Skirt Steak Marinade & Chimichurri – Best Flavor

This Skirt Steak Marinade Recipe is your secret weapon for unlocking the most succulent, flavor-packed skirt steak you’ve ever tasted. We all know skirt steak can be wonderfully tender and flavorful, but a truly exceptional bite hinges on the right marinade and a killer sauce. That’s where this dynamic duo comes in. People absolutely adore skirt steak for its ability to soak up marinades beautifully and its satisfying, slightly chewy texture that grills up perfectly. What makes this particular Skirt Steak Marinade Recipe so special is its balance of tangy, savory, and aromatic notes that tenderize the meat and create a deeply satisfying base. And then, to elevate it even further, we pair it with a vibrant, herbaceous chimichurri sauce that adds a burst of freshness and complexity. Get ready to impress yourself and anyone lucky enough to share this meal with you.

The Ultimate Skirt Steak Marinade & Chimichurri: A Flavor Explosion

Get ready to elevate your grilling game with this incredible skirt steak marinade and vibrant chimichurri recipe. Skirt steak, with its wonderful texture and ability to absorb flavor, is the perfect canvas for a punchy marinade. And when paired with a bright, herbaceous chimichurri sauce, it’s a match made in culinary heaven. This recipe is designed to bring out the best in the steak, creating a tender, juicy, and incredibly flavorful dish that’s sure to impress.

Ingredients:

The Marinade: Building a Flavor Foundation

The foundation of any great steak dish is a well-crafted marinade. This blend of citrus, savory, and aromatic ingredients works wonders to tenderize the skirt steak and infuse it with deep flavor. The orange juice adds a subtle sweetness that balances the tang of the lime juice and vinegar. Soy sauce and Worcestershire sauce bring that essential umami depth, while the minced garlic provides a pungent kick.

Step 1: Combine Marinade Ingredients
In a large bowl or a resealable plastic bag, 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. Whisk everything together until well combined. This is where all the magic starts to happen!

Step 2: Marinate the Skirt Steak
Place your skirt steak into the marinade. Ensure that the steak is fully coated. If you’re using a bowl, you might need to flip the steak a few times during the marinating process. If you’re using a resealable bag, squeeze out as much air as possible before sealing it. For skirt steak, a marinating time of at least 30 minutes is recommended, but for optimal flavor penetration, aim for 2 to 4 hours in the refrigerator. You can even marinate it overnight for an intensely flavorful steak. Avoid marinating for much longer than 24 hours, as the citrus can start to break down the steak too much, affecting its texture.

The Chimichurri: A Bright, Herby Counterpart

While the steak is busy soaking up all that delicious marinade, let’s turn our attention to the vibrant chimichurri. This Argentinian sauce is typically served with grilled meats and is bursting with fresh herbs, garlic, and a hint of spice. It’s incredibly easy to make and provides a refreshing contrast to the richness of the steak.

Step 3: Prepare the Chimichurri Base
Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The finer you chop the herbs, the more evenly they will distribute their flavor throughout the sauce. In a medium bowl, combine the chopped herbs, the 1/2 medium diced onion, and the 3 garlic cloves. You can either mince the garlic very finely or use a garlic press for a smoother consistency.

Step 4: Mix the Chimichurri Sauce
To the herb and garlic mixture, add the 1/4-1/3 cup of olive oil and the 3 tablespoons of fresh lime juice. Start with 1/4 cup of olive oil and add more to reach your desired consistency; you’re looking for a sauce that’s not too runny but also not too thick. Stir everything together until well combined. Season with salt and pepper to taste. You might be tempted to add other spices, but the beauty of chimichurri lies in its simplicity and the fresh, pure flavor of its core ingredients. Let the chimichurri sit for at least 15-30 minutes at room temperature before serving to allow the flavors to meld. This step is crucial for developing that signature chimichurri taste.

Grilling the Skirt Steak

Now that your steak is marinated and your chimichurri is ready, it’s time to grill! Skirt steak is best cooked quickly over high heat to achieve a beautiful sear while keeping the inside tender and juicy.

Step 5: Grill the Skirt Steak
Preheat your grill to medium-high heat. Once the grill is hot, remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Season the steak generously with salt and pepper. Place the steak on the hot grill grates. Cook for approximately 3-5 minutes per side for medium-rare, depending on the thickness of your steak and the heat of your grill. You’re looking for a nice char on the outside and a rosy pink interior. Remember, skirt steak is quite thin, so it cooks quickly. Don’t overcook it!

Step 6: Rest and Slice
Once grilled 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 vital; it allows the juices to redistribute throughout the meat, ensuring a tender and moist steak. After resting, slice the skirt steak against the grain. You’ll notice distinct lines in the steak, which are the muscle fibers. Cutting perpendicular to these lines will result in a much more tender bite. Serve the sliced skirt steak immediately, generously topped with your fresh chimichurri sauce. Enjoy this explosion of flavor!

Conclusion:

This skirt steak marinade recipe, perfectly paired with our vibrant chimichurri, is a game-changer for any steak lover. The marinade tenderizes the skirt steak beautifully, infusing it with deep, savory flavors that complement the zesty, herbaceous punch of the chimichurri. It’s surprisingly simple to prepare, making it ideal for a weeknight meal or a show-stopping weekend barbecue. We’ve found that the marinade allows the natural richness of the skirt steak to shine while adding layers of complexity that elevate it beyond the ordinary. Don’t hesitate to give this fantastic combination a try – you won’t be disappointed!

For serving, we love this steak sliced thinly against the grain and piled high on warm tortillas for tacos, alongside roasted vegetables, or simply served with a fresh green salad. The chimichurri is incredibly versatile and also fantastic with grilled chicken, fish, or even as a dip for crusty bread.

Frequently Asked Questions:

Q: Can I make the chimichurri ahead of time?

Absolutely! Chimichurri actually tastes even better when it has a chance to meld for a few hours or even overnight in the refrigerator. Just store it in an airtight container. You might need to give it a good stir before serving, as the oil and herbs can separate.

Q: What if I don’t have fresh parsley?

While fresh parsley is key to that bright chimichurri flavor, you can substitute with a mix of fresh cilantro and a smaller amount of fresh oregano if needed. The flavor profile will be slightly different, but still delicious!

Q: How long should I marinate the skirt steak?

For the best results with this skirt steak marinade, we recommend marinating for at least 30 minutes, but up to 4 hours. Any longer than that, and the acidity in the marinade can start to break down the steak too much, affecting its texture.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring a vibrant and fresh chimichurri sauce. This recipe offers a delicious way to prepare skirt steak.

Prep Time
15 Minutes

Cook Time
10 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, fresh orange juice, 1/3 cup fresh lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and 4 minced garlic cloves. This is the marinade.
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. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
3. Step 3
   While the 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
   With the food processor running, slowly drizzle in 1/4-1/3 cup olive oil and 3 tablespoons fresh lime juice until well combined and the sauce has a vibrant, slightly chunky consistency.
5. Step 5
   Season the chimichurri with salt and pepper to taste. Set aside.
6. Step 6
   Remove skirt steak from the marinade, discarding the excess marinade. Season the steak generously with salt and pepper.
7. Step 7
   Grill or pan-sear the skirt steak over medium-high heat for 4-6 minutes per side for medium-rare, or to your desired doneness.
8. Step 8
   Let the steak rest for 5-10 minutes before slicing against the grain. Serve the skirt steak topped 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.