Best Skirt Steak Marinade & Chimichurri Recipe

ByChloe

This skirt steak marinade recipe with chimichurri is an absolute game-changer for your next barbecue or weeknight dinner. We all crave those perfectly grilled, incredibly flavorful steaks, and this combination delivers just that. Skirt steak, with its beautiful marbling and satisfying chew, is already a fantastic canvas for flavor, but when paired with a vibrant, herbaceous chimichurri, it ascends to a whole new level of deliciousness. What makes this skirt steak marinade recipe so special? It’s the incredible balance of savory, tangy, and herbaceous notes that penetrate the meat during marination, ensuring every bite is packed with zest. And that chimichurri? It’s a bright, zesty sauce that cuts through the richness of the steak, making it utterly irresistible. Get ready to impress yourself and everyone you serve this to!

Skirt Steak Marinade Recipe with Chimichurri Recipe

Skirt Steak Marinade Recipe with Chimichurri Recipe

Get ready to elevate your grilling game with this irresistible skirt steak marinade and vibrant chimichurri recipe. Skirt steak, known for its flavorful, beefy taste and satisfying chew, is perfectly complemented by a zesty, herbaceous sauce. This combination is a guaranteed crowd-pleaser, ideal for a summer barbecue, a weeknight feast, or any occasion that calls for something special. The beauty of this recipe lies in its simplicity and the depth of flavor it delivers. The marinade tenderizes the steak while infusing it with a delightful tangy and umami profile, and the chimichurri adds a burst of freshness and a welcome spicy kick.

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 (for chimichurri)
  • 1/2 medium onion (diced)
  • 3 garlic cloves (for chimichurri)
  • 3 tablespoons fresh lime juice (for chimichurri)

    • Skirt Steak Marinade Preparation

    This marinade is designed to penetrate the skirt steak, tenderizing it and infusing it with a complex, savory, and slightly sweet flavor. The acidity from the citrus juices and vinegar helps break down the muscle fibers, while the soy sauce and Worcestershire sauce contribute a deep umami base. The garlic adds a pungent warmth that rounds out the marinade beautifully.

    Marinade Creation:

  • 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, 3 tablespoons apple cider or red grape juice vinegar, and 4 minced garlic cloves. Whisk everything together until well combined. This creates the flavorful foundation for your skirt steak.
  • Add the skirt steak to the marinade, ensuring it is fully submerged. If you’re using a zip-top bag, press out as much air as possible before sealing. If using a bowl, cover it tightly with plastic wrap.
  • Refrigerate the skirt steak for at least 30 minutes, and up to 4 hours. For skirt steak, a shorter marinating time is often sufficient because of its porous nature and thinness. Over-marinating, especially with more acidic marinades, can sometimes lead to a mushy texture, so keep an eye on it.

    • Chimichurri Sauce Preparation

    Chimichurri is a vibrant, uncooked sauce that’s essential for any grilled meat, especially skirt steak. It’s a staple in Argentinian cuisine and is known for its bright, herbaceous flavor with a hint of heat. The combination of fresh herbs, garlic, onion, and tangy lime juice creates a refreshing counterpoint to the richness of the steak.

    Chimichurri Assembly:

  • While your steak is marinating, prepare the chimichurri. In a food processor or blender, combine 1 cup of fresh parsley (stems removed if you prefer a smoother sauce, but some stems add good flavor), 1 cup of fresh cilantro (stems removed), 1/2 diced medium onion, and 3 minced garlic cloves. Pulse these ingredients until they are finely chopped but not yet a paste. You want some texture.
  • Add 1/4 to 1/3 cup of olive oil to the food processor. Start with 1/4 cup and add more if you prefer a looser consistency. Add 3 tablespoons of fresh lime juice. Season with salt and pepper to taste. Process again until everything is well combined and the sauce has a slightly chunky, pesto-like consistency. Taste and adjust the seasoning as needed – you might want more lime juice for tangin extractess or more salt to enhance the flavors. The amount of olive oil can be adjusted based on your preference for a thicker or thinner sauce.
  • Transfer the chimichurri to a small bowl or an airtight container. It’s best to let it sit for at least 15-30 minutes at room temperature (or refrigerate for longer) to allow the flavors to meld together. This resting period is crucial for developing the full, aromatic profile of the sauce.

