Skirt Steak Marinade & Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is about to become your new go-to for an unforgettable meal. There’s something undeniably magical about a perfectly grilled skirt steak, its rich, beefy flavor enhanced by a vibrant, herbaceous sauce. It’s a dish that transports you straight to a lively backyard barbecue or a bustling South American eatery, even if you’re just cooking in your own kitchen.

What makes this skirt steak marinade recipe with chimichurri so beloved?

It’s the irresistible combination of tender, flavorful meat meeting the zesty, fresh punch of chimichurri. This isn’t just any steak; it’s an experience. The marinade tenderizes the naturally flavorful skirt steak, ensuring every bite is succulent. Then, the chimichurri, a symphony of parsley, cilantro, garlic, vinegar, and olive oil, cuts through the richness, creating a perfectly balanced explosion of taste. Get ready to impress yourself and anyone lucky enough to share this incredible dish with you!

Skirt Steak Marinade Recipe with Chimichurri

There’s something incredibly satisfying about a perfectly grilled skirt steak. It’s a cut that’s packed with flavor and, when treated right, becomes incredibly tender and juicy. The secret to unlocking its full potential lies in a killer marinade and a vibrant, zesty chimichurri sauce. This recipe will guide you through creating a marinade that infuses the steak with a complex savory and tangy profile, and a fresh, herbaceous chimichurri that cuts through the richness beautifully. Get ready to impress yourself and anyone lucky enough to share this meal with you.

Ingredients:

Marinating the Skirt Steak

The marinade is where the magic begin extracts. It tenderizes the steak and builds a foundation of deep, savory flavors. The combination of citrus, soy sauce, and Worcestershire sauce creates a perfect balance of salty, umami, and tangy notes that penetrate the meat beautifully.

Step 1: Prepare the Marinade Base

In a large bowl or a resealable plastic bag, combine the 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 combined. This creates the liquid base for our flavorful marinade.

Step 2: Add the Aromatics

Mince the 4 garlic cloves finely. Add the minced garlic to the marinade mixture. The garlic will infuse its pungent aroma and flavor into the marinade, adding another layer of complexity. Stir everything together thoroughly.

Step 3: Marinate the Skirt Steak

Place the skirt steak into the marinade. Ensure that the steak is fully submerged in the liquid. If you’re using a bowl, you might need to turn the steak a couple of times during the marinating process. If using a resealable bag, press out as much air as possible before sealing. Refrigerate the steak for at least 30 minutes, and up to 4 hours. I find that 1-2 hours is a sweet spot for skirt steak; any longer and the citrus can start to break down the texture of the meat too much.

Making the Vibrant Chimichurri Sauce

While the steak is marinating, it’s time to whip up the star of the show for topping: the chimichurri. This uncooked Argentinean sauce is bursting with fresh, herbaceous flavors and a delightful tangin extractess that perfectly complements grilled meats. It’s incredibly easy to make and can be prepared ahead of time, making it a stress-free addition to your meal.

Step 4: Prepare the Chimichurri Ingredients

Finely chop the fresh parsley and fresh cilantro. You want a nice, fine mince so the herbs distribute evenly throughout the sauce. Dice the 1/2 medium onion. Mince the 3 garlic cloves for the chimichurri. The combination of these fresh ingredients is what gives chimichurri its signature vibrant flavor profile.

Step 5: Combine and Emulsify the Chimichurri

In a medium bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic. Add the 3 tablespoons of fresh lime juice. Drizzle in the 1/4 to 1/3 cup of olive oil. The amount of olive oil you use will depend on your desired consistency; start with 1/4 cup and add more if you prefer a looser sauce. Stir everything together vigorously. You can achieve a slightly more emulsified sauce by whisking continuously for a minute or two, or by giving it a quick pulse in a food processor, but a rustic, hand-chopped texture is also delicious. Season with salt and pepper to taste. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld. This resting period is crucial for the best flavor.

Grilling the Skirt Steak

Now for the exciting part – cooking that beautifully marinated steak! Skirt steak cooks quickly, so keep a close eye on it to achieve that perfect medium-rare to medium doneness.

Step 6: Grill to Perfection

Preheat your grill to high heat. Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels. This step is important for achieving a good sear. Season the steak generously with salt and pepper on both sides. Place the steak on the hot grill. Grill for 3-5 minutes per side for medium-rare, or 5-7 minutes per side for medium, depending on the thickness of the steak and your grill’s heat. It’s important to remember that skirt steak has a distinct grain, and it’s best to slice it against the grain for maximum tenderness.

Step 7: Rest and Slice

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 allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful steak. After resting, identify the direction of the grain (the parallel lines of muscle fibers) and slice the steak thinly against the grain.

Serve the sliced skirt steak immediately, generously topped with the fresh chimichurri sauce. This dish is fantastic served with rice, grilled vegetables, or a simple salad. Enjoy the fruits of your labor – a truly delicious and satisfying meal!

Conclusion:

And there you have it! My foolproof skirt steak marinade recipe, perfectly complemented by a vibrant and herbaceous chimichurri. This combination is a true winner because it transforms a relatively affordable cut of meat into something incredibly tender, flavorful, and restaurant-worthy. The marinade tenderizes the steak and infuses it with a savory depth, while the fresh chimichurri cuts through the richness with its bright, garlicky, and herbaceous notes. It’s a flavor explosion that’s surprisingly simple to achieve.

This skirt steak marinade is incredibly versatile. Beyond the chimichurri, I love serving it with grilled corn on the cob, a simple green salad, or even nestled into warm tortillas for delicious tacos. For variations, don’t be afraid to experiment with the marinade! Add a pinch of red pepper flakes for a little heat, or swap out some of the fresh herbs in the chimichurri for a different twist – parsley and oregano are classic, but mint or cilantro can offer unique profiles. I truly encourage you to give this a try; you won’t be disappointed by how easily you can create such a fantastic meal.

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While the recommended marinating time is usually sufficient for optimal flavor and tenderness, you can marinate skirt steak for up to 12 hours. However, avoid marinating for significantly longer, especially with acidic ingredients in the marinade, as it can start to break down the meat too much, leading to a mushy texture.

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

Fresh herbs are key to the vibrant flavor of chimichurri. If you absolutely cannot find fresh, you could try using dried herbs, but the flavor will be much less pronounced and the texture will be different. Use about one-third of the amount of dried herbs compared to fresh. For example, if the recipe calls for 1 cup of fresh parsley, use about 1/3 cup of dried parsley.

Skirt Steak Marinade Recipe with Chimichurri

A flavorful marinade for skirt steak paired with 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
• 2-3 pounds skirt steak
• Salt and pepper to taste
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 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 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 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 or blender, combine fresh parsley, fresh cilantro, diced onion, and 3 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 fresh lime juice until the sauce is well combined and has a desirable consistency.
5. Step 5
   Season the chimichurri with salt and pepper to taste. Set aside.
6. Step 6
   Remove the skirt steak from the marinade and pat dry with paper towels. Season generously with salt and pepper.
7. Step 7
   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.
8. Step 8
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve the sliced skirt steak 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.