Skirt Steak Marinade & Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is a combination that truly elevates this beloved cut of beef. If you’re looking to unlock the full potential of your skirt steak, you’ve come to the right place. There’s something incredibly satisfying about biting into a perfectly grilled, tender, and flavorful skirt steak. It’s a crowd-pleaser for a reason – its rich, beefy taste is simply irresistible, and its versatility makes it a go-to for weeknight dinners and weekend barbecues alike. But what truly sets apart an exceptional skirt steak? It’s all about the magic that happens before it hits the grill. This skirt steak marinade recipe, paired with a vibrant, herbaceous chimichurri, creates a flavor explosion that will have everyone asking for seconds. Get ready to transform your grilled skirt steak into an unforgettable culinary experience!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There are few things as satisfying as a perfectly grilled skirt steak, especially when it’s been infused with a vibrant, flavorful marinade. And when that marinade is paired with a zesty, herbaceous chimichurri sauce? Pure culinary bliss. This recipe is designed to deliver maximum flavor with minimal fuss, making it perfect for a weeknight dinner or a weekend barbecue. The marinade tenderizes the steak while imparting a complex depth of flavor, and the chimichurri adds a burst of freshness that cuts through the richness of the beef beautifully.

We’ll start with the marinade, which is a delightful blend of salty, sweet, and tangy notes. The citrus juices, soy sauce, and Worcestershire sauce create a fantastic umami base, while the garlic adds a pungent kick. Then, we’ll move on to the star of the show, the chimichurri. This Argentinian sauce is incredibly versatile and incredibly easy to make. It’s packed with fresh herbs, a touch of onion and garlic, and finished with olive oil and lime juice. Together, these elements create a dish that is both sophisticated and approachable.

Skirt Steak Marinade Ingredients:

Chimichurri Ingredients:

Marinade and Steak Preparation:

1. In a large bowl or a resealable plastic bag, combine the olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, apple cider or red grape juice vinegar, and minced garlic. Whisk everything together until well combined. This is our flavor powerhouse that will transform your skirt steak. The acidity from the citrus and vinegar will help to break down the connective tissues in the steak, making it incredibly tender. The soy sauce and Worcestershire provide a deep, savory foundation.

2. Add the skirt steak to the marinade, ensuring that all surfaces are coated. If using a bowl, cover it tightly with plastic wrap. If using a plastic bag, press out as much air as possible before sealing. Place the marinated steak in the refrigerator. For best results, marinate for at least 2 hours, but ideally for 4-6 hours. You can even marinate it overnight for an even more intense flavor. Avoid marinating for much longer than 24 hours, as the acidity can start to break down the steak too much and make it mushy.

Chimichurri Sauce Preparation:

1. While the steak is marinating, prepare your vibrant chimichurri sauce. In a food processor or blender, combine the fresh parsley, fresh cilantro, diced onion, and garlic cloves. Pulse until the herbs and aromatics are finely chopped. Be careful not to over-process; you want a slightly chunky texture, not a paste. If you don’t have a food processor, you can very finely chop all the ingredients by hand. This will take a little more time but is equally effective.

2. Add the olive oil and fresh lime juice to the food processor. Process again until the sauce is well combined and has reached your desired consistency. You can add a little more olive oil if you prefer a looser sauce, or less if you like it thicker. Taste and season with salt and pepper if needed. Keep in mind that the marinade for the steak already contains salty ingredients, so you might not need much, if any, additional salt in the chimichurri. This fresh, herbaceous sauce is the perfect counterpoint to the rich, grilled steak.

Cooking the Skirt Steak:

1. Remove the skirt steak from the marinade and discard the marinade. Pat the steak thoroughly dry with paper towels. This is a crucial step for achieving a beautiful sear and a delicious crust on your steak. Excess moisture will steam the steak instead of searing it, preventing that coveted caramelized exterior.

2. Preheat your grill to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent sticking. If you don’t have a grill, you can use a cast-iron skillet on the stovetop over medium-high heat.

3. Season the skirt steak generously on both sides with salt and freshly ground black pepper just before grilling. Skirt steak is relatively thin, so it cooks quickly. Grill for approximately 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. Use a meat thermometer to ensure accuracy – an internal temperature of 130-135°F (54-57°C) is ideal for medium-rare.

4. Once cooked to your desired doneness, remove the skirt steak from the grill and let it rest on a clean cutting board for at least 5-10 minutes before slicing. This resting period is essential for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. If you cut into it too soon, all those delicious juices will run out onto the cutting board.

5. To serve, slice the skirt steak thinly against the grain. This is another important step for tenderness. You’ll notice the muscle fibers running in one direction; slice perpendicular to those fibers. Drizzle generously with the prepared chimichurri sauce and enjoy! This dish is fantastic served with roasted vegetables, a fresh salad, or some fluffy rice.

Conclusion:

You’ve now got the keys to unlocking incredibly flavorful and tender skirt steak! This skirt steak marinade recipe with chimichurri is a winning combination for so many reasons. The marinade tenderizes the meat and infuses it with a delightful savory base, while the vibrant, herbaceous chimichurri adds a burst of fresh, zesty flavor that cuts through the richness of the steak beautifully. It’s surprisingly simple to make, making it perfect for weeknight dinners or impressive backyard barbecues. Don’t be afraid to get creative with your serving suggestions! I love it grilled and sliced thinly over a bed of rice and beans, tossed into tacos, or even served alongside a hearty salad. The versatility of this dish is one of its biggest strengths.

I truly encourage you to give this recipe a try. You’ll be amazed at how restaurant-quality results are achievable in your own kitchen. Experiment with adding different herbs to your chimichurri, like parsley or oregano, or spice up the marinade with a pinch of red pepper flakes. The possibilities are endless!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than the recipe suggests?

While the recommended marinating time is optimal for flavor and tenderness, you can marinate skirt steak for up to 24 hours. However, avoid marinating for much longer, especially with acidic ingredients in the marinade, as it can start to break down the meat too much and make it mushy.

What are some good sides to serve with this skirt steak?

This skirt steak with chimichurri pairs wonderfully with a variety of sides. Grilled corn on the cob, roasted sweet potatoes, a simple green salad with a light vinaigrette, or even some seasoned black beans are all fantastic options. For a more substantial meal, consider serving it with fluffy rice or warm tortillas for tacos.

Can I make the chimichurri ahead of time?

Yes, absolutely! Chimichurri is best made a few hours ahead of time to allow the flavors to meld. It can be stored in an airtight container in the refrigerator for up to 3-4 days. You might need to give it a good stir before serving as it can separate.

Skirt Steak Marinade with Chimichurri

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

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

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
   In a bowl, whisk together 2/3 cup olive oil, orange juice, 1/3 cup lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic for the marinade.
2. Step 2
   Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is well 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. In a food processor, combine fresh parsley, fresh cilantro, diced onion, and 3 garlic cloves.
4. Step 4
   Pulse until finely chopped. With the processor running, slowly drizzle in 1/4-1/3 cup olive oil and 3 tablespoons fresh lime juice until the sauce is well combined but still has some texture.
5. Step 5
   Remove skirt steak from marinade, discarding the excess marinade. Season the steak generously with salt and pepper.
6. Step 6
   Grill or pan-sear the skirt steak over medium-high heat for 3-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5-10 minutes before slicing against the grain.
7. Step 7
   Serve the sliced skirt steak with the chimichurri sauce on the side.

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.