Best Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is a game-changer for your grilling repertoire. Imagin extracte sinking your teeth into a perfectly charred, incredibly tender cut of skirt steak, bursting with vibrant, herbaceous flavor. That’s the magic we’re talking about here! This isn’t just any steak; it’s an experience. Skirt steak is beloved for its rich beefy taste and satisfying chew, making it a fantastic canvas for bold marinades. And when paired with the zesty, garlicky punch of homemade chimichurri, it elevates the entire meal from ordinary to extraordinary. This winning combination is a surefire crowd-pleaser, perfect for a weeknight dinner that feels special or for impressing guests at your next barbecue. Get ready to discover your new favorite way to prepare this fantastic cut.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s nothing quite like a perfectly grilled skirt steak, and the secret to its incredible flavor often lies in a fantastic marinade. This recipe delivers a vibrant, zesty marinade that tenderizes the steak beautifully, ensuring every bite is a delight. We’ll then pair it with a fresh, herbaceous chimichurri sauce, the classic Argentinian condiment that sings with grilled meats. This combination is guaranteed to impress your family and friends, or simply elevate your weeknight dinner to something truly special.

The beauty of skirt steak is its incredible flavor and quick cooking time. It’s a relatively thin cut with a coarse grain, which means it readily absorbs marinades and cooks up beautifully over high heat. Don’t be intimidated by its appearance; with the right preparation, it transforms into a tender, juicy masterpiece.

Ingredients:

The Flavorful Marinade

The marinade is where the magic begin extracts. It’s a simple yet powerful blend of tangy, savory, and aromatic ingredients designed to penetrate the steak and impart a deep, satisfying flavor. The acidity from the orange juice, lime juice, and vinegar helps to tenderize the meat, while the soy sauce and Worcestershire sauce provide a salty, umami backbone. The minced garlic adds a pungent kick that complements the other flavors beautifully.

Preparing the Marinade and Steak

1. In a medium bowl, 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, and 3 tablespoons of apple cider or red grape juice vinegar.
2. Add the 4 minced garlic cloves to the marinade mixture and stir well to combine. Taste the marinade and add salt and pepper as needed, keeping in mind that the soy sauce is already salty.
3. Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. If using a bag, gently massage the marinade into the meat.
4. Marinate the skirt steak in the refrigerator for at least 30 minutes, and up to 4 hours. Avoid marinating for too long, especially with citrus-heavy marinades, as it can start to break down the meat too much and result in a mushy texture. For skirt steak, a shorter marinating time is often preferred to preserve its texture.

Crafting the Vibrant Chimichurri

While the steak is marinating, it’s the perfect time to whip up the fresh and zesty chimichurri sauce. This uncooked sauce is bursting with fresh herbs and bright acidity, providing a perfect counterpoint to the rich, grilled steak. The finely chopped parsley and cilantro form the base, while the diced onion and garlic add pungent depth. The lime juice provides a refreshing tang, and a good quality olive oil binds it all together.

Making the Chimichurri

1. In a medium bowl, combine 1 cup of finely chopped fresh parsley, 1 cup of finely chopped fresh cilantro, and 1/2 medium diced onion.
2. Add 3 minced garlic cloves to the herb and onion mixture.
3. Pour in 1/4 to 1/3 cup of olive oil. Start with 1/4 cup and add more if you prefer a looser consistency.
4. Squeeze in 3 tablespoons of fresh lime juice.
5. Season the chimichurri generously with salt and pepper to taste. Stir everything together until well combined. You can adjust the amounts of garlic, onion, and lime juice to your personal preference. For a smoother sauce, you can pulse the ingredients in a food processor a few times, but a slightly chunky texture is traditional and quite lovely. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.

Grilling the Skirt Steak

Once the steak has finished marinating and the chimichurri is ready, it’s time to grill. High heat is key for skirt steak to achieve a beautiful sear while keeping the inside tender and juicy.

1. Preheat your grill to high heat (around 450-500°F or 230-260°C). Make sure your grill grates are clean and lightly oiled to prevent sticking.
2. Remove the skirt steak from the marinade, letting any excess drip off. Discard the remaining marinade.
3. Season the steak generously with additional salt and pepper just before grilling. This helps to create a delicious crust.
4. Place the skirt steak on the hot grill. Grill for 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. Skirt steak cooks very quickly, so watch it closely to avoid overcooking. You’re looking for a beautiful char on the outside and a rosy pink interior.
5. 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. Resting is a crucial step that allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful result.
6. After resting, slice the skirt steak thinly against the grain. This is vital for tenderness. You’ll notice the long muscle fibers running in one direction; slice across those fibers.
7. Serve the sliced skirt steak immediately, generously topped with the fresh chimichurri sauce. This dish pairs wonderfully with roasted vegetables, rice, or a simple salad. Enjoy the incredible flavors!

Conclusion:

This skirt steak marinade recipe, perfectly paired with its vibrant chimichurri, is a game-changer for your grilling or pan-searing adventures. The marinade tenderizes the steak beautifully, infusing it with savory and slightly tangy notes that complement the richness of the skirt steak. Then, the fresh, herbaceous chimichurri cuts through that richness with its zesty garlic and herb punch. It’s a truly satisfying flavor combination that elevates simple steak into something truly special.

I love serving this skirt steak with grilled vegetables like bell peppers and onions, or a simple side of rice or roasted potatoes. For a lighter option, a fresh green salad is always a winner. Don’t be afraid to get creative with your sides!

If you’re feeling adventurous, consider adding a pinch of red pepper flakes to the marinade for a touch of heat, or experiment with different herbs in your chimichurri, like parsley or cilantro. The possibilities are endless! I truly encourage you to give this skirt steak marinade and chimichurri recipe a try. It’s straightforward, incredibly flavorful, and guaranteed to impress.

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While the recommended marinating time is ideal, you can marinate skirt steak for up to 24 hours. Just be mindful that longer marinating times, especially with acidic ingredients in the marinade, can sometimes make the steak mushy. Stick to the recipe’s suggestion for the best texture.

What’s the best way to store leftover chimichurri?

Leftover chimichurri can be stored in an airtight container in the refrigerator for up to a week. The flavors actually meld and deepen over time, making it even more delicious on day two!

Skirt Steak Marinade Recipe with Chimichurri

A flavorful marinade for skirt steak, paired with a vibrant and fresh 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, chopped
• 1 cup fresh cilantro, chopped
• 1/4-1/3 cup olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, minced
• 3 tablespoons fresh lime juice

Instructions

1. Step 1
   In a bowl, whisk together olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic for the marinade.
2. Step 2
   Place the skirt steak in a resealable bag or shallow dish and pour the marinade over it. Ensure the steak 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 separate bowl, combine chopped parsley, cilantro, diced onion, minced garlic, and lime juice.
4. Step 4
   Slowly drizzle in the olive oil while stirring to create the chimichurri sauce. Season with salt and pepper to taste.
5. Step 5
   Remove the skirt steak from the marinade, discarding the excess marinade. Season the steak generously with salt and pepper.
6. Step 6
   Grill or pan-sear the skirt steak over medium-high heat for 4-6 minutes per side, or until desired doneness is reached.
7. Step 7
   Let the steak rest for 5-10 minutes before slicing against the grain.
8. Step 8
   Serve the sliced skirt steak with a generous spoonful of 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.