Best Skirt Steak Marinade & Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is your ticket to an unforgettable meal. There’s something undeniably magical about perfectly grilled skirt steak, its rich, beefy flavor amplified by a vibrant, herbaceous sauce. It’s no wonder this combination has captured so many hearts and taste buds. People absolutely rave about the tender, juicy steak, which is surprisingly forgiving and ideal for a quick weeknight dinner or a show-stopping barbecue. What truly elevates this dish from great to legendary is the chimichurri. This Argentinian classic, bursting with fresh parsley, cilantro, garlic, and a hint of spice, cuts through the richness of the steak beautifully. It’s the perfect counterpoint, a flavor explosion that will have you reaching for seconds (and maybe even thirds!). This skirt steak marinade recipe with chimichurri isn’t just a meal; it’s an experience. Let’s get cooking!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There are few things as satisfying as a perfectly grilled skirt steak, especially when it’s been infused with a vibrant, flavorful marinade and topped with a zesty chimichurri. This recipe is a game-changer for your grilling adventures. Skirt steak, with its rich marbling and robust flavor, is the ideal canvas for our tangy marinade. The marinade tenderizes the steak and imparts a deep savory note, while the fresh, herbaceous chimichurri cuts through the richness with its bright acidity. This is a dish that’s surprisingly easy to make but delivers restaurant-quality results, perfect for a weeknight dinner or a weekend barbecue.

Ingredients:

The Savory Marinade

The foundation of a great skirt steak is a well-balanced marinade. This blend of citrus, savory liquids, and aromatics will penetrate the steak, making it incredibly tender and bursting with flavor. We’re using a combination of olive oil, fresh orange and lime juices for brightness and acidity, soy sauce and Worcestershire sauce for that irresistible umami depth, and a touch of vinegar for an extra tang. The minced garlic adds a pungent kick that will beautifully complement the richness of the meat.

Instructions for Marinating the Skirt Steak

1. In a medium 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 apple cider or red grape juice vinegar, and 4 minced garlic cloves. This creates your flavorful marinade. Make sure to whisk until everything is well combined.

2. Pat your skirt steak dry with paper towels. This step is crucial as it helps the marinade adhere better to the surface of the meat. Place the skirt steak in a shallow dish or the zip-top bag with the marinade. Ensure the steak is fully coated. If using a dish, you might need to flip it a couple of times during the marinating period.

3. Cover the dish or seal the bag and refrigerate for at least 1 hour, or up to 4 hours. For skirt steak, it’s important not to marinate for too long, as the acidity from the citrus juices can begin extract to break down the meat’s texture if left for extended periods. A few hours is ideal for maximum flavor penetration without compromising the steak’s integrity.

4. When you’re ready to cook, remove the skirt steak from the marinade. Discard the leftover marinade; it’s not safe to reuse after it’s been in contact with raw meat. Pat the steak dry again with paper towels. This helps achieve a better sear on the grill, giving you that desirable crust. Season generously with salt and pepper to taste.

The Vibrant Chimichurri Sauce

Chimichurri is a South American sauce that’s incredibly versatile and packs a punch of fresh flavor. Its bright, herbaceous profile is the perfect counterpoint to the rich, grilled skirt steak. We’re keeping it classic with plenty of fresh parsley and cilantro, a little bit of onion for a subtle bite, garlic for pungency, and lime juice for that essential zesty finish. The olive oil binds it all together into a delicious condiment.

Instructions for Making the Chimichurri

1. Finely chop the 1 cup fresh parsley and 1 cup fresh cilantro. You can do this by hand or in a food processor. If using a food processor, pulse until finely chopped but not pureed into a paste. The goal is to have discernible herb pieces.

2. Finely mince the 3 garlic cloves and dice the 1/2 medium onion. Again, a food processor can be helpful here for a finer consistency, but chopping finely by hand works just as well.

3. In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, and diced onion.

4. Add 3 tablespoons of fresh lime juice and 1/4 to 1/3 cup of olive oil. Start with 1/4 cup and add more if you prefer a looser consistency. Stir everything together until well combined. Taste and adjust seasoning with salt and pepper if needed. You can also add a pinch of red pepper flakes for a hint of heat, though it’s not strictly traditional. This chimichurri is best made fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will meld and deepen over time.

Grilling the Skirt Steak

Cooking the Skirt Steak to Perfection

1. Preheat your grill to medium-high heat. You want the grill to be hot enough to create a beautiful sear on the steak. Clean the grill grates thoroughly and oil them to prevent sticking.

2. Place the seasoned skirt steak on the hot grill. Grill for 4-6 minutes per side for medium-rare, depending on the thickness of your steak and the heat of your grill. Skirt steak cooks quickly, so it’s important to keep an eye on it to avoid overcooking. It’s best served medium-rare to medium to retain its tenderness and juiciness.

3. Once cooked to your desired doneness, remove the skirt steak from the grill and let it rest on a cutting board for at least 5-10 minutes. Resting is a critical step that 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.

4. Slice the skirt steak against the grain. This is paramount for tender skirt steak. Look for the direction of the muscle fibers and cut perpendicular to them. Skirt steak has a prominent grain, so slicing correctly will make a huge difference in tenderness.

Serve the sliced skirt steak immediately, generously topped with the fresh chimichurri sauce. This dish pairs wonderfully with roasted vegetables, rice, or a simple side salad. Enjoy the explosion of flavors!

Conclusion:

This skirt steak marinade, paired with our vibrant chimichurri, is a game-changer for any grill master or home cook looking to elevate their steak experience. The marinade tenderizes the skirt steak beautifully, infusing it with deep, savory flavors that are perfectly complemented by the bright, herbaceous punch of the chimichurri. It’s the ideal combination of richness and freshness, making for an incredibly satisfying meal. We love serving this incredible skirt steak marinated and topped with chimichurri alongside grilled corn on the cob, a simple arugula salad with lemon vinaigrette, or even some crispy roasted potatoes. For variations, feel free to add a pinch of red pepper flakes to the marinade for a touch of heat, or experiment with different fresh herbs in your chimichurri, like mint or tarragon. Don’t hesitate to give this skirt steak marinade recipe a try – it’s surprisingly easy and the results are truly restaurant-worthy. You won’t be disappointed!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While the recommended marinating time is ideal for tenderizing and infusing flavor, you can marinate skirt steak for up to 4 hours. Marinating for much longer might start to break down the meat too much, potentially affecting its texture. Always keep it refrigerated during the marinating process.

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

Fresh parsley is the star, but if you absolutely can’t find it, you can substitute with a combination of fresh cilantro and chives, or even use baby spinach in a pinch, though the flavor profile will change significantly. The goal is a fresh, green herb base.

How should I store leftover chimichurri?

Leftover chimichurri stores beautifully in an airtight container in the refrigerator for up to a week. The olive oil helps preserve it. It’s still delicious spooned over chicken, fish, or even roasted vegetables!

Skirt Steak Marinade Recipe with Chimichurri

A flavorful marinade for skirt steak with a vibrant homemade chimichurri sauce.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
40 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 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 steak marinates, prepare the chimichurri. In a food processor, combine fresh parsley, fresh cilantro, diced onion, and 3 minced 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 the sauce is well combined but still has some texture.
5. Step 5
   Season the chimichurri with salt and pepper to taste. Set aside.
6. Step 6
   Remove steak from marinade and discard marinade. Season steak generously with salt and pepper.
7. Step 7
   Grill or pan-sear skirt steak over medium-high heat to your desired doneness. For medium-rare, about 4-5 minutes per side.
8. Step 8
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve 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.