Best Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri recipe is your gateway to an unforgettable culinary experience. There’s something undeniably satisfying about a perfectly grilled skirt steak, its rich, beefy flavor enhanced by a vibrant, herbaceous sauce. People absolutely rave about this pairing because it’s a symphony of textures and tastes – the tender, slightly chewy skirt steak practically melts in your mouth, while the zesty chimichurri cuts through the richness with its bright, fresh notes. What truly makes this skirt steak marinade recipe with chimichurri recipe so special is the magic that happens when simple, high-quality ingredients come together. It’s approachable enough for a weeknight dinner but impressive enough for a backyard barbecue, proving that incredible flavor doesn’t have to be complicated.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There are few things as satisfying as a perfectly grilled skirt steak, its rich, beefy flavor enhanced by a vibrant, herbaceous sauce. Skirt steak, with its characteristic long, flat shape and well-defined muscle fibers, is a fantastic cut for marinades. It readily absorbs flavor and cooks quickly, making it ideal for weeknight dinners or impressive weekend barbecues. Today, we’re pairing this delicious cut with a classic Argentinian chimichurri sauce, a bright and zesty condiment that cuts through the richness of the steak beautifully. This recipe is designed to be straightforward, delivering maximum flavor with minimal fuss. Let’s get started!

Ingredients:

For the Skirt Steak Marinade:

This marinade is designed to tenderize the skirt steak while infusing it with a complex blend of savory, tangy, and slightly sweet notes. The acidity from the orange and lime juices, along with the vinegar, will help break down the tough muscle fibers, making the steak incredibly tender. The soy sauce and Worcestershire sauce provide a deep umami base, while the minced garlic adds a pungent kick.

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. Whisk everything together until well combined.
3. Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated.
4. Marinate the skirt steak in the refrigerator for at least 2 hours, or preferably 4-6 hours. For a more intense flavor, you can marinate it overnight, but be mindful of the citrus, which can start to “cook” the steak if left too long. Flip the steak halfway through the marinating time to ensure even distribution of flavor.

For the Chimichurri Sauce:

Chimichurri is the perfect counterpoint to grilled steak. Its vibrant green color hints at the fresh, herbaceous flavors within. The combination of parsley, cilantro, onion, garlic, and lime juice creates a sauce that is both refreshing and complex. It’s incredibly versatile and can also be used on grilled chicken, fish, or vegetables.

1. Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The finer you chop them, the better the texture of your chimichurri will be. Some people prefer a chunkier sauce, so feel free to adjust to your preference.
2. Finely dice the 1/2 medium onion. Ensure the pieces are small so they integrate well into the sauce.
3. Mince the 3 garlic cloves. Similar to the herbs, fine mincing is key for a smooth chimichurri.
4. In a small bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic.
5. Add 3 tablespoons of fresh lime juice and 1/4 to 1/3 cup of olive oil to the herb and onion mixture. Start with 1/4 cup of olive oil and add more to reach your desired consistency. The oil emulsifies with the lime juice, creating a flavorful dressing.
6. Season the chimichurri with salt and pepper to taste. Stir everything together until well combined. Let the chimichurri sit for at least 15-30 minutes at room temperature to allow the flavors to meld. This is a crucial step to develop its full potential.

Cooking the Skirt Steak:

Skirt steak is best cooked hot and fast to achieve a beautiful sear while keeping the inside tender and juicy.

1. Preheat your grill to high heat, or preheat a cast-iron skillet over high heat on your stovetop.
2. Remove the skirt steak from the marinade, discarding the marinade. Pat the steak dry with paper towels. This step is important for achieving a good sear.
3. Generously season the steak on both sides with salt and freshly ground black pepper.
4. Place the skirt steak on the hot grill or in the hot skillet. Cook for 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. Avoid overcrowding the pan if cooking in batches. You are looking for a beautiful, dark crust to form.
5. Once cooked to your desired doneness, remove the steak from the heat 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. If you cut into it too soon, all those delicious juices will run out onto the board.

Serving:

Slice the rested skirt steak against the grain. This is critical for tenderness. You will notice the long muscle fibers; cut perpendicular to them. Serve immediately, generously spooning the fresh chimichurri sauce over the sliced steak. Enjoy this flavorful and satisfying meal!

Conclusion:

There you have it – a recipe for a truly sensational skirt steak marinade that’s bursting with vibrant flavor, perfectly complemented by a fresh, herbaceous chimichurri. This combination is a winner because it’s incredibly forgiving, relatively quick to prepare, and delivers restaurant-quality results right in your own kitchen. The marinade tenderizes the skirt steak beautifully, while the chimichurri adds a zesty, garlicky kick that cuts through the richness of the meat. I’m so excited for you to try this – it’s become a go-to in my rotation for a reason!

For serving, think beyond just grilling. While incredible hot off the grill or pan-seared, this steak is also fantastic sliced thin and served in tacos, fajitas, or even as part of a vibrant steak salad. Don’t be afraid to get creative!

And for variations, feel free to experiment! Add a pinch of red pepper flakes to the marinade for a little heat, or incorporate a splash of lime juice into the chimichurri for an extra citrusy punch. The beauty of this recipe is its adaptability. Give it a try soon, and I’m confident you’ll be hooked!

Frequently Asked Questions:

Can I make the chimichurri ahead of time?

Absolutely! Chimichurri is actually better when made a few hours ahead of time, or even the day before. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

What if I don’t have skirt steak? Can I use a different cut?

Yes, you can! While skirt steak is ideal due to its texture and ability to absorb marinade, flank steak or even a leaner cut like sirloin can work. Just be mindful of cooking times, as different cuts may require slight adjustments to ensure they don’t overcook.

How long can I marinate the skirt steak?

For skirt steak, marinating for at least 30 minutes is good, but up to 4 hours is ideal for maximum flavor penetration and tenderness. Avoid marinating for much longer than that, especially with acidic ingredients in the marinade, as it can start to break down the meat too much.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring citrus and soy, paired with a vibrant, herbaceous chimichurri sauce.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
5 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
   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 to combine.
2. Step 2
   Place 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, combine parsley, cilantro, 1/4-1/3 cup olive oil, diced onion, 3 garlic cloves, and 3 tablespoons lime juice. Pulse until coarsely chopped and well combined.
4. Step 4
   Remove steak from marinade and pat dry. Season generously with salt and pepper.
5. Step 5
   Preheat grill or a cast-iron skillet over medium-high heat. Grill or sear the skirt steak for 3-5 minutes per side for medium-rare, or to your desired doneness.
6. Step 6
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve topped with 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.