Name: Skirt Steak Marinade with Chimichurri
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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

Skirt steak marinade recipe with chimichurri recipe is your ticket to unlocking weeknight dinner magic or elevating your next backyard barbecue. There’s something undeniably irresistible about a perfectly grilled skirt steak, isn’t there? Its tender, flavorful meat, with its signature striations, just begs to be slathered in something vibrant and delicious. And that’s where our phenomenal chimichurri comes in! This Argentinian herb sauce is a revelation – bright, zesty, and bursting with fresh parsley, cilantro, garlic, and a touch of heat. What makes this combination so special is the way the robust, slightly chewy texture of the skirt steak perfectly complements the herbaceous explosion of the chimichurri. It’s a simple yet sophisticated pairing that’s guaranteed to impress everyone, even the pickiest eaters. Get ready to transform your humble skirt steak into a culinary masterpiece with this irresistible skirt steak marinade recipe with chimichurri recipe!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There are few things more satisfying than a perfectly grilled skirt steak, bursting with flavor and tender to the bite. The secret to achieving this culinary triumph often lies in a phenomenal marinade and a vibrant, herbaceous sauce. Today, we’re diving into a killer skirt steak marinade that will elevate your grilling game, and following it up with a classic, zesty chimichurri that perfectly complements the rich beef. This combination is a guaranteed crowd-pleaser, ideal for a weekend barbecue, a special family dinner, or even just a delicious weeknight meal.

Ingredients:

2/3 cup olive oil (for the marinade)

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, for the marinade)

2-3 pounds skirt steak

Salt and pepper to taste

1 cup fresh parsley (chopped, for chimichurri)

1 cup fresh cilantro (chopped, for chimichurri)

1/4-1/3 cup olive oil (for chimichurri)

1/2 medium onion (finely diced, for chimichurri)

3 garlic cloves (minced, for chimichurri)

3 tablespoons fresh lime juice (for chimichurri)

The Flavorful Marinade

The marinade is where the magic begin extracts. It tenderizes the skirt steak and infuses it with layers of savory, tangy, and slightly sweet notes. The combination of citrus juices, soy sauce, and Worcestershire sauce creates a complex umami base, while the vinegar adds a pleasant tang to cut through the richness. Don’t skip the fresh garlic; it’s essential for that aromatic punch.

Step-by-Step Marinade Instructions:

Prepare the Marinade Base: In a medium bowl or a large zip-top bag, combine the 2/3 cup of olive oil, fresh orange juice, fresh lime juice, soy sauce, Worcestershire sauce, and apple cider or red grape juice vinegar. Whisk everything together until well incorporated.

Add the Aromatics: Add the 4 minced garlic cloves to the marinade mixture. The smaller you mince the garlic, the more evenly its flavor will distribute throughout the marinade.

Marinate the Skirt Steak: Pat your skirt steak dry with paper towels. This helps the marinade adhere better. Place the skirt steak into the marinade, ensuring it’s fully submerged. If using a bowl, you might need to turn the steak occasionally to coat evenly. If using a zip-top bag, gently massage the marinade around the steak. For optimal flavor penetration, marinate the skirt steak in the refrigerator for at least 30 minutes, and up to 4 hours. Avoid marinating for too long, as the citrus can start to “cook” the steak, affecting its texture.

The Zesty Chimichurri Sauce

While the steak is marinating, it’s the perfect time to whip up the vibrant chimichurri. This herbaceous sauce is incredibly fresh and bright, acting as the perfect foil to the grilled steak. It’s a simple blend of fresh herbs, garlic, onion, and olive oil, with a delightful zing from fresh lime juice.

Step-by-Step Chimichurri Instructions:

Chop the Herbs and Onion: Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The finer the chop, the better the texture of the chimichurri. You want small, uniform pieces rather than large leafy bits. Also, finely dice the 1/2 medium onion. The goal here is for the onion to be almost imperceptible in terms of texture, but to contribute its sweet and pungent flavor.

Combine the Ingredients: In a medium bowl, combine the chopped parsley, cilantro, and finely diced onion. Add the 3 minced garlic cloves.

Add the Liquids: Pour in the 1/4 to 1/3 cup of olive oil. Start with 1/4 cup and add more to reach your desired consistency. Then, add the 3 tablespoons of fresh lime juice.

Season and Mix: Season the chimichurri generously with salt and freshly ground black pepper to taste. Stir everything together until well combined. For the best flavor, let the chimichurri sit for at least 15-20 minutes at room temperature before serving. This allows the flavors to meld beautifully. You can also make it a few hours ahead and store it in the refrigerator, but it’s best served at room temperature.

Grilling the Skirt Steak

Once your steak has marinated and your chimichurri is ready, it’s time to grill! Skirt steak cooks quickly, so keep a close eye on it to avoid overcooking.

Step-by-Step Grilling Instructions:

Preheat the Grill: Preheat your grill to high heat. A hot grill is crucial for getting a beautiful sear on the skirt steak, which locks in the juices and creates that desirable crust. Make sure to clean your grill grates thoroughly to prevent sticking.

Grill the Steak: Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade. Season the steak generously with salt and pepper on both sides. Place the skirt steak on the hot grill. For medium-rare, grill for approximately 3-5 minutes per side, depending on the thickness of your steak and the heat of your grill. 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 around 130-135°F (54-57°C) for medium-rare.

Rest the Steak: This is a critical step that many people overlook! Once grilled to your desired doneness, remove the skirt steak from the grill and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. Skipping this step will cause all those delicious juices to run out onto your cutting board.

Slice and Serve: After resting, slice the skirt steak against the grain. This is another key to tenderness. You’ll see the muscle fibers running in one direction; cut perpendicular to those fibers. Arrange the sliced skirt steak on a platter and serve immediately with a generous dollop of the fresh chimichurri sauce. Enjoy the incredible flavors!

Conclusion:

You’ve just unlocked the secret to incredibly flavorful and tender skirt steak! This skirt steak marinade recipe with chimichurri is a game-changer for grilling enthusiasts and weeknight cooks alike. The combination of zesty, herbaceous chimichurri with the robust, savory marinade creates a flavor explosion that’s simply irresistible. It’s incredibly versatile, perfect for a quick weeknight dinner, a backyard barbecue, or even as a star in tacos or fajitas. Don’t hesitate to give this recipe a try; you’ll be amazed at how easy it is to achieve restaurant-quality results right in your own kitchen. Experiment with the chimichurri’s herb balance to find your perfect blend!

For serving, I love pairing this skirt steak with simple grilled vegetables like corn on the cob, asparagus, or bell peppers. A side of fluffy rice or a fresh, crisp salad also complements it beautifully. For variations, feel free to add a pinch of red pepper flakes to the marinade for a touch of heat, or swap out some of the fresh parsley in the chimichurri for cilantro for a different aromatic profile.

Frequently Asked Questions:

What’s the best way to store leftover skirt steak and chimichurri?

Leftover skirt steak can be stored tightly wrapped in the refrigerator for up to 3 days. The chimichurri is best stored in an airtight container in the refrigerator for up to 5 days, though its vibrant color may fade slightly over time. For both, allowing them to come closer to room temperature before reheating or serving will enhance their flavor.

Can I make the chimichurri ahead of time?

Absolutely! In fact, making the chimichurri a few hours or even a day in advance allows the flavors to meld beautifully. Just be sure to store it in an airtight container in the refrigerator. You might want to give it a good stir before serving to bring back its fresh, vibrant appearance.