Skirt Steak Marinade & Chimichurri – Best Flavor

ByElowen

Skirt steak marinade recipe with chimichurri recipe is your ticket to a truly unforgettable meal. We’re talking about a dish that’s incredibly flavorful, surprisingly simple to prepare, and guaranteed to impress. Who doesn’t love a perfectly grilled cut of steak, especially when it’s bursting with vibrant, herbaceous notes? This particular skirt steak marinade recipe with chimichurri recipe takes that beloved steak experience to a whole new level. The magic lies in the beautiful marriage of tender, marinated skirt steak and the bright, zesty chimichurri sauce. It’s a combination that sings with freshness, offering a delightful counterpoint to the richness of the meat. Get ready to elevate your grilling game and discover why this duo is a fan favorite time and time again.

Skirt Steak Marinade Recipe with Chimichurri Recipe

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. It’s flavorful, tender, and has that wonderful char that just screams summer barbecue. But the secret to truly unforgettable skirt steak? A killer marinade and a vibrant, herbaceous chimichurri sauce to top it all off. This recipe delivers on both, transforming an already delicious cut of meat into a showstopper. We’re talking about a marinade that tenderizes and infuses flavor, followed by a fresh, zesty chimichurri that cuts through the richness of the steak beautifully. Get ready to impress yourself and anyone lucky enough to share your meal!

Skirt Steak Marinade 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 or red grape juice vinegar
  • 4 garlic cloves (minced)
  • 2-3 pounds skirt steak
  • Salt and pepper to taste

    • Chimichurri Ingredients:

  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/4-1/3 cup olive oil (adjust to your desired consistency)
  • 1/2 medium onion (diced)
  • 3 garlic cloves
  • 3 tablespoons fresh lime juice
  • Pinch of red pepper flakes (optional, for a little heat)
  • Salt and pepper to taste

    • Instructions:

    Marinating the Skirt Steak

  • Prepare the Marinade: In a large bowl or a resealable plastic bag, whisk together the olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, apple cider or red grape juice vinegar, and minced garlic. This combination creates a beautiful balance of acidic, salty, and savory notes that will work wonders on the skirt steak. The citrus juices help to tenderize the meat, while the soy sauce and Worcestershire add depth and umami.
  • Marinate the Steak: Place the skirt steak into the marinade. Ensure that all sides of the steak are thoroughly coated. If using a bowl, you can cover it tightly with plastic wrap. If using a plastic bag, squeeze out as much air as possible before sealing. Refrigerate the steak for at least 2 hours, or preferably for 4-8 hours. For skirt steak, it’s generally not recommended to marinate for much longer than 8-12 hours, as the citrus can start to break down the meat too much and make it mushy. The longer marinating time will allow the flavors to penetrate deeply into the meat.

    • Making the Chimichurri Sauce

  • Prepare the Herbs and Aromatics: While the steak is marinating, it’s time to whip up our vibrant chimichurri. Finely chop the fresh parsley and fresh cilantro. You want a good amount of both for that classic herbaceous flavor. Dice the half medium onion very finely. Mince the 3 garlic cloves. The goal here is to have all your ingredients finely chopped so they meld together beautifully in the sauce.
  • Combine Chimichurri Ingredients: In a medium bowl, combine the chopped parsley, cilantro, diced onion, minced garlic, and fresh lime juice. Drizzle in the olive oil, starting with 1/4 cup. Stir everything together. You can adjust the amount of olive oil to achieve your preferred sauce consistency – some like it a bit looser, while others prefer a thicker pesto-like texture. Season generously with salt and pepper to taste. If you like a touch of heat, add a pinch of red pepper flakes at this stage. Stir well to combine all the flavors. Let the chimichurri sit for at least 15-30 minutes at room temperature before serving. This allows the flavors to meld and the garlic and onion to mellow slightly.

