Skirt Steak Chimichurri Marinade – Flavorful & Easy

Skirt steak marinade recipe with chimichurri is your ticket to a truly unforgettable meal. There’s something undeniably satisfying about a perfectly grilled skirt steak, its robust flavor amplified by a vibrant, herbaceous sauce. This isn’t just any steak; it’s a celebration of simple, fresh ingredients coming together in perfect harmony. We love skirt steak because it’s incredibly forgiving and packs a punch of savory goodness that begs to be paired with something equally bold. And that’s where our homemade chimichurri comes in. This zesty, garlicky herb sauce is the ultimate accompaniment, cutting through the richness of the steak with its bright, tangy notes. When you combine a fantastic skirt steak marinade recipe with chimichurri, you’re creating a culinary masterpiece that’s surprisingly easy to achieve, perfect for weeknight dinners or impressing guests at your next barbecue.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something undeniably satisfying about a perfectly grilled skirt steak. It’s tender, flavorful, and pairs beautifully with a vibrant, herbaceous sauce. This recipe combines a rich, savory marinade that tenderizes the steak beautifully with a bright, zesty chimichurri that cuts through the richness. Whether you’re a seasoned grill master or just starting out, this is a dish that’s sure to impress.

Ingredients:

Marinating the Skirt Steak:

The marinade is where all the magic begin extracts for our skirt steak. It not only infuses the meat with fantastic flavor but also helps to break down some of the connective tissues, ensuring a more tender bite.

1. In a medium bowl, whisk together the 2/3 cup olive oil, 1/2 cup fresh orange juice, 1/3 cup fresh lime juice, 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, and 3 tablespoons of apple cider or red grape juice vinegar. This combination of acidic elements (citrus juices and vinegar) and salty, umami-rich ingredients (soy sauce and Worcestershire) creates a balanced marinade that will work wonders on the steak.

2. Add the 4 minced garlic cloves to the marinade. Give it one final whisk to ensure everything is well combined. The garlic will release its aromatic oils and further enhance the flavor profile.

3. Place your skirt steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring it is completely submerged. If using a zip-top bag, press out as much air as possible before sealing it. Marinate the skirt steak in the refrigerator for at least 1 hour, and up to 4 hours. Avoid marinating for too long, especially with the citrus, as it can start to “cook” the steak and make the texture undesirable. For skirt steak, a shorter marinating time is usually sufficient due to its thinner cut.

Preparing the Chimichurri Sauce:

While the steak is marinating, let’s whip up a vibrant and fresh chimichurri sauce. This Argentinian staple is the perfect counterpoint to the rich steak.

4. Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The key to a great chimichurri is using fresh herbs and chopping them finely. This releases their essential oils and creates a beautiful texture. You can use a knife or a food processor for this step. If using a food processor, pulse gently to avoid creating a paste.

5. In a bowl, combine the chopped herbs with the diced 1/2 medium onion and 3 minced garlic cloves. You can mince the garlic very finely or even grate it for a smoother incorporation. Then, stir in the 3 tablespoons of fresh lime juice and 1/4 to 1/3 cup of olive oil. Start with 1/4 cup of olive oil and add more if you prefer a looser consistency. Season the chimichurri with salt and pepper to taste. The lime juice provides a bright, tangy acidity that balances the earthiness of the herbs and the slight bite of the onion and garlic.

Grilling the Skirt Steak:

Now for the star of the show – grilling the skirt steak to perfection.

6. Preheat your grill to medium-high heat. It’s important to have a hot grill so you can get a good sear on the steak. Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels. This is a crucial step for achieving a beautiful crust. Season the steak generously on both sides with salt and pepper.

7. Place the skirt steak on the hot grill. For skirt steak, which is relatively thin, cooking time is usually quite short. Grill for approximately 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. You’re looking for a nice char on the exterior and a rosy pink interior. Use a meat thermometer if you’re unsure – aim for an internal temperature of around 130-135°F (54-57°C) for medium-rare.

8. Once grilled to your desired doneness, remove the skirt steak from the grill and let it rest on a cutting board for at least 5-10 minutes. Resting is an essential step that allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. If you cut into it too soon, all those delicious juices will run out onto the board.

9. Finally, slice the skirt steak against the grain. Skirt steak has a distinct grain pattern, and slicing against it is critical for tenderness. You’ll see long muscle fibers running in one direction; slice perpendicular to those. Serve the sliced skirt steak immediately, generously spooned with the fresh chimichurri sauce. Enjoy this delicious and satisfying meal!

Conclusion:

There you have it! This skirt steak marinade recipe, paired with our vibrant chimichurri, is a flavor powerhouse that’s surprisingly simple to execute. The marinade tenderizes the skirt steak beautifully, while the fresh, herbaceous chimichurri cuts through the richness with its zesty, garlicky punch. It’s the perfect combination for a weeknight grilling adventure or a weekend feast with friends and family. The versatility of this skirt steak marinade recipe means you can easily adapt it to your taste preferences, making it a go-to in your culinary repertoire.

Imagin extracte serving this perfectly grilled skirt steak alongside roasted vegetables, a fresh salad, or even tucked into warm tortillas for delicious tacos. The possibilities are endless! Don’t be afraid to experiment with different herbs in your chimichurri or adjust the spice level of the marinade to suit your palate. I truly encourage you to give this recipe a try – I’m confident you’ll be delighted with the results.

Frequently Asked Questions:

Can I marinate the skirt steak for longer than 4 hours?

Yes, you can marinate the skirt steak for up to 24 hours. However, be mindful of acidic ingredients like vinegar or citrus juice in your marinade, as they can start to break down the steak’s texture if left for too long, resulting in a mushy consistency. For this particular recipe, 4-12 hours is ideal for optimal flavor and texture.

What if I don’t have fresh parsley for the chimichurri?

While fresh parsley is traditional and provides the best flavor, you can substitute with other fresh herbs like cilantro or a mix of basil and oregano. The flavor profile will be slightly different, but still delicious! Aim for a similar quantity of fresh herbs.

Can I grill the skirt steak indoors if I don’t have an outdoor grill?

Absolutely! You can achieve a similar char and deliciousness by grilling the skirt steak on a cast-iron grill pan over medium-high heat indoors. Make sure your kitchen is well-ventilated. You can also pan-sear it for a beautiful crust.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak, complemented by a vibrant homemade chimichurri sauce.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
1 Hours

Servings
4-6 servings

Ingredients

• 2/3 cup olive oil
• 1/2 cup fresh orange juice
• 1/3 cup fresh lime juice
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 3 tablespoons apple cider vinegar
• 4 garlic cloves (minced)
• 2-3 pounds skirt steak
• Salt and pepper to taste
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 1/4-1/3 cup olive oil
• 1/2 medium onion (diced)
• 3 garlic cloves
• 3 tablespoons fresh lime juice

Instructions

1. Step 1
   Combine olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic in a bowl. Whisk to combine.
2. Step 2
   Place skirt steak in a resealable bag or shallow dish. Pour marinade over the steak, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Step 3
   While the steak marinates, prepare the chimichurri: Finely chop parsley and cilantro. In a separate bowl, combine chopped herbs with diced onion, minced garlic, and fresh lime juice.
4. Step 4
   Stir in 1/4-1/3 cup olive oil, salt, and pepper to taste. Set aside.
5. Step 5
   Remove steak from marinade, discarding the excess. Season steak with salt and pepper.
6. Step 6
   Grill or pan-sear the skirt steak to your desired level of doneness, typically 4-5 minutes per side for medium-rare.
7. Step 7
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve with the chimichurri sauce.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.