Skirt Steak Marinade-Perfect Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is your secret weapon for achieving intensely flavorful and impossibly tender grilled steak. If you’ve ever wondered how restaurants achieve that perfect char and vibrant taste, this is it! We all love skirt steak for its incredible beefy flavor and satisfying chew, but its true magic unfolds when it’s met with a killer marinade and a bright, herbaceous chimichurri. What makes this combination so special? The rich, savory skirt steak marinade tenderizes the meat and infuses it with deep, delicious notes, creating the perfect canvas. Then, the fresh, zesty chimichurri cuts through the richness with its lively blend of parsley, garlic, and oregano, elevating every single bite from ordinary to extraordinary. Get ready to impress yourself and everyone at your table with this unforgettable skirt steak marinade recipe with chimichurri!

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Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something undeniably satisfying about a perfectly grilled skirt steak. Its robust flavor and satisfying chew make it a favorite for a reason. But to truly elevate this cut of beef, a stellar marinade and a vibrant sauce are essential. Today, I’m sharing my go-to recipe for a skirt steak marinade that infuses deep flavor and a foolproof chimichurri recipe that adds a burst of freshness and herbaceousness. This combination is a game-changer for your next barbecue or weeknight dinner. The marinade tenderizes the steak while imparting savory and tangy notes, and the chimichurri provides a bright, zesty counterpoint that cuts through the richness of the meat.

Let’s get started with the ingredients you’ll need for this flavor-packed duo.

Ingredients:

Skirt Steak Marinade

This marinade is designed to penetrate the skirt steak, tenderizing it and infusing it with layers of savory, acidic, and umami flavors. The combination of orange juice, lime juice, soy sauce, and Worcestershire sauce creates a balanced profile that’s both complex and incredibly delicious.

Step-by-Step Marinade Instructions:

1. Prepare the Marinade Base: In a medium bowl or a large zip-top bag, combine 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. Whisk everything together until well incorporated. This liquid foundation will carry all the delicious flavors to your steak.

2. Incorporate the Aromatics: Add the 4 minced garlic cloves to the marinade mixture. Garlic is crucial for its pungent, savory depth, and by mincing it finely, you ensure its flavor is evenly distributed throughout the marinade and into the steak. Stir again to distribute the garlic.

3. Marinate the Skirt Steak: Place your 2-3 pounds of skirt steak into the bowl or zip-top bag with the marinade. Ensure the steak is fully submerged in the marinade. If using a bowl, you can cover it tightly with plastic wrap. For a zip-top bag, press out as much air as possible before sealing. Refrigerate the steak for at least 2 hours, or for best results, marinate for 4-6 hours. You can even marinate it overnight. Avoid marinating for too long (more than 12 hours) as the acidity can start to break down the meat too much, affecting its texture. When you’re ready to cook, remove the steak from the marinade and pat it dry thoroughly with paper towels. This is a crucial step for achieving a good sear on the grill. Discard the used marinade.

Chimichurri Sauce

This vibrant, herbaceous sauce is the perfect accompaniment to grilled meats, and it shines particularly well with skirt steak. It’s incredibly easy to make and adds a burst of freshness that cuts through the richness of the steak.

Step-by-Step Chimichurri Instructions:

1. Prepare the Herbs and Aromatics: Finely chop 1 cup of fresh parsley and 1 cup of fresh cilantro. The key to a great chimichurri is fresh herbs, so don’t skimp here! In a small bowl, combine the chopped herbs. Then, finely dice 1/2 medium onion and mince the 3 garlic cloves intended for the chimichurri. Add the diced onion and minced garlic to the bowl with the herbs.

2. Combine and Emulsify: To the bowl with the herbs, onion, and garlic, add 1/4 to 1/3 cup of olive oil. Start with 1/4 cup and add more if you prefer a looser consistency. Squeeze in 3 tablespoons of fresh lime juice. The lime juice adds a bright, tangy element that balances the richness of the olive oil and the earthiness of the herbs. Season generously with salt and pepper to taste.

