Skirt Steak Marinade & Chimichurri Recipe – Flavor Packed

Skirt steak marinade recipe with chimichurri is more than just a meal; it’s an experience that ignites the senses. Are you ready to unlock the secret to impossibly tender, flavor-packed skirt steak that will have your guests beggin extractg for more? I know I was, and this combination has become my absolute go-to for grilling season and beyond. The magic lies in a perfectly balanced marinade that tenderizes the notoriously flavorful skirt steak, allowing it to absorb every ounce of deliciousness. But the true revelation, the element that elevates this dish from great to unforgettable, is the vibrant, herbaceous chimichurri. This Argentinian classic, bursting with fresh parsley, garlic, and a hint of spice, cuts through the richness of the steak like a dream, creating a symphony of taste that’s simply addictive. Let’s dive into this incredible skirt steak marinade recipe with chimichurri and transform your next meal into something truly special.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There are few things more satisfying than a perfectly grilled skirt steak. Its inherent tenderness and robust flavor make it a superstar of the grilling world, but to truly elevate it from delicious to unforgettable, a vibrant marinade and a zesty chimichurri sauce are absolute game-changers. This recipe focuses on creating a mouthwatering skirt steak marinated in a rich, tangy concoction that penetrates the meat beautifully, followed by a fresh, herbaceous chimichurri that cuts through the richness and adds an explosion of flavor. It’s the perfect pairing for a summer barbecue, a casual weeknight dinner, or anytime you’re craving something truly spectacular.

Skirt Steak Marinade Ingredients:

Chimichurri Ingredients:

Instructions:

Step 1: Prepare the Skirt Steak Marinade

Begin extract by gathering all the ingredients for your skirt steak marinade. In a medium bowl or a large zip-top bag, combine the olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, and apple cider or red grape juice vinegar. This blend of citrus, savory, and tangy elements is designed to tenderize the steak and infuse it with deep flavor. Add the minced garlic to the mixture. Whisk everything together until well combined.

Step 2: Marinate the Skirt Steak

Pat your skirt steak dry with paper towels. This helps create a better sear when grilling. Place the skirt steak into the prepared marinade. Ensure the steak is fully coated. If you’re using a bowl, you can turn the steak a few times during marination to make sure all sides are exposed. If you’re using a zip-top bag, gently massage the bag to distribute the marinade. For skirt steak, a shorter marinating time is often best to avoid the acid breaking down the meat too much, which can result in a mushy texture. Aim for at least 30 minutes, but no more than 2 hours at room temperature. If you need to marinate for longer, refrigerate the steak for up to 4 hours, but be sure to bring it back to room temperature for about 30 minutes before grilling.

Step 3: Make the Chimichurri Sauce

While the steak is marinating, it’s time to prepare your vibrant chimichurri sauce. This fresh, herbaceous sauce is the perfect counterpoint to the rich, grilled steak. Finely chop the fresh parsley and cilantro. You can do this by hand or pulse them in a food processor. In a medium bowl, combine the chopped herbs, diced onion, minced garlic, and fresh lime juice. Start by adding 1/4 cup of olive oil and stir. You’re looking for a sauce that has a spoonable, slightly loose consistency, so add the remaining olive oil gradually until you reach your desired texture. Season with salt and pepper to taste. If you enjoy a hint of heat, stir in a pinch of red pepper flakes. For the best flavor, let the chimichurri sit for at least 15-30 minutes to allow the flavors to meld.

Step 4: Grill the Skirt Steak

Preheat your grill to medium-high heat. Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Season the steak generously with salt and pepper on both sides. Skirt steak cooks very quickly due to its thinness, so keep a close eye on it. Place the steak on the hot grill grates. For a medium-rare steak, grill for approximately 4-5 minutes per side. Adjust the cooking time based on your preferred level of doneness and the thickness of your steak. It’s important not to overcook skirt steak, as it can become tough.

Step 5: Rest and Slice the Skirt Steak

Once the skirt steak reaches your desired internal temperature (around 130-135°F for medium-rare), remove it from the grill and place it on a cutting board. Let the steak rest for at least 5-10 minutes before slicing. This resting period is crucial; it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, you’ll need to slice the skirt steak against the grain. Skirt steak has a very distinct grain pattern. Look for the direction of the muscle fibers and slice perpendicular to them. This breaks up the long muscle fibers, making the steak much more tender to chew. Slice it thinly for the best eating experience.

Serve the sliced skirt steak immediately, generously spooning the fresh chimichurri sauce over the top. This dish is fantastic served with grilled vegetables, rice, or a simple salad. Enjoy the incredible flavors and textures!

Conclusion:

There you have it! This skirt steak marinade recipe, perfectly paired with our vibrant chimichurri, is your ticket to an incredibly flavorful and satisfying meal. The marinade tenderizes the steak beautifully, infusing it with savory notes, while the fresh, herbaceous chimichurri cuts through the richness with its bright, zesty punch. It’s a simple yet sophisticated combination that is sure to impress, whether you’re grilling for a weeknight dinner or hosting a weekend barbecue.

We love serving this grilled skirt steak alongside grilled vegetables like bell peppers and onions, or a simple corn salad. For a more substantial meal, consider pairing it with roasted potatoes or a hearty grain like quinoa. Don’t be afraid to get creative with variations! You can add a pinch of red pepper flakes to the marinade for a touch of heat, or swap out some of the parsley in the chimichurri for cilantro for a different flavor profile. I truly encourage you to give this recipe a try – I promise you won’t be disappointed with the amazing results!

Frequently Asked Questions:

What is the best way to grill skirt steak?

For skirt steak, aim for high heat. Grill for 3-5 minutes per side for medium-rare, depending on the thickness. Always let it rest for at least 5-10 minutes before slicing against the grain. This is crucial for tenderness.

Can I make the chimichurri ahead of time?

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

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

No problem! You can substitute it with white grape juice vinegar or even fresh lime juice for a slightly different but still delicious tang.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring bright citrus and savory notes, paired with a vibrant, 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
   Combine olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic in a bowl. Whisk together to create 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 fully coated. Marinate in the refrigerator for at least 2 hours, or up to 8 hours.
3. Step 3
   While the steak marinates, prepare the chimichurri. In a food processor or blender, combine parsley, cilantro, diced onion, and garlic cloves. Pulse until finely chopped.
4. Step 4
   With the processor or blender running, slowly drizzle in the olive oil and 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
   Preheat your grill to medium-high heat. Remove the skirt steak from the marinade, discarding the excess marinade. Season the steak with salt and pepper.
7. Step 7
   Grill the skirt steak for 3-5 minutes per side for medium-rare, or to your desired doneness. Let rest for 5-10 minutes before slicing against the grain.
8. Step 8
   Serve the sliced skirt steak with a generous dollop of 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.