Best Skirt Steak Marinade & Chimichurri Recipe

Skirt steak marinade recipe with chimichurri recipe – if that phrase makes your mouth water, you’re in for a treat! This combination is more than just a meal; it’s an experience. We all crave those dishes that are bursting with flavor, incredibly satisfying, and surprisingly simple to pull off, and this one checks all the boxes. The beauty of a perfectly marinated skirt steak lies in its tender, juicy texture, beautifully complemented by the vibrant, herbaceous punch of fresh chimichurri. What makes this skirt steak marinade recipe with chimichurri recipe so special is the harmonious dance between the smoky char of the grilled steak and the bright, zesty dressing. It’s the kind of meal that transports you to a sunny patio with every bite, perfect for weeknight dinners or impressing guests at your next BBQ.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something truly magical about a perfectly grilled skirt steak, especially when it’s been infused with vibrant flavors. And when we talk about infusing flavor, a good marinade is key. This recipe combines a rich, savory marinade that tenderizes the steak beautifully with a zesty, herbaceous chimichurri sauce that cuts through the richness and elevates every bite. It’s a dynamic duo that will have you mastering backyard grilling in no time. Skirt steak, with its distinct grain and satisfying chew, is an ideal canvas for these bold flavors. The marinade works its magic by breaking down some of the connective tissues, making the steak incredibly tender, while the chimichurri provides a burst of freshness that perfectly complements the smoky char of the grilled meat.

Ingredients:

The Marinade: Building the Flavor Foundation

The first step to achieving incredibly flavorful skirt steak is to let it soak in a delicious marinade. This blend of citrus, savory sauces, and aromatics will penetrate the meat, tenderizing it and building a complex flavor profile that will sing on the grill.

1. Prepare the Marinade Base: In a medium bowl or a large zip-top bag, whisk together the 2/3 cup olive oil, 1/2 cup fresh orange juice, and 1/3 cup fresh lime juice. The citrus juices are crucial for tenderizing the meat, while the olive oil helps distribute the flavors and prevents the steak from drying out during cooking.
2. Add the Savory Notes: Next, incorporate the 1/4 cup soy sauce and 1/4 cup Worcestershire sauce. These ingredients bring a deep umami flavor that is essential for a satisfying steak. Stir in the 3 tablespoons of apple cider or red grape juice vinegar. The vinegar adds a pleasant tang that balances the richness of the other ingredients.
3. Introduce the Aromatics: Add the 4 minced garlic cloves to the marinade. Garlic is a powerhouse of flavor, and its pungent notes will meld beautifully with the other components. Whisk everything together until well combined.
4. Marinate the Skirt Steak: Place your 2-3 pounds of skirt steak into the marinade. Ensure the steak is fully submerged. If you’re using a bowl, you might want to cover it tightly with plastic wrap. If using a zip-top bag, press out as much air as possible before sealing. For the best results, marinate the skirt steak in the refrigerator for at least 2 hours, and up to 8 hours. Avoid marinating for much longer than 8 hours, as the citrus can start to “cook” the steak, resulting in a mushy texture.

The Chimichurri: A Burst of Freshness

While the steak is marinating, it’s the perfect time to whip up the vibrant chimichurri sauce. This Argentinian classic is packed with fresh herbs and a zesty kick that cuts through the richness of grilled meat like a dream.

1. Chop the Herbs: Finely chop 1 cup of fresh parsley and 1 cup of fresh cilantro. The finer you chop them, the better the herbs will meld into the sauce. You can use a knife or a food processor for this step, but be careful not to over-process into a paste. We want distinct herb pieces.
2. Combine the Ingredients: In a medium bowl, combine the chopped herbs with 1/2 medium onion (diced), and 3 minced garlic cloves. The diced onion adds a subtle sweetness and bite, while the garlic provides a sharp, aromatic punch.
3. Dress the Chimichurri: Add 1/4 to 1/3 cup of olive oil to the herb and onion mixture. Start with 1/4 cup and add more if you prefer a looser consistency. Stir in 3 tablespoons of fresh lime juice. The lime juice is key to the sauce’s brightness and acidity, which is what makes it such a perfect accompaniment to grilled meats.
4. Season and Rest: Season the chimichurri with salt and pepper to taste. It’s important to taste and adjust the seasoning here. Let the chimichurri sit for at least 15-30 minutes at room temperature before serving. This allows the flavors to meld and deepen, creating a more complex and delicious sauce.

