Best Skirt Steak Marinade – Easy Chimichurri Recipe

Skirt Steak Marinade Recipe with Chimichurri is your ticket to a flavor-packed, restaurant-quality meal right in your own backyard. There’s something incredibly satisfying about sinking your teeth into a perfectly grilled skirt steak, and when it’s paired with a vibrant, herbaceous chimichurri sauce, it becomes pure magic. People rave about this combination because it’s a symphony of textures and tastes – the rich, slightly chewy skirt steak, tenderized and infused with smoky char, dances beautifully with the bright, zesty, and garlicky punch of the chimichurri. What truly makes this dish special is the effortless elegance it offers. It looks and tastes sophisticated, yet it’s surprisingly simple to prepare, making it a go-to for weeknight dinners and impressive weekend gatherings alike. Get ready to elevate your grilling game with this unbeatable skirt steak marinade recipe with chimichurri.

Skirt Steak Marinade Recipe with Chimichurri Recipe

Skirt steak is a wonderfully flavorful and surprisingly tender cut of beef, especially when treated to a vibrant marinade. This recipe focuses on creating a deeply savory and slightly zesty marinade that will infuse the steak with incredible taste, followed by a bright and herbaceous chimichurri sauce to cut through the richness. This is my go-to for a quick yet impressive weeknight dinner or a weekend barbecue. The combination is truly magic, transforming a humble cut of meat into something truly special.

Ingredients:

Marinade the Skirt Steak

This marinade is designed to tenderize and flavor the skirt steak. The acidity from the citrus juices and vinegar will help break down the tough muscle fibers, while the soy sauce and Worcestershire provide a deep umami base. The garlic adds a pungent kick that complements the beef beautifully.

1. Prepare the Marinade: In a medium bowl or a large resealable plastic bag, combine 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. Whisk everything together until well combined. This creates a potent flavor base that will work wonders on your skirt steak.

2. Marinate the Steak: Place your skirt steak into the marinade. Ensure that the steak is fully coated. If you’re using a bowl, you can turn the steak a few times to make sure every inch is covered. If you’re using a plastic bag, squeeze out as much air as possible before sealing it. Marinate the skirt steak in the refrigerator for at least 2 hours, or preferably for 4-6 hours for maximum flavor infusion. You can even marinate it overnight, but be mindful that extended marination can sometimes make the meat too soft due to the acidity. For skirt steak, 4-6 hours is generally the sweet spot for optimal tenderness and flavor without compromising the texture.

Make the Chimichurri Sauce

While the steak is marinating, it’s the perfect time to whip up a vibrant chimichurri sauce. This Argentinean sauce is a revelation, adding a burst of freshness that perfectly balances the richness of the grilled steak.

3. Chop the Herbs and Onion: Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The key to a great chimichurri is to have finely minced ingredients for a well-integrated sauce. You’ll want to get the onion and the 3 garlic cloves for the chimichurri very finely diced or even minced as well. The finer the chop, the more harmonious the flavors will become.

4. Combine Chimichurri Ingredients: In a small bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic. Add the 1/4 to 1/3 cup of olive oil and the 3 tablespoons of fresh lime juice. Stir everything together until it’s well incorporated. Season with salt and pepper to taste. You can adjust the amount of olive oil and lime juice to achieve your desired consistency and tangin extractess. Some people prefer a thicker chimichurri, while others like it a bit looser. Let the chimichurri sit at room temperature for at least 15-30 minutes before serving to allow the flavors to meld. This waiting period is crucial for the herbs to release their full aromatic potential.

Cook the Skirt Steak

Once the steak has finished marinating, it’s time to cook it to perfection. Skirt steak cooks relatively quickly, so keep a close eye on it to avoid overcooking.

5. Grill or Pan-Sear the Steak: Preheat your grill to medium-high heat, or heat a cast-iron skillet over medium-high heat with a tablespoon of oil. Remove the skirt steak from the marinade, letting any excess drip off. Discard the marinade. Season the steak generously with salt and pepper on both sides. This step is crucial for developing a flavorful crust. Place the steak on the hot grill or in the skillet. Cook for about 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Skirt steak is best served medium-rare to medium for maximum tenderness. Use a meat thermometer to check the internal temperature: 130-135°F (54-57°C) for medium-rare, and 135-140°F (57-60°C) for medium.

6. Rest and Slice: Once cooked, remove the skirt steak from the heat and let it rest on a cutting board for at least 5-10 minutes. This resting period is essential for the juices to redistribute throughout the meat, resulting in a more tender and moist steak. After resting, slice the skirt steak thinly against the grain. You’ll notice the distinct grain of the meat; cutting perpendicular to it is key to achieving tenderness. Serve the sliced skirt steak immediately, generously topped with the fresh chimichurri sauce. This dish is fantastic on its own, or served with some grilled vegetables, rice, or crusty bread to soak up any extra juices. Enjoy the incredible flavor combination!

Conclusion:

I hope you’re as excited about this skirt steak marinade and chimichurri recipe as I am! This combination is truly a game-changer for your grilling adventures. The marinade tenderizes and infuses the skirt steak with incredible flavor, while the vibrant, herbaceous chimichurri adds a fresh, zesty punch that perfectly complements the richness of the steak. It’s incredibly versatile, bringin extractg a restaurant-quality taste to your backyard barbecue with minimal fuss. I know you’ll find this skirt steak marinade recipe a go-to for impressing guests or simply treating yourself to a delicious meal.

Serve this flavorful steak alongside grilled vegetables, roasted potatoes, or a simple side salad for a complete and satisfying meal. Don’t be afraid to get creative with your serving suggestions!

Give this recipe a try – I promise you won’t be disappointed! It’s a fantastic way to elevate your grilling game.

FAQs:

Q: Can I marinate the skirt steak for longer than recommended?

A: While the recommended marinating time is sufficient for flavor penetration and tenderization, you can marinate skirt steak for up to 4 hours. However, avoid marinating much longer than that, especially with acidic ingredients in the marinade, as it can start to break down the meat’s texture too much.

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

A: While fresh herbs are ideal for the brightest flavor, you can use dried herbs in a pinch. Use about 1/3 of the amount of dried herbs compared to fresh. For example, 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 vibrant, but it will still be delicious!

Q: What are some other cuts of steak that would work with this marinade and chimichurri?

A: This marinade and chimichurri combination is incredibly versatile! While it’s fantastic on skirt steak, it also works wonderfully with flank steak, sirloin steak, or even thicker cuts like ribeye. Just adjust the grilling time according to the thickness of the cut.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring a bright and herbaceous chimichurri sauce.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
2-3 pounds steak

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)
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 1/2 medium onion (diced)
• 3 garlic cloves
• 3 tablespoons fresh lime juice
• Salt and pepper to taste

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. Pour half of this mixture over the skirt steak in a resealable bag or shallow dish. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Step 2
   While the steak marinates, prepare the chimichurri. In a food processor, combine 1 cup fresh parsley, 1 cup fresh cilantro, 1/2 diced onion, and 3 garlic cloves. Pulse until finely chopped.
3. Step 3
   Add 1/4 cup olive oil and 3 tablespoons fresh lime juice to the food processor. Pulse again until combined into a sauce consistency. Season with salt and pepper to taste.
4. Step 4
   Remove steak from marinade and discard the marinade. Season steak generously with salt and pepper.
5. Step 5
   Preheat grill or a cast-iron skillet to medium-high heat. Sear skirt steak 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.
7. Step 7
   Serve the sliced skirt steak with the prepared 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.