Skirt Steak Marinade Chimichurri-Flavorful & Easy

Skirt steak marinade recipe with chimichurri is your secret weapon for unlocking incredible flavor. Forget dry, bland meat; this dynamic duo transforms a humble cut into a restaurant-quality masterpiece right in your own backyard. We all love skirt steak for its wonderfully beefy taste and satisfying chew, but what truly elevates it is a vibrant, herbaceous sauce that cuts through the richness perfectly. This isn’t just any marinade; it’s designed to tenderize and infuse every fiber of the steak with a zesty, garlicky goodness. And the chimichurri? It’s a bright, fresh explosion of parsley, cilantro, garlic, and vinegar that dances on your palate, making each bite of your skirt steak marinade recipe an unforgettable experience. Prepare yourself for some serious “wow” moments from your dinner guests (or just yourself!).

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. It’s a cut of beef known for its rich flavor and tender texture when cooked properly. And when you pair it with a vibrant, zesty chimichurri sauce, you’ve got a meal that’s restaurant-quality right in your own backyard. The key to unlocking the full potential of skirt steak lies in a flavorful marinade that tenderizes and infuses the meat with deliciousness. This recipe delivers on all fronts, combining a robust marinade for the steak with a fresh, herbaceous chimichurri that cuts through the richness beautifully. Get ready to impress yourself and your guests!

Ingredients:

Marinating the Skirt Steak

The marinade is where the magic begin extracts for our skirt steak. It’s designed to tenderize the meat and introduce a depth of flavor that will make every bite sing. The combination of citrus juices (orange and lime) helps to break down the tough fibers of the steak, while the soy sauce and Worcestershire sauce provide a savory, umami base. The vinegar adds another layer of tangin extractess, and of course, plenty of garlic brings its pungent aroma and flavor.

1. Prepare the Marinade: In a large bowl or a resealable plastic bag, 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. Add the 4 minced garlic cloves to the mixture. Whisk everything together until well combined. It’s important to ensure the garlic is evenly distributed so you get that delicious garlicky essence in every part of the steak.

2. Marinate the Steak: Place your 2-3 pounds of skirt steak into the marinade. Ensure that the steak is fully submerged. If you’re using a resealable bag, you can gently massage the marinade into the steak. If you’re using a bowl, cover it tightly with plastic wrap. For optimal flavor, allow the skirt steak to marinate in the refrigerator for at least 2 hours, but ideally for 4 to 6 hours. You can even marinate it overnight for an even more intense flavor. Avoid marinating for much longer than 12 hours, as the citrus and vinegar can start to make the steak mushy.

Making the Chimichurri Sauce

While the steak is busy soaking up all that delicious marinade, we’ll prepare our vibrant chimichurri. This uncooked sauce is packed with fresh herbs and bright flavors, making it the perfect counterpoint to the rich steak. It’s incredibly simple to make and requires no cooking, making it a fantastic option for any occasion.

3. Chop the Herbs and Onion: Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The finer you chop them, the better the herbs will meld into the sauce. You want a good distribution of herbaceousness throughout. Dice the 1/2 medium onion very finely. The small pieces will integrate well into the sauce without being overpowering. Mince the 3 garlic cloves.

4. Combine Chimichurri Ingredients: In a medium bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic. Add the 1/4 to 1/3 cup of olive oil (start with 1/4 cup and add more if you prefer a looser consistency). Squeeze in the 3 tablespoons of fresh lime juice. Season generously with salt and pepper to taste. Stir everything together thoroughly to ensure all the ingredients are well incorporated. Let the chimichurri sit for at least 15-30 minutes at room temperature before serving. This allows the flavors to meld and deepen. You can also make this ahead of time and store it in the refrigerator for up to a week; the flavors will only get better!

Grilling the Skirt Steak

Now for the exciting part – cooking the steak! Skirt steak cooks very quickly, so it’s important to have everything ready before you start grilling.

