Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is your passport to an unforgettable grilling experience. There’s something undeniably magical about the way a perfectly grilled skirt steak, infused with flavor and boasting those coveted char marks, transforms a simple meal into a celebration. People absolutely adore skirt steak for its incredible tenderness and rich, beefy flavor that soaks up marinades beautifully. But what truly elevates this cut to legendary status is the vibrant, herbaceous chimichurri sauce. This Argentinian classic, bursting with fresh parsley, cilantro, garlic, and a touch of heat, cuts through the richness of the steak with an unparalleled zest. Forget boring beef; this skirt steak marinade recipe with chimichurri promises a symphony of tastes and textures that will have everyone asking for seconds.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something truly special about a perfectly grilled skirt steak. Its rich, beefy flavor and satisfyingly tender texture make it a favorite for a reason. But to elevate it from delicious to unforgettable, a vibrant marinade and a zesty chimichurri sauce are absolute game-changers. This recipe delivers just that – a bold marinade that tenderizes and infuses the steak with incredible flavor, followed by a fresh, herbaceous chimichurri that cuts through the richness and brightens every bite. Get ready to impress yourself and anyone lucky enough to share this meal with you!

Ingredients:

The Flavorful Marinade

This marinade is designed to work its magic on the skirt steak, tenderizing it and infusing it with a complex flavor profile. The acidity from the citrus juices and vinegar breaks down the tough fibers, while the soy sauce and Worcestershire sauce contribute umami depth. Don’t skip the fresh garlic – it adds a pungent kick that melds beautifully with the other ingredients.

Marinade Preparation:

1. In a medium bowl or a large resealable plastic bag, combine the olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, apple cider or red grape juice vinegar, and minced garlic. Whisk everything together until well combined. This is where all the deliciousness starts to build!

Marinating the Skirt Steak:

2. Pat your skirt steak dry with paper towels. This helps create a better sear when it hits the grill. Place the skirt steak in the bowl or bag with the marinade. Ensure the steak is fully coated. If using a bag, gently massage the marinade into the steak. If using a bowl, cover it tightly with plastic wrap.
3. Marinate the skirt steak in the refrigerator for at least 2 hours, and up to 8 hours. For skirt steak, a shorter marinating time is usually sufficient due to its natural tenderness and thinness. However, if you have the time, a longer marination will result in even more flavor penetration. Avoid marinating for too long, especially with citrus, as it can start to “cook” the meat and affect its texture.

The Bright and Zesty Chimichurri

While the steak is getting all infused with flavor, it’s time to whip up the star of the show alongside – the chimichurri! This vibrant Argentinian sauce is incredibly fresh and herbaceous, providing a perfect counterpoint to the rich, grilled steak. It’s incredibly simple to make and brings a burst of sunshine to any dish.

Chimichurri Preparation:

4. Finely chop the fresh parsley and fresh cilantro. You want a nice, fine chop so the herbs meld together beautifully. You can do this by hand or use a food processor for a quicker method. If using a food processor, pulse the herbs until they are finely chopped, but be careful not to turn them into a paste.
5. In a small bowl, combine the chopped parsley, chopped cilantro, diced medium onion, minced garlic cloves, and fresh lime juice. Add 1/4 cup of olive oil to start. Stir everything together thoroughly.
6. Taste the chimichurri and adjust the seasoning as needed. Add more olive oil if you prefer a looser consistency, or a little more lime juice if you like it tangier. Season with salt and pepper to your liking. The goal is a bright, herbaceous, and slightly tangy sauce. Let it sit for at least 15-20 minutes before serving to allow the flavors to meld. This resting period is crucial for optimal flavor.

Grilling the Perfect Skirt Steak

Once your steak has marinated and your chimichurri is ready, it’s time to grill! Skirt steak cooks quickly, so keep a close eye on it.

Grilling Instructions:

7. Preheat your grill to medium-high heat. Remove the skirt steak from the marinade, letting any excess drip off. Discard the remaining marinade. Season the steak generously with salt and freshly ground black pepper.
8. Place the seasoned skirt steak on the hot grill. Grill 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. You’re looking for a nice char on the outside and a beautiful pink center.
9. Once grilled to your desired doneness, remove the skirt steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is critical for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
10. Slice the skirt steak thinly against the grain. This is a vital step for skirt steak, as it has a prominent grain. Slicing against the grain shortens the muscle fibers, making each bite incredibly tender. Serve immediately with a generous dollop of your freshly made chimichurri sauce. Enjoy the incredible flavors!

Conclusion:

There you have it! My favorite skirt steak marinade recipe, perfectly complemented by a vibrant and zesty chimichurri. This combination is truly a game-changer for weeknight dinners and backyard BBQs alike. The marinade tenderizes the skirt steak beautifully, infusing it with incredible flavor, while the fresh chimichurri adds a bright, herbaceous punch that cuts through the richness of the meat. It’s a simple yet sophisticated pairing that is sure to impress.

I love serving this alongside roasted potatoes or a simple green salad, but it’s also fantastic tucked into tacos or served with grilled corn. Don’t be afraid to experiment with variations! You can add a pinch of red pepper flakes to the marinade for a little heat, or swap out some of the parsley in the chimichurri for cilantro for a different flavor profile. I wholeheartedly encourage you to give this skirt steak marinade recipe a try. You won’t be disappointed!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than 4 hours?

Yes, you can marinate the skirt steak for up to 24 hours in the refrigerator. However, be mindful that prolonged marinating, especially with acidic ingredients like vinegar or citrus juice, can sometimes break down the meat too much, leading to a mushy texture. For this particular marinade, 4-8 hours is generally the sweet spot for optimal tenderness and flavor without compromising the texture.

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

If you can’t find fresh oregano, you can substitute dried oregano. Use about 1 teaspoon of dried oregano for every tablespoon of fresh. You could also use other fresh herbs like basil or a mix of Italian herbs to add your own unique twist to the chimichurri.

How do I store leftover chimichurri?

Leftover chimichurri can be stored in an airtight container in the refrigerator for up to a week. The oil and vinegar act as preservatives. It’s great for topping grilled chicken, fish, or even as a dip for bread.

Skirt Steak Marinade with Chimichurri

A vibrant and flavorful marinade for skirt steak, paired with a classic herbaceous 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
• 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 for the marinade.
2. Step 2
   Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is well 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 1 cup parsley, 1 cup cilantro, 1/4 cup olive oil, diced onion, 3 garlic cloves, and 3 tablespoons lime juice.
4. Step 4
   Pulse the chimichurri ingredients until finely chopped but still with some texture. Season with salt and pepper to taste.
5. Step 5
   Remove the skirt steak from the marinade, discard the marinade. Season the steak generously with salt and pepper.
6. Step 6
   Grill or pan-sear the skirt steak to your desired doneness (typically 3-5 minutes per side for medium-rare).
7. Step 7
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve topped with the 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.