Skirt Steak Marinade & Chimichurri Recipe

ByMonica

Skirt steak marinade recipe with chimichurri is my absolute go-to for a reason. There’s something undeniably magical about the way this cut of beef transforms when bathed in a vibrant, herbaceous sauce. Skirt steak, with its glorious marbling and satisfying chew, is practically beggin extractg to be paired with bold flavors, and chimichurri delivers them in spades. People adore this dish because it’s incredibly flavorful, surprisingly easy to make, and always impressive, whether it’s a weeknight dinner or a weekend barbecue. What truly makes this skirt steak marinade recipe with chimichurri so special is the perfect balance – the savory depth of the steak enhanced by the bright, zesty, and slightly spicy kick of the fresh herb sauce. It’s a flavor combination that sings on your palate and leaves you craving more with every single bite. Get ready to elevate your grilling game!

Skirt Steak Marinade Recipe with Chimichurri Recipe

The Ultimate Skirt Steak Marinade with Vibrant Chimichurri

There’s something truly special about a perfectly grilled skirt steak. Its rich, beefy flavor, coupled with its tender, shreddable texture, makes it a carnivore’s delight. But to elevate it from delicious to unforgettable, a killer marinade and a bright, herbaceous sauce are essential. Today, we’re diving into my go-to recipe for skirt steak, featuring a bold, umami-rich marinade that tenderizes and infuses the steak with incredible flavor, perfectly complemented by a zesty, classic chimichurri sauce. This combination is a guaranteed crowd-pleaser, perfect for weeknight dinners or weekend barbecues.

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 or red grape juice 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 (for chimichurri)
  • 1/2 medium onion (diced)
  • 3 garlic cloves (for chimichurri)
  • 3 tablespoons fresh lime juice (for chimichurri)

    • Marinating the Skirt Steak

    The marinade is where the magic begin extracts for our skirt steak. It’s designed to tenderize the meat and build a deep flavor base. The combination of acidity from the citrus and vinegar, the saltiness and umami from the soy and Worcestershire sauces, and the aromatic punch of garlic creates a balanced profile that will penetrate the steak beautifully.

  • Prepare the Marinade Base: In a medium bowl or a large resealable plastic bag, 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, and 3 tablespoons of apple cider or red grape juice vinegar. The acidity in the citrus juices and vinegar will begin extract to break down the tough fibers in the skirt steak, making it more tender. The soy sauce and Worcestershire add a fantastic depth of savory flavor.
  • Add the Aromatics: Mince your 4 garlic cloves very finely. Add the minced garlic to the marinade mixture. Garlic is crucial for adding that pungent, essential aroma that complements beef so well. Stir everything to combine thoroughly.
  • Marinate the Skirt Steak: Place your 2-3 pounds of skirt steak into the marinade. Ensure the steak is fully submerged in the liquid. If you’re using a resealable bag, squeeze out as much air as possible before sealing. If using a bowl, cover it tightly with plastic wrap. For best results, let the skirt steak marinate in the refrigerator for at least 2 hours, but up to 8 hours is even better. Avoid marinating skirt steak for much longer than 8 hours, as the acidity can start to ‘cook’ the meat and make it mushy. Periodically, you can flip the steak to ensure even marination.

    • Crafting the Vibrant Chimichurri Sauce

    While the steak is marinating, it’s the perfect time to whip up the chimichurri. This bright, herbaceous sauce is the perfect counterpoint to the rich, savory steak. It’s incredibly fresh and adds a wonderful zesty kick that cuts through the richness of the meat.

  • Prepare the Fresh Herbs and Onion: Finely chop 1 cup of fresh parsley and 1 cup of fresh cilantro. The combination of parsley and cilantro is classic for chimichurri, providing a beautiful balance of fresh, slightly peppery and herbaceous notes. Dice 1/2 medium onion very finely. The onion adds a subtle sweetness and bite. Mince 3 garlic cloves.
  • Combine Ingredients: In a medium bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic.
  • Add the Liquids and Season: Pour in 1/4 to 1/3 cup of olive oil (start with 1/4 cup and add more if you prefer a looser consistency). Add 3 tablespoons of fresh lime juice for that essential tang. Season with salt and pepper to taste. Stir everything together until well combined. For the best flavor, let the chimichurri sit for at least 15-30 minutes at room temperature to allow the flavors to meld. You can also make it a few hours ahead and store it in an airtight container in the refrigerator; just bring it to room temperature before serving.

