Skirt Steak Marinade Chimichurri Recipe Flavorful

ByAubrey

Skirt steak marinade recipe with chimichurri is an absolute game-changer for any grilling enthusiast. If you’ve ever bitten into a perfectly grilled skirt steak, you know the magic that happens when that tender, flavorful meat meets a vibrant, herbaceous sauce. That’s precisely what we’re unlocking today! People rave about skirt steak because it’s incredibly versatile, readily absorbs marinades, and cooks up beautifully, offering a satisfying chew that’s a grilling purist’s dream. But what truly elevates this dish from delicious to legendary is the dynamic duo: a deeply savory skirt steak marinade recipe and a zesty, herbaceous chimichurri. The marinade tenderizes and infuses the steak with incredible flavor, while the chimichurri, with its bright parsley, oregano, garlic, and vinegar punch, cuts through the richness, creating a truly unforgettable culinary experience. Get ready to impress yourself and everyone lucky enough to share this meal!

Skirt Steak Marinade Recipe with Chimichurri Recipe

Skirt Steak Marinade Recipe with Chimichurri

There’s something incredibly satisfying about a perfectly grilled skirt steak. Its rich, beefy flavor and tender texture make it a real crowd-pleaser. And when you pair it with a vibrant, herbaceous chimichurri sauce? Pure culinary bliss. The secret to unlocking skirt steak’s full potential often lies in a flavorful marinade. This recipe combines a robust marinade that tenderizes and infuses the steak with deep savory notes, alongside a bright, zesty chimichurri that cuts through the richness of the beef beautifully. Let’s get cooking!

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 or red grape juice 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 (for chimichurri)
  • 1/2 medium onion (diced)
  • 3 garlic cloves (for chimichurri)
  • 3 tablespoons fresh lime juice (for chimichurri)

    • Preparing the Marinade

    The marinade is where the magic begin extracts for our skirt steak. It’s designed to break down some of the connective tissues, making the steak more tender, and to infuse it with layers of flavor that complement its natural richness. We’re building a complex base with salty, acidic, and umami notes that will truly elevate the beef.

  • In a medium bowl, whisk together the 2/3 cup olive oil, fresh orange juice, 1/3 cup fresh lime juice, soy sauce, Worcestershire sauce, and apple cider or red grape juice vinegar. This combination creates a balanced acidic base that is crucial for tenderizing the steak. The orange juice adds a subtle sweetness that balances the tang of the lime and vinegar, while the soy sauce and Worcestershire sauce bring in those deep, savory umami flavors.
  • Next, add the 4 minced garlic cloves to the marinade. Garlic is essential for its pungent aroma and flavor, and mincing it finely ensures it disperses evenly throughout the marinade and infuses the steak effectively. Whisk everything together until well combined.
  • Place your skirt steak in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the steak, ensuring that all surfaces are thoroughly coated. If using a bag, gently massage the marinade into the meat through the plastic. If using a dish, turn the steak a few times to ensure even coating.
  • Marinate the skirt steak in the refrigerator for at least 30 minutes, or up to 4 hours. For skirt steak, I generally find that 1-2 hours is ideal. Any longer and the acidic marinade can start to “cook” the steak, giving it a mushy texture.

    • Crafting the Chimichurri Sauce

    While the steak is marinating, it’s the perfect time to whip up our vibrant chimichurri sauce. This uncooked sauce is a South American classic, celebrated for its fresh, herbaceous, and slightly spicy profile. It’s incredibly simple to make and provides a fantastic counterpoint to the grilled steak.

  • Finely chop the 1 cup fresh parsley and 1 cup fresh cilantro. The key to a great chimichurri is finely minced herbs, which release their maximum flavor. You can do this by hand with a sharp knife or pulse them in a food processor, being careful not to over-process them into a paste. We want distinct pieces of herbs.
  • In a medium bowl, combine the chopped parsley and cilantro. Add the 1/2 medium diced onion and 3 minced garlic cloves. The raw onion adds a pleasant bite and a touch of sweetness, while the raw garlic provides a punchy flavor.
  • Pour in 1/4 to 1/3 cup of olive oil. The amount of olive oil can be adjusted to your preferred consistency. Start with 1/4 cup and add more if you like a looser sauce. Add the 3 tablespoons of fresh lime juice. The lime juice is crucial for its bright, zesty acidity, which cuts through the richness of the steak and the herbs.
  • Season the chimichurri with salt and pepper to taste. Stir everything together well. It’s best to let the chimichurri sit for at least 15-30 minutes at room temperature before serving. This allows the flavors to meld and deepen. You can also make it a few hours ahead and store it in the refrigerator; just bring it back to room temperature before serving.

