Skirt Steak Marinade with Chimichurri – Best Flavor

Skirt steak marinade recipe with chimichurri is your ticket to a flavor explosion that will have everyone asking for seconds. There’s something incredibly satisfying about a perfectly grilled skirt steak, boasting that tender, juicy bite and rich beefy flavor. But what truly elevates this cut from delicious to downright unforgettable is the vibrant, herbaceous punch of a homemade chimichurri sauce. This dynamic duo is a barbecue enthusiast’s dream, offering a fantastic balance of savory and zesty. People adore this combination because it’s surprisingly simple to achieve restaurant-quality results right in your own backyard. The magic lies in the tenderizing power of the marinade, creating a melt-in-your-mouth experience, beautifully complemented by the bright, garlicky, and parsley-infused goodness of the chimichurri. Get ready to impress with this quintessential skirt steak marinade recipe with chimichurri!

The Ultimate Skirt Steak Marinade and Chimichurri Recipe

There’s something undeniably satisfying about a perfectly grilled skirt steak. Its rich, beefy flavor, tender texture, and those delightful crispy edges are a carnivore’s dream. But to truly elevate this cut of steak, a killer marinade and a vibrant, zesty chimichurri sauce are absolute game-changers. Today, I’m sharing my go-to recipe for a skirt steak marinade that infuses incredible flavor and a fresh, herbaceous chimichurri that cuts through the richness beautifully. Get ready to impress yourself and your dinner guests!

Ingredients:

The Flavor-Infusing Skirt Steak Marinade

This marinade is all about building layers of savory, tangy, and subtly sweet notes that penetrate the skirt steak. The citrus juices help tenderize the meat, while the soy sauce and Worcestershire sauce provide a deep umami base. The garlic adds its pungent kick, creating a well-rounded flavor profile that will have you licking your fingers.

Steps for the Marinade:

1. Combine the Marinade Ingredients: 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. Make sure everything is thoroughly combined.

2. Marinate the Skirt Steak: Place your skirt steak into the marinade. Ensure the steak is fully submerged or coated. If using a zip-top bag, press out as much air as possible before sealing. Let the steak marinate in the refrigerator for at least 2 hours, or preferably for 4-6 hours. For an even deeper flavor, you can marinate it overnight, but be mindful that the citrus can start to “cook” the steak if left too long.

The Zesty Chimichurri Sauce

While the steak is marinating, it’s time to prepare the star accompaniment: the chimichurri. This vibrant green sauce is incredibly simple to make and offers a burst of freshness that perfectly complements grilled meats. It’s a symphony of herbaceousness, a touch of heat from the garlic, and bright acidity from the lime juice.

Steps for the Chimichurri:

1. Prepare the Herbs and Aromatics: Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. You want a texture that’s not too chunky but not a paste either. In a small bowl, combine the chopped herbs with the diced 1/2 medium onion and 3 minced garlic cloves.

2. Assemble the Chimichurri: Add the 1/4 to 1/3 cup of olive oil to the herb and onion mixture. Start with 1/4 cup and add more if you prefer a looser consistency. Squeeze in the 3 tablespoons of fresh lime juice. Season generously with salt and pepper to taste. Stir everything together until well combined.

3. Allow Flavors to Meld: Cover the chimichurri and let it sit at room temperature for at least 15-30 minutes before serving. This allows the flavors to meld and intensify, creating a truly spectacular sauce. You can also make this ahead of time and store it in the refrigerator for up to 3 days; just bring it to room temperature before serving.

Grilling the Skirt Steak

With the steak marinated and the chimichurri ready, it’s time to grill! Skirt steak is a relatively thin cut, so it cooks quickly. The key is to achieve a beautiful sear on the outside while keeping the inside tender and juicy.

Steps for Grilling:

1. Preheat Your Grill: Preheat your grill to high heat. You want a screaming hot surface to get a great sear.

2. Sear the Steak: Remove the skirt steak from the marinade, discarding the marinade. Pat the steak dry with paper towels. This is an important step for achieving a good crust. Season the steak generously with salt and pepper. Place the steak on the hot grill. For medium-rare, grill for about 3-5 minutes per side, depending on the thickness of your steak and the heat of your grill. You’re looking for beautiful grill marks and a deep brown crust.

3. Rest and Slice: Once grilled to your desired doneness, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This is crucial for allowing the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. After resting, slice the skirt steak against the grain. This is essential for tenderness. You’ll notice the direction of the muscle fibers, and you want to cut perpendicular to them.

Serve your perfectly grilled skirt steak immediately, topped generously with the fresh chimichurri sauce. This combination is a guaranteed winner for any meal. Enjoy!

Conclusion:

And there you have it – a truly sensational Skirt Steak Marinade Recipe paired with a vibrant, fresh Chimichurri! This combination is a game-changer for weeknight dinners and weekend barbecues alike. The marinade tenderizes the skirt steak beautifully, infusing it with incredible depth of flavor, while the zesty, herbaceous chimichurri cuts through the richness and adds a burst of freshness that’s simply irresistible. It’s incredibly easy to prepare, making it perfect for both novice and experienced cooks.

Serve this glorious steak sliced thinly against the grain, piled high on warm tortillas for incredible tacos, or alongside grilled vegetables and a simple rice pilaf. For variations, feel free to experiment with adding a pinch of red pepper flakes to the marinade for a little heat, or incorporate a touch of honey for a hint of sweetness. Don’t be shy with the chimichurri – it’s fantastic as a condiment for so many other dishes too!

I truly encourage you to give this a try. The reward of perfectly cooked, flavorful skirt steak with that incredible chimichurri is absolutely worth it. Get ready for rave reviews!

Frequently Asked Questions:

Can I prepare the chimichurri ahead of time?

Absolutely! Chimichurri is actually best when it has a little time for the flavors to meld. You can make it a day or even two 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 would work well with this marinade?

While skirt steak is ideal due to its flavor and texture, you can also use this marinade successfully with flank steak or even sirloin. Just adjust the grilling time accordingly based on the thickness of the cut.

How long should I marinate the skirt steak?

For skirt steak, 30 minutes to 4 hours is usually sufficient. Overnight marinating isn’t typically necessary and can sometimes make the steak mushy, especially with acidic components in the marinade.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak, complemented by a vibrant and herbaceous chimichurri sauce. Perfect for grilling.

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, orange juice, 1/3 cup lime juice, soy sauce, Worcestershire sauce, and apple cider vinegar. Add the minced garlic.
2. Step 2
   Place the skirt steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, ensuring it is 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 fresh parsley, fresh cilantro, diced onion, and 3 minced garlic cloves.
4. Step 4
   Pulse the ingredients 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 the chimichurri with salt and pepper to taste. Set aside.
6. Step 6
   Remove the steak from the marinade and discard the marinade. Season the steak generously with salt and pepper.
7. Step 7
   Grill the skirt steak over medium-high heat for 4-6 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5-10 minutes before slicing against the grain.
8. Step 8
   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.