Best Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is a game-changer for your grilling adventures. There’s something incredibly satisfying about biting into a perfectly grilled, juicy piece of skirt steak, and this recipe elevates that experience to an entirely new level. We all love skirt steak for its incredible beefy flavor and its ability to soak up marinades like a sponge, making it ideal for infusing with bold tastes. But what truly sets this skirt steak marinade recipe with chimichurri apart is the vibrant, herbaceous punch of the chimichurri sauce. It’s not just a marinade; it’s a flavor explosion that cuts through the richness of the steak, creating a beautifully balanced bite that’s both robust and refreshing. Get ready to impress yourself and your guests with this incredibly flavorful combination.

Why We Adore Skirt Steak with Chimichurri

The Perfect Pairing for a Flavorful Feast

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something truly special about a perfectly grilled skirt steak, especially when it’s been infused with a vibrant, zesty marinade and crowned with a punchy, herbaceous chimichurri. Skirt steak, with its wonderfully beefy flavor and satisfying chew, is a fantastic cut for grilling. The key to unlocking its full potential lies in a thoughtful marinade and a killer sauce. This recipe combines both, creating a dish that’s impressive enough for a special occasion but simple enough for a weeknight indulgence. The marinade tenderizes the steak and builds a deep layer of flavor, while the chimichurri provides a bright, fresh counterpoint that cuts through the richness of the meat.

Ingredients:

Marinating the Skirt Steak

First, let’s get our skirt steak ready for its flavor transformation. In a medium bowl or a large resealable plastic bag, whisk together the marinade ingredients. This includes the 2/3 cup of olive oil, 1/2 cup of fresh orange juice, 1/3 cup of fresh lime juice, 1/4 cup of soy sauce, 1/4 cup of Worcestershire sauce, 3 tablespoons of apple cider or red grape juice vinegar, and 4 minced garlic cloves. The citrus juices (orange and lime) work to tenderize the meat, while the soy sauce and Worcestershire sauce provide that essential umami depth. The vinegar adds a touch of acidity to balance the richness.

Once the marinade is well combined, add your skirt steak to the mixture. Ensure the steak is fully submerged and coated. If using a resealable bag, press out as much air as possible before sealing. Place the marinated steak in the refrigerator. For skirt steak, an hour is the minimum marinating time, but for maximum flavor penetration, I recommend marinating for at least 2 hours, and up to 4 hours. Avoid marinating for too long, especially with citrus, as it can start to break down the steak’s texture too much and make it mushy.

Making the Vibrant Chimichurri Sauce

While the steak is marinating, it’s the perfect time to whip up our fresh and zesty chimichurri. This Argentinian sauce is incredibly versatile and adds a burst of freshness to grilled meats, poultry, and even vegetables. In a food processor or a blender, combine 1 cup of fresh parsley (stems removed for a smoother sauce, or include some tender stems for more flavor), 1 cup of fresh cilantro (also with stems removed), 1/2 diced medium onion, and 3 cloves of garlic.

Pulse these ingredients until they are finely chopped but not completely puréed into a paste. You want a nice, slightly chunky texture. Now, with the food processor or blender running on low, slowly stream in 1/4 to 1/3 cup of olive oil until the sauce emulsifies slightly. The amount of olive oil can be adjusted to your preference for thickness. Finally, stir in 3 tablespoons of fresh lime juice. Season generously with salt and pepper to taste. Remember, chimichurri is meant to be bright and flavorful, so don’t be shy with the seasonings! You can taste and adjust as needed. For the best flavor, let the chimichurri sit for at least 15-30 minutes at room temperature before serving to allow the flavors to meld.

Grilling the Skirt Steak

Once your steak has marinated and your chimichurri is ready, it’s time to grill! Preheat your grill to medium-high heat. This is crucial for achieving a beautiful sear on the steak. Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade; never reuse marinade that has touched raw meat.

