Best Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is the secret weapon for unlocking unbelievably flavorful, tender steak that will have everyone asking for seconds. There’s a reason this dynamic duo is so beloved: the vibrant, herbaceous chimichurri cuts through the richness of the perfectly grilled skirt steak, creating a symphony of taste and texture. Forget dry, bland meat – our simple yet effective skirt steak marinade recipe transforms this wonderfully economical cut into a restaurant-quality star. What makes this combination so special is the alchemy that happens when the marinade tenderizes the steak and the zesty chimichurri, packed with fresh garlic, parsley, and oregano, adds an irresistible punch of flavor. It’s the ultimate pairing for grilling season or any time you crave something truly delicious.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. It’s tender, flavorful, and offers a fantastic canvas for bold sauces. And when that sauce is a vibrant, herbaceous chimichurri, you’ve got a culinary masterpiece on your hands. This recipe combines a deeply savory marinade that tenderizes and infuses the steak with incredible flavor, and a bright, zesty chimichurri that cuts through the richness beautifully. It’s my go-to for a reason – simple enough for a weeknight, yet impressive enough for guests. Let’s get started!

Ingredients:

Marinating the Skirt Steak

The marinade is where all the magic begin extracts. It’s designed to tenderize the skirt steak, which can be a bit tough if not treated correctly, and to infuse it with a savory depth of flavor. The combination of acidic citrus juices and vinegar helps to break down the muscle fibers, while the soy sauce and Worcestershire sauce contribute umami and complexity.

1. Prepare the Marinade: In a large bowl or a sturdy zip-top bag, combine the 2/3 cup olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, and apple cider or red grape juice vinegar. Add the 4 minced garlic cloves. Whisk everything together until well combined. This forms the flavor base that will transform your skirt steak.

2. Marinate the Steak: Add the skirt steak to the marinade. Ensure the steak is fully submerged. If you’re using a bowl, you might need to occasionally turn the steak to ensure even coating. If using a zip-top bag, press out as much air as possible before sealing. Marinate for at least 2 hours, but for the best flavor and tenderness, I recommend marinating for 4-8 hours in the refrigerator. You can even marinate it overnight for an incredibly deep flavor, but avoid marinating for much longer than 12 hours as the acids can start to make the steak mushy.

Making the Chimichurri Sauce

While the steak is marinating, it’s the perfect time to whip up the bright and herbaceous chimichurri. This uncooked sauce is incredibly fresh and provides a beautiful contrast to the rich steak. The key is to use fresh ingredients and to chop them finely but not to the point of creating a paste.

1. Chop the Herbs and Aromatics: Finely chop the 1 cup of fresh parsley and the 1 cup of fresh cilantro. The finer the chop, the more uniformly the flavors will meld. Dice the 1/2 medium onion very finely. Mince the 3 garlic cloves. The goal is small, consistent pieces so each bite gets a bit of everything.

2. Combine Chimichurri Ingredients: In a medium bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic. Add the 1/4-1/3 cup of olive oil and the 3 tablespoons of fresh lime juice. Season with a pinch of salt and freshly ground black pepper to taste. Stir everything together until well combined. Let the chimichurri sit for at least 15-30 minutes at room temperature before serving. This allows the flavors to meld and develop. You can also make it a few hours ahead and store it in the refrigerator, but bring it back to room temperature before serving for the best texture and flavor. Taste and adjust seasoning if needed. Sometimes a little more lime juice or salt can really bring it to life.

Grilling the Skirt Steak

Grilling skirt steak is best done over high heat to get a nice sear and prevent it from overcooking. Skirt steak cooks quickly, so keep a close eye on it.

1. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grill grates are clean. You can also use a cast-iron skillet on the stovetop over high heat if you don’t have a grill.