3. Mix and Rest: Stir all the ingredients together until well combined. For the flavors to meld beautifully, let the chimichurri sit at room temperature for at least 15-30 minutes before serving. This resting period allows the garlic and onion to soften slightly and their flavors to infuse into the oil and lime juice. You can also make this ahead of time and store it in an airtight container in the refrigerator for up to 3 days. The flavors will only deepen.

Cooking the Skirt Steak

Once your steak is marinated and your chimichurri is ready, it’s time to cook. Skirt steak cooks very quickly, so keep a close eye on it.

Grilling or Pan-Searing:

1. Preheat Your Grill or Pan: Preheat your grill to high heat, or heat a heavy-bottomed skillet (like cast iron) over medium-high heat with a tablespoon of oil. You want a good, hot surface to get a beautiful sear.

2. Sear the Steak: Place the dried, marinated skirt steak on the hot grill or in the skillet. Cook for about 3-5 minutes per side for medium-rare, depending on the thickness of your steak. Skirt steak is best served medium-rare to medium. Overcooking will make it tough and chewy. You’re looking for a beautiful, dark crust. Season with salt and pepper to taste just before or immediately after cooking.

3. Rest and Slice: Once cooked to your desired doneness, remove the skirt steak from the heat and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, slice the skirt steak against the grain. You’ll notice the long muscle fibers; slicing perpendicular to these fibers breaks them down, making each bite incredibly tender.

Serve your perfectly grilled, sliced skirt steak with a generous dollop of the fresh chimichurri sauce. This meal is simple, yet incredibly flavorful, and is sure to become a regular in your recipe rotation. Enjoy!

Conclusion:

And there you have it – a foolproof skirt steak marinade recipe perfectly complemented by a vibrant, zesty chimichurri sauce! This combination is a true game-changer for your grilling adventures. The marinade tenderizes the skirt steak beautifully, allowing it to soak up incredible flavor, while the chimichurri adds a fresh, herbaceous punch that cuts through the richness of the meat. It’s a simple yet sophisticated pairing that will have your taste buds singin extractg.

We love serving this steak sliced thinly against the grain and piled high on crusty bread for amazing sandwiches, or alongside grilled vegetables and a fresh salad for a complete, satisfying meal. For variations, feel free to experiment with different herbs in your chimichurri – cilantro or even a touch of mint can add exciting new dimensions. You can also adjust the spice level by adding more or less red pepper flakes. We genuinely encourage you to give this skirt steak marinade recipe a try. It’s incredibly rewarding and surprisingly easy to execute, making it perfect for weeknight dinners or impressing guests at your next barbecue.

Frequently Asked Questions:

What is the best way to slice skirt steak?

The key to tender skirt steak is to slice it thinly against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This breaks up the long, tough fibers, resulting in a much more enjoyable texture.

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri actually benefits from sitting for a while to allow the flavors to meld. You can make it a day in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving.

What other cuts of steak can I use this marinade on?

While this marinade is specifically designed for skirt steak, it works wonderfully on other flavorful, slightly tougher cuts like flank steak or even flat iron steak. Just adjust grilling times accordingly.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring bright citrus, savory soy and Worcestershire, and a vibrant 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
• 1/2 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 skirt steak in a resealable bag or shallow dish. Pour marinade over steak, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Step 3
   While steak marinates, prepare the chimichurri. In a food processor, combine 1 cup fresh parsley, 1 cup fresh cilantro, 1/2 diced onion, and 3 garlic cloves.
4. Step 4
   Pulse until finely chopped. With the processor running, slowly drizzle in 1/4-1/3 cup olive oil and 3 tablespoons fresh lime juice until a coarse sauce forms.
5. Step 5
   Season chimichurri with salt and pepper to taste. Set aside.
6. Step 6
   Remove steak from marinade, discarding excess. Season steak generously with salt and pepper.
7. Step 7
   Grill or pan-sear steak over medium-high heat for 3-5 minutes per side for medium-rare, or to your desired doneness.
8. Step 8
   Let steak rest for 5-10 minutes before slicing against the grain. Serve 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.