Best Skirt Steak Marinade & Chimichurri Recipe

Skirt Steak Marinade Recipe with Chimichurri Recipe is your ticket to an unforgettable meal. There’s something incredibly satisfying about perfectly grilled skirt steak, especially when it’s infused with deep, savory flavor and then crowned with a vibrant, herbaceous sauce. This combination is a crowd-pleaser for a reason: the steak, with its delightful chew and rich taste, practically begs to be paired with something bright and zesty. What makes this skirt steak marinade recipe with chimichurri recipe truly special is the magical synergy between the two. The marinade tenderizes and seasons the steak beautifully, creating a tender, juicy foundation, while the chimichurri cuts through that richness with a burst of fresh parsley, cilantro, garlic, and vinegar. It’s the perfect balance of bold and fresh, a culinary dance that will have everyone asking for seconds.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something undeniably special about a perfectly grilled skirt steak. Its rich, beefy flavor and satisfying chew make it a favorite for weeknight dinners and backyard barbecues alike. But to truly elevate this cut, a killer marinade and a vibrant sauce are essential. Today, we’re diving into a recipe that will transform your skirt steak from good to absolutely unforgettable. We’ll be marinating it in a zesty, savory blend and then topping it off with a bright, herbaceous chimichurri. Get ready to impress yourself and everyone lucky enough to share this meal with you!

This recipe is all about building layers of flavor. The marinade tenderizes the steak and infuses it with a complex taste profile, while the chimichurri provides a fresh, herbaceous counterpoint that cuts through the richness of the beef. It’s a pairing that’s simple to execute but delivers maximum impact.

Ingredients:

Marinating the Skirt Steak

The foundation of a great skirt steak experience starts with the marinade. This blend of acidic juices, savory sauces, and aromatic garlic works wonders to tenderize the meat and impart a deep, delicious flavor.

1. In a large bowl or a resealable plastic 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, 3 tablespoons apple cider or red grape juice vinegar, and 4 minced garlic cloves. Whisk everything together until well combined. This marinade has a beautiful balance of sweet from the orange juice, tart from the lime and vinegar, and umami from the soy and Worcestershire sauces. The garlic adds a pungent kick that is crucial for depth.

2. Add your 2-3 pounds of skirt steak to the marinade. Ensure the steak is fully submerged. If using a bowl, you can cover it tightly with plastic wrap. If using a bag, squeeze out as much air as possible before sealing. Place the marinating steak in the refrigerator for at least 1 hour, or ideally 4-6 hours, and up to 24 hours for maximum flavor penetration. Avoid marinating for too long with citrus, as it can start to “cook” the meat, giving it a mushy texture. Overnight is usually the sweet spot for skirt steak.

Preparing the Chimichurri Sauce

While the steak is marinating, it’s time to whip up the star of our topping: the vibrant chimichurri. This Argentinian sauce is incredibly versatile and pairs beautifully with grilled meats. Its fresh, herbaceous notes are the perfect foil for the rich steak.

3. For the chimichurri, finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The finer you chop them, the better they will meld together. You can do this by hand or pulse them briefly in a food processor, being careful not to turn them into a paste. The goal is a fresh, slightly textured sauce.

4. In a medium bowl, combine the chopped herbs with the 1/2 medium diced onion, 3 minced garlic cloves, and 3 tablespoons of fresh lime juice. Add 1/4 to 1/3 cup of olive oil. Start with 1/4 cup and add more if you prefer a looser consistency. Season generously with salt and pepper to taste. Stir everything together well. Allow the chimichurri to sit for at least 15-30 minutes at room temperature before serving. This allows the flavors to meld and the garlic to mellow slightly. Taste and adjust seasoning as needed – you might want a little more salt or a squeeze more lime juice.

Cooking the Skirt Steak

Now for the moment of truth – grilling your perfectly marinated skirt steak! Skirt steak is a thin cut, which means it cooks quickly. The key is to achieve a beautiful sear on the outside while keeping the inside tender and juicy.

5. Preheat your grill to high heat. Make sure your grill grates are clean and well-oiled to prevent sticking. Remove the skirt steak from the marinade, discarding the marinade. Pat the steak dry with paper towels. This step is crucial for achieving a good sear; excess moisture will steam the steak instead of searing it. Season both sides generously with salt and pepper. Grill the skirt steak for about 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. You want a beautiful char on the outside. For medium, add another minute or two per side.

Resting and Serving

The final step is just as important as the grilling itself: resting the steak. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

6. Once grilled 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. This resting period is essential. If you cut into it too soon, all those delicious juices will run out onto the board, leaving you with a drier steak. While the steak is resting, you can give your chimichurri one last stir.

7. Finally, slice the skirt steak against the grain. Skirt steak has a very distinct grain, and slicing against it is critical for tenderness. You’ll see long lines of muscle fibers; cut perpendicular to those lines. Serve the sliced skirt steak generously drizzled with your homemade chimichurri sauce. This dish is fantastic on its own or served with your favorite sides like roasted potatoes, a fresh salad, or grilled corn. Enjoy the incredible flavors and textures!

Conclusion:

There you have it – a fantastic skirt steak marinade recipe that, when paired with our vibrant chimichurri, creates a steakhouse-quality meal right in your own kitchen. This recipe is a winner because it’s remarkably simple to execute, yet delivers incredibly bold and fresh flavors that elevate a typically affordable cut of meat to something truly special. The marinade tenderizes the skirt steak, allowing it to absorb all those delicious herbaceous notes, while the chimichurri provides a bright, zesty counterpoint that cuts through the richness of the steak beautifully.

I love serving this steak with classic sides like grilled corn on the cob, roasted potatoes, or a simple, crisp green salad. For a more substantial meal, consider pairing it with rice pilaf or black beans. Don’t be afraid to get creative with variations! You can add a pinch of red pepper flakes to the marinade for a hint of heat, or swap out some of the cilantro in the chimichurri for parsley or mint. The possibilities are endless, and I truly encourage you to give this skirt steak marinade recipe a try. It’s a game-changer for your weeknight dinners and weekend BBQs!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than 4 hours?

Yes, you can marinate skirt steak for up to 12 hours, especially if you’re using a marinade with an acidic component like lime juice or vinegar. However, be mindful that longer marinating times can sometimes lead to a mushy texture if the acid is too strong. For this specific marinade, 4-6 hours is ideal for optimal flavor and tenderness.

What can I substitute for skirt steak if I can’t find it?

Flank steak is an excellent substitute for skirt steak. Both are relatively thin, flavorful cuts that benefit greatly from marinades and quick, high-heat cooking. Other good options include flat iron steak or even a thicker-cut sirloin.

Skirt Steak Marinade Recipe with Chimichurri

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

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
4 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 olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic 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 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 parsley, cilantro, diced onion, and garlic. Pulse until finely chopped.
4. Step 4
   With the processor running, slowly drizzle in the 1/4-1/3 cup of olive oil until the sauce is well combined but still has some texture.
5. Step 5
   Stir in 3 tablespoons of fresh lime juice. Season chimichurri with salt and pepper to taste. Set aside.
6. Step 6
   Remove steak from marinade, discarding excess marinade. Season steak generously with salt and pepper.
7. Step 7
   Grill or pan-sear skirt steak over medium-high heat for 4-5 minutes per side for medium-rare, or to your desired doneness.
8. Step 8
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve with the prepared 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.