Skirt Steak Marinade & Chimichurri Recipe

Skirt steak marinade recipe: Get ready to elevate your grilling game with a flavor combination that’s simply irresistible. There’s a reason why skirt steak, with its incredible tenderness and rich, beefy taste, is a backyard barbecue favorite, and when paired with a vibrant, herbaceous chimichurri sauce, it becomes pure magic. We’re talking about a dish that’s bursting with fresh, zesty flavors, a perfect counterpoint to the perfectly grilled steak. Whether you’re a seasoned grill master or just starting out, this skirt steak marinade recipe and accompanying chimichurri is your secret weapon for a truly memorable meal. What makes it so special? It’s the effortless way the simple, yet powerful, marinade tenderizes the steak, allowing it to soak up all those delicious notes, while the bright, tangy chimichurri cuts through the richness, creating a symphony of taste in every bite. Prepare for gasps of delight from your guests – and yourself!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. It’s tender, flavorful, and pairs beautifully with a bright, zesty sauce. While skirt steak is fantastic on its own, a well-crafted marinade and a vibrant chimichurri elevate it to a whole new level. This recipe delivers exactly that – a flavorful, easy marinade that tenderizes the steak and a homemade chimichurri that’s bursting with fresh herbs and a hint of tang.

This recipe is perfect for a weeknight dinner or a weekend barbecue. The marinade does most of the heavy lifting, infusing the steak with deliciousness, and the chimichurri comes together in minutes. Let’s get started!

Ingredients:

The Flavorful Marinade

The marinade is where the magic begin extracts. The combination of citrus juices, soy sauce, and Worcestershire sauce breaks down the steak’s fibers, making it more tender, while also imparting a deep, savory flavor. The garlic adds a pungent kick that complements the richness of the steak.

Step-by-Step Marinade Preparation and Steak Cooking

1. Prepare the Marinade: 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. Add the 4 minced garlic cloves to the mixture. Stir everything until well combined. This blend creates a balanced sweet, salty, and tangy profile that will perfectly complement the beef.

2. Marinate the Skirt Steak: Place your 2-3 pounds of skirt steak in a large zip-top bag or a shallow dish. Pour the prepared marinade over the steak, ensuring it is fully coated. If using a bag, press out as much air as possible before sealing. Marinate the steak in the refrigerator for at least 30 minutes, and up to 4 hours. For skirt steak, a shorter marinating time is often sufficient due to its thinner cut. Avoid marinating for too long, especially with citrus, as it can start to “cook” the meat, leading to a mushy texture. I like to let it marinate for about 2 hours for optimal flavor and tenderness.

3. Preheat Your Grill: When you’re ready to cook, preheat your grill to medium-high heat. It’s crucial to have a hot grill for skirt steak to achieve a beautiful sear. If you don’t have a grill, a cast-iron skillet over medium-high heat on the stovetop will work wonderfully. Make sure your cooking surface is clean and well-oiled to prevent sticking.

4. Grill the Skirt Steak: Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Season both sides of the steak generously with salt and freshly ground black pepper. Place the steak on the preheated grill. For medium-rare, which is ideal for skirt steak, grill for approximately 3-5 minutes per side, depending on the thickness of your steak and the heat of your grill. You’re looking for a beautiful char on the outside and a rosy pink interior. Use a meat thermometer to check for an internal temperature of around 130-135°F (54-57°C) for medium-rare. Overcooking skirt steak will make it tough, so keep a close eye on it.

5. 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. This resting period is absolutely vital. It allows the juices to redistribute throughout the meat, ensuring a more tender and moist steak. If you slice it immediately, all those delicious juices will run out onto the board, leaving you with a drier steak. After resting, slice the skirt steak against the grain. This is another critical step for tenderness. Look for the direction of the muscle fibers and slice perpendicular to them.

The Vibrant Chimichurri Sauce

Now for the star of the show that complements the rich steak: chimichurri! This Argentinian sauce is incredibly fresh and herbaceous, offering a perfect counterpoint to the grilled meat. It’s packed with parsley, cilantro, garlic, and a tangy lime dressing.

Step-by-Step Chimichurri Preparation

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

2. Combine Ingredients: In a medium bowl, combine the chopped parsley, cilantro, diced onion, and minced garlic.

3. Add the Dressing: Pour in 1/4 to 1/3 cup of olive oil (adjust to your desired consistency – start with 1/4 cup and add more if you prefer a looser sauce). Add 3 tablespoons of fresh lime juice. Season with salt and pepper to taste.

4. Mix and Let Sit: Stir all the ingredients together until well combined. For the best flavor, let the chimichurri sit for at least 10-15 minutes at room temperature before serving. This allows the flavors to meld and deepen. You can also make it a few hours ahead and store it in an airtight container in the refrigerator, but allow it to come back to room temperature before serving for the best flavor and texture.

Serve your perfectly grilled and sliced skirt steak generously topped with this vibrant, fresh chimichurri sauce. Enjoy!

Conclusion:

You’ve now got the ultimate guide to creating a mouthwatering skirt steak marinade paired with a vibrant, herbaceous chimichurri recipe. This combination is truly a winner because the marinade tenderizes the skirt steak, infusing it with incredible flavor, while the chimichurri adds a fresh, zesty counterpoint that cuts through the richness of the beef. It’s a remarkably simple yet sophisticated meal that’s perfect for any occasion, from a casual weeknight dinner to impressing guests at a barbecue.

For serving suggestions, think beyond just grilling. While grilled skirt steak is phenomenal, you can also pan-sear it for a beautiful crust. Serve it sliced thinly against the grain alongside roasted vegetables, a fresh salad, or even tucked into tacos or wraps. The chimichurri is incredibly versatile; drizzle it over chicken, fish, or even roasted potatoes!

Don’t hesitate to experiment with variations! For the marinade, try adding a splash of soy sauce for an umami boost or a pinch of red pepper flakes for a hint of heat. With the chimichurri, feel free to adjust the herbs to your liking – basil or mint can be interesting additions. I truly encourage you to give this skirt steak marinade recipe and chimichurri a try. It’s a flavor explosion waiting to happen!

Frequently Asked Questions:

What’s the best way to ensure my skirt steak is tender?

The key to tender skirt steak is to marinate it properly for at least 30 minutes, but ideally 2-4 hours. Crucially, always slice the cooked steak thinly against the grain. This breaks up the long muscle fibers, making each bite incredibly tender and enjoyable.

Can I make the chimichurri ahead of time?

Absolutely! Chimichurri actually tastes even better when it has a little time for the flavors to meld. You can make it a day or two in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak, paired with a vibrant and 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 olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic for the marinade. Season with salt and pepper.
2. Step 2
   Place skirt steak in a resealable bag or shallow dish. Pour marinade over steak, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Step 3
   While steak marinates, prepare the chimichurri. In a food processor, combine fresh parsley, fresh cilantro, diced onion, and garlic cloves. Pulse until finely chopped.
4. Step 4
   With the food processor running, slowly drizzle in olive oil until combined. Stir in fresh lime juice and season with salt and pepper to taste.
5. Step 5
   Remove steak from marinade, discarding excess marinade. Grill or pan-sear skirt steak over medium-high heat 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. 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.