Best Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is your secret weapon for unlocking unbelievably flavorful and tender grilled steak. There’s a reason this combination has become a backyard barbecue legend and a weeknight dinner hero. The beautiful marbling of skirt steak lends itself perfectly to absorbing vibrant flavors, and when you pair it with a zesty, herbaceous chimichurri, you create a taste sensation that’s simply irresistible. People love this dish for its incredible depth of flavor without requiring hours of marinating or complicated techniques. What truly makes this skirt steak marinade recipe with chimichurri so special is the harmonious balance of savory, tangy, and fresh notes. The marinade tenderizes the steak while infusing it with mouthwatering goodness, and the bright chimichurri cuts through the richness, leaving you with a perfectly balanced bite every time. Get ready to elevate your grilling game!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. Its rich, beefy flavor and satisfying chew make it a favorite for a reason. But to elevate it from good to absolutely unforgettable, a robust marinade and a vibrant, fresh chimichurri sauce are key. Today, we’re diving into a flavor-packed marinade that tenderizes and infuses the steak with deliciousness, followed by a classic Argentinian chimichurri that cuts through the richness with its zesty, herbaceous profile. This recipe is perfect for your next backyard barbecue or a special weeknight dinner.

Ingredients:

Marinating the Skirt Steak

The magic begin extracts with the marinade. This combination of acidic citrus, salty soy, umami-rich Worcestershire, and pungent garlic works wonders to tenderize the skirt steak while building a deep flavor base. Skirt steak, with its long, flat cut and pronounced grain, can benefit greatly from a good marinating session.

1. Prepare the Marinade: In a medium bowl, whisk together the 2/3 cup olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, and apple cider or red grape juice vinegar. This is where the flavor foundation is laid. The acidity from the citrus juices and vinegar will begin extract to break down the connective tissues in the steak, making it more tender. The soy sauce and Worcestershire add that irresistible savory depth.

2. Add the Garlic: Mince the 4 garlic cloves very finely and add them to the marinade mixture. Stir well to distribute the garlic evenly. Fresh garlic is essential here; its potent aroma and flavor will infuse beautifully into the steak. If you’re a garlic lover, feel free to add an extra clove or two!

3. Marinate the Steak: Place your skirt steak in a resealable plastic bag or a shallow dish. Pour the prepared marinade over the steak, ensuring it’s fully coated. If using a bag, press out as much air as possible before sealing. Marinate the steak in the refrigerator for at least 2 hours, or preferably 4-6 hours. For even deeper flavor, you can marinate it overnight, but be mindful not to marinate for too long (over 24 hours) as the acidity can start to “cook” the steak and make its texture mushy.

Crafting the Vibrant Chimichurri Sauce

While the steak is soaking up all that marinade goodness, it’s time to prepare the star accompaniment: the chimichurri. This herbaceous sauce is bright, fresh, and bursting with flavor. It’s the perfect counterpoint to the rich, grilled steak.

1. Chop the Fresh Herbs and Aromatics: Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The more finely you chop them, the better the herbs will meld into the sauce. You can do this by hand with a sharp knife or pulse them a few times in a food processor. Dice the 1/2 medium onion very finely. Mince the 3 garlic cloves. The key to a great chimichurri is fresh, good-quality ingredients. Don’t skimp on the herbs!

2. Combine the Chimichurri Ingredients: In a small bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic. Add the 3 tablespoons of fresh lime juice and the 1/4 to 1/3 cup of olive oil. Start with the lower amount of olive oil and add more to reach your desired consistency. Some like their chimichurri looser, while others prefer it thicker. Stir everything together until well combined.

3. Season and Rest: Season the chimichurri generously with salt and pepper to taste. It’s important to season it well, as it needs to stand up to the flavor of the steak. Let the chimichurri sit at room temperature for at least 15-30 minutes before serving. This allows the flavors to meld and deepen. You can also make it a few hours ahead of time and store it in an airtight container in the refrigerator; just bring it back to room temperature before serving and give it a good stir.

Grilling the Skirt Steak

Once your steak has had ample time to marinate and your chimichurri is ready, it’s time to grill. Skirt steak cooks quickly, so keep a close eye on it to prevent overcooking.

1. Preheat Your Grill: Preheat your grill to medium-high heat. Ensure the grill grates are clean and well-oiled to prevent sticking. A hot grill is crucial for getting a good sear on the steak.

2. Grill the Steak: 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 just before grilling. Place the steak on the hot grill. Grill for 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.

3. 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 is vital as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, slice the steak against the grain. You’ll notice the long muscle fibers running through the steak; slicing perpendicular to these fibers will make it much easier to chew and enjoy.

Serve your perfectly grilled skirt steak sliced and generously topped with the vibrant, fresh chimichurri sauce. This dish is a true celebration of bold flavors and textures. Enjoy!

Conclusion:

There you have it – a fantastic skirt steak marinade recipe that’s incredibly easy to whip up and delivers unbelievable flavor! This combination of a robust skirt steak marinade and a vibrant, herbaceous chimichurri is a guaranteed crowd-pleaser. The marinade tenderizes the steak beautifully, creating a tender, juicy canvas for the bright, zesty chimichurri sauce. It’s the perfect pairing for a summer barbecue, a weeknight dinner, or even a special occasion. Don’t be intimidated by the fresh herbs in the chimichurri; they come together in minutes and elevate your grilled steak to a whole new level. I highly encourage you to give this recipe a try – you won’t be disappointed!

For serving, this skirt steak is fantastic alongside grilled corn on the cob, a simple green salad, roasted potatoes, or even tucked into warm tortillas for delicious steak tacos. If you’re feeling adventurous, consider swapping out some of the parsley in the chimichurri for cilantro for a different herbaceous note, or adding a pinch of red pepper flakes to the marinade for a touch of heat.

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

Yes, you can marinate skirt steak for up to 24 hours. The longer marinating time will further tenderize the meat and allow the flavors to penetrate more deeply. However, be mindful of marinades with high acidity (like lemon juice or vinegar), as prolonged exposure can sometimes make the meat mushy.

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

While fresh herbs are ideal for the best flavor and texture, you can use dried herbs in a pinch. For every tablespoon of fresh herb called for, use about one teaspoon of dried herb. Remember that dried herbs are more potent, so start with a smaller amount and adjust to your taste.

How can I store leftover skirt steak and chimichurri?

Leftover cooked skirt steak can be stored in an airtight container in the refrigerator for up to 3-4 days. The chimichurri sauce will also keep in an airtight container in the refrigerator for up to a week, though its vibrant color and flavor are best when fresh.

Skirt Steak Marinade Recipe with Chimichurri

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

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
45 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 olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic in a bowl. Whisk to combine.
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, combine fresh parsley, fresh cilantro, diced onion, and 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 mixture is well combined but still has some texture. Season with salt and pepper to taste.
5. Step 5
   Remove the skirt steak from the marinade, discarding the excess marinade. Season the steak generously with salt and pepper.
6. Step 6
   Grill or pan-sear the skirt steak over medium-high heat for 3-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5-10 minutes before slicing against the grain.
7. Step 7
   Serve the sliced skirt steak with the prepared chimichurri sauce on the side.

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.