    • Grilling the Skirt Steak

    Skirt steak cooks quickly and benefits from high heat to achieve a beautiful char. The goal is to get a nice crust on the outside while keeping the inside tender and juicy.

    Cooking Instructions:

  • Preheat your grill to high heat (around 450-500°F or 230-260°C). Ensure your grill grates are clean and well-oiled to prevent sticking. This is a critical step for achieving a good sear.
  • Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels. This is an important step for achieving a good sear; excess moisture will steam the steak rather than allowing it to caramelize. Season both sides generously with salt and freshly ground black pepper.
  • Place the skirt steak on the preheated grill. Grill for approximately 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. Skirt steak is best served medium-rare to medium. Overcooking will result in a tough steak. Use a meat thermometer if you’re unsure; an internal temperature of 130-135°F (54-57°C) is ideal for medium-rare.
  • Once cooked to your desired doneness, remove the skirt steak from the grill and let it rest on a clean cutting board for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. If you cut into it too soon, all the delicious juices will run out onto the board.
  • After resting, slice the skirt steak thinly against the grain. This is crucial for tenderness. You’ll notice the muscle fibers running in a particular direction; slice perpendicular to those fibers. Serve immediately, generously spooning the prepared chimichurri sauce over the sliced steak. This dish pairs wonderfully with grilled vegetables, rice, or a fresh salad. Enjoy the incredible flavors!

    • Skirt Steak Marinade Recipe with Chimichurri Recipe

    Conclusion:

    This skirt steak marinade recipe, perfectly complemented by a vibrant chimichurri, is a truly fantastic combination for any grilling enthusiast. The marinade tenderizes the steak and infuses it with incredible flavor, while the fresh, herbaceous chimichurri cuts through the richness of the beef beautifully. It’s a simple yet elegant dish that’s sure to impress. For serving, I love pairing this skirt steak with grilled corn on the cob, a fresh arugula salad, or some roasted sweet potatoes. The possibilities are truly endless!

    Don’t hesitate to experiment with variations! You can add a pinch of red pepper flakes to the marinade for a touch of heat, or swap out some of the fresh herbs in the chimichurri for parsley or oregano. This skirt steak marinade recipe is incredibly forgiving and adaptable. I encourage you to give it a try; I’m confident you’ll find it to be a new go-to for your next barbecue.

    Frequently Asked Questions:

    Can I marinate the skirt steak for longer than 4 hours?

    Yes, you can marinate the skirt steak for up to 24 hours. However, be mindful that the acidity in the marinade (from lime or vinegar) can start to break down the steak too much if left for excessively long periods, potentially affecting its texture. Sticking to the 4-24 hour window is generally recommended for optimal results.

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

    If fresh parsley isn’t available, you can substitute with a combination of other fresh herbs like cilantro, oregano, or chives. While the flavor profile will change slightly, it will still be delicious! Aim for a similar quantity of herbs as you would with parsley.

    Skirt Steak Marinade with Chimichurri

    Skirt Steak Marinade with Chimichurri

    A flavorful marinade for skirt steak, complemented by a vibrant and fresh chimichurri sauce. Perfect for grilling.

    Prep Time
    20 Minutes

    Cook Time
    10 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. 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, 1/2 diced onion, and 3 garlic cloves.
    4. Step 4
      Pulse until the ingredients are finely chopped. With the processor or blender running, slowly drizzle in 1/4 to 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 steak from marinade, discarding excess marinade. Grill the skirt steak over medium-high heat for 3-5 minutes per side for medium-rare, or to your desired doneness.
    6. Step 6
      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.

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