Skirt Steak Marinade-Chimichurri Recipe Easy

Skirt steak marinade recipe with chimichurri is the ultimate weeknight hero, transforming a humble cut of beef into a flavor-packed masterpiece. There’s something incredibly satisfying about the tender, juicy texture of perfectly cooked skirt steak, and when it’s bathed in a vibrant, herbaceous chimichurri, the experience is truly elevated. We all love a dish that delivers big on taste without requiring hours in the kitchen, and this combination hits all the right notes. What makes this skirt steak marinade recipe so special is the way the savory marinade tenderizes the steak, allowing it to absorb a symphony of delicious flavors. Then, the bright, zesty chimichurri cuts through the richness, creating a perfectly balanced bite that’s impossible to resist. Get ready to impress yourself and anyone lucky enough to share your plate!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak, especially when it’s been infused with a vibrant, zesty marinade and crowned with a fresh, herbaceous chimichurri sauce. Skirt steak, with its distinct grain and rich flavor, is a fantastic cut for grilling, and this recipe elevates it to new heights. The marinade tenderizes the meat and adds a depth of savory, tangy notes, while the chimichurri provides a bright, herbaceous counterpoint that cuts through the richness of the steak. This is a meal that feels both rustic and elegant, perfect for a weeknight indulgence or a summer barbecue with friends. Let’s get started!

Ingredients:

Skirt Steak Marinade Instructions:

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, and 3 tablespoons of apple cider or red grape juice vinegar. Add the 4 minced garlic cloves to the mixture. Stir everything together until well combined. This marinade is a beautiful balance of citrusy tang, savory umami, and aromatic garlic, designed to tenderize the skirt steak and impart incredible flavor.

2. Marinate the Skirt Steak: Place the 2-3 pounds of skirt steak in a large resealable bag or a shallow dish. Pour the prepared marinade over the steak, ensuring it is fully coated. If using a bag, seal it tightly, pressing out as much air as possible. If using a dish, cover it tightly with plastic wrap. Refrigerate the steak for at least 1 hour, or for best results, marinate for 2 to 4 hours. Avoid marinating for much longer than 4 hours, as the citrus in the marinade can start to break down the steak’s texture too much.

Chimichurri Sauce Instructions:

3. Chop the Herbs and Onion: While the steak is marinating, prepare the chimichurri. Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The freshness of these herbs is key to a vibrant chimichurri. You want them to be finely chopped so they meld together beautifully in the sauce. Dice the 1/2 medium onion very finely. The smaller the dice, the more evenly it will distribute in the sauce. Mince the 3 garlic cloves.

4. Combine Chimichurri Ingredients: In a medium bowl, combine the finely chopped parsley, cilantro, diced onion, and minced garlic. Add the 3 tablespoons of fresh lime juice and 1/4 to 1/3 cup of olive oil. Start with 1/4 cup of olive oil and add more if you prefer a looser consistency. Season generously with salt and pepper to taste. Stir everything together until well combined. The chimichurri should be bright green, fragrant, and have a slightly chunky texture. Allow it to sit for at least 15-20 minutes before serving to let the flavors meld. You can make this ahead of time; the flavors will only get better as it sits.

Grilling the Skirt Steak:

5. Preheat and Grill: When you’re ready to cook, remove the skirt steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This is an important step to ensure you get a good sear on the steak. Season both sides generously with salt and pepper. Preheat your grill to medium-high heat. Place the skirt steak on the hot grill grates. Grill for approximately 4-6 minutes per side for medium-rare, depending on the thickness of the steak and your grill’s temperature. The key to skirt steak is not to overcook it; it’s best enjoyed at medium-rare to medium. You’ll want to see a beautiful char on the outside and a pink, juicy center.

6. Rest and Slice: Once the skirt steak is cooked to your desired doneness, remove it from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial to allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, slice the skirt steak against the grain into thin strips. You’ll notice the prominent grain of the skirt steak, and slicing against it is essential for tenderness. Serve the sliced skirt steak immediately, generously topped with the fresh chimichurri sauce. Enjoy the incredible combination of savory, tangy, and herbaceous flavors!

Conclusion:

This skirt steak marinade recipe, perfectly complemented by a vibrant chimichurri, is an absolute game-changer for your grilling adventures. The marinade tenderizes the steak beautifully and infuses it with incredible flavor, while the fresh, herbaceous chimichurri cuts through the richness with its zesty notes. Together, they create a steak that is incredibly juicy, flavorful, and downright irresistible. It’s the perfect dish for a casual weeknight dinner or a more impressive backyard barbecue with friends and family. I truly encourage you to give this amazing skirt steak marinade recipe a try – you won’t be disappointed!

For serving, think beyond the usual. This steak is fantastic sliced and served over a fresh salad, tucked into warm tortillas for epic tacos, or alongside grilled corn and roasted potatoes. The possibilities are endless!

Don’t be afraid to experiment with variations! You can add a pinch of red pepper flakes to the chimichurri for a bit of heat, or swap out some of the parsley for cilantro for a different herb profile. This skirt steak marinade is also wonderfully versatile, so feel free to adjust the ingredients to suit your personal taste.

Frequently Asked Questions:

Q: How long should I marinate the skirt steak?

A: For optimal flavor and tenderness, I recommend marinating the skirt steak for at least 30 minutes, but up to 4 hours is ideal. Avoid marinating for too much longer, as the acidity in some marinade ingredients can start to break down the steak too much, affecting its texture.

Q: Can I make the chimichurri ahead of time?

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

Q: What if I don’t have red grape juice vinegar for the chimichurri?

A: No problem! You can easily substitute red grape juice vinegar with white grape juice vinegar, apple cider vinegar, or even fresh lime juice for a slightly different but equally delicious tang.

Skirt Steak Marinade with Chimichurri

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

Prep Time
15 Minutes

Cook Time
15 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, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic 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. 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.
4. Step 4
   Pulse the ingredients until finely chopped. With the processor running, slowly drizzle in the 1/4-1/3 cup olive oil until the sauce is well combined. Stir in the 3 tablespoons of fresh lime juice.
5. Step 5
   Season the chimichurri with salt and pepper to taste.
6. Step 6
   Remove the skirt steak from the marinade and discard the marinade. Season the steak generously with salt and pepper.
7. Step 7
   Grill or pan-sear the skirt steak to your desired level of doneness, typically 4-5 minutes per side for medium-rare.
8. Step 8
   Let the steak rest for 5-10 minutes before slicing against the grain.
9. Step 9
   Serve the sliced skirt steak with the 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.