Best Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe is your ticket to a flavor explosion that will elevate your grilling game to a whole new level. Forget boring, dry steaks; this recipe delivers incredibly tender and juicy results, packed with vibrant, herbaceous notes. We all crave that perfectly seared, mouthwateringly delicious steak, and this skirt steak marinade recipe, when paired with our zesty chimichurri, is the ultimate answer. What makes this combination so special? It’s the beautiful interplay of the rich, savory beef with the bright, tangy kick of the chimichurri. This isn’t just dinner; it’s an experience. The marinade tenderizes the steak beautifully, while the chimichurri adds a refreshing burst of freshness that cuts through the richness. Get ready to impress yourself and everyone you cook for!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak, and the secret to achieving that tender, flavorful bite often lies in a great marinade. This recipe combines a vibrant, zesty marinade with a fresh, herbaceous chimichurri sauce, creating a flavor explosion that will elevate your weeknight dinners or impress your guests at your next barbecue. Skirt steak, with its long, flat, and fibrous cut, is a fantastic canvas for marinades, allowing all those delicious flavors to penetrate deeply. And the chimichurri? It’s the ultimate bright, tangy counterpoint to the rich, savory steak.

Ingredients:

The Marinade: Building Flavor for the Skirt Steak

This marinade is designed to tenderize and infuse the skirt steak with a complex balance of savory, tangy, and slightly sweet notes. The acidity from the citrus juices and vinegar works to break down the muscle fibers in the steak, making it more tender. The soy sauce and Worcestershire sauce provide a deep umami foundation, while the garlic adds a pungent aroma that’s essential for any good marinade.

1. In a medium bowl, 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. Make sure these liquids are well combined.
2. Next, add the 4 minced garlic cloves to the marinade. Stir everything together thoroughly. You want the garlic to be evenly distributed so that its flavor permeates the entire marinade.
3. Place your skirt steak in a large resealable bag or a shallow dish. Pour the prepared marinade over the steak, ensuring that every piece of the meat is completely coated. If you’re using a bag, press out as much air as possible before sealing it.
4. Marinate the skirt steak in the refrigerator for at least 2 hours, but for optimal flavor and tenderness, aim for 4 to 6 hours. You can even marinate it overnight if you have the time. The longer it marinates, the more the flavors will meld and the more tender the steak will become. Avoid marinating for much longer than 24 hours, as the acidity can start to make the steak mushy.

The Chimichurri: A Fresh, Zingy Companion

While the steak is marinating, let’s prepare the vibrant chimichurri sauce. This Argentinian staple is incredibly versatile and acts as a bright, herbaceous counterpoint to grilled meats. Its fresh ingredients are key to its success, so use the freshest herbs you can find.

1. Begin extract by finely chopping the 1 cup of fresh parsley and 1 cup of fresh cilantro. You want these herbs to be finely minced so they meld together well in the sauce.
2. In a bowl, combine the chopped parsley and cilantro. Add the 1/2 medium diced onion and 3 minced garlic cloves. The onion adds a subtle sharpness, and the garlic provides that characteristic punch.
3. Pour in 1/4 to 1/3 cup of olive oil. Start with 1/4 cup and add more if you prefer a looser consistency.
4. Squeeze in 3 tablespoons of fresh lime juice. This is crucial for that bright, tangy flavor that defines chimichurri.
5. Season the chimichurri with salt and pepper to taste. Stir everything together until it’s well combined. For the best flavor, let the chimichurri sit for at least 15-30 minutes at room temperature before serving. This allows the flavors to meld and the ingredients to soften slightly. You can also make it ahead of time and store it in an airtight container in the refrigerator for a day or two, though it’s best enjoyed fresh.

Cooking the Skirt Steak to Perfection

Once your steak has had ample time to marinate and your chimichurri is ready, it’s time to cook! Skirt steak cooks quickly due to its thinness, so keep a close eye on it to avoid overcooking.

1. Preheat your grill to medium-high heat. If you’re pan-searing, heat a cast-iron skillet over medium-high heat with a tablespoon of oil.
2. Remove the skirt steak from the marinade, discarding the marinade. Pat the steak dry with paper towels. This is an important step for achieving a good sear and preventing steaming.
3. Season the steak generously with salt and pepper.
4. Grill the skirt steak for about 3-5 minutes per side for medium-rare, depending on the thickness of your steak and the heat of your grill. It should have a nice char on the outside and be slightly pink in the center. For pan-searing, cook for a similar amount of time, ensuring you get a good crust.
5. Once cooked to your desired doneness, remove the steak from the grill or skillet and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial. It allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
6. After resting, slice the skirt steak thinly against the grain. You’ll notice the grain of the skirt steak runs lengthwise. Slicing against the grain shortens the tough muscle fibers, making each bite incredibly tender.
7. Serve the sliced skirt steak immediately, generously topped with your freshly made chimichurri sauce. It’s also delicious served with rice, beans, or a fresh salad. Enjoy the incredible explosion of flavors!

Conclusion:

I truly hope you’ll give this Skirt Steak Marinade Recipe with Chimichurri a try! It’s a fantastic combination that elevates a delicious cut of beef into something truly special. The vibrant, herbaceous chimichurri perfectly complements the rich flavor of the skirt steak, creating a dish that’s both satisfying and surprisingly simple to prepare. The marinade tenderizes the steak beautifully, ensuring every bite is succulent and bursting with flavor. This recipe is a weeknight winner and impressive enough for any gathering.

For serving, I love pairing this with grilled corn on the cob, a simple green salad, or roasted potatoes. The chimichurri is also amazing as a sauce for grilled chicken or fish, so don’t be afraid to make extra! If you’re feeling adventurous, consider adding a pinch of red pepper flakes to the chimichurri for a touch of heat, or experimenting with different herbs like cilantro or parsley.

Don’t hesitate to dive in and experience the incredible taste for yourself. You won’t be disappointed!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than 2 hours?

Yes, you can marinate skirt steak for up to 12 hours in the refrigerator. Beyond that, the acidity in some marinade ingredients might start to break down the meat too much, resulting in a mushy texture. For this specific marinade, up to 8 hours is perfectly safe and will deepen the flavors even further.

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

While fresh oregano is ideal for chimichurri, you can substitute dried oregano. Use about 1 teaspoon of dried oregano for every tablespoon of fresh. Be sure to crum extractble the dried oregano between your fingers before adding it to the sauce to release its flavor.

How do I store leftover chimichurri?

Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making it even more delicious on day two! You might notice a slight separation of oil; simply stir it well before serving.

Skirt Steak Marinade Recipe with Chimichurri

A flavorful marinade for skirt steak infused with citrus and savory notes, topped with a vibrant, fresh 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
• 1/4-1/3 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 vinegar. Add the minced garlic and stir.
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. Season with salt and pepper. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Step 3
   While the steak marinates, prepare the chimichurri. In a food processor or blender, combine fresh parsley, fresh cilantro, diced onion, and 3 garlic cloves.
4. Step 4
   Add 1/4-1/3 cup olive oil and 3 tablespoons fresh lime juice to the food processor. Pulse until finely chopped and well combined, but still with some texture. Season with salt and pepper to taste.
5. Step 5
   Preheat your grill to medium-high heat. Remove the skirt steak from the marinade, discarding the excess. Grill for 5-7 minutes per side for medium-rare, or to your desired doneness.
6. Step 6
   Let the steak rest for 5 minutes before slicing against the grain. Serve the sliced skirt steak topped with 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.