Best Skirt Steak Marinade & Chimichurri Recipe

Skirt steak marinade recipe with chimichurri recipe is an absolute game-changer for your next grill night. Forget boring, bland beef; this combination transforms a wonderfully flavorful cut of meat into an unforgettable culinary experience. We all love skirt steak for its incredible tenderness and rich, beefy taste, but when it’s paired with a vibrant, herbaceous chimichurri, it reaches a whole new level of deliciousness. What makes this dish so special is the perfect balance: the savory depth of the marinade seeps into every fiber of the skirt steak, creating a juicy, melt-in-your-mouth foundation. Then, the bright, zesty chimichurri cuts through the richness, offering an explosion of fresh herbs, garlic, and a hint of spice. It’s simple enough for a weeknight but impressive enough for guests, making this skirt steak marinade recipe with chimichurri recipe a staple in my kitchen and soon to be in yours.

Skirt Steak Marinade Recipe with Chimichurri

There’s nothing quite like a perfectly grilled skirt steak, and the secret to its incredible flavor lies in both a robust marinade and a vibrant, fresh chimichurri sauce. This recipe will guide you through creating a marinade that tenderizes and infuses the steak with deliciousness, followed by a zesty chimichurri that’s the ideal counterpoint to the rich, savory meat. Get ready to impress yourself and your dinner guests with this flavor-packed dish!

Ingredients:

The Marinade: Building Flavor

The marinade is where the magic begin extracts for our skirt steak. It’s designed to penetrate the meat, tenderize it, and impart a complex depth of flavor. The combination of citrus, soy sauce, and Worcestershire provides a fantastic umami base, while the garlic adds pungency and the vinegar helps to break down the tough fibers in the steak.

Instructions:

1. Prepare the Marinade: In a medium bowl or a large resealable plastic 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, 3 tablespoons apple cider or red grape juice vinegar, and 4 minced garlic cloves. Whisk until well combined. This blend creates a beautiful balance of salty, sweet, and acidic notes that will transform your skirt steak.

2. Marinate the Skirt Steak: Place your skirt steak into the prepared marinade. Ensure that the steak is fully coated. If using a bowl, cover it tightly with plastic wrap. If using a plastic bag, press out as much air as possible before sealing it. Refrigerate the steak for at least 2 hours, or preferably for 4-6 hours. For a more intense flavor, you can marinate it overnight, but be mindful that the citrus can start to “cook” the steak if left for too long, so don’t go much beyond 12 hours.

3. Prepare the Chimichurri: While the steak is marinating, let’s get started on our vibrant chimichurri sauce. In a food processor or blender, combine 1 cup of fresh parsley (stems removed if you prefer a smoother sauce, but don’t worry too much about them as they add flavor), 1 cup of fresh cilantro (again, stems are fine), the diced 1/2 medium onion, and 3 garlic cloves. Pulse until these ingredients are finely chopped. You want a good texture, not a complete paste.

4. Emulsify the Chimichurri: Add 1/4 to 1/3 cup of olive oil to the food processor along with the chopped ingredients. Squeeze in 3 tablespoons of fresh lime juice. Season with salt and pepper to your taste. Pulse again until everything is just combined and emulsified into a loose sauce. You want it to be pourable but not watery. Taste and adjust the lime juice, salt, or pepper as needed. Some people like a little heat, so feel free to add a pinch of red pepper flakes here if you’re a fan of spice. Transfer the chimichurri to a small bowl and set aside. It’s best made fresh, but can be stored in the refrigerator for a day or two.

5. Grill the Skirt Steak: When you’re ready to cook, remove the skirt steak from the marinade and pat it dry with paper towels. This step is crucial for achieving a good sear and a beautiful crust. Discard the used marinade. Season the steak generously with salt and freshly ground black pepper on both sides. Preheat your grill to medium-high heat. Place the skirt steak on the hot grill grates. Grill for approximately 4-6 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. Skirt steak cooks quickly, so keep an eye on it to avoid overcooking.

6. Rest and Serve: 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 before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Slice the skirt steak against the grain into thin strips. This is incredibly important for skirt steak’s tenderness. Serve immediately with a generous dollop of the fresh chimichurri sauce. Enjoy the explosion of flavors!

Conclusion:

This skirt steak marinade recipe, perfectly paired with our vibrant chimichurri, is a guaranteed winner for any grilling enthusiast. The marinade tenderizes the steak beautifully, infusing it with deep, savory notes that are elevated by the fresh, herbaceous punch of the chimichurri. It’s a simple yet incredibly effective way to transform an already delicious cut of meat into something truly special. The bright, zesty flavor of the chimichurri cuts through the richness of the steak, creating a balanced and unforgettable taste experience. I’m so excited for you to try this combination; it’s quickly become a favorite in my kitchen.

For serving, this skirt steak is incredibly versatile. It’s phenomenal on its own, sliced against the grain. But it also shines in tacos, fajitas, salads, or alongside your favorite grilled vegetables and a simple rice pilaf. Feel free to experiment with variations too! If you’re not a fan of cilantro, you can swap it out for more parsley in the chimichurri. For a spicier marinade, add a pinch of red pepper flakes. The possibilities are endless, and I encourage you to make this skirt steak marinade recipe your own.

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While a longer marination can sometimes be beneficial, with skirt steak, it’s best to stick to the recommended time (around 30 minutes to 2 hours). Skirt steak is a relatively tender cut, and over-marinating, especially with acidic ingredients in the marinade, can actually make the meat mushy. The current recipe ensures optimal flavor and texture.

How long does the chimichurri last?

Our fresh chimichurri is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator. The flavors will continue to meld, but it will lose some of its vibrant freshness over time. It’s perfect for making ahead of time for your skirt steak, but it’s also delicious on other grilled meats, fish, or even as a salad dressing.

Skirt Steak Marinade with Chimichurri

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

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 olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic for the marinade. 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, combine fresh parsley, fresh cilantro, diced onion, and garlic.
4. Step 4
   Pulse the ingredients until finely chopped. With the processor running, slowly drizzle in 1/4 to 1/3 cup of olive oil until the sauce is well combined but still slightly chunky. Stir in the 3 tablespoons of fresh lime juice and season with salt and pepper.
5. Step 5
   Remove the skirt steak from the marinade and pat it dry with paper towels. Discard the marinade.
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 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 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.