Skirt Steak Marinade Chimichurri Recipe – Best Flavor

Skirt steak marinade recipe with chimichurri is a culinary game-changer that transforms an often-overlooked cut of beef into an absolute showstopper. We all love a good steak, but this combination elevates it to a whole new level. The beauty of this dish lies in its simplicity and its explosive flavor profile. The skirt steak itself is wonderfully tender and picks up marinades beautifully, making it the perfect canvas for our vibrant chimichurri. But what truly makes this skirt steak marinade recipe with chimichurri so special is the irresistible tango of savory, tangy, and herbaceous notes that dance on your palate. It’s the kind of meal that brings people together, sparking conversations and creating lasting memories. Whether you’re a seasoned grill master or just starting out, this recipe is incredibly approachable and guaranteed to impress.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. Its rich, beefy flavor and slightly chewy texture make it a fantastic cut for a quick sear. But to truly elevate this humble steak, a vibrant, punchy marinade and a zesty chimichurri sauce are absolutely essential. This recipe delivers just that, combining a flavorful marinade that tenderizes and infuses the steak with deliciousness, followed by a bright and herbaceous chimichurri that cuts through the richness and adds an unforgettable herbaceous kick. Get ready to impress yourself and anyone lucky enough to share this meal with you!

Ingredients:

Skirt Steak Marinade Instructions:

1. Prepare the Marinade Base: In a medium bowl, whisk together the 2/3 cup of olive oil, 1/2 cup of fresh orange juice, and 1/3 cup of fresh lime juice. These citrus elements will help to tenderize the steak and add a subtle sweetness and acidity. Next, incorporate the 1/4 cup of soy sauce and 1/4 cup of Worcestershire sauce. These savory liquids are packed with umami and will contribute a deep, complex flavor profile to the steak. Finally, add the 3 tablespoons of apple cider or red grape juice vinegar. The vinegar’s acidity further aids in tenderization and balances the richness of the other ingredients.

2. Infuse with Garlic: Add the 4 minced garlic cloves to the marinade mixture. Garlic is a flavor powerhouse, and mincing it finely ensures that its pungent, aromatic essence is evenly distributed throughout the marinade, permeating the steak with every bite. Whisk everything together until well combined.

3. Marinate the Skirt Steak: Place your skirt steak into a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the steak, ensuring that it is fully coated. If using a bag, seal it tightly, pressing out as much air as possible. If using a dish, cover it tightly with plastic wrap. For best results, marinate the skirt steak in the refrigerator for at least 2 hours, or preferably for up to 8 hours. This extended marinating time allows the flavors to penetrate deep into the meat, making it incredibly tender and delicious. Avoid marinating for much longer than 8 hours, as the citrus can start to break down the steak’s proteins too much, leading to a mushy texture.

4. Prepare the Chimichurri Sauce: While the steak is marinating, it’s time to whip up our vibrant chimichurri. In a food processor or blender, combine the 1 cup of fresh parsley, 1 cup of fresh cilantro, and the 1/2 medium diced onion. Pulse a few times until the ingredients are roughly chopped. Then, add the 3 minced garlic cloves and the 3 tablespoons of fresh lime juice.

5. Emulsify the Chimichurri: With the food processor or blender running, slowly drizzle in the 1/4 to 1/3 cup of olive oil. Continue processing until the sauce is well combined but still has a slightly coarse texture. You don’t want it to be completely smooth; a little texture adds to the charm of chimichurri. Taste the chimichurri and season with salt and pepper to your preference. The lime juice provides a wonderful brightness, while the herbs and garlic offer a complex, fresh flavor. If you prefer a thinner sauce, you can add a tiny bit more olive oil or a splash of water. If you prefer it thicker, just use less olive oil. This chimichurri is best made fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify over time.

Cooking the Skirt Steak:

Grilling Instructions:

1. Preheat the Grill: When you’re ready to cook, preheat your grill to high heat. You want the grill to be screaming hot to achieve a beautiful sear on the skirt steak.

2. Remove and Season Steak: Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Pat the steak dry with paper towels; this is a crucial step for achieving a good sear. Generously season both sides of the skirt steak with salt and freshly ground black pepper.

3. Sear the Steak: Carefully place the seasoned skirt steak onto the hot grill grates. Grill for 3-5 minutes per side for medium-rare, depending on the thickness of your steak and the heat of your grill. Skirt steak cooks very quickly, so keep a close eye on it to avoid overcooking. You’re looking for a deep brown crust on the exterior.

4. Rest the Steak: Once grilled to your desired doneness, transfer the skirt steak to a clean cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This resting period is vital as it allows the juices to redistribute throughout the meat, ensuring a tender and moist steak. If you cut into it too soon, all those delicious juices will run out onto the board.

5. Slice and Serve: After resting, slice the skirt steak against the grain into thin strips. This is another important step for ensuring tenderness; slicing with the grain will result in tougher, chewier meat. Arrange the sliced skirt steak on a platter and generously spoon the fresh chimichurri sauce over the top. Serve immediately and enjoy the explosion of flavors! This skirt steak, with its vibrant marinade and zesty chimichurri, is perfect served with roasted vegetables, a fresh salad, or your favorite rice.

Conclusion:

So there you have it – a fantastic skirt steak marinade recipe paired with a vibrant, herbaceous chimichurri that’s guaranteed to elevate your grilling game! This combination is truly a winner because it delivers an incredible depth of flavor without being overly complicated. The marinade tenderizes the skirt steak and infuses it with savory goodness, while the chimichurri provides a zesty, fresh counterpoint that cuts through the richness. It’s a match made in culinary heaven!

We love serving this skirt steak alongside grilled corn on the cob, a simple arugula salad with lemon vinaigrette, or even some roasted sweet potatoes. It’s perfect for a weekend barbecue with friends or a special weeknight dinner. Don’t be afraid to experiment with variations! You could add a pinch of smoked paprika to the marinade for a smoky kick, or finely chopped red onion to the chimichurri for extra bite. Give this skirt steak marinade recipe a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I marinate the skirt steak for too long?

While skirt steak benefits from marinating, leaving it in acidic marinades (like those with vinegar or citrus) for more than 4-6 hours can sometimes break down the protein too much, making it mushy. For this particular marinade, 2-4 hours is ideal for maximum flavor penetration and tenderness.

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

While fresh herbs are always best for chimichurri, you can use dried herbs in a pinch. Use about 1/3 the amount of dried herbs compared to fresh. For instance, if the recipe calls for 1 cup of fresh parsley, use about 1/3 cup of dried parsley. The flavor won’t be quite as bright, but it will still be delicious!

Skirt Steak Marinade Recipe with Chimichurri

A flavorful marinade for skirt steak infused with a zesty chimichurri sauce.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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, chopped
• 1 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, minced
• 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 4 minced garlic cloves. This is your marinade.
2. Step 2
   Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. Step 3
   While the steak marinates, prepare the chimichurri. In a separate bowl, combine chopped parsley, chopped cilantro, 1/4 cup olive oil, diced onion, 3 minced garlic cloves, and 3 tablespoons lime juice.
4. Step 4
   Season the marinated skirt steak with salt and pepper to taste.
5. Step 5
   Grill or pan-sear the skirt steak over medium-high heat for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Let rest for 5-10 minutes before slicing against the grain.
6. Step 6
   Serve the sliced skirt steak topped with the fresh 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.