    • Grilling the Skirt Steak

    Now for the main event – cooking the steak! Skirt steak cooks quickly due to its thinness, so keep a close eye on it.

  • Preheat Your Grill: Preheat your grill to medium-high heat. You want a good, hot surface to get a nice sear on the steak. Clean your grill grates thoroughly and lightly oil them to prevent sticking.
  • Sear the Steak: Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels. This step is crucial for achieving a good sear and a beautiful crust. Season the steak generously with salt and pepper on both sides. Place the steak on the hot grill. Cook for approximately 3-5 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.
  • Rest and Slice: Once the steak reaches your desired level of doneness, remove it from the grill and place it on a cutting board. Let it rest for at least 5-10 minutes. This resting period is vital as it allows the juices to redistribute throughout the steak, ensuring it remains moist and tender. After resting, slice the skirt steak thinly against the grain. This is very important for skirt steak as it has a prominent grain, and slicing against it shortens the muscle fibers, making it much easier to chew and more tender.

    • Serve your beautifully grilled and sliced skirt steak immediately, generously topped with the fresh, vibrant chimichurri sauce. This dish is fantastic on its own, but it also pairs wonderfully with rice, grilled vegetables, or a fresh salad. Enjoy!

    Skirt Steak Marinade Recipe with Chimichurri Recipe

    Conclusion:

    There you have it – a robust and flavorful skirt steak marinade recipe that, when paired with our vibrant chimichurri, transforms a simple cut of meat into an extraordinary meal. This combination is fantastic because the marinade tenderizes the skirt steak and infuses it with delicious savory notes, while the chimichurri adds a bright, herbaceous, and slightly zesty counterpoint that cuts through the richness of the beef perfectly. It’s a quick marinade that makes a huge difference, and the fresh chimichurri is so easy to whip up but delivers restaurant-quality taste.

    I love serving this skirt steak with grilled corn on the cob, a simple side salad with a light vinaigrette, or even some roasted potatoes. It’s also a brilliant choice for tacos or fajitas! Don’t be afraid to experiment with variations too. For the marinade, consider adding a pinch of smoked paprika for a smoky depth or a splash of Worcestershire sauce for extra umami. For the chimichurri, feel free to play with the herbs – parsley and oregano are classics, but cilantro or even a little mint can add an interesting twist. I truly encourage you to give this recipe a try; I’m confident you’ll be delighted with the results!

    Frequently Asked Questions:

    Can I marinate the skirt steak for longer than recommended?

    While the marinade is designed for optimal flavor penetration within the suggested time, you can marinate skirt steak for up to 4 hours. Going much longer might start to break down the meat too much, resulting in a mushy texture.

    How long does the chimichurri last in the refrigerator?

    Fresh chimichurri, stored in an airtight container in the refrigerator, will typically stay fresh and flavorful for about 3-5 days. The olive oil acts as a preservative, and the acidity from the vinegar also helps.

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

    While fresh herbs are ideal for chimichurri’s bright flavor, you can use dried herbs in a pinch. You’ll need significantly less – about 1 tablespoon of dried parsley and 1 teaspoon of dried oregano for the amounts in the recipe. However, the flavor will be less vibrant and fresh.

    Skirt Steak Marinade with Chimichurri

    Skirt Steak Marinade with Chimichurri

    A flavorful marinade for skirt steak featuring bright citrus and savory notes, complemented by a zesty 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
    • 2-3 pounds skirt steak
    • Salt and pepper to taste
    • 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

    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 skirt steak 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 4 hours.
    3. Step 3
      While the steak marinates, prepare the chimichurri. In a food processor or blender, combine 1 cup fresh parsley, 1 cup fresh cilantro, 1/4 cup olive oil, diced onion, 3 garlic cloves, and 3 tablespoons fresh lime juice. Pulse until finely chopped and well combined.
    4. Step 4
      Remove the skirt steak from the marinade, discarding the marinade. Season the steak generously with salt and pepper.
    5. Step 5
      Preheat your grill to medium-high heat. Grill the skirt steak for 5-7 minutes per side for medium-rare, or to your desired doneness.
    6. Step 6
      Let the steak rest for 5-10 minutes before slicing against the grain. Serve 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.

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