    • Cooking the Skirt Steak

  • Preheat Your Grill or Pan: Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Pat the steak dry with paper towels. This is a crucial step for achieving a good sear. Season the steak generously on both sides with salt and freshly ground black pepper. Preheat your grill to high heat, or heat a cast-iron skillet over medium-high heat with a tablespoon of high-smoke-point oil like canola or grapeseed oil.
  • Grill or Sear the Steak: For skirt steak, which is relatively thin, cooking time is generally short. Grill or sear the steak for about 3-5 minutes per side for medium-rare, or longer for your desired level of doneness. The internal temperature for medium-rare is around 130-135°F (54-57°C). Skirt steak benefits from a good char, so don’t be afraid to let it develop some nice crust. Watch it closely, as it can go from perfectly cooked to overcooked very quickly.
  • Rest and Slice: Once cooked, transfer the skirt steak to a cutting board and let it rest for at least 5-10 minutes. This resting period is essential for the juices to redistribute throughout the meat, ensuring a tender and moist result. After resting, slice the skirt steak against the grain. You’ll see distinct lines of muscle fibers running through the steak; slicing perpendicular to these lines makes the meat significantly more tender and easier to chew.
  • Serve: Arrange the sliced skirt steak on a platter. Spoon generous amounts of the fresh chimichurri sauce over the steak. This steak is fantastic served with roasted vegetables, a fresh salad, or even some grilled corn. Enjoy the explosion of flavor!

    • Skirt Steak Marinade Recipe with Chimichurri Recipe

    Conclusion:

    There you have it! This skirt steak marinade recipe, perfectly complemented by a vibrant chimichurri, is your ticket to an incredibly flavorful and satisfying meal. We’ve explored how the zesty, herbaceous chimichurri cuts through the richness of the skirt steak, creating a truly harmonious bite. The simplicity of the marinade means you can achieve restaurant-quality results with minimal fuss, making it a perfect weeknight dinner or a showstopper for your next barbecue. I truly encourage you to give this a try – I’m confident you’ll love the bold, fresh flavors!

    For serving, this skirt steak is fantastic alongside grilled vegetables like corn on the cob, asparagus, or bell peppers. It also pairs beautifully with simple rice, roasted potatoes, or a fresh salad. Don’t be afraid to get creative with your side dishes!

    If you’re feeling adventurous, consider adding a pinch of red pepper flakes to your chimichurri for a little heat, or perhaps some finely chopped jalapeño for an extra kick. You can also experiment with adding other fresh herbs like mint or chives to the chimichurri for subtle flavor variations.

    Frequently Asked Questions:

    Can I marinate the skirt steak for longer than recommended?

    While this skirt steak marinade is designed for optimal flavor infusion in about 2-4 hours, you can marinate it for up to 8 hours. However, be cautious with marinades containing citrus or acidic ingredients, as prolonged marination can start to break down the meat too much, potentially resulting in a mushy texture. For this recipe, a longer marination is generally safe, but monitor the texture if you go significantly beyond the suggested time.

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

    Fresh parsley is the star of chimichurri, but if you absolutely must substitute, you can try using a combination of fresh cilantro and oregano. While it won’t be traditional chimichurri, it will still offer a delicious herb profile. Aim for a roughly equal ratio of cilantro to oregano, and adjust to your taste. You might find the flavor profile shifts significantly, but it can still be a tasty accompaniment!

    Skirt Steak Marinade with Chimichurri

    Skirt Steak Marinade with Chimichurri

    A flavorful marinade for skirt steak paired with a vibrant, herbaceous chimichurri sauce.

    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 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 the skirt steak in a resealable bag or shallow dish and pour the marinade over it, ensuring it’s fully coated. Marinate in the refrigerator for at least 30 minutes, 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 garlic cloves. Pulse until finely chopped.
    4. Step 4
      With the food processor running, slowly drizzle in the olive oil until the sauce is well combined but still has some texture. Stir in fresh lime juice and season with salt and pepper to taste.
    5. Step 5
      Preheat your grill or a cast-iron skillet to medium-high heat.
    6. Step 6
      Remove the skirt steak from the marinade, letting any excess drip off. Discard the marinade.
    7. Step 7
      Grill or sear the skirt steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5-10 minutes before slicing against the grain.
    8. Step 8
      Serve the sliced skirt steak with the chimichurri sauce on the side.

    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.

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