Best Skirt Steak Marinade with Chimichurri – Easy Recipe

Skirt Steak Marinade Recipe with Chimichurri Recipe is your ticket to a vibrant, flavor-packed meal that will have everyone beggin extractg for seconds. There’s something incredibly satisfying about sinking your teeth into perfectly grilled, tender skirt steak, and when it’s bathed in a zesty, herbaceous chimichurri, it transcends ordinary. This isn’t just any steak; it’s an experience. People adore this dish for its incredible simplicity and the explosion of fresh, bright flavors that come together without any fuss. The magic lies in the contrast: the rich, slightly chewy texture of the skirt steak meeting the punchy, garlicky, herb-infused goodness of the chimichurri. It’s the ideal balance that makes this skirt steak marinade recipe with chimichurri recipe a staple in my summer rotation, perfect for barbecues, weeknight dinners, or anytime you crave something truly delicious and undeniably impressive.

The Ultimate Skirt Steak Marinade and Chimichurri Recipe

There are few things as satisfying as a perfectly grilled skirt steak, especially when it’s been infused with incredible flavor. Today, we’re going to elevate your steak game with a robust marinade that tenderizes and infuses, followed by a vibrant, herbaceous chimichurri sauce that cuts through the richness beautifully. This combination is a winner for any backyard barbecue or weeknight dinner. Skirt steak, with its beautiful marbling and characteristic grain, is incredibly forgiving and takes on marinades like a dream. The key is not to overcook it, but we’ll get to that!

Ingredients:

Marinating the Skirt Steak

The marinade is where the magic begin extracts. It’s designed to not only add flavor but also to help tenderize the skirt steak, which can sometimes be a bit tough if not treated correctly. The acidity from the orange and lime juices, combined with the umami-rich soy sauce and Worcestershire sauce, creates a balanced base. The garlic adds a pungent kick that will permeate the meat beautifully.

1. In a medium bowl, whisk together the 2/3 cup olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, and apple cider or red grape juice vinegar. Add the 4 minced garlic cloves and stir to combine. This is your flavor powerhouse!

2. Place the skirt steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. If using a zip-top bag, press out as much air as possible before sealing. Marinate the steak in the refrigerator for at least 2 hours, and up to 6 hours. I generally aim for about 4 hours to get the best flavor infusion without the acid starting to “cook” the steak too much. Flipping the steak halfway through the marinating time ensures even coating and flavor penetration.

Crafting the Vibrant Chimichurri Sauce

While your steak is busy soaking up all that deliciousness, it’s time to prepare the star of the show, the chimichurri. This Argentinian sauce is incredibly fresh, zesty, and herbaceous, making it the perfect counterpoint to the rich, grilled steak. It’s simple to make and tastes so much better homemade than store-bought.

Chimichurri Preparation:

1. In a medium bowl, combine the 1 cup of chopped fresh parsley and 1 cup of chopped fresh cilantro. The more herbs, the better, in my opinion! Make sure the herbs are finely chopped, but don’t go so fine that they turn into a paste. We want some texture.

2. Add the diced half medium onion and the 3 minced garlic cloves to the herb mixture. The raw onion provides a lovely sharpness that mellows slightly as the sauce sits.

3. Drizzle in the 1/4 to 1/3 cup of olive oil. Start with 1/4 cup and add more if you prefer a looser consistency. You’re looking for a sauce that’s pourable but not watery.

4. Add the 3 tablespoons of fresh lime juice. This is crucial for brightness and acidity. Stir everything together well. Season generously with salt and pepper to taste. I find that chimichurri benefits from a good amount of salt to really bring out the flavors of the herbs and garlic. Let the chimichurri sit at room temperature for at least 15-30 minutes before serving to allow the flavors to meld. This is a crucial step for maximum flavor! You can also make this ahead of time and store it in an airtight container in the refrigerator for a few days; the flavors will continue to deepen.

Grilling the Skirt Steak

Now comes the exciting part! Grilling skirt steak requires a hot surface and a quick cooking time to achieve that perfect medium-rare to medium doneness. Overcooking skirt steak will result in a dry, tough piece of meat, so pay close attention.

1. Preheat your grill to high heat. It’s essential to have a scorching hot grill to get a beautiful sear on the steak. While the grill is heating, remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Pat the steak dry with paper towels; this helps create a better sear. Season both sides of the steak generously with salt and freshly ground black pepper.

2. Once the grill is hot, carefully place the skirt steak on the grill grates. Grill for approximately 3-5 minutes per side for medium-rare, or 5-7 minutes per side for medium. The exact time will depend on the thickness of your steak and the heat of your grill. Look for nice char marks and an internal temperature of about 130-135°F (54-57°C) for medium-rare. Use a meat thermometer for accuracy. Skirt steak is best enjoyed on the rarer side, so err on the side of caution.

3. Remove the skirt steak from the grill and let it rest on a cutting board for at least 5-10 minutes before slicing. This resting period is non-negotiable! It allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.

4. To serve, slice the skirt steak against the grain. You’ll notice the distinct lines of the muscle fibers; cutting perpendicular to these lines will make the steak incredibly tender and easy to chew. Skirt steak has a very prominent grain, so identifying it and slicing correctly is key to enjoying its texture.

Pile the sliced steak high on a platter and generously spoon the fresh chimichurri sauce over the top. This dish is perfect served with rice, roasted vegetables, or a simple salad. Enjoy the explosion of flavor!

Conclusion:

There you have it – a robust and vibrant skirt steak marinade recipe paired with an equally zesty chimichurri that’s guaranteed to elevate your grilling game. The magic of this combination lies in its simplicity and powerful flavor profile. The marinade tenderizes the skirt steak, infusing it with aromatic herbs and a hint of acidity, while the chimichurri provides a fresh, herbaceous counterpoint with its parsley, garlic, and vinegar base. It’s a dish that’s both impressively delicious and surprisingly easy to prepare, making it perfect for weeknight dinners or weekend gatherings.

Serve this succulent skirt steak sliced thinly against the grain and generously topped with the chimichurri. It’s fantastic alongside grilled vegetables, roasted potatoes, or even a simple corn on the cob. For variations, feel free to experiment with different herbs in your chimichurri, like cilantro or oregano. You could also add a pinch of red pepper flakes to the marinade for a touch of heat. I truly encourage you to give this recipe a try; I’m confident you’ll find it a new favorite!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While you can marinate skirt steak for a bit longer, be cautious. The acidity in the marinade can start to break down the meat too much, making it mushy if left for excessively long periods (more than 4-6 hours). Stick to the recommended time for the best texture and flavor.

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

Fresh parsley is key to authentic chimichurri, but if you absolutely must substitute, dried parsley can be used in a pinch. However, you’ll need to use much less (about 1/3 the amount of fresh) and understand the flavor will be less vibrant and fresh. The taste difference will be noticeable, so fresh is highly recommended.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring bright citrus and savory notes, paired with a vibrant and 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. Season with salt and pepper.
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 4 hours.
3. Step 3
   While the steak marinates, prepare the chimichurri. In a food processor, combine parsley, cilantro, diced onion, and 3 minced garlic cloves. Pulse until finely chopped.
4. Step 4
   With the food processor running, slowly drizzle in 1/4-1/3 cup olive oil and 3 tablespoons lime juice. Season with salt and pepper to taste. Transfer to a bowl.
5. Step 5
   Preheat your grill or a skillet to medium-high heat. Remove the steak from the marinade, discarding the excess. Season the steak with additional salt and pepper.
6. Step 6
   Grill or sear the skirt steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5-10 minutes before slicing.
7. Step 7
   Slice the skirt steak against the grain and serve immediately with the prepared 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.