Best Skirt Steak Marinade-Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is a game-changer for your grilling adventures. If you’ve ever savored that perfectly seared, incredibly flavorful cut of beef, chances are a fantastic marinade was involved. And when it comes to skirt steak, few things elevate its natural richness like a vibrant, herbaceous chimichurri. This dynamic duo is beloved for a reason: it transforms a naturally tender and flavorful cut into an absolute showstopper. What makes this skirt steak marinade recipe with chimichurri so special? It’s the beautiful balance of savory, tangy, and fresh that hits every single note on your palate. The marinade tenderizes the steak, infusing it with deep, delicious flavor, while the chimichurri adds a bright, zesty counterpoint that cuts through the richness, creating a truly unforgettable bite.

The Ultimate Skirt Steak Marinade with Vibrant Chimichurri

There’s something undeniably special about skirt steak. Its deep, beefy flavor and satisfying chew make it a favorite for grilling and weeknight dinners alike. But to truly elevate this cut, a stellar marinade and a bright, zesty sauce are key. Today, we’re diving into a recipe that delivers both: a robust skirt steak marinade that tenderizes and infuses flavor, and a fresh, herbaceous chimichurri that cuts through the richness perfectly. This combination is a guaranteed crowd-pleaser, and surprisingly easy to pull off. Get ready to impress yourself and anyone lucky enough to share a plate!

Ingredients:

Marinating the Skirt Steak

The marinade is where the magic begin extracts for tender, flavorful skirt steak. The combination of acidic elements like orange juice, lime juice, and vinegar will start to break down the connective tissues, making the steak wonderfully tender. The soy sauce and Worcestershire add that savory depth, while the garlic provides a pungent base.

1. Prepare the Marinade: 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, 3 tablespoons of apple cider or red grape juice vinegar, and 4 minced garlic cloves. Ensure everything is well combined. This is a fantastic base for flavor.
2. Marinate the Steak: Place your skirt steak in a resealable plastic bag or a shallow dish. Pour the prepared marinade over the steak, making sure it’s fully coated. Seal the bag or cover the dish. Marinate the skirt steak in the refrigerator for at least 2 hours, or for best results, up to 6 hours. Avoid marinating for too long (more than 12 hours) as the citrus can start to “cook” the meat, giving it a mushy texture.

Crafting the Vibrant Chimichurri Sauce

While the steak is busy soaking up all that delicious marinade, it’s the perfect time to whip up our vibrant chimichurri. This Argentinean staple is a fresh, herbaceous sauce that’s incredibly versatile. It’s the perfect counterpoint to the richness of the grilled steak.

1. Prepare the Chimichurri Base: In a food processor or blender, combine the 1 cup of fresh parsley (stems removed if they’re tough, but tender stems are fine!), 1 cup of fresh cilantro, the diced 1/2 medium onion, and 3 minced garlic cloves. Pulse until these ingredients are finely chopped, but not puréed into a paste. You want some texture.
2. Incorporate the Liquids: Add 3 tablespoons of fresh lime juice to the food processor. Then, slowly drizzle in the 1/4 to 1/3 cup of olive oil while the processor is running, or pulse until the sauce is well emulsified. The amount of olive oil can be adjusted to your preference for thickness. Season generously with salt and pepper to taste. Give it a final pulse to combine. For the best flavor, let the chimichurri sit at room temperature for at least 15-20 minutes before serving to allow the flavors to meld.

Grilling the Skirt Steak

Now for the main event! Grilling skirt steak is quick and yields fantastic results. The high heat caramelizes the exterior, creating a beautiful crust while keeping the inside tender and juicy.

1. Preheat Your Grill: Preheat your grill to medium-high heat. It’s crucial to have a hot grill to get a good sear.
2. Sear and Cook: Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels – this is a key step for achieving a good sear and preventing steaming. Season both sides generously with salt and freshly ground black pepper. Place the steak on the hot grill. For medium-rare, grill for about 4-5 minutes per side. The exact time will depend on the thickness of your steak and the heat of your grill. You’re looking for a beautiful char on the outside and a pink interior.
3. Rest and Slice: Once cooked 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 vital for allowing the juices to redistribute throughout the steak, ensuring every bite is moist and tender. After resting, slice the skirt steak against the grain. You’ll notice distinct lines (the grain) in the meat; slicing perpendicular to these lines is what makes it tender.

Serve your perfectly grilled skirt steak immediately, with generous spoonfuls of the fresh chimichurri spooned over the top or on the side. This dish is fantastic with roasted vegetables, a simple salad, or even some warm tortillas for an impromptu taco night. Enjoy!

Conclusion:

So there you have it – a fantastic skirt steak marinade recipe paired with a vibrant, fresh chimichurri! This combination is a true winner for weeknight dinners and weekend barbecues alike. The marinade tenderizes the skirt steak beautifully, infusing it with incredible flavor, while the herbaceous chimichurri cuts through the richness with its bright, zesty notes. It’s a simple yet sophisticated way to elevate a classic cut of beef. I truly encourage you to give this a try; you won’t be disappointed!

For serving, this steak is incredibly versatile. It’s perfect sliced thin and served in tacos, burritos, or fajitas. It also makes a stunning main course alongside roasted vegetables, a crisp salad, or even some creamy mashed potatoes. Don’t be afraid to get creative with your side dishes!

If you’re looking to switch things up, consider adding a pinch of red pepper flakes to the marinade for a touch of heat, or experiment with different herbs in your chimichurri, like adding cilantro or even a bit of parsley. The possibilities are endless!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While the recommended marinating time is generally optimal for flavor and tenderness, you can marinate skirt steak for a few hours longer. However, avoid marinating for more than 12-24 hours, especially with acidic ingredients like vinegar or citrus in your marinade, as the texture of the steak can become mushy.

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

Fresh herbs are key to the vibrant flavor of chimichurri. While dried herbs can be used in a pinch for other recipes, they won’t achieve the same brightness and aroma in chimichurri. It’s best to get fresh parsley and oregano for this recipe. If oregano isn’t available, increase the parsley slightly.

What’s the best way to cut skirt steak?

Always cut skirt steak against the grain. The grain refers to the direction of the muscle fibers. You’ll see long, parallel lines running through the steak. Slice thinly, perpendicular to those lines, to ensure maximum tenderness and a pleasant eating experience.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak, enhanced with a vibrant and fresh chimichurri sauce. Perfect for grilling.

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
• 1/4-1/3 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 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’s 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 or blender, combine fresh parsley, fresh cilantro, diced onion, 3 garlic cloves, and 3 tablespoons lime juice.
4. Step 4
   Slowly stream in 1/4-1/3 cup olive oil while processing until the mixture is finely chopped but still has some texture. Season with salt and pepper to taste. Set aside.
5. Step 5
   Remove the skirt steak from the marinade, discarding the excess marinade. Season the steak with salt and pepper.
6. Step 6
   Preheat your grill to medium-high heat. Grill the skirt steak for about 4-5 minutes per side for medium-rare, adjusting time for desired doneness.
7. Step 7
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve 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.