Season the skirt steak generously on both sides with salt and freshly ground black pepper. Now, place the steak on the hot grill grates. For medium-rare, which is generally the sweet spot for skirt steak, grill for approximately 4-5 minutes per side. The exact cooking time will depend on the thickness of your steak and the heat of your grill, so keep an eye on it. You’re looking for a beautiful char on the outside and a deep pink to medium-rare center. If you prefer your steak more well-done, adjust the grilling time accordingly, but be aware that skirt steak can become tough if overcooked.

Resting and Serving

This is a critical step that many home cooks overlook. Once the skirt steak reaches your desired internal temperature, remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 5-10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring a tender and moist final product. If you cut into it immediately, all those delicious juices will run out onto the board.

After resting, slice the skirt steak against the grain. This is another important technique for tenderness. You’ll see the muscle fibers running in one direction; slice perpendicular to those fibers. This shortens the fibers, making the steak much easier to chew. Serve the sliced skirt steak immediately, generously spooning the fresh chimichurri sauce over the top. This dish is fantastic on its own or served with your favorite sides like grilled vegetables, rice, or a simple salad. Enjoy the incredible flavors!

Conclusion:

So there you have it – a delicious and incredibly versatile skirt steak marinade recipe perfectly complemented by a vibrant, fresh chimichurri. This combination is a winner because it transforms a flavorful cut of steak into something truly special. The marinade tenderizes and infuses the skirt steak with deep, savory notes, while the chimichurri adds a burst of herbaceous, zesty brightness that cuts through the richness. It’s a steakhouse-quality meal you can easily achieve in your own kitchen! I love serving this alongside grilled corn on the cob, a simple green salad, or even as a delicious filling for tacos. Don’t be afraid to experiment with the chimichurri – add a pinch of red pepper flakes for a touch of heat, or swap out some of the parsley for cilantro if that’s more your style. I genuinely encourage you to give this skirt steak marinade recipe and chimichurri a try. It’s an easy way to elevate your grilling game and impress yourself and anyone lucky enough to share it with you.

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While the recommended marinating time is ideal for optimal flavor and tenderness, you can marinate skirt steak for up to 24 hours. However, be cautious with marinades containing acidic ingredients like lemon juice or vinegar, as prolonged exposure can sometimes make the meat mushy.

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

If fresh parsley isn’t available, you can substitute it with fresh cilantro. The flavor profile will be slightly different but still delicious. You could also use a combination of both for a more complex taste. Just ensure you’re using fresh herbs for the best results.

Can I grill the skirt steak indoors if I don’t have an outdoor grill?

Absolutely! You can achieve excellent results using a cast-iron skillet or a grill pan on your stovetop. Make sure the pan is well-heated and lightly oiled before adding the skirt steak. You’ll want to get a good sear on both sides for that desirable crust.

Skirt Steak Marinade with Chimichurri

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

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
4 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)
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 1/4 cup olive oil
• 1/2 medium onion (diced)
• 3 garlic cloves
• 3 tablespoons fresh lime juice
• Salt and pepper to taste
• 2-3 pounds skirt steak

Instructions

1. Step 1
   Combine olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic for the marinade in a bowl. Whisk to combine.
2. Step 2
   Place skirt steak in a resealable bag or shallow dish. Pour 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 fresh parsley, fresh cilantro, diced onion, and garlic cloves. Pulse until finely chopped.
4. Step 4
   With the food processor running, slowly drizzle in 1/4 cup olive oil until the sauce is well combined but still has some texture.
5. Step 5
   Stir in 3 tablespoons of fresh lime juice and season the chimichurri with salt and pepper to taste. Set aside.
6. Step 6
   Preheat grill to medium-high heat. Remove steak from marinade, letting excess drip off. Season steak with salt and pepper.
7. Step 7
   Grill 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 against the grain.
8. Step 8
   Serve skirt steak sliced, topped with a generous amount of 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.