Skirt Steak Marinade Chimichurri – Best Flavor

Skirt steak marinade recipe with chimichurri is one of my absolute favorite flavor combinations, and I’m so excited to share it with you today! There’s something incredibly satisfying about the rich, slightly chewy texture of skirt steak, especially when it’s been perfectly tenderized and infused with vibrant flavors. This isn’t just any steak; it’s an experience. People flock to this dish because it delivers maximum taste with minimal fuss, making it perfect for weeknight dinners or impressive backyard barbecues. What truly elevates the humble skirt steak is the bright, herbaceous punch of a classic chimichurri sauce. This Argentinian condiment, bursting with fresh parsley, garlic, oregano, and a touch of vinegar, cuts through the richness of the steak beautifully, creating a harmonious and utterly delicious bite every single time. Get ready to transform your grilling game with this spectacular skirt steak marinade recipe.

Skirt Steak Marinade Recipe with Chimichurri Recipe

Get ready to elevate your grilling game with this incredible skirt steak marinade and vibrant chimichurri sauce. Skirt steak, with its beautiful marbling and robust flavor, is already a grilling cbeef hampion. But when bathed in this zesty, savory marinade and topped with a fresh, herbaceous chimichurri, it becomes an absolute showstopper. This recipe is perfect for a casual weeknight dinner or a lively backyard barbecue. The marinade tenderizes the steak and infuses it with deep flavor, while the chimichurri provides a bright, punchy counterpoint that cuts through the richness. Trust me, once you try this combination, it will become a go-to in your culinary repertoire.

Ingredients:

For the Skirt Steak Marinade:

This marinade is a harmonious blend of tangy, savory, and aromatic elements designed to penetrate the skirt steak and render it incredibly tender and flavorful. The acidity from the orange and lime juices, along with the vinegar, will break down the muscle fibers, while the soy sauce and Worcestershire sauce provide a deep umami base. The minced garlic adds a pungent kick that complements the richness of the steak beautifully.

1. Combine the Marinade Ingredients: In a medium-sized bowl or a large zip-top bag, 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. Whisk until all the ingredients are well combined. This is your flavor powerhouse!

2. Marinate the Skirt Steak: Place the 2-3 pounds of skirt steak into the marinade. Ensure the steak is fully submerged. If you’re using a zip-top bag, press out as much air as possible before sealing. If you’re using a bowl, cover it tightly with plastic wrap. Refrigerate the steak for at least 2 hours, and up to 8 hours. For skirt steak, I find that marinating for 4-6 hours yields the best results – tender and flavorful without becoming mushy. Avoid marinating for too long, as the acid can start to “cook” the steak, affecting its texture.

For the Vibrant Chimichurri Sauce:

Chimichurri is the perfect accompaniment to grilled meats. It’s a fresh, uncooked sauce that is bursting with herbaceous flavor and a hint of heat. The combination of parsley and cilantro provides a bright, grassy foundation, while the garlic and lime juice add zing.

3. Prepare the Chimichurri Base: While your steak is marinating, it’s time to whip up the chimichurri. In a food processor, combine 1 cup of fresh parsley (stems removed), 1 cup of fresh cilantro (stems removed), 1/2 medium diced onion, and 3 cloves of garlic. Pulse until these ingredients are finely chopped. You want a nice, finely minced texture, but not a complete paste.

4. Add the Liquids and Season: Transfer the chopped herb and onion mixture to a bowl. Add 1/4 to 1/3 cup of olive oil (start with 1/4 cup and add more if you prefer a looser consistency) and 3 tablespoons of fresh lime juice. Stir everything together until well combined. Season generously with salt and pepper to taste. It’s important to taste and adjust the seasoning here. You want a vibrant, well-balanced sauce. Let the chimichurri sit for at least 15-30 minutes at room temperature before serving to allow the flavors to meld.

Grilling the Skirt Steak:

Skirt steak cooks quickly and benefits from high heat. The goal is to get a beautiful sear on the outside while keeping the inside juicy and medium-rare to medium.

5. Preheat Your Grill and Sear the Steak: Remove the skirt steak from the marinade, discarding the excess marinade. Pat the steak dry with paper towels. This step is crucial for achieving a good sear; a wet steak will steam rather than brown. Season the steak generously on both sides with salt and freshly ground black pepper. Preheat your grill to high heat (around 450-500°F or 230-260°C). Grill the skirt steak for 3-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Skirt steak is best served medium-rare to medium. Use a meat thermometer to check for accuracy: 130-135°F (54-57°C) for medium-rare.

6. Rest and Slice: Once grilled to perfection, 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 essential for the juices to redistribute throughout the meat, ensuring a tender and succulent bite. After resting, slice the skirt steak against the grain. You’ll notice the long muscle fibers; slicing perpendicular to these fibers is key to tenderness. Slice it into bite-sized pieces.

Serve the beautifully sliced skirt steak immediately, generously spooning the vibrant chimichurri sauce over the top. This dish pairs wonderfully with grilled vegetables, rice, or a fresh salad. Enjoy this explosion of flavor!

Conclusion:

There you have it – a truly sensational skirt steak marinade recipe, perfectly complemented by a vibrant, fresh chimichurri! This combination is an absolute game-changer for weeknight dinners and weekend barbecues alike. The marinade tenderizes the skirt steak beautifully, infusing it with a complex flavor that’s both savory and slightly tangy. Then, the chimichurri swoops in with its herbaceous brightness, offering a delightful contrast that cuts through the richness of the steak. It’s a simple yet incredibly rewarding recipe that is sure to impress everyone you serve it to.

I love serving this grilled skirt steak alongside roasted vegetables like asparagus or corn on the cob, or even with some fluffy rice or a simple potato salad. For variations, feel free to experiment with different herbs in your chimichurri – cilantro or even a touch of mint can add a unique twist. You could also add a pinch of red pepper flakes to the marinade for a hint of heat. Don’t be shy about giving this skirt steak marinade recipe a try; you won’t regret the explosion of flavor!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While it’s generally best to stick to the recommended marinating time to prevent the steak from becoming mushy, you can safely marinate skirt steak for up to 4 hours. For tougher cuts or if you prefer a more pronounced flavor, you could push it to 6 hours, but keep a close eye on it. Ensure it’s always refrigerated during this time.

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

Fresh parsley is key for the traditional chimichurri flavor, but if you’re in a pinch, you can substitute with a combination of fresh cilantro and chives. While the taste will be different, it will still provide that delicious herbaceous element. Aim for roughly a 50/50 mix of cilantro and chives, adjusting to your preference.

Skirt Steak Marinade with Chimichurri

A vibrant and flavorful marinade for skirt steak, complemented by a fresh and zesty chimichurri sauce.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
55 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, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic for the marinade. Season with salt and pepper.
2. Step 2
   Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s 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 parsley, cilantro, diced onion, and garlic. Pulse until finely chopped.
4. Step 4
   With the food processor running, slowly drizzle in the olive oil and lime juice until well combined. Season the chimichurri with salt and pepper to taste.
5. Step 5
   Remove steak from marinade, discarding excess marinade. Grill or pan-sear the skirt steak to your desired doneness (medium-rare is recommended).
6. Step 6
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve the skirt steak with the fresh 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.