlic, parsley, red pepper flakes, salt, pepper, and red wine vinegar until well combined. Set aside half for serving later.

2. Slice the skirt steak against the grain into long strips and place in a dish or zip-top bag. Pour the remaining chimichurri over the steak, toss to coat evenly, and marinate for at least 3 hours or overnight for deeper flavor.

3. Thread the marinated steak onto skewers and let rest at room temperature for 20 minutes. Preheat the griddle to high heat and sear the skewers for 1–2 minutes per side, until charred on the outside but still juicy inside.

4. Serve hot, drizzled or dipped with the reserved chimichurri sauce.

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