2. Sear the Steak: Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Season the steak generously with salt and freshly ground black pepper on both sides. Place the steak on the hot grill. For medium-rare, grill for approximately 3-5 minutes per side, depending on the thickness of the steak and the heat of your grill. It should have a nice char on the outside and be slightly pink in the center. You can use an instant-read thermometer to check for an internal temperature of around 130-135°F (54-57°C) for medium-rare.

3. Rest and Slice: Once grilled to your desired doneness, remove the skirt steak from the grill and place it on a cutting board. Let it rest for at least 5-10 minutes. This is a crucial step as it allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. After resting, slice the steak thinly against the grain. You’ll notice the grain of the skirt steak runs lengthwise; slicing perpendicular to it will ensure maximum tenderness.

Serve your beautifully grilled skirt steak immediately with a generous dollop of the fresh chimichurri sauce. This dish is fantastic on its own, but it also pairs wonderfully with roasted vegetables, rice, or a fresh salad. Enjoy!

Conclusion:

I hope you’re as excited about this skirt steak marinade and chimichurri recipe as I am! This combination is truly a game-changer for weeknight dinners and backyard BBQs alike. The marinade tenderizes and infuses the skirt steak with incredible flavor, making every bite incredibly juicy and satisfying. Paired with the bright, herbaceous, and zesty chimichurri sauce, it creates a culinary masterpiece that’s both simple to prepare and impressively delicious. This skirt steak marinade recipe is a winner because it requires minimal effort for maximum impact, transforming an often-overlooked cut of beef into something truly special.

Serving this steak is incredibly versatile. It’s fantastic sliced thin and served in tacos or fajitas, piled high on a salad, or simply enjoyed as is with your favorite grilled vegetables or a hearty side of rice and beans. Don’t be afraid to experiment with variations either! For the marinade, consider adding a touch of honey for sweetness or a pinch of smoked paprika for an extra smoky dimension. The chimichurri can be customized by adding a bit of chili flake for heat or swapping out some of the parsley for cilantro. I truly encourage you to give this skirt steak marinade recipe a try; I’m confident you’ll be hooked!

Frequently Asked Questions:

What if I don’t have skirt steak?

This marinade is also fantastic with other flavorful cuts like flank steak or even a good quality flat iron steak. The marinating time might need slight adjustments depending on the thickness of the cut.

How long can I marinate the skirt steak?

For skirt steak, marinating for at least 30 minutes and up to 4 hours is ideal. Avoid marinating much longer than that, as the acidity in some marinade ingredients can start to break down the meat too much.

Can I make the chimichurri ahead of time?

Absolutely! Chimichurri actually tastes even better when it has had a chance to meld for a few hours or even overnight in the refrigerator. Just be sure to give it a good stir before serving.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring citrus, soy, and Worcestershire, paired with a vibrant, fresh chimichurri sauce.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
4-6 servings

Ingredients

• 2/3 cup olive oil (for marinade)
• 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, for marinade)
• 2-3 pounds skirt steak
• Salt and pepper to taste
• 1 cup fresh parsley (for chimichurri)
• 1 cup fresh cilantro (for chimichurri)
• 1/4-1/3 cup olive oil (for chimichurri)
• 1/2 medium onion (diced, for chimichurri)
• 3 garlic cloves (for chimichurri)
• 3 tablespoons fresh lime juice (for chimichurri)

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, apple cider vinegar, and 4 minced garlic cloves for 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 30 minutes, or up to 4 hours.
3. Step 3
   While the steak marinates, prepare the chimichurri. In a food processor, combine parsley, cilantro, diced onion, and 3 garlic cloves. Pulse until finely chopped.
4. Step 4
   With the food 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
   Remove the skirt steak from the marinade, discarding the excess marinade. Season the steak generously with salt and pepper to taste.
6. Step 6
   Grill or pan-sear the skirt steak over medium-high heat for 3-5 minutes per side for medium-rare, or until desired doneness is reached. Let the steak rest for 5-10 minutes before slicing.
7. Step 7
   Slice the skirt steak against the grain and 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.