Name: Skirt Steak Marinade with Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 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 gateway to an explosion of flavor that will redefine your grilling game. There’s something undeniably magical about perfectly grilled skirt steak – its rich, beefy notes are absolutely irresistible. But what elevates this cut from delicious to truly unforgettable? It’s the vibrant, herbaceous punch of a homemade chimichurri, and the secret weapon, of course, lies in a stellar skirt steak marinade recipe. This isn’t just about tenderizing; it’s about infusing every bite with a complex balance of zesty, garlicky, and subtly spicy goodness. Whether you’re a seasoned griller or just starting out, this skirt steak marinade recipe with chimichurri recipe promises a restaurant-quality experience right in your backyard. Get ready to impress yourself and everyone lucky enough to share your table!

Skirt Steak Marinade Recipe with Chimichurri Recipe

There are few things more satisfying than a perfectly grilled skirt steak, and this recipe elevates it to new heights with a vibrant, flavorful marinade and a zesty chimichurri sauce. Skