Skirt Steak Marinade & Chimichurri – Best Flavor

Skirt steak marinade recipe with chimichurri recipe is a game-changer for any grill enthusiast. There’s something undeniably satisfying about sinking your teeth into perfectly grilled skirt steak, especially when it’s been infused with incredible flavor. This particular skirt steak marinade recipe, paired with a vibrant, zesty chimichurri, takes the beloved classic to an entirely new level. People adore this combination because it’s incredibly forgiving for the cook and consistently delivers restaurant-quality results. The marinade tenderizes the naturally flavorful skirt steak, ensuring every bite is juicy and succulent, while the chimichurri adds a burst of freshness and herbaceousness that cuts through the richness beautifully. It’s the simple elegance and explosive flavor profile that makes this skirt steak marinade recipe with chimichurri recipe a true winner for weeknight dinners and backyard barbecues alike.

this recipe

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something truly magical about perfectly grilled skirt steak. It’s tender, flavorful, and surprisingly forgiving for home cooks. And when you pair it with a vibrant, herbaceous chimichurri sauce? Well, that’s a culinary experience that takes it from delicious to absolutely unforgettable. The secret to incredibly flavorful skirt steak lies in a well-balanced marinade that tenderizes the meat and infuses it with deliciousness. This marinade is bright, tangy, and savory, creating the perfect foundation for the star of the show. And the chimichurri? It’s a fresh, zesty counterpoint that cuts through the richness of the steak beautifully.

Ingredients:

Marinating the Skirt Steak

The marinade is where all the flavor magic begin extracts for your skirt steak. It’s a simple yet potent combination of ingredients designed to tenderize the meat and impart a wonderful savory and slightly sweet profile. The citrus juices, like orange and lime, help to break down the tough fibers in the skirt steak, making it incredibly tender. The soy sauce brings a deep umami richness, while the Worcestershire sauce adds another layer of complex savory notes. The apple cider vinegar contributes a pleasant tang that balances out the richness. And of course, plenty of fresh garlic provides that essential aromatic punch.

1. In a medium bowl, 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.
2. Add the 4 minced garlic cloves to the marinade mixture and stir well to combine. Taste the marinade – it should be a good balance of salty, sour, and savory. You can adjust the lime juice or vinegar slightly if you prefer it tangier, or add a pinch of sugar if you want a touch more sweetness.
3. Prepare your skirt steak by trimming off any excess silverskin or fat. You don’t need to remove all the fat, as some of it will render and add flavor during cooking. Place the skirt steak in a large resealable plastic bag or a shallow dish.
4. Pour the marinade over the skirt steak, ensuring that all surfaces of the meat are coated. If using a plastic bag, seal it tightly, removing as much air as possible. If using a dish, cover it tightly with plastic wrap.
5. Marinate the skirt steak in the refrigerator for at least 30 minutes, and up to 4 hours. For skirt steak, it’s best not to marinate for too long, as the citrus can start to “cook” the meat and affect its texture. A few hours is plenty of time to infuse it with flavor and tenderize it.

Making the Vibrant Chimichurri Sauce

While your skirt steak is happily marinating, it’s the perfect time to whip up a batch of fresh, zesty chimichurri. This iconic Argentinean sauce is incredibly easy to make and elevates any grilled meat, fish, or even vegetables. It’s all about fresh herbs, garlic, and a bright acidic finish. The combination of parsley and cilantro provides a wonderful herbaceous foundation, while the onion and garlic add pungency. The lime juice brings a much-needed tang, and the olive oil binds it all together into a luscious sauce.

1. Finely chop the 1 cup of fresh parsley and the 1 cup of fresh cilantro. The finer you chop them, the more evenly the flavors will distribute throughout the sauce. You can do this by hand with a sharp knife, or if you prefer, pulse them a few times in a food processor, being careful not to over-process them into a paste.
2. Finely dice the 1/2 medium onion. The smaller the dice, the less raw oniony bite you’ll get, allowing the other flavors to shine.
3. Mince the 3 garlic cloves. Again, mince them very finely for best results.
4. In a medium bowl, combine the chopped parsley, chopped cilantro, diced onion, and minced garlic.
5. Add 3 tablespoons of fresh lime juice to the herb and onion mixture.
6. Drizzle in 1/4 to 1/3 cup of olive oil. Start with 1/4 cup and add more as needed until you reach your desired consistency. You’re looking for a sauce that’s pourable but not watery.
7. Season the chimichurri with salt and pepper to taste. Stir everything together very well, ensuring all the ingredients are incorporated. For the best flavor, let the chimichurri sit for at least 15-20 minutes at room temperature before serving to allow the flavors to meld. You can also make this sauce a few hours ahead of time and store it in the refrigerator, but bring it to room temperature before serving.

Grilling the Skirt Steak

Once your steak has had ample time to marinate and your chimichurri is ready, it’s time for the main event – grilling! Skirt steak cooks quickly due to its thinness, so it’s crucial to have your grill screaming hot to achieve that beautiful sear.

1. Preheat your grill to high heat. You want it to be very hot to get a good char on the steak.
2. Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade.
3. Season the skirt steak generously with salt and pepper on both sides.
4. Place the skirt steak on the hot grill. Grill for approximately 3-5 minutes per side for medium-rare, or until your desired level of doneness is reached. The exact time will depend on the thickness of your steak and the heat of your grill. Skirt steak is best served medium-rare to medium; overcooking it will make it tough.
5. Once grilled, 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 crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
6. Slice the skirt steak thinly against the grain. This is very important for tenderness. You’ll see the long muscle fibers running in one direction; cut perpendicular to those fibers.
7. Serve the sliced skirt steak immediately, generously topped with the fresh chimichurri sauce. Enjoy this incredibly flavorful and satisfying meal!

Conclusion:

You’ve now got the ultimate guide to a vibrant and delicious skirt steak marinaded to perfection and topped with a zesty, fresh chimichurri. This recipe is fantastic because it transforms a flavorful, yet often overlooked cut of steak into a show-stopping meal. The simple marinade tenderizes the skirt steak beautifully, allowing it to absorb all the savory goodness, while the bright and herbaceous chimichurri cuts through the richness, creating an unforgettable flavor combination. It’s incredibly versatile and relatively quick to prepare, making it ideal for weeknight dinners or impressing guests at a BBQ. Don’t be shy, give this skirt steak marinada recipe a try – I promise you won’t be disappointed!

Serve this incredible skirt steak sliced thin against the grain, piled high on crusty bread for amazing steak sandwiches, or alongside grilled corn and a simple salad for a complete summer meal. For variations, feel free to experiment with the chimichurri by adding a pinch of red pepper flakes for a little heat or swapping out parsley for cilantro for a different herby profile. You can also grill the steak for that classic smoky flavor or pan-sear it for a quick and easy option.

Frequently Asked Questions:

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri is actually best when made a few hours or even a day in advance. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. You may need to give it a good stir before serving, as the oil can separate slightly.

What other cuts of steak work well with this marinade and chimichurri?

While skirt steak is fantastic, this marinade and chimichurri combination is also wonderful with flank steak, flat iron steak, or even thick-cut sirloin. Just adjust your cooking time accordingly for the thickness of the cut.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak using citrus, soy, and Worcestershire, complemented by a vibrant fresh herb 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
   Combine 2/3 cup olive oil, orange juice, 1/3 cup lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and 4 minced garlic cloves in a bowl. Whisk well to combine.
2. Step 2
   Place the skirt steak in a large 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, combine 1 cup fresh parsley, 1 cup fresh cilantro, 1/2 diced onion, and 3 garlic cloves. Pulse until finely chopped.
4. Step 4
   With the food processor running, slowly drizzle in 1/4 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 and pat dry with paper towels. Season generously with salt and pepper.
7. Step 7
   Grill or pan-sear the skirt steak over medium-high heat for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5-10 minutes before slicing against the grain.
8. Step 8
   Serve the sliced skirt steak with a generous dollop of 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.