Grilling the Skirt Steak

With your steak marinated and chimichurri ready, it’s time for the main event: grilling!

1. Preheat the Grill: Preheat your grill to medium-high heat. This is crucial for getting a good sear on the steak, which locks in the juices and creates that desirable smoky flavor. Make sure your grill grates are clean and lightly oiled to prevent sticking.
2. Grill the Steak: Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels. Season generously with salt and pepper just before placing it on the grill. Grill the skirt steak for about 4-6 minutes per side for medium-rare, depending on the thickness of your steak and the heat of your grill. Skirt steak cooks quickly, so keep an eye on it to avoid overcooking.
3. Rest and Slice: 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. This resting period is critical for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. After resting, slice the skirt steak against the grain. This is a very important step for skirt steak, as its long, distinct muscle fibers can be tough if not sliced correctly. Look for the direction of the muscle fibers and slice perpendicular to them.

Serve your perfectly grilled and sliced skirt steak immediately, generously topped with the fresh and vibrant chimichurri sauce. Enjoy this incredibly flavorful and satisfying meal!

Conclusion:

And there you have it – a fantastic skirt steak marinade recipe perfectly complemented by our vibrant chimichurri. This combination is a game-changer for weeknight dinners or weekend barbecues. The marinade tenderizes the skirt steak beautifully, infusing it with deep, savory flavors, while the fresh, herbaceous chimichurri adds a zesty, bright counterpoint that cuts through the richness. It’s incredibly satisfying to create such a restaurant-quality meal right in your own kitchen. Don’t hesitate to give this skirt steak marinade recipe a try; I promise you won’t be disappointed!

For serving, this steak is incredibly versatile. It shines alongside grilled vegetables like corn on the cob or asparagus, a fresh salad, or even some roasted potatoes. It’s also fantastic sliced thinly and served in tacos or fajitas. Feel free to experiment with variations! You could add a pinch of red pepper flakes to the marinade for a little heat, or swap out some of the parsley in the chimichurri for cilantro or mint for a different flavor profile. The possibilities are truly endless, making this a go-to recipe you’ll return to again and again.

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While a longer marinating time can sometimes deepen flavors, with skirt steak, over-marinating can actually make the meat mushy, especially with acidic ingredients in the marinade. Stick to the recommended timeframe for the best texture and flavor balance.

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 olive oil will solidify, but simply let it sit at room temperature for a bit before serving, or give it a good whisk. It’s also great on chicken, fish, or even as a salad dressing!

Can I use a different cut of beef with this marinade and chimichurri?

Absolutely! While skirt steak is ideal due to its texture and ability to absorb marinades, other flavorful cuts like flank steak, flat iron steak, or even sirloin would also work wonderfully.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring a vibrant and herbaceous chimichurri sauce. Perfect for grilling or pan-searing.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
55 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
   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. Season with salt and pepper.
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, diced onion, and 3 garlic cloves.
4. Step 4
   Pulse the ingredients until finely chopped. With the processor running, slowly drizzle in 1/4-1/3 cup olive oil and 3 tablespoons fresh lime juice until a coarse sauce forms. Season with salt and pepper to taste.
5. Step 5
   Remove the skirt steak from the marinade, discarding the excess. Grill or pan-sear the steak over medium-high heat until your desired doneness, typically 4-5 minutes per side for medium-rare.
6. Step 6
   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.