    • Grilling the Skirt Steak

    Now that our steak is beautifully marinated and our chimichurri is ready, it’s time to get grilling. Skirt steak is a relatively thin cut, so it cooks quickly. The goal is a perfect sear on the outside and a juicy, medium-rare interior.

  • Preheat your grill to high heat. You want the grill to be nice and hot to achieve a good sear. If you’re using a cast-iron skillet, heat it over high heat until it’s smoking slightly.
  • Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels. This is a crucial step for achieving a good sear, as moisture on the surface of the meat will steam rather than sear. Season both sides generously with salt and freshly ground black pepper.
  • Place the skirt steak on the hot grill. Grill for approximately 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. Skirt steak is best enjoyed medium-rare to medium, so avoid overcooking it. You’re looking for a nice char on the outside and a deep pink center.
  • Once cooked to your desired temperature, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is critical. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Skipping this step will cause all those delicious juices to run out onto your cutting board, leaving you with a drier steak.
  • After resting, slice the skirt steak against the grain. Skirt steak has a distinct grain, and slicing against it makes the meat significantly more tender and easier to chew. Look for the direction of the muscle fibers and slice perpendicular to them.

    • Serve the sliced skirt steak immediately, generously topped with the fresh chimichurri sauce. This dish is fantastic on its own or served with some grilled vegetables or a simple salad. Enjoy this flavorful and satisfying meal!

    Skirt Steak Marinade Recipe with Chimichurri Recipe

    Conclusion:

    I hope you’re as excited to try this Skirt Steak Marinade with Chimichurri as I am! This recipe is a true game-changer for weeknight dinners or weekend grilling. The marinade tenderizes the skirt steak beautifully, infusing it with incredible flavor, while the vibrant, herbaceous chimichurri cuts through the richness with its zesty, garlicky goodness. It’s a simple yet sophisticated combination that always impresses.

    I love serving this grilled skirt steak with a variety of sides. Think roasted sweet potatoes, a fresh corn salad, or even just some crusty bread to soak up any extra chimichurri. For a lighter option, a simple green salad with a lemon vinaigrette is perfect. Don’t be afraid to get creative with your variations, either! You can swap out the herbs in the chimichurri for cilantro or basil, or add a pinch of chili flakes to the marinade for a bit of heat. Give this fantastic Skirt Steak Marinade Recipe with Chimichurri Recipe a go – I promise you won’t be disappointed!

    Frequently Asked Questions:

    Can I marinate the skirt steak for longer than recommended?

    Absolutely! While 2-4 hours is ideal for maximum flavor penetration without the steak becoming mushy, you can marinate skirt steak for up to 12 hours in the refrigerator. Just ensure it’s well-covered.

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

    While fresh herbs are best, you can use dried parsley in a pinch, though you’ll need to use less. Start with about 1 tablespoon of dried parsley and adjust to your taste. The flavor won’t be quite as bright, but it will still be delicious.

    Skirt Steak Marinade with Chimichurri

    Skirt Steak Marinade with Chimichurri

    A flavorful marinade for skirt steak, complemented by a vibrant and fresh 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
    • 1/4-1/3 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 2/3 cup olive oil, fresh orange juice, 1/3 cup fresh lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and 4 minced garlic cloves for the marinade.
    2. Step 2
      Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Season with salt and pepper. 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 1 cup fresh parsley, 1 cup fresh cilantro, 1/4-1/3 cup olive oil, diced onion, 3 garlic cloves, and 3 tablespoons fresh lime juice.
    4. Step 4
      Pulse until the chimichurri is finely chopped but still has some texture. Season with salt and pepper to taste and set aside.
    5. Step 5
      Remove the skirt steak from the marinade, letting any excess drip off. Discard the remaining marinade.
    6. Step 6
      Grill or pan-sear the skirt steak over medium-high heat for 4-6 minutes per side, or until cooked to your desired doneness.
    7. Step 7
      Let the steak rest for 5-10 minutes before slicing against the grain. Serve the 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.

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