Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is your ticket to a grilling experience that will have everyone raving. We all love a perfectly grilled steak, but this combination elevates it from great to utterly unforgettable. What makes this skirt steak marinade recipe with chimichurri so special? It’s the delightful dance between the deeply savory, tenderized skirt steak and the vibrant, herbaceous explosion of fresh chimichurri. This isn’t just a meal; it’s a celebration of bold flavors and simple, satisfying cooking. Imagin extracte the smoky char of the steak giving way to its juicy interior, all brightened by that zesty, garlicky, parsley-packed sauce. It’s the kind of dish that transforms a casual weeknight dinner into an event, and a backyard barbecue into a legendary feast. Get ready to discover your new favorite way to grill skirt steak!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak, especially when it’s been infused with vibrant flavors. This recipe delivers just that, combining a deeply savory marinade that tenderizes the steak with a bright, herbaceous chimichurri sauce that cuts through the richness. Skirt steak, with its distinctive grain and ability to absorb marinades, is the ideal canvas for these bold tastes. Whether you’re firing up the grill for a backyard barbecue or a weeknight dinner, this combination is sure to impress. The beauty of this recipe lies in its simplicity and the incredible payoff in terms of flavor. Let’s get started!

Ingredients:

The Marinade: Building a Flavor Foundation

The marinade is the secret weapon for tenderizing and flavoring our skirt steak. The combination of citrus, soy sauce, and Worcestershire creates a delicious umami base that will penetrate the meat.

Marinating the Skirt Steak

1. Prepare the Marinade: In a large bowl or a sturdy 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, and 3 tablespoons of apple cider or red grape juice vinegar. Mince the 4 garlic cloves and add them to the marinade mixture. Stir everything together until well combined. The citrus in the marinade will begin extract to break down the tougher fibers of the skirt steak, making it more tender.

2. Marinate the Steak: Pat your skirt steak dry with paper towels. This helps the marinade adhere better to the meat. Place the skirt steak in the prepared marinade. Ensure the steak is fully coated. If you’re using a bowl, turn the steak a few times to make sure all sides are covered. If using a plastic bag, press out as much air as possible before sealing. Marinate the steak in the refrigerator for at least 30 minutes, or up to 4 hours. I find that 1-2 hours is usually the sweet spot for skirt steak, as marinating it for too long in acidic liquids can sometimes make the texture mushy. For a deeper flavor, you can go longer, but keep an eye on it.

The Chimichurri: A Burst of Freshness

While the steak is marinating, we can prepare the vibrant chimichurri sauce. This Argentinian classic is incredibly easy to make and adds a fresh, zesty counterpoint to the rich steak.

Making the Chimichurri Sauce

1. Chop the Herbs and Onion: Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The finer you chop them, the better they will meld into the sauce. Dice the 1/2 medium onion very finely. Mince the 3 garlic cloves.

2. Combine Chimichurri Ingredients: In a medium bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic. Add the 3 tablespoons of fresh lime juice and 1/4 to 1/3 cup of olive oil. Start with 1/4 cup of olive oil and add more if you prefer a looser consistency. Season with salt and pepper to taste. Stir everything together until well combined. Let the chimichurri sit for at least 15-20 minutes at room temperature to allow the flavors to meld. This resting period is crucial for a truly delicious chimichurri.

Grilling the Skirt Steak

Now that our steak is marinated and our chimichurri is ready, it’s time to cook! Skirt steak cooks quickly, so be prepared.

Grilling Instructions

1. Preheat the Grill: Preheat your grill to medium-high heat. You want a nice, hot surface to get a good sear on the steak. Make sure the grill grates are clean and lightly oiled to prevent sticking.

2. Sear and Cook: Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Season the steak generously with salt and pepper on both sides. Place the steak on the preheated grill. Cook for 3-5 minutes per side for medium-rare, depending on the thickness of the steak. Skirt steak is best enjoyed medium-rare to medium, as overcooking can make it tough. You’re looking for a beautiful char on the outside and a warm pink center. Use a meat thermometer if you’re unsure; 130-135°F (54-57°C) is ideal for medium-rare.

3. Rest and Slice: Once cooked 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 is vital for allowing 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. The grain of skirt steak runs lengthwise, so you’ll want to slice perpendicular to those long muscle fibers for maximum tenderness.

Serve the sliced skirt steak immediately with a generous spoonful of the prepared chimichurri sauce. This dish is fantastic on its own, or can be served with rice, beans, or your favorite grilled vegetables. Enjoy the incredible flavors!

Conclusion:

I hope you’re as excited as I am to dive into this incredible Skirt Steak Marinade Recipe with Chimichurri Recipe! This combination is a true game-changer for any steak lover. The marinade tenderizes the skirt steak beautifully, infusing it with a savory depth, while the vibrant, herbaceous chimichurri sauce provides a zesty, fresh counterpoint that cuts through the richness of the meat. It’s a simple yet sophisticated way to elevate your grilling or pan-searing experience, turning an everyday meal into something truly special. This recipe is fantastic because it delivers maximum flavor with relatively minimal effort, perfect for weeknight dinners or impressive weekend BBQs.

For serving, this steak is incredibly versatile. It’s phenomenal sliced thin and served in tacos, fajitas, or as part of a hearty steak salad. It also pairs wonderfully with roasted vegetables, grilled corn, or a simple side of rice. Don’t be afraid to experiment with variations, too! For a spicier kick, add a pinch of red pepper flakes to the marinade or chimichurri. If you prefer a different herb profile, consider adding cilantro or even a touch of mint to your chimichurri.

I truly encourage you to give this Skirt Steak Marinade Recipe with Chimichurri Recipe a try. You won’t be disappointed by the explosion of flavor and the sheer deliciousness. Happy cooking!

Frequently Asked Questions:

Can I prepare the marinade and chimichurri ahead of time?

Absolutely! The marinade can be made a day in advance and will actually benefit from sitting. The chimichurri can also be made a few hours ahead; the flavors will meld beautifully. Store both in airtight containers in the refrigerator. Bring them to room temperature slightly before using for optimal flavor.

What other cuts of steak work well with this marinade and sauce?

While skirt steak is ideal due to its texture and ability to absorb marinades, you can definitely use this recipe with other cuts like flank steak, flat iron steak, or even bavette steak. Adjust cooking times as needed for thicker or thinner cuts.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring bright citrus and savory notes, paired with a vibrant, herbaceous chimichurri sauce. Perfect for grilling.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 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. 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’s 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 1 cup chopped parsley, 1 cup chopped cilantro, diced onion, and 3 minced garlic cloves. Pulse until finely chopped.
4. Step 4
   With the food processor running, slowly drizzle in 1/4 cup olive oil and 3 tablespoons lime juice until the sauce is well combined but still has some texture. Season the chimichurri with salt and pepper to taste.
5. Step 5
   Preheat your grill to medium-high heat. Remove the skirt steak from the marinade, discarding any excess liquid.
6. Step 6
   Grill the skirt steak for 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5-10 minutes before slicing against the grain.
7. Step 7
   Serve the sliced skirt steak with a generous dollop of the fresh 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.