Best Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri recipe is a culinary power couple that, when united, creates a steak experience that’s simply irresistible. We all crave that perfect char, that tender, juicy bite, and a flavor explosion that lingers long after the last mouthful. This dynamic duo delivers precisely that, transforming an often-overlooked cut into the star of any barbecue or weeknight dinner. The beauty of this combination lies in its simplicity yet profound impact. The robust, savory notes of a well-marinated skirt steak are beautifully complemented by the bright, herbaceous, and slightly zesty punch of homemade chimichurri. It’s a dish that’s both incredibly satisfying and refreshingly vibrant, making it a firm favorite for good reason. Get ready to elevate your grilling game with this unforgettable skirt steak marinade recipe with chimichurri recipe.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. It’s tender, flavorful, and cooks up relatively quickly, making it a weeknight hero. But to truly elevate this cut of beef, a robust marinade and a vibrant, herbaceous sauce are key. Today, we’re diving into a recipe that will transform your skirt steak from good to absolutely unforgettable. We’ll be crafting a punchy marinade that tenderizes and infuses the steak with deep, savory notes, followed by a bright and zesty chimichurri sauce that cuts through the richness and adds a burst of freshness. Get ready to impress yourself and anyone lucky enough to share this meal with you!

Ingredients:

The Marinade: Building Flavor

The foundation of a great skirt steak starts with a marinade. This isn’t just about adding flavor; it’s also about tenderizing the meat. Skirt steak, while delicious, can be a bit tough if not treated properly. Our marinade combines salty, acidic, and savory elements to penetrate the steak, breaking down those tough fibers and infusing it with deliciousness.

Instructions: Marinade the Skirt Steak

1. In a medium bowl or a large zip-top bag, combine 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. Whisk everything together until well combined.
2. Add the 4 minced garlic cloves to the marinade. The garlic will add a pungent aroma and a subtle sweetness as it mellows in the marinade.
3. 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 need to flip the steak a couple of times during the marinating period. If using a zip-top bag, squeeze out as much air as possible before sealing.
4. Refrigerate the marinating skirt steak for at least 1 hour, and up to 4 hours. It’s important not to marinate skirt steak for too long, especially with the citrus juices, as it can start to “cook” the meat and make it mushy. The goal here is tenderization and flavor infusion, not ceviche!

The Chimichurri: A Burst of Freshness

While the steak is soaking up all that marinade goodness, it’s the perfect time to whip up our vibrant chimichurri sauce. This Argentinian staple is a revelation of fresh herbs, garlic, and acidity. It’s the perfect counterpoint to the rich, grilled steak.

Instructions: Prepare the Chimichurri

1. In a food processor or blender, combine 1 cup of fresh parsley (stems removed), 1 cup of fresh cilantro (stems removed), 1/2 diced medium onion, and 3 minced garlic cloves. Pulse these ingredients a few times until they are roughly chopped. We’re not aiming for a completely smooth paste here; a little texture is desirable.
2. With the food processor or blender running on a low setting, slowly drizzle in 1/4 to 1/3 cup of olive oil. You want to achieve a consistency that’s pourable but not watery. Start with 1/4 cup and add more if needed. The olive oil emulsifies the sauce and brings all the flavors together.
3. Stir in 3 tablespoons of fresh lime juice. The lime juice is crucial for brightness and that signature zing.
4. Season the chimichurri generously with salt and pepper to taste. Give it a good stir and let it sit for at least 15 minutes to allow the flavors to meld. This step is often overlooked, but it makes a significant difference.

Cooking the Skirt Steak

Once your steak has had ample time to marinate and your chimichurri is ready to shine, it’s time to cook. Skirt steak is best cooked hot and fast to achieve a beautiful sear while keeping the interior tender and juicy.

Instructions: Grilling the Skirt Steak

1. Preheat your grill to high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking. You can also achieve excellent results by pan-searing in a cast-iron skillet over high heat.
2. Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade.
3. Season the steak generously on both sides with salt and freshly ground black pepper. This is your last chance to add some direct seasoning before cooking.
4. Place the skirt steak on the hot grill. Cook 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. The internal temperature for medium-rare should be around 130-135°F (54-57°C).
5. Once cooked 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 crucial for the juices to redistribute throughout the steak, ensuring every bite is moist and tender.
6. Slice the skirt steak against the grain. You’ll notice the direction of the muscle fibers; slicing perpendicular to them will yield the most tender results.
7. Serve the sliced skirt steak immediately, generously spooning the fresh chimichurri sauce over the top. This dish pairs wonderfully with roasted vegetables, rice, or a simple salad. Enjoy the explosion of flavor!

Conclusion:

This skirt steak marinade recipe, perfectly complemented by the vibrant chimichurri, is an absolute game-changer for grilling enthusiasts. The magic lies in its ability to transform a flavorful cut of beef into something truly spectacular. The marinade tenderizes the steak beautifully, while the fresh, herbaceous chimichurri provides a zesty counterpoint that cuts through the richness. It’s a simple yet sophisticated combination that’s sure to impress your friends and family.

I love serving this grilled skirt steak with a side of roasted vegetables like asparagus or sweet potatoes, or even a fresh corn salad. For variations, don’t hesitate to experiment with adding a pinch of red pepper flakes to the chimichurri for a little heat, or a splash of lime juice to the marinade for an extra citrus kick. I genuinely encourage you to give this skirt steak marinade recipe a try; it’s incredibly rewarding and surprisingly easy to prepare.

Frequently Asked Questions:

Can I make the chimichurri ahead of time?

Absolutely! Chimichurri is actually best when made a few hours in advance, or even the day before. This allows the flavors to meld together beautifully. Store it in an airtight container in the refrigerator, and give it a good stir before serving.

What if I don’t have skirt steak?

While skirt steak is ideal due to its texture and ability to absorb marinade, you can substitute with flank steak or even a flat iron steak. Adjust grilling times accordingly as these cuts might be slightly thicker or thinner.

How long should I marinate the skirt steak?

For optimal flavor and tenderness, aim for at least 30 minutes, but up to 4 hours is generally recommended. Avoid marinating for much longer than that, especially with an acidic marinade, as it can start to break down the meat too much.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak, enhanced by a vibrant, herbaceous chimichurri sauce.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 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. This is your steak marinade.
2. Step 2
   Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is well 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. Gradually drizzle in 1/4-1/3 cup olive oil and 3 tablespoons 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
   Remove the skirt steak from the marinade and discard the marinade. Season the steak generously with salt and pepper.
7. Step 7
   Grill or pan-sear the skirt steak over medium-high heat for 3-5 minutes per side for medium-rare, or to your desired doneness.
8. Step 8
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve the sliced skirt steak with 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.