Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is your secret weapon for an unbelievably flavorful and tender steak experience. There’s something truly magical about the way a simple, well-executed marinade can transform a cut like skirt steak. It’s a dish that’s adored for its robust, beefy flavor and its satisfyingly satisfying texture, making it perfect for grilling season or a weeknight treat. What sets this skirt steak marinade recipe with chimichurri apart is the dynamic duo: the deeply savory, herb-infused marinade that tenderizes and infuses every bite, and the bright, zesty chimichurri that cuts through the richness with its vibrant herbaceousness. It’s a flavor combination that’s simply irresistible, promising a culinary adventure that will have everyone asking for seconds.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something truly magical about a perfectly grilled skirt steak. It’s tender, flavorful, and has that irresistible char that makes every bite a delight. And when you pair it with a vibrant, herbaceous chimichurri, you’ve got a meal that’s restaurant-worthy, right in your own backyard. This recipe breaks down how to achieve that steakhouse perfection with a simple yet incredibly effective marinade and a fresh, zesty chimichurri sauce.

The key to succulent skirt steak is a good marinade. Skirt steak is a naturally flavorful cut, but a well-balanced marinade not only tenderizes it but also infuses it with layers of savory and slightly sweet notes. This particular marinade uses a combination of citrus, umami-rich soy and Worcestershire sauces, and pungent garlic to create a symphony of flavors. The acidity from the citrus and vinegar will begin extract to break down the steak’s connective tissues, ensuring tenderness.

And then there’s the chimichurri. This Argentinian classic is more than just a sauce; it’s a flavor explosion. Fresh parsley and cilantro form the herbaceous base, brightened by lime juice and given a subtle bite from onion and garlic. It’s the perfect counterpoint to the rich, grilled steak, cutting through the fattiness and adding a burst of freshness.

Ingredients:

Instructions:

1. Prepare the Marinade:
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. Add the 4 minced garlic cloves to the marinade. Give everything a good whisk to ensure it’s thoroughly combined. This marinade is designed to be potent enough to flavor and tenderize the skirt steak without making it mushy. The combination of acidic components (citrus and vinegar) and enzymatic components (from the soy and Worcestershire sauces) works together for optimal results.

2. Marinate the Skirt Steak:
Place the 2-3 pounds of skirt steak in a large zip-top bag or a shallow dish. Pour the prepared marinade over the steak, ensuring that all surfaces are well-coated. Seal the bag or cover the dish tightly. For the best flavor infusion and tenderness, refrigerate the steak for at least 30 minutes, and up to 4 hours. Avoid marinating for too long, especially with citrus, as it can start to “cook” the steak and affect its texture. If you’re short on time, even 30 minutes will make a noticeable difference. When ready to cook, remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels; this is a crucial step for achieving a good sear and a beautiful crust on the grill. Season generously with salt and freshly ground black pepper just before cooking.

3. Make the Chimichurri Sauce:
While the steak is marinating (or just before you’re ready to grill), it’s time to prepare the vibrant chimichurri. Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. In a medium bowl, combine the chopped herbs. Add the diced 1/2 medium onion and the 3 cloves of garlic (minced or very finely chopped). If you prefer a less pungent garlic flavor, you can mince the garlic and let it sit in the lime juice for a few minutes before adding it to the other ingredients. Add the 3 tablespoons of fresh lime juice and 1/4 to 1/3 cup of olive oil to the herb mixture. Start with 1/4 cup of olive oil and add more if you prefer a looser consistency. Season with salt and pepper to taste. Stir everything together until well combined. Taste and adjust seasonings as needed – you might want a little more lime juice for extra zing or more salt to enhance the flavors. This sauce is best served fresh, but it can be made a few hours in advance and stored in an airtight container in the refrigerator. The flavors will meld beautifully over time.

4. Grill the Skirt Steak:
Preheat your grill to high heat (around 450-500°F or 230-260°C). It’s essential to have a ripping hot grill for skirt steak to get that desirable sear. Clean your grill grates thoroughly to prevent sticking. Once the grill is hot, carefully place the seasoned skirt steak on the grates. Cook for approximately 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. Skirt steak is best enjoyed medium-rare to medium, as overcooking will make it tough. Look for a deep brown crust on the outside. Use a meat thermometer if you’re unsure; an internal temperature of 130-135°F (54-57°C) is ideal for medium-rare.

5. Rest and Serve:
Once the steak is cooked to your desired doneness, remove it from the grill and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This resting period is critical; it allows the juices to redistribute throughout the steak, ensuring a tender and moist result. Cutting into the steak too soon will cause all those delicious juices to run out onto the board, leaving you with dry meat. After resting, slice the skirt steak thinly against the grain. You’ll see the muscle fibers running in a particular direction; cut perpendicular to those fibers to maximize tenderness. Serve the sliced skirt steak immediately, generously spooned with the fresh chimichurri sauce. This dish is fantastic served with roasted vegetables, rice, or a simple salad. Enjoy your flavorful and satisfying meal!

Conclusion:

There you have it! This skirt steak marinade recipe, perfectly complemented by the vibrant chimichurri, is a game-changer for any home cook. The magic lies in the simple yet potent combination of ingredients that tenderize the steak beautifully and infuse it with incredible flavor. It’s a recipe that elevates weeknight dinners to something truly special and is guaranteed to impress your friends and family. The bright, herbaceous notes of the chimichurri cut through the richness of the skirt steak, creating a balanced and utterly delicious experience.

This versatile skirt steak marinade recipe is perfect for grilling, pan-searing, or even broiling. For serving suggestions, consider pairing it with roasted potatoes, a fresh corn salad, or grilled asparagus. It also makes a fantastic filling for tacos or a hearty addition to a vibrant grain bowl. Don’t be afraid to experiment with variations; try adding a pinch of red pepper flakes to the marinade for a little heat, or swap out some of the cilantro in the chimichurri for parsley if that’s more to your preference. I truly encourage you to give this recipe a try – you won’t be disappointed!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While the recommended marinating time is ideal for optimal flavor and tenderness, you can marinate skirt steak for up to 24 hours. However, avoid marinating for significantly longer, especially with acidic ingredients like vinegar or citrus, as it can start to break down the meat too much, leading to a mushy texture.

What can I substitute for cilantro in the chimichurri?

If cilantro isn’t your favorite, you can absolutely substitute it! A good alternative is to use more fresh parsley. You can also experiment with a blend of parsley and mint for a different, refreshing twist.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak, complemented by 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
• 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, 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 or blender, combine fresh parsley, fresh cilantro, 1/4-1/3 cup olive oil, diced onion, 3 garlic cloves, and 3 tablespoons fresh lime juice.
4. Step 4
   Pulse the chimichurri ingredients until finely chopped but not a paste. Season with salt and pepper to taste.
5. Step 5
   Remove the steak from the marinade and discard the 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 for medium-rare, or to your desired doneness.
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 dollop of the fresh 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.