Best Skirt Steak Marinade-Chimichurri Recipe

Skirt steak marinade recipe with chimichurri recipe is the key to unlocking an explosion of flavor that will have your taste buds singin extractg. If you’ve ever savored a perfectly grilled, juicy steak with a vibrant, herbaceous sauce, chances are you’ve experienced this dynamic duo. There’s a reason why skirt steak, with its beautiful marbling and satisfying chew, is a favorite for grilling enthusiasts. It absorbs marinades like a dream, and when paired with a zesty, homemade chimichurri, it transforms into something truly extraordinary. What makes this combination so special? It’s the perfect balance: the rich, savory notes of the marinated skirt steak are beautifully complemented by the bright, tangy, and slightly spicy punch of fresh herbs in the chimichurri. Forget bland, forget boring – this skirt steak marinade recipe with chimichurri recipe is your shortcut to an unforgettable meal that’s perfect for a weeknight dinner or a weekend barbecue.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s nothing quite like a perfectly grilled skirt steak. It’s tender, flavorful, and incredibly satisfying. But what truly elevates this cut of beef is a fantastic marinade and a vibrant, herbaceous sauce. Today, I’m sharing my go-to recipe for a skirt steak marinade that infuses the meat with a depth of flavor, followed by a classic chimichurri that cuts through the richness with its bright, zesty notes. This combination is a guaranteed crowd-pleaser and surprisingly easy to whip up for a weeknight dinner or a weekend barbecue.

Let’s dive into the deliciousness!

Ingredients:

The Flavorful Marinade

The marinade is where the magic begin extracts for our skirt steak. It’s a harmonious blend of savory, sweet, and acidic elements that tenderize the meat and build layers of flavor. The olive oil provides a rich base, while the orange juice adds a subtle sweetness and helps with tenderization. Lime juice brings a bright tang, and the soy sauce and Worcestershire sauce contribute that essential umami punch that steak craves. The apple cider vinegar adds another layer of acidity to further break down the muscle fibers, making the steak more tender. And of course, no marinade is complete without garlic – its pungent aroma and flavor are crucial here.

Crafting the Vibrant Chimichurri

Chimichurri is the perfect counterpoint to a rich, grilled steak. This Argentinian sauce is all about fresh herbs, garlic, and a touch of acidity. It’s uncooked, which means all those vibrant flavors really shine through. The parsley and cilantro are the stars, providing a fresh, grassy foundation. The onion and garlic add a little bite, and the lime juice ties it all together with a zesty finish. The olive oil emulsifies everything into a luscious sauce that you’ll want to drizzle on everything.

Cooking Instructions:

1. Prepare the Marinade: In a medium 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, and 3 tablespoons apple cider or red grape juice vinegar. Add the 4 minced garlic cloves and stir well to combine. This is your flavor base!

2. Marinate the Skirt Steak: Place the 2-3 pounds of skirt steak into the marinade, ensuring it’s fully coated. If using a bowl, cover it tightly with plastic wrap. If using a zip-top bag, seal it tightly, squeezing out as much air as possible. Refrigerate the steak for at least 30 minutes, but for optimal flavor, I recommend marinating for 2 to 4 hours. Avoid marinating for much longer than 4 hours, as the acidity can start to break down the steak too much and make it mushy. Flip the steak halfway through the marinating time to ensure even flavor distribution.

3. Make the Chimichurri: While the steak is marinating, let’s prepare the chimichurri. In a food processor or blender, combine 1 cup fresh parsley, 1 cup fresh cilantro, 1/2 medium onion (diced), and 3 garlic cloves. Pulse until the ingredients are finely chopped. While the processor is running, slowly drizzle in 1/4 to 1/3 cup olive oil until the sauce reaches your desired consistency. You can also achieve this by hand: finely chop all the herbs and onion, mince the garlic, and then stir everything together with the olive oil and 3 tablespoons fresh lime juice in a bowl. Season with salt and pepper to taste. For the best flavor, let the chimichurri sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. You can also make this ahead of time and store it in the refrigerator.

4. Cook the Skirt Steak: Preheat your grill to high heat (or a cast-iron skillet over high heat). Remove the skirt steak from the marinade and discard the used marinade. Pat the steak dry with paper towels; this is a crucial step for getting a good sear and a nice crust. Season both sides generously with salt and freshly ground black pepper. Place the steak on the hot grill or in the hot skillet. For medium-rare, cook for about 3-5 minutes per side, depending on the thickness of the steak. You’re looking for a beautiful sear on the outside and a pink center. Use an instant-read thermometer to check for an internal temperature of about 130-135°F (54-57°C) for medium-rare.

5. Rest and Serve: Once cooked to your liking, remove the skirt steak from the heat and let it rest on a cutting board for at least 5-10 minutes. This resting period is essential for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, slice the skirt steak thinly against the grain. The grain will run in one direction, and you want to cut perpendicular to it. Serve the sliced skirt steak immediately, generously topped with the fresh chimichurri sauce. This dish pairs wonderfully with roasted vegetables, rice, or a simple salad. Enjoy the incredible flavors!

Conclusion:

There you have it – a fantastic skirt steak marinade recipe that, when paired with our vibrant chimichurri, transforms a simple cut of beef into a culinary masterpiece. This recipe is truly a winner because of its ability to infuse the skirt steak with incredible flavor and tenderness, while the chimichurri adds a fresh, herbaceous, and zesty counterpoint that cuts through the richness of the meat beautifully. It’s a combination that’s both impressive enough for guests and remarkably easy for a weeknight dinner.

For serving, I love this steak sliced against the grain and served with grilled vegetables, roasted potatoes, or even as the star of steak tacos or a robust salad. The versatility is astounding!

Don’t hesitate to experiment with variations. If you’re not a fan of cilantro, parsley makes an excellent base for the chimichurri. You can also adjust the heat with more or less red pepper flakes. Give this skirt steak marinade recipe a try – you won’t be disappointed, and I bet you’ll be adding it to your regular rotation!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While you can marinate skirt steak for a bit longer, I wouldn’t recommend going much beyond 4-6 hours. Skirt steak is a leaner cut and can become mushy if left in acidic marinades for too long. Sticking to the suggested time ensures optimal texture and flavor.

What if I don’t have fresh herbs for the chimichurri?

Fresh herbs are key to that bright, authentic chimichurri flavor. If absolutely necessary, you can use dried herbs, but you’ll need to significantly reduce the quantity – about 1 teaspoon of dried per tablespoon of fresh. The flavor profile will be different, however. It’s worth seeking out fresh parsley and oregano if possible!

How do I ensure my skirt steak is tender?

Beyond the marinade, the most crucial step for tender skirt steak is slicing it correctly. Always slice against the grain, which is the direction the muscle fibers run. This shortens the fibers, making each bite much more enjoyable and tender. Don’t be afraid to look closely at the steak to identify the grain before slicing.

Skirt Steak Marinade with Chimichurri

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

Prep Time
15 Minutes

Cook Time
15 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 and pour the marinade over it. Ensure the steak 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 fresh parsley, fresh cilantro, diced onion, and 3 garlic cloves.
4. Step 4
   Pulse the mixture until finely chopped. With the processor running, slowly drizzle in 1/4 to 1/3 cup olive oil and 3 tablespoons fresh lime juice until well combined. Season with salt and pepper to taste.
5. Step 5
   Remove the skirt 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. 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.