Best Skirt Steak Marinade Chimichurri Recipe

Skirt Steak Marinade Recipe with Chimichurri Recipe is your ticket to an unforgettable flavor explosion. Are you ready to elevate your grilling game from ordinary to absolutely extraordinary? We all love skirt steak for its incredible tenderness and rich, beefy flavor, especially when it’s perfectly seared. But what truly sets this dish apart, making it a perennial favorite, is the vibrant, herbaceous punch of a killer chimichurri sauce. This isn’t just any steak; it’s a culinary experience that’s surprisingly simple to achieve at home. Imagin extracte sinking your teeth into impossibly tender skirt steak, kissed by the grill and bathed in a zesty, garlic-infused, herb-packed chimichurri. It’s the kind of meal that will have everyone asking for seconds, and for good reason. Get ready to impress your taste buds and your guests with this amazing skirt steak marinade recipe paired with our sensational chimichurri recipe.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. Its wonderfully beefy flavor and satisfying chew make it a weeknight hero or a weekend crowd-pleaser. The secret to unlocking its full potential often lies in a flavorful marinade. And what better way to elevate that already delicious steak than with a vibrant, herbaceous chimichurri? This recipe is my go-to for achieving a restaurant-quality steak in my own backyard. The marinade tenderizes and infuses the steak with a complex savory and slightly sweet profile, while the chimichurri cuts through the richness with its bright, zesty, and herbaceous punch. Let’s get started!

Ingredients:

The Marinade: Building Flavor

The marinade is where the magic begin extracts for our skirt steak. The combination of acidic elements like orange juice, lime juice, and vinegar will help to tenderize the meat, making it more succulent and easier to chew. The soy sauce and Worcestershire sauce bring depth and umami, while the garlic adds its pungent aroma.

Instructions for the Marinade:

1. Prepare the Marinade Base: In a medium bowl, 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. Ensure all the liquids are well combined.

2. Add the Aromatics: Mince the 4 garlic cloves finely. Add the minced garlic to the marinade mixture. Whisk again to distribute the garlic evenly. This is where that wonderful garlicky aroma starts to develop.

3. Marinate the Skirt Steak: Place your 2-3 pounds of skirt steak into a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the steak, ensuring it is well coated. Seal the bag, pressing out any excess air, or cover the dish tightly. For best results, marinate the steak in the refrigerator for at least 2 hours, or ideally, 4-6 hours. You can even marinate it overnight for an even deeper flavor infusion, but be mindful that prolonged marinating in acidic liquids can start to break down the meat too much, leading to a mushy texture. If you are marinating for longer than 4 hours, consider reducing the amount of citrus juice slightly.

The Chimichurri: A Zesty Counterpart

While the steak is marinating, we’ll prepare our vibrant chimichurri sauce. This uncooked sauce is incredibly fresh and offers a wonderful contrast to the rich, savory steak. The combination of fresh herbs, garlic, onion, and lime juice creates a bright, herbaceous, and slightly tangy topping that will make your taste buds sing.

Instructions for the Chimichurri:

4. Prepare the Herbs and Onion: Finely chop 1 cup of fresh parsley and 1 cup of fresh cilantro. You want these herbs to be as finely minced as possible for the best texture in the chimichurri. Dice 1/2 medium onion very finely. The smaller the dice, the better it will integrate into the sauce.

5. Combine Chimichurri Ingredients: In a medium bowl, combine the finely chopped parsley, cilantro, and diced onion. Mince the 3 garlic cloves and add them to the bowl. Drizzle in 1/4 to 1/3 cup of olive oil. The amount of olive oil can be adjusted to your preference; use less for a thicker, more concentrated sauce, or more for a looser, drizzlier consistency. Add 3 tablespoons of fresh lime juice. Season with salt and pepper to taste. Stir everything together thoroughly until well combined. For the best flavor, let the chimichurri sit at room temperature for at least 15-30 minutes before serving. This allows the flavors to meld and the raw garlic to mellow slightly. You can also make this ahead of time and store it in an airtight container in the refrigerator for up to 2 days, though it’s best enjoyed fresh.

Grilling the Skirt Steak

Now that our steak is beautifully marinated and our chimichurri is ready, it’s time to cook! Skirt steak cooks very quickly due to its thinness, so keep a close eye on it to avoid overcooking.

6. Preheat and Sear: Preheat your grill to medium-high heat. Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels. This step is crucial for achieving a good sear. Season the steak generously on both sides with salt and pepper. Place the 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. You’re looking for a beautiful crust on the outside and a pink, juicy interior.

7. 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 for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, slice the steak thinly against the grain. Cutting against the grain is essential for skirt steak, as it breaks down the long muscle fibers, making it much more tender to eat.

Serve your perfectly grilled and sliced skirt steak immediately, generously topped with the fresh chimichurri sauce. Enjoy the explosion of flavors!

Conclusion:

There you have it! This skirt steak marinade recipe, perfectly complemented by our vibrant chimichurri, is a true game-changer for any grilling enthusiast. The magic lies in the simple yet potent combination of fresh herbs, garlic, and zesty lime in the chimichurri, which tenderizes and infuses the skirt steak with incredible flavor. It’s an elegant dish that’s surprisingly easy to whip up, perfect for weeknight dinners or weekend barbecues. I’ve found it’s a crowd-pleaser every single time!

Don’t limit yourself! This skirt steak is fantastic served alongside grilled corn on the cob, a fresh green salad, or even roasted sweet potatoes. For a more substantial meal, consider serving it with rice or a creamy polenta. Feeling adventurous? Try swapping the parsley in the chimichurri for cilantro for a different herbaceous note, or add a pinch of red pepper flakes for a touch of heat.

I truly encourage you to give this skirt steak marinade recipe and chimichurri a try. You won’t be disappointed by the tender, flavorful results. It’s a recipe that celebrates fresh ingredients and brings out the best in this cut of beef.

Frequently Asked Questions:

Q1: Can I make the chimichurri ahead of time?

A1: Absolutely! Chimichurri is actually best when made at least an hour or two in advance, or even the day before. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator, and bring it to room temperature before serving.

Q2: What’s the best way to cook skirt steak?

A2: Skirt steak cooks very quickly due to its thinness. Aim for high, direct heat on your grill or in a cast-iron skillet. Sear it for about 3-5 minutes per side for medium-rare, adjusting to your desired doneness. Remember to always slice it thinly against the grain for maximum tenderness.

Q3: Can I use a different cut of beef if I don’t have skirt steak?

A3: While skirt steak is ideal, you can adapt this marinade and chimichurri to other cuts like flank steak or even flat iron steak. Just be mindful that cooking times might vary, so use a meat thermometer to ensure perfect results.

Skirt Steak Marinade Recipe with Chimichurri

A flavorful marinade for skirt steak, enhanced by a vibrant and fresh chimichurri sauce. Perfect for grilling.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
4 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, orange juice, 1/3 cup lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and 4 minced garlic cloves for the marinade.
2. Step 2
   Place the skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, 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 or blender, combine 1 cup fresh parsley, 1 cup fresh cilantro, 1/4-1/3 cup olive oil, diced onion, 3 garlic cloves, and 3 tablespoons fresh lime juice.
4. Step 4
   Pulse the chimichurri ingredients until finely chopped but still with some texture. Season with salt and pepper to taste.
5. Step 5
   Remove the skirt steak from the marinade, discarding the excess. Season the steak generously with salt and pepper.
6. Step 6
   Grill the skirt steak over medium-high heat for 4-5 minutes per side for medium-rare, or to your desired doneness.
7. Step 7
   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.