Skirt Steak Marinade & Chimichurri Recipe

Skirt steak marinade recipe and chimichurri are a match made in culinary heaven, and for good reason! If you’re looking to elevate your weeknight dinners or impress guests at your next barbecue, this is the combination you’ve been searching for. The beauty of a perfectly marinated skirt steak lies in its ability to soak up intense flavors, becoming incredibly tender and juicy. But what truly sets this dish apart is the vibrant, herbaceous chimichurri sauce that cuts through the richness of the steak with its bright, zesty punch. It’s a symphony of textures and tastes that’s surprisingly simple to achieve, making it a go-to for so many home cooks who crave restaurant-quality results with minimal fuss. Get ready to unlock the secret to an unforgettable meal with our foolproof skirt steak marinade recipe and our sensational chimichurri!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There are few things more satisfying than a perfectly grilled skirt steak. Its rich, beefy flavor and satisfying chew make it a favorite for a reason. But to truly elevate this already delicious cut, a vibrant marinade and a zesty chimichurri are your secret weapons. This recipe is all about maximizing flavor, making your steak incredibly tender and bursting with fresh, herbaceous goodness. We’re going to marinate the skirt steak to infuse it with a complex blend of savory and tangy notes, and then serve it with a bright, homemade chimichurri sauce that cuts through the richness beautifully. Get ready to impress yourself and anyone you’re cooking for!

Skirt Steak Marinade Ingredients:

Chimichurri Ingredients:

Marinade and Skirt Steak Preparation:

1. Whisk Together the Marinade Base: In a medium bowl, combine the olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, and apple cider or red grape juice vinegar. This blend of citrus, umami, and acidity is key to tenderizing the steak and infusing it with flavor. The orange juice adds a subtle sweetness that balances the tangin extractess of the lime and vinegar, while the soy sauce and Worcestershire provide a deep savory foundation.

2. Incorporate the Aromatics: Add the minced garlic cloves to the marinade mixture. Mince your garlic finely to ensure it distributes evenly and its flavor is fully released into the marinade. Stir everything together thoroughly.

3. Marinate the Skirt Steak: Place your skirt steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. If using a bag, gently press out as much air as possible before sealing. If using a dish, cover it tightly with plastic wrap. Allow the steak to marinate in the refrigerator for at least 2 hours, or preferably for 4-6 hours. For an even deeper flavor, you can marinate it overnight, but be mindful that longer marination times with acidic ingredients can sometimes start to “cook” the steak’s exterior, so a few hours is often ideal for skirt steak.

4. Prepare the Chimichurri Sauce: While the steak is marinating, it’s time to make our vibrant chimichurri. In a food processor, combine the fresh parsley, fresh cilantro, diced onion, and garlic cloves. Pulse until the ingredients are finely chopped but not pureed into a paste. You want a slightly textured sauce.

5. Emulsify the Chimichurri: With the food processor running, slowly drizzle in the olive oil until the sauce reaches your desired consistency. It should be thick but pourable. Stir in the fresh lime juice. Taste and season with salt and pepper if needed, remembering that the marinade already contains salty elements. For an extra kick, you can add a pinch of red pepper flakes. Set the chimichurri aside at room temperature to allow the flavors to meld.

Grilling the Skirt Steak:

1. Preheat Your Grill: When you’re ready to cook, preheat your grill to medium-high heat. For the best sear, make sure your grill grates are clean and well-oiled. A hot grill is crucial for getting those delicious grill marks and a perfectly caramelized exterior on the skirt steak.

2. Sear and Grill: 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 skirt steak on the hot grill. Grill for approximately 4-6 minutes per side for medium-rare, depending on the thickness of your steak and your desired level of doneness. Skirt steak cooks quickly, so keep a close eye on it to avoid overcooking. Use a meat thermometer if you’re unsure – aim for an internal temperature of around 130-135°F (54-57°C) for medium-rare.

3. Rest the Steak: Once grilled to your liking, transfer the skirt steak to a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 5-10 minutes. This resting period is vital for allowing the juices to redistribute throughout the meat, ensuring every bite is moist and tender. Skipping this step will result in a drier steak.

4. Slice and Serve: After resting, slice the skirt steak against the grain. Skirt steak has a very distinct grain, and cutting against it will make it much more tender and easier to chew. Arrange the sliced steak on a platter and generously spoon the homemade chimichurri sauce over the top.

Enjoy this flavorful skirt steak, a perfect centerpiece for any meal, whether it’s a casual weeknight dinner or a backyard barbecue!

Conclusion:

This skirt steak marinade recipe, paired with our vibrant chimichurri, is a game-changer for any grilling enthusiast. The marinade tenderizes the steak beautifully, while the herbaceous chimichurri adds a burst of fresh, zesty flavor that perfectly complements the rich beef. It’s a surprisingly simple yet incredibly rewarding combination that elevates everyday grilling into a culinary delight. Don’t be intimidated by the fresh herbs; the process is straightforward and the payoff is immense. We encourage you to give this recipe a try – it’s perfect for a weeknight dinner or a weekend barbecue with friends and family. Imagin extracte the sizzle on the grill, the irresistible aroma, and that first tender, flavorful bite. It’s truly delicious!

For serving suggestions, consider pairing your perfectly grilled skirt steak with roasted potatoes, grilled corn on the cob, or a simple arugula salad. For variations, feel free to experiment with different types of vinegar in your chimichurri, perhaps sherry vinegar vinegar for a slightly different tang. You could also add a pinch of red pepper flakes to the marinade for a subtle kick.

Frequently Asked Questions:

Can I make the chimichurri ahead of time?

Absolutely! Chimichurri is actually best when made a few hours in advance, or even the day before. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. You might need to give it a good stir before serving.

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

While skirt steak is fantastic due to its flavor and ability to tenderize, other great options include flank steak, bavette steak, or even flat iron steak. The marinade and chimichurri are versatile enough to enhance most grilled beef cuts.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring citrus, soy, and Worcestershire, paired with a vibrant, herb-packed 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 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
• 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, and apple cider or red grape juice vinegar.
2. Step 2
   Add 4 minced garlic cloves to the marinade. Season with salt and pepper to taste.
3. Step 3
   Place the skirt steak in a resealable bag or shallow dish and pour the marinade over it. Ensure the steak is well-coated. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
4. Step 4
   To make the chimichurri, finely chop 1 cup fresh parsley and 1 cup fresh cilantro. Place in a bowl.
5. Step 5
   Add 1/2 diced medium onion and 3 minced garlic cloves to the herbs. Stir in 1/4-1/3 cup olive oil and 3 tablespoons fresh lime juice.
6. Step 6
   Season the chimichurri with salt and pepper to taste. Mix well and let sit for at least 10 minutes for flavors to meld.
7. Step 7
   Preheat grill or cast-iron skillet to medium-high heat. Remove skirt steak from marinade, discarding excess. Cook for 3-5 minutes per side for medium-rare, adjusting for desired doneness.
8. Step 8
   Let the skirt 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.