Best Skirt Steak Marinade & Chimichurri Recipe

ByDorothy

Skirt steak marinade recipe, paired with vibrant chimichurri, is a combination that ignites the senses and guarantees a spectacular meal. We all crave that perfectly seared, incredibly flavorful skirt steak, right? It’s a cut that, when treated with the right love, transforms into tender, juicy perfection. But what truly elevates it from delicious to unforgettable is the accompanying sauce. That’s where our chimichurri recipe comes in, a zesty, herb-packed marvel that cuts through the richness of the steak beautifully.

Why We Adore This Pairing

This isn’t just any steak dinner; it’s an experience. The smoky char of the skirt steak, kissed by the grill or a hot cast iron pan, marries harmoniously with the bright, herbaceous explosion of fresh parsley, cilantro, garlic, and vinegar in the chimichurri. It’s the balance of savory depth and refreshing zing that makes people return to this skirt steak marinade recipe time and time again. It’s simple enough for a weeknight yet impressive enough for guests. Get ready to impress yourself and everyone lucky enough to share this with you!

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. Its rich, beefy flavor and slightly chewy texture make it a star of any barbecue or weeknight dinner. But to truly elevate this cut of meat, a brilliant marinade and a vibrant sauce are essential. This recipe delivers both: a robust skirt steak marinade that infuses every fiber with flavor, followed by a bright and herbaceous chimichurri that cuts through the richness of the steak beautifully. Get ready to impress yourself and everyone at your table with this dynamic duo.

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 or red grape juice 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

    • The Marinade: Building Flavor

    The first step to an exceptional skirt steak is the marinade. This concoction is designed to tenderize the meat and infuse it with a complex blend of savory, tangy, and slightly sweet notes. The acidity from the orange juice, lime juice, and vinegar will work to break down some of the tougher fibers in the skirt steak, resulting in a more tender bite. The soy sauce and Worcestershire sauce provide a deep umami foundation, while the minced garlic adds that unmistakable pungent aroma and flavor.

    Step-by-Step Marinade Preparation and Steak Marinating:

  • Combine the Marinade Ingredients: In a medium-sized bowl or a large zip-top bag, 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, apple cider or red grape juice vinegar, and the 4 minced garlic cloves. Whisk vigorously until everything is well combined. This is your flavor powerhouse!
  • Prepare the Skirt Steak: If your skirt steak has any large, tough silverskin or excess fat, trim it away. You don’t need to get it perfectly lean, as a little fat adds flavor, but removing the tough membrane will significantly improve the texture. Pat the steak dry with paper towels. This helps the marinade adhere better.
  • Marinate the Steak: Place the prepared skirt steak into the marinade. Ensure the steak is fully submerged and coated. If using a bowl, cover it tightly with plastic wrap. If using a zip-top bag, squeeze out as much air as possible before sealing it. For skirt steak, marinating for at least 30 minutes and up to 4 hours is ideal. Any longer and the acidity can start to “cook” the steak, making it mushy. I usually aim for around 2 hours for a good balance of flavor and texture.

    • The Chimichurri: A Burst of Freshness

    While the steak is marinating, it’s the perfect time to whip up our vibrant chimichurri. This Argentinian sauce is a revelation. It’s not cooked, which means all the fresh, herbaceous flavors shine through. The combination of parsley, cilantro, onion, garlic, and lime juice creates a zesty, slightly spicy, and incredibly refreshing counterpoint to the rich steak.

    Step-by-Step Chimichurri Preparation:

  • Chop the Herbs and Onion: Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The finer the chop, the more evenly the flavors will distribute throughout the sauce. Dice the 1/2 medium onion very finely. The goal here is small, consistent pieces.
  • Mince the Garlic: Finely mince the 3 garlic cloves. You want these to be as small as possible, almost a paste, so their potent flavor is well-integrated without being overpowering in large chunks.
  • Combine Chimichurri Ingredients: In a medium bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic. Add the 1/4 to 1/3 cup of olive oil (start with 1/4 cup and add more if you prefer a looser consistency) and the 3 tablespoons of fresh lime juice.
  • Season and Rest: Season the chimichurri generously with salt and pepper to taste. Stir everything together until well combined. For the best flavor, let the chimichurri sit at room temperature for at least 15-30 minutes before serving. This allows the flavors to meld and deepen. You can also make it ahead of time and refrigerate it; just let it come to room temperature before serving.

