Skirt Steak Marinade Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is more than just a meal; it’s an experience. We all crave those dishes that are bursting with flavor, that have that irresistible char, and leave us feeling utterly satisfied, right? That’s exactly what this skirt steak marinade recipe with chimichurri delivers. It’s the perfect combination of tender, juicy steak, elevated by a vibrant, herbaceous sauce that sings with every bite. Whether you’re grilling for a backyard barbecue or looking for a weeknight culinary adventure, this recipe is your ticket to rave reviews. What makes this particular skirt steak marinade recipe with chimichurri so special? It’s the simplicity of achieving restaurant-quality taste right in your own kitchen, transforming an often-overlooked cut of beef into the star of the show.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something truly special about a perfectly grilled skirt steak. Its rich, beefy flavor and satisfying chew make it a fantastic cut for weeknight dinners or weekend gatherings. But to elevate that already delicious steak to legendary status, a killer marinade and a vibrant, zesty chimichurri sauce are non-negotiable. Today, we’re diving into a recipe that will have you mastering this dynamic duo. This skirt steak marinade infuses the meat with a complex blend of savory, tangy, and slightly sweet notes, while the fresh, herbaceous chimichurri cuts through the richness with its bright acidity and garlicky punch. Get ready to impress yourself and everyone you cook for!

Skirt Steak Marinade Ingredients:

Chimichurri Ingredients:

Marinating the Skirt Steak

The marinade for our skirt steak is designed to tenderize and impart layers of flavor. The citrus juices (orange and lime) act as natural tenderizers, breaking down the muscle fibers, while the soy sauce and Worcestershire sauce bring that crucial umami depth. The apple cider vinegar adds a pleasant tang that balances the richness.

1. Prepare the Marinade: In a medium bowl or a large zip-top bag, whisk together the olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, and apple cider vinegar.
2. Add Aromatics: Mince your 4 garlic cloves and add them to the marinade. Give everything a good stir to ensure the ingredients are well combined. The garlic will begin extract to infuse its pungent flavor into the liquid.
3. Prepare the Steak: Pat your skirt steak dry with paper towels. This step is important as it helps the marinade adhere better to the meat. If your skirt steak is particularly large, you can cut it into manageable pieces that will fit easily into your marinating container. Season both sides generously with salt and freshly ground black pepper. While the marinade has salt, a good initial seasoning of the steak is always beneficial.
4. Marinate: Place the seasoned skirt steak into the bowl or bag with the marinade. Ensure the steak is fully submerged in the liquid. If using a bowl, cover it tightly with plastic wrap. If using a zip-top bag, press out as much air as possible before sealing. Refrigerate for at least 2 hours, or preferably 4-6 hours for maximum flavor penetration. You can even marinate it overnight, but be mindful that the longer it marinates in the citrus, the more it will tenderize, and you don’t want it to become mushy.

Crafting the Vibrant Chimichurri Sauce

While your steak is busy absorbing all that delicious marinade, let’s get started on our star condiment: chimichurri! This bright, herbaceous sauce is the perfect counterpoint to the rich, grilled steak. It’s incredibly easy to make and requires no cooking at all, making it a perfect fresh element.

1. Prepare the Herbs: Thoroughly wash and dry your fresh parsley and cilantro. Remove any thick stems from the parsley. Roughly chop both herbs. You’ll need about 1 cup of each packed herb.
2. Combine Ingredients: In a food processor or blender, combine the chopped parsley, cilantro, diced 1/2 medium onion, and 3 minced garlic cloves. Pulse until the ingredients are finely chopped but not pureed into a paste. You want a little texture.
3. Add Liquid and Season: Add the 1/4 to 1/3 cup of olive oil and the 3 tablespoons of fresh lime juice to the food processor. Pulse again until the sauce is combined and has a slightly chunky, saucy consistency. You can add a touch more olive oil or lime juice to reach your desired consistency.
4. Season and Rest: Season the chimichurri generously with salt and pepper to taste. Give it a good stir. For the best flavor, let the chimichurri sit for at least 30 minutes at room temperature to allow the flavors to meld. This is a crucial step for the onions and garlic to mellow slightly and for the herbs to truly release their aromas.