5. Grill the Steak: Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Preheat your grill to high heat (around 450-500 degrees Fahrenheit). Lightly oil the grill grates to prevent sticking. Place the skirt steak on the hot grill. Cook for approximately 3-5 minutes per side for medium-rare, depending on the thickness of the steak and your grill’s heat. Skirt steak is best served medium-rare to medium; overcooked skirt steak can become tough and dry. You’re looking for a beautiful sear on the outside with a pink, juicy interior.

6. Rest and Slice: Once the steak is cooked to your desired doneness, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is incredibly tender and moist. After resting, slice the skirt steak against the grain. You’ll notice distinct lines of muscle fibers in skirt steak; slicing perpendicular to these lines is essential for tenderness. Slice it thinly for the best texture. Serve immediately with a generous spoonful of the fresh chimichurri sauce.

This skirt steak marinade and chimichurri recipe is a fantastic way to elevate a weeknight dinner or a weekend barbecue. The combination of savory, tender steak and bright, herbaceous sauce is simply irresistible. Enjoy!

Conclusion:

There you have it! A fantastic skirt steak marinade recipe paired with a vibrant chimichurri that’s guaranteed to elevate your grilling game. This combination is a winner because it delivers incredibly tender and flavorful skirt steak with a fresh, zesty sauce that cuts through the richness perfectly. The marinade tenderizes the meat while infusing it with savory notes, and the chimichurri, with its herbaceous punch and hint of acidity, is the ideal counterpoint. I’m confident you’ll find this recipe to be a go-to for your next barbecue or weeknight meal.

What makes this skirt steak marinade recipe so special is its simplicity and the powerful flavor punch it packs. It’s incredibly forgiving, making it perfect for both novice and experienced cooks. Don’t be afraid to experiment with the chimichurri by adding a pinch of chili flakes for a bit of heat or a touch of honey for sweetness. Serve this delicious steak with grilled corn, a fresh salad, or some crispy roasted potatoes for a complete and satisfying meal. I truly encourage you to give this a try – you won’t be disappointed!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While the recommended marinating time is ideal for this skirt steak marinade recipe, you can marinate it for a few extra hours, up to 6-8 hours, in the refrigerator. However, avoid marinating for too long, especially if your marinade contains acidic ingredients like lemon juice or vinegar, as it can break down the meat too much and make it mushy.

What can I substitute for parsley in the chimichurri?

If you’re not a fan of parsley or can’t find it, you can substitute it with a combination of other fresh herbs. Cilantro is a great option for a different flavor profile, or you can use a mix of fresh oregano and chives. The key is to maintain the fresh, herbaceous quality of the sauce.

How should I store leftover skirt steak and chimichurri?

Leftover cooked skirt steak can be stored in an airtight container in the refrigerator for up to 3-4 days. The chimichurri sauce will also keep well in the refrigerator for up to a week, though its flavor is best when fresh. Both can be gently reheated or enjoyed cold.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring a vibrant chimichurri sauce, perfect for grilling.

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
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 the first 7 marinade ingredients (olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, minced garlic) in a bowl. Whisk to combine.
2. Step 2
   Place the skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
3. Step 3
   While the steak marinates, prepare the chimichurri. In a food processor or blender, combine the fresh parsley, fresh cilantro, diced onion, and 3 garlic cloves. Pulse until finely chopped.
4. Step 4
   With the food processor running, slowly drizzle in the 1/4-1/3 cup olive oil and the 3 tablespoons of fresh lime juice until the mixture is well combined and has a sauce-like consistency. Season with salt and pepper to taste.
5. Step 5
   Remove the steak from the marinade and discard the marinade. Season the steak with salt and pepper.
6. Step 6
   Grill or pan-sear the skirt steak to your desired level of doneness, typically 4-6 minutes per side for medium-rare.
7. Step 7
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve the sliced skirt steak 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.