Best Skirt Steak Marinade with Chimichurri

Skirt steak marinade recipe with chimichurri is your ticket to an unbelievably flavorful and satisfying meal. Let’s be honest, who doesn’t love a perfectly grilled steak? But this isn’t just any steak; it’s a flavor explosion waiting to happen. What makes skirt steak so beloved is its tender texture and incredible ability to soak up marinades, transforming it into something truly special. And when you pair that with a vibrant, herbaceous chimichurri sauce, you’ve got a culinary masterpiece. This combination is a summer barbecue essential, a weeknight dinner hero, and a crowd-pleaser all rolled into one. The zesty, garlicky punch of the chimichurri cuts through the richness of the steak beautifully, creating a balance that will have you coming back for more, bite after delicious bite. Get ready to elevate your grilling game with this ultimate skirt steak marinade recipe with chimichurri!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something undeniably satisfying about a perfectly grilled skirt steak. It’s a flavorful, tender cut that takes marinades beautifully, and when paired with a vibrant, herbaceous chimichurri sauce, it’s a meal that sings. This recipe combines a deeply savory marinade for the steak with a zesty, fresh chimichurri that cuts through the richness of the meat. It’s ideal for a weeknight dinner that feels a little special, or for entertaining friends and family. The beauty of this recipe lies in its simplicity and the incredible flavor payoff. Let’s get started!

Ingredients:

The Savory Marinade for Skirt Steak

This marinade is designed to tenderize the skirt steak and infuse it with a complex, umami-rich flavor. The orange juice adds a subtle sweetness and helps with tenderization, while the lime juice and vinegar provide a touch of acidity to balance the richness. Soy sauce and Worcestershire sauce are the powerhouses of savory depth, and the minced garlic provides an aromatic foundation.

Crafting the Vibrant Chimichurri Sauce

Chimichurri is a South American sauce that’s typically served with grilled meats. It’s incredibly fresh and herbaceous, with a bright, tangy kick that’s the perfect counterpoint to rich, grilled steak. The combination of fresh parsley and cilantro is classic, and the finely diced onion and garlic add pungent notes. The lime juice ties it all together with a zesty flourish.

Cooking Instructions:

1. Prepare the Skirt Steak Marinade: 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, 3 tablespoons apple cider or red grape juice vinegar, and 4 minced garlic cloves. This mixture forms the heart of our flavor infusion for the steak. Ensure all ingredients are well combined for an even marinade.

2. Marinate the Skirt Steak: Place your skirt steak in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish. For best results, marinate the steak in the refrigerator for at least 2 hours, or preferably 4-6 hours. You can even marinate it overnight, but avoid marinating for much longer than 12 hours, as the citrus in the marinade can start to “cook” the meat, affecting its texture. Before grilling, remove the steak from the marinade and pat it dry with paper towels. This step is crucial for achieving a good sear on the grill. Season generously with salt and pepper to taste.

3. Prepare the Chimichurri Sauce: While the steak is marinating, or just before you’re ready to cook, make your chimichurri. In a food processor or blender, combine the 1 cup fresh parsley, 1 cup fresh cilantro, 1/2 medium diced onion, and 3 minced garlic cloves. Pulse until these ingredients are finely chopped. Don’t over-process into a paste; you want some texture.

4. Finish the Chimichurri: Add the 1/4-1/3 cup olive oil (start with 1/4 cup and add more if you prefer a looser consistency) and 3 tablespoons fresh lime juice to the food processor. Pulse a few more times until everything is well combined and the sauce has a vibrant green hue. Season with salt and pepper to taste. If you don’t have a food processor, you can finely mince all the herbs, onion, and garlic by hand and then whisk them together with the olive oil and lime juice in a bowl. This method will give you a chunkier, more rustic chimichurri. Let the chimichurri sit for at least 15-30 minutes at room temperature to allow the flavors to meld.

5. Grill the Skirt Steak: Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking. Place the marinated and dried skirt steak on the hot grill. Cook for approximately 4-6 minutes per side for medium-rare, depending on the thickness of your steak and the heat of your grill. Skirt steak is best served medium-rare to medium; overcooking will make it tough. You’re looking for a beautiful char on the outside and a juicy, pink interior. Use a meat thermometer if you’re unsure; 130-135°F (54-57°C) is ideal for medium-rare.

6. Rest and Slice: Once the skirt 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 resting period is vital as it allows the juices to redistribute throughout the meat, resulting in a more tender and moist steak. After resting, identify the grain of the meat (the direction of the muscle fibers). Slice the skirt steak thinly against the grain. This is another critical step for tenderness. If you slice with the grain, you’ll end up with chewy bites. Serve the sliced skirt steak immediately, generously topped with your fresh, homemade chimichurri sauce. This dish is wonderful served with grilled vegetables, rice, or a simple salad. Enjoy the incredible fusion of savory steak and bright, zesty sauce!

Conclusion:

There you have it – a flavorful and versatile Skirt Steak Marinade Recipe that pairs perfectly with a vibrant, herbaceous chimichurri. This combination is a game-changer for weeknight dinners or impressive backyard barbecues. The marinade tenderizes the skirt steak beautifully, infusing it with savory notes, while the chimichurri adds a bright, zesty, and slightly spicy counterpoint that cuts through the richness of the beef. It’s incredibly easy to whip up, requiring minimal effort for maximum deliciousness. You’ll be amazed at how a few simple ingredients can transform a humble cut of meat into something truly special.

I love serving this steak sliced thinly against the grain, piled high on toasted ciabatta rolls for killer steak sandwiches, or alongside grilled corn and a fresh salad for a complete meal. Don’t be afraid to experiment with variations! For the marinade, try adding a pinch of smoked paprika or a splash of soy sauce for an umami boost. The chimichurri can be tweaked with different herbs like cilantro or mint, or for a touch of heat, add a finely minced jalapeño. I wholeheartedly encourage you to give this skirt steak and chimichurri recipe a try. You won’t regret it!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While you can marinate skirt steak for up to 12 hours, I don’t recommend going much longer than that. The acidity in some marinades can start to break down the meat’s texture, making it mushy. For this particular marinade, 2-4 hours is usually ideal for optimal flavor and texture.

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

Fresh parsley is a key component, but if you absolutely cannot find it, you could substitute with a mix of fresh cilantro and chives. While the flavor profile will be slightly different, it will still be delicious! Just ensure you use fresh herbs for the best results.

Is skirt steak the only cut of beef that works with this marinade and chimichurri?

Not at all! While skirt steak is fantastic due to its texture and ability to soak up marinade, this recipe is also excellent with flank steak, bavette steak, or even flat iron steak. The chimichurri itself is wonderfully versatile and can be used as a sauce for chicken, fish, or even roasted vegetables.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring citrus and savory notes, perfectly complemented by a vibrant, herbaceous chimichurri sauce.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 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 4 minced garlic cloves. Place skirt steak in a resealable bag and pour marinade over it. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator. Remove steak from marinade and pat dry.
2. Step 2
   For the chimichurri, finely chop fresh parsley and cilantro. In a separate bowl, combine the chopped herbs with 1/4-1/3 cup olive oil, diced onion, 3 minced garlic cloves, and 3 tablespoons fresh lime juice.
3. Step 3
   Season the skirt steak generously with salt and pepper on both sides.
4. Step 4
   Heat a grill or a cast-iron skillet over medium-high heat. Cook skirt steak for 3-5 minutes per side for medium-rare, or to your desired doneness.
5. Step 5
   Let the skirt steak rest for 5-10 minutes before slicing against the grain.
6. Step 6
   Serve the sliced skirt steak 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.