Grilling the Skirt Steak

Now comes the exciting part – cooking the steak! Skirt steak cooks quickly, so keep a close eye on it.

1. Preheat Your Grill: Preheat your grill to medium-high heat. You want a nice hot surface to get a good sear on the steak. If you’re using a grill pan on the stovetop, heat it over medium-high heat until it’s very hot.
2. Grill the Steak: Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Place the steak on the hot grill. For medium-rare, grill for about 3-5 minutes per side, depending on the thickness of your steak. Skirt steak is best served medium-rare to medium; overcooking will make it tough. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare.
3. Rest the Steak: Once grilled to your desired doneness, transfer the skirt steak to a cutting board. This is a critically important step: tent it loosely with foil and let it rest for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful steak. If you cut into it too soon, all those delicious juices will run out onto the cutting board.
4. Slice and Serve: After resting, slice the skirt steak thinly against the grain. This is another key to tenderness. You’ll notice the muscle fibers run in a particular direction; slice perpendicular to those fibers. Arrange the sliced steak on a platter and generously spoon the fresh chimichurri sauce over the top. Serve immediately and savor every delicious bite!

Conclusion:

You’ve now got the key to unlocking incredibly flavorful skirt steak! This skirt steak marinade recipe, perfectly complemented by a vibrant chimichurri, is a true game-changer for grilling season and beyond. The marinade tenderizes the steak beautifully, while the fresh, herbaceous chimichurri adds a zesty, unforgettable punch that cuts through the richness of the meat. It’s simple enough for a weeknight dinner but impressive enough for any gathering. Don’t hesitate to give this amazing combination a try – I promise your taste buds will thank you!

For serving, this skirt steak is phenomenal alongside grilled corn on the cob, a fresh arugula salad with lemon vinaigrette, or even some roasted sweet potatoes. Feel free to experiment with variations! If you’re not a fan of cilantro, swap it out for more parsley in your chimichurri. For a spicier kick, add a finely minced jalapeño to the marinade or chimichurri. The possibilities are endless!

Frequently Asked Questions:

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

Absolutely! While 2-4 hours is ideal for this skirt steak marinade recipe, you can marinate it for up to 24 hours. Just be mindful that the acidity in some marinades can start to break down the meat too much if left for extremely long periods, potentially making it mushy. For this particular recipe, a longer marination will only enhance the flavor.

Q: What can I use if I don’t have red grape juice vinegar for the chimichurri?

No worries at all! You can easily substitute white grape juice vinegar or even fresh lemon or lime juice. The goal is to add a touch of acidity to balance the herbs and olive oil. Each variation will offer a slightly different but equally delicious flavor profile to your vibrant sauce.

Skirt Steak Marinade Recipe with Chimichurri

A flavorful marinade for skirt steak featuring a vibrant, fresh chimichurri sauce.

Prep Time
20 Minutes

Cook Time
15 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
• 1/4-1/3 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, apple cider vinegar, and 4 minced garlic cloves.
2. Step 2
   Place skirt steak in a resealable bag or shallow dish. Pour marinade over the steak, ensuring it is fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Step 3
   While steak marinates, prepare the chimichurri: In a food processor, combine fresh parsley, fresh cilantro, diced onion, and 3 garlic cloves. Pulse until finely chopped.
4. Step 4
   Add 1/4-1/3 cup olive oil and 3 tablespoons fresh lime juice to the food processor. Process until well combined. Season with salt and pepper to taste.
5. Step 5
   Remove steak from marinade and pat dry. Season with salt and pepper.
6. Step 6
   Grill or pan-sear skirt steak to your desired doneness, typically 4-6 minutes per side for medium-rare.
7. Step 7
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve 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.