    • Grilling the Skirt Steak

    Once your steak has had its flavor bath and your chimichurri is ready to go, it’s time to grill. Skirt steak cooks quickly, so keep a close eye on it. The key is to get a good sear on both sides.

    Cooking the Skirt Steak:

  • Preheat Your Grill: Preheat your grill to medium-high heat. You want it hot enough to create a beautiful crust on the steak. If you’re using a cast-iron skillet, heat it over medium-high heat with a tablespoon of oil.
  • Grill the Steak: Remove the skirt steak from the marinade, discarding the used marinade. Season the steak generously with salt and pepper. Place the steak on the hot grill grates. Grill for approximately 3-5 minutes per side for medium-rare, depending on the thickness of your steak and the heat of your grill. Skirt steak is best served medium-rare to medium; overcooked it can become tough. Look for a nice char on the outside.
  • Rest and Slice: This is a crucial step! Once grilled to your desired doneness, remove the skirt steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender steak. After resting, slice the skirt steak against the grain. You’ll notice the muscle fibers run in one direction; slicing perpendicular to those fibers will make the steak incredibly tender.

    • Serve your perfectly grilled, sliced skirt steak immediately, generously topped with the fresh and vibrant chimichurri. This dish is a celebration of bold flavors and textures, and I promise it will become a regular in your cooking repertoire. Enjoy!

    Skirt Steak Marinade Recipe with Chimichurri Recipe

    Conclusion:

    There you have it – a fantastic Skirt Steak Marinade Recipe that, when paired with our vibrant Chimichurri, creates a meal that’s truly greater than the sum of its parts. The marinade tenderizes the steak beautifully, infusing it with savory depth, while the fresh, herbaceous chimichurri cuts through the richness with its zesty, garlicky punch. This combination is a weeknight hero, delivering restaurant-quality flavor with surprisingly little fuss. It’s perfect for grilling, pan-searing, or even broiling, making it incredibly versatile. I can’t wait for you to try this delightful duo! It’s sure to become a staple in your culinary repertoire.

    For serving, imagin extracte this juicy skirt steak, sliced against the grain, piled high and generously drizzled with that glorious green sauce. It pairs wonderfully with roasted vegetables like asparagus or bell peppers, a simple side salad, or even some fluffy rice or grilled corn. Don’t be afraid to experiment with the chimichurri too – it’s amazing on chicken, fish, or even as a dip for crusty bread.

    Frequently Asked Questions:

    Can I make the chimichurri ahead of time?

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

    What if I don’t have fresh parsley?

    While fresh parsley is ideal for that classic chimichurri flavor, you can substitute with a mix of other fresh herbs like cilantro, basil, or even a touch of mint. Just aim for a similar leafy green volume.

    How long should I marinate the skirt steak?

    For this particular marinade, 30 minutes to 2 hours is generally sufficient for skirt steak. Because it’s a thinner cut, over-marinating can sometimes lead to a mushy texture. Ensure you don’t go much beyond 4 hours.

    Skirt Steak Marinade with Chimichurri

    Skirt Steak Marinade with Chimichurri

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

    Prep Time
    20 Minutes

    Cook Time
    15 Minutes

    Total Time
    35 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 for at least 30 minutes, or up to 4 hours in the refrigerator.
    3. Step 3
      While the steak marinates, prepare the chimichurri. In a food processor, combine 1 cup fresh parsley, 1 cup fresh cilantro, 1/2 diced onion, and 3 garlic cloves.
    4. Step 4
      Pulse the ingredients in the food processor until finely chopped. Gradually stream in 1/4-1/3 cup olive oil and 3 tablespoons fresh lime juice, processing until the chimichurri reaches your desired consistency. 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 3-5 minutes per side for medium-rare, or to your preferred doneness.
    7. Step 7
      Let the steak rest for 5-10 minutes before slicing against the grain. Serve the sliced skirt steak 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.

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