Best Skirt Steak Marinade Recipe-Chimichurri Flavor

Skirt steak marinade recipe with chimichurri is your secret weapon for a restaurant-quality meal right in your own backyard. Forget bland, boring steak! This combination transforms a humble cut into something truly extraordinary. We all love steak, but what makes this particular preparation sing? It’s the incredible depth of flavor we achieve through a vibrant, herbaceous chimichurri sauce that perfectly complements the rich, slightly chewy texture of skirt steak. The marinade tenderizes the meat and infuses it with savory goodness, while the chimichurri provides a bright, zesty counterpoint that cuts through the richness. It’s a textural and gustatory marvel, simple enough for a weeknight but impressive enough for any gathering. Get ready to elevate your grilling game with this unbeatable skirt steak marinade recipe with chimichurri.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There are few things as satisfying as a perfectly grilled skirt steak, bursting with flavor and wonderfully tender. And the secret to unlocking that incredible taste? A killer marinade and a vibrant, zesty chimichurri sauce to cut through the richness. Today, we’re diving into a recipe that’s sure to become a go-to for your next barbecue or weeknight dinner. Skirt steak, with its wonderfully beefy flavor and satisfying chew, is an ideal canvas for a bold marinade. This recipe utilizes a combination of citrus, savory, and aromatic ingredients to tenderize and infuse the steak with deliciousness. And to top it all off, a fresh, herbaceous chimichurri sauce that is as much a part of the experience as the steak itself.

Let’s get started with what you’ll need.

Ingredients:

Skirt Steak Marinade Instructions

This marinade is designed to tenderize the steak and build a complex flavor profile. The acid from the citrus juices and vinegar will help break down the connective tissues in the skirt steak, making it more tender. The soy sauce and Worcestershire sauce provide a deep, savory umami base, while the garlic adds pungent aromatics.

1. Combine the Marinade Ingredients: In a medium bowl or a large resealable plastic bag, whisk together the 2/3 cup of olive oil, 1/2 cup of fresh orange juice, 1/3 cup of fresh lime juice, 1/4 cup of soy sauce, 1/4 cup of Worcestershire sauce, and 3 tablespoons of apple cider or red grape juice vinegar. Add the 4 minced garlic cloves to the mixture. Stir everything well to ensure it’s thoroughly combined.

2. Marinate the Skirt Steak: Place your 2-3 pounds of skirt steak into the marinade. Make sure each piece is fully coated. If you’re using a resealable bag, push out as much air as possible before sealing. If you’re using a bowl, cover it tightly with plastic wrap. For best results, refrigerate the steak for at least 2 hours, but no more than 6 hours. Over-marinating, especially with citrus, can sometimes make the steak mushy. The goal here is to infuse flavor and tenderize, not to “cook” the steak in the marinade.

Chimichurri Sauce Instructions

While the steak is marinating, let’s prepare the vibrant chimichurri sauce. This uncooked sauce is incredibly fresh and acts as a perfect counterpoint to the rich steak.

1. Prepare the Herbs and Aromatics: Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The key to a great chimichurri is to have finely minced ingredients, which allows the flavors to meld beautifully. You can do this by hand with a sharp knife or pulse them in a food processor. Dice the 1/2 medium onion very finely. Mince the 3 garlic cloves.

2. Combine Chimichurri Ingredients: In a medium bowl, combine the finely chopped parsley, cilantro, diced onion, and minced garlic. Add the 3 tablespoons of fresh lime juice. Now, slowly drizzle in the 1/4 to 1/3 cup of olive oil, stirring constantly until you reach your desired consistency. You want a sauce that’s loose enough to spoon over the steak but not watery. Taste and season with salt and pepper to your preference. Some people like a bit of dried chili flakes in their chimichurri for a subtle heat, but this recipe keeps it classic.

Grilling the Skirt Steak

Once your steak has had ample time to marinate and your chimichurri is ready, it’s time to cook!

1. Preheat Your Grill: Preheat your grill to medium-high heat. Ensure the grates are clean and well-oiled to prevent sticking. This is crucial for getting those beautiful grill marks and a nice crust on your steak.

2. Cook the Skirt Steak: Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels. This helps create a better sear. Season generously with salt and pepper on both sides. Place the steak on the preheated grill. Skirt steak is a thinner cut, so it cooks relatively quickly. For medium-rare, aim for about 3-5 minutes per side, 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. Use a meat thermometer to check for an internal temperature of around 130-135°F (54-57°C) for medium-rare.

3. Rest and Slice: Once cooked to your liking, 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 more tender and flavorful steak. If you cut into it too soon, all those delicious juices will run out onto the board. After resting, slice the steak against the grain. You’ll notice distinct lines of muscle fibers in skirt steak. Slicing perpendicular to these lines will make the steak much more tender to eat. Serve immediately with a generous dollop of your freshly made chimichurri sauce. Enjoy every delicious bite!

Conclusion:

There you have it! A fantastic Skirt Steak Marinade Recipe paired with a vibrant Chimichurri recipe that will elevate your grilling game to new heights. This combination is a winner because the marinade tenderizes the steak and infuses it with incredible flavor, while the zesty chimichurri cuts through the richness with its herbaceous and garlicky punch. It’s surprisingly simple to prepare but delivers restaurant-quality results, making it perfect for weeknight dinners or impressing guests at your next barbecue.

I love serving this steak with a side of grilled corn on the cob, roasted potatoes, or a fresh, simple salad. For variations, feel free to experiment with different herbs in your chimichurri – parsley and cilantro are classic, but mint or even a touch of dill can add interesting twists. You can also add a pinch of red pepper flakes to the marinade for a little heat. Don’t be afraid to get creative and make it your own! I truly encourage you to give this skirt steak marinade and chimichurri recipe a try; you won’t be disappointed!

Frequently Asked Questions:

Can I marinate the skirt steak overnight?

Yes, absolutely! Marinating skirt steak overnight in this flavorful mixture will only enhance its tenderness and allow the flavors to penetrate even deeper. Just ensure it’s stored in an airtight container in the refrigerator.

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

While fresh parsley is ideal for the best flavor and texture, you can substitute with dried parsley. Use about one-third the amount of dried herbs compared to fresh. For example, if the recipe calls for 1 cup of fresh parsley, use about 1/3 cup of dried parsley. The flavor will be slightly different but still delicious.

How long does chimichurri last in the refrigerator?

Properly stored in an airtight container, chimichurri can last for up to a week in the refrigerator. The olive oil acts as a natural preservative. It’s best to give it a good stir before serving, as the ingredients might separate.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak using citrus, soy, and Worcestershire, paired with a vibrant and fresh chimichurri sauce.

Prep Time
15 Minutes

Cook Time
15 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 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. This is your skirt steak 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 30 minutes, or up to 4 hours.
3. Step 3
   While the steak marinates, prepare the chimichurri. In a food processor, combine 1 cup fresh parsley, 1 cup fresh cilantro, 1/2 diced onion, and 3 garlic cloves.
4. Step 4
   Pulse the ingredients in the food processor until finely chopped. Gradually stream in 1/4 cup olive oil and 3 tablespoons fresh lime juice until the sauce is well combined but still has some texture.
5. Step 5
   Season the chimichurri with salt and pepper to taste. Set aside.
6. Step 6
   Preheat your grill or a cast-iron skillet to medium-high heat. Remove the skirt steak from the marinade, discarding the excess. Season the steak generously with salt and pepper.
7. Step 7
   Cook 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 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.