Best Skirt Steak Marinade – Flavorful Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is an absolute game-changer for your next backyard barbecue or weeknight dinner. We all crave that perfectly seared, incredibly tender steak, and this combination delivers exactly that, with an added burst of vibrant, herbaceous flavor. What makes this dish so universally loved? It’s the beautiful balance: the rich, beefy notes of the skirt steak are perfectly complemented by the zesty, garlicky punch of a fresh chimichurri sauce. This isn’t just another steak recipe; it’s an experience. The simple yet effective marinade tenderizes the steak, ensuring every bite is succulent, while the bright, aromatic chimichurri cuts through the richness, creating a symphony of tastes and textures that will have everyone asking for seconds. Get ready to elevate your steak game with this unforgettable skirt steak marinade recipe.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s nothing quite like a perfectly grilled skirt steak, and the secret to achieving that tender, flavorful bite lies in a fantastic marinade. And what better to accompany a juicy steak than a vibrant, herbaceous chimichurri sauce? This recipe will guide you through creating a foolproof skirt steak marinade and a zesty chimichurri that will become a staple in your grilling repertoire. We’re going to build layers of flavor that will truly elevate your steak experience.

Skirt Steak Marinade Ingredients:

Chimichurri Ingredients:

Skirt Steak Preparation:

Instructions:

Marinating the Skirt Steak

1. Prepare the Marinade: In a medium bowl, whisk together the 2/3 cup olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, apple cider or red grape juice vinegar, and the 4 minced garlic cloves. This combination of acidic ingredients, salty soy sauce, and umami-rich Worcestershire will tenderize the steak and infuse it with incredible flavor. The citrus juices will help to break down the tough connective tissues in the skirt steak, making it wonderfully tender. Whisk until all the ingredients are well combined into a cohesive marinade.

2. Marinate the Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the steak, ensuring it is completely coated. If using a plastic bag, gently massage the marinade into the steak through the bag. If using a dish, turn the steak to coat all sides. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the meat. For skirt steak, a longer marination time is generally better, as it’s a tougher cut of meat. Avoid marinating for more than 24 hours, as the citrus can start to “cook” the meat and make it mushy.

Making the Chimichurri Sauce

3. Chop the Herbs and Aromatics: While the steak is marinating, it’s time to prepare your vibrant chimichurri. Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. You want a relatively fine chop so the sauce isn’t too chunky, but don’t feel the need to go for a paste. Dice the 1/2 medium onion very finely. Mince the 3 garlic cloves. The combination of fresh herbs, pungent onion, and sharp garlic forms the aromatic base of this classic Argentinean sauce.

4. Combine Chimichurri Ingredients: In a medium bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic. Add the 1/4-1/3 cup of olive oil. Start with 1/4 cup and add more if you prefer a looser consistency. Stir in the 3 tablespoons of fresh lime juice. The lime juice provides a bright, zesty counterpoint to the rich herbs and olive oil. Season generously with salt and pepper to taste. Stir everything together thoroughly. 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 it a day in advance and store it in the refrigerator; just let it come to room temperature before serving.

Grilling the Skirt Steak

5. Grill the Steak: When you’re ready to cook, remove the skirt steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This is a crucial step for achieving a good sear. Patting it dry helps to create a crust when it hits the hot grill. Season the steak generously with salt and pepper on both sides. Preheat your grill to medium-high heat. Grill the skirt steak for approximately 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness. Skirt steak cooks quickly, so keep a close eye on it. The internal temperature for medium-rare is 130-135°F (54-57°C).

6. Rest and Serve: Once grilled to perfection, transfer the skirt steak to a cutting board and let it rest for at least 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful steak. After resting, slice the skirt steak against the grain. This is essential for tender skirt steak. You’ll see the muscle fibers running in a particular direction; cut perpendicular to those fibers. Serve the sliced skirt steak immediately, with a generous dollop of the fresh chimichurri sauce on the side or spooned over the top. Enjoy this incredibly delicious and satisfying meal!

Conclusion:

This skirt steak marinade recipe, perfectly complemented by the vibrant chimichurri, is a game-changer for weeknight dinners and backyard BBQs alike! The beauty of this combination lies in its simplicity and explosive flavor. The marinade tenderizes the skirt steak beautifully, allowing it to soak up all those delicious herby and garlicky notes. And the chimichurri? It’s fresh, zesty, and adds a bright counterpoint that truly elevates the rich steak. I genuinely encourage you to give this a try; you won’t be disappointed with the incredible results. It’s perfect for those nights when you want something impressive without spending hours in the kitchen.

For serving, I love pairing this with simple grilled corn on the cob, a fresh tomato and cucumber salad, or even some roasted potatoes. The versatility is fantastic! If you’re feeling adventurous, consider adding a pinch of red pepper flakes to the chimichurri for a little heat, or swap out some of the parsley for cilantro for a different herbaceous profile. Remember, cooking skirt steak steak to medium-rare is key to its tenderness, so don’t overcook it!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

Yes, you can marinate skirt steak for up to 24 hours. However, be mindful of the acid in some marinades; prolonged marination beyond that can sometimes break down the meat too much, resulting in a mushy texture. For this particular marinade, 2-4 hours is generally ideal for optimal flavor penetration and tenderness without compromising the steak’s integrity.

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

While fresh herbs are best for chimichurri, you can use dried herbs in a pinch. As a general rule, use about one-third the amount of dried herbs compared to fresh. So, if the recipe calls for 1 cup of fresh parsley, use about 1/3 cup of dried parsley. The flavor won’t be quite as bright and fresh, but it will still be delicious!

How can I store leftover chimichurri?

Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 3-4 days. The olive oil will solidify a bit, but you can simply let it come to room temperature and give it a good stir before serving. It’s delicious on sandwiches, chicken, or even as a dip!

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak using orange, lime, and soy, paired with a vibrant homemade chimichurri sauce.

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 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 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, 1/4 cup olive oil, diced onion, 3 garlic cloves, and 3 tablespoons fresh lime juice.
4. Step 4
   Pulse until the chimichurri is finely chopped but still has some texture. Season with salt and pepper to taste.
5. Step 5
   Remove steak from marinade, discarding the marinade. Season steak generously with salt and pepper.
6. Step 6
   Grill skirt steak over medium-high heat for 5-7 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 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.