Best Skirt Steak Marinade-Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is a flavor explosion waiting to happen on your grill. If you’re looking to elevate your weeknight dinners or impress guests at your next barbecue, look no further. There’s something incredibly satisfying about the tender, juicy skirt steak, perfectly charred and bathed in a vibrant, herbaceous sauce. It’s the kind of dish that makes you close your eyes with pure delight. What truly makes this skirt steak marinade recipe with chimichurri so special is the dynamic duo of a deeply flavorful marinade that tenderizes the steak and a zesty, fresh chimichurri that cuts through the richness. This isn’t just another steak dinner; it’s an experience for your taste buds.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. It’s a cut that’s often overlooked but boasts incredible flavor and a wonderfully tender texture when prepared correctly. The secret weapon to unlocking its full potential? A vibrant, zesty marinade and a bright, herbaceous chimichurri sauce. Today, we’re diving into a recipe that will have you mastering this dynamic duo, perfect for weeknight dinners or impressing guests at your next barbecue.

This recipe is designed to be straightforward, allowing the quality of the ingredients to shine. The marinade works its magic by tenderizing the steak and infusing it with a complex blend of sweet, savory, and acidic notes. The chimichurri, a staple of Argentinian cuisine, is the perfect counterpoint – fresh, pungent, and utterly delicious. It cuts through the richness of the steak beautifully.

Let’s get started with the components of this flavorful feast.

Ingredients:

Skirt Steak Marinade Preparation:

This marinade is all about building layers of flavor and tenderizing the robust skirt steak. The combination of citrus, soy sauce, and Worcestershire sauce creates a savory umami base, while the vinegar adds a welcome tang. The garlic provides a foundational aromatic punch.

1. Combine the Marinade Ingredients: In a medium-sized bowl or a large zip-top bag, combine the 2/3 cup of olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, and apple cider or red grape juice vinegar. Whisk everything together until well incorporated.
2. Add the Aromatics and Marinate the Steak: Add the 4 minced garlic cloves to the marinade. Now, place your skirt steak into the marinade. Ensure that the steak is fully submerged and coated. If you’re using a zip-top bag, press out as much air as possible before sealing. If using a bowl, cover it tightly with plastic wrap. Refrigerate the steak for at least 2 hours, or ideally, for up to 4 hours. I find that marinating for 3 hours gives us the perfect balance of flavor penetration without making the steak mushy. Avoid marinating for much longer than 4 hours, as the citrus can start to “cook” the exterior of the meat, affecting its texture.

Chimichurri Sauce Preparation:

Chimichurri is incredibly simple to make and incredibly rewarding. The key here is to use fresh, good-quality herbs. The brightness of the parsley and cilantro, combined with the sharpness of the onion and garlic, is what makes this sauce so special.

1. Prepare the Herbs and Aromatics: In a medium bowl, combine the finely chopped fresh parsley and finely chopped fresh cilantro. Add the finely diced 1/2 medium onion and the 3 minced garlic cloves.
2. Assemble the Chimichurri: Pour in the 1/4 to 1/3 cup of olive oil. The amount of oil can be adjusted to your preference; I like to start with 1/4 cup and add a bit more if I want a looser sauce. Add the 3 tablespoons of fresh lime juice. Season generously with salt and pepper to taste. Stir everything together until well combined.
3. Allow Flavors to Meld: For the best flavor, let the chimichurri sit at room temperature for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully. You can make this chimichurri up to a day in advance; just store it in an airtight container in the refrigerator. If you do this, you might need to let it come to room temperature and give it a good stir before serving, as the olive oil can solidify slightly in the cold.

Grilling the Skirt Steak:

Skirt steak is best cooked quickly over high heat to achieve a beautiful sear and a tender, juicy interior.

1. Preheat Your Grill: Preheat your grill to high heat, about 450-500°F (230-260°C). You want to ensure the grill grates are clean and well-oiled to prevent sticking.
2. Sear the Steak: Remove the skirt steak from the marinade, letting any excess drip off. Discard the marinade. Season the steak generously with salt and pepper on both sides. Place the steak on the hot grill. Cook for 3-5 minutes per side for medium-rare, depending on the thickness of your steak and your grill’s heat. Skirt steak is typically quite thin, so it cooks quickly. You’re looking for a nice char on the exterior and a rosy pink interior.
3. Rest and Slice: Once cooked to your desired doneness, transfer the skirt steak to a cutting board and let it rest for at least 5-10 minutes. This is a crucial step, allowing the juices to redistribute throughout the meat, ensuring every bite is succulent. After resting, slice the skirt steak thinly against the grain. This is critical for tenderness. You’ll see the muscle fibers running in a particular direction; slice perpendicular to those fibers.

Serve your perfectly grilled skirt steak, sliced against the grain, with a generous dollop of the vibrant chimichurri sauce. This dish is fantastic on its own, or served with some grilled vegetables, rice, or a fresh salad. Enjoy the explosion of flavors!

Conclusion:

You’ve now got the keys to unlocking incredibly flavorful and tender skirt steak with this fantastic marinade recipe. This combination is a true game-changer because the acidity and aromatics in the marinade tenderize the steak beautifully, while the vibrant, herbaceous chimichurri provides a fresh, zesty counterpoint that cuts through the richness. It’s simple enough for a weeknight but impressive enough for a weekend gathering. I truly encourage you to give this skirt steak marinade recipe a try – you won’t be disappointed!

For serving, think beyond just the grill. This flavorful steak is perfect sliced thinly and served in tacos, fajitas, or nestled atop a fresh salad. It also pairs wonderfully with grilled corn, roasted potatoes, or a simple side of rice. Don’t be afraid to get creative with your sides to complement the bold flavors of the steak and chimichurri.

And for those looking to switch things up, the chimichurri is incredibly versatile. Try adding a pinch of red pepper flakes for a touch of heat, or experiment with different herbs like parsley or cilantro for a slightly different flavor profile. The marinade itself can also be adapted – a splash of soy sauce or a touch of honey can add another layer of complexity.

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While you can marinate skirt steak for a bit longer, I wouldn’t go much beyond 6-8 hours, or even overnight for a more intense flavor. Over-marinating, especially with acidic ingredients, can start to break down the texture of the meat too much, making it mushy rather than tender.

What if I don’t have fresh parsley? Can I use dried?

Fresh herbs are definitely the star in chimichurri, and dried parsley won’t provide the same vibrant, fresh flavor. If you absolutely can’t find fresh parsley, you could substitute with another fresh green herb you enjoy, like cilantro or even chives, but the classic flavor will be different.

How should I store leftover skirt steak and chimichurri?

Leftover cooked skirt steak should be stored in an airtight container in the refrigerator for up to 3-4 days. The chimichurri sauce will also keep in an airtight container in the fridge for about a week, but its flavor is best when fresh. You might find it thickens in the fridge, so a little extra olive oil can help loosen it up before serving.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring a vibrant homemade 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)
• 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. 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’s fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Step 3
   While the steak marinates, prepare the chimichurri. In a food processor, combine fresh parsley, fresh cilantro, diced onion, and 3 minced 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
   Season the chimichurri with salt and pepper to taste.
6. Step 6
   Remove skirt steak from marinade, discarding excess marinade. Grill or pan-sear the steak over medium-high heat for 3-5 minutes per side for medium-rare, or to your desired doneness.
7. Step 7
   Let the steak rest for 5-10 minutes before slicing against the grain.
8. Step 8
   Serve the sliced skirt steak with a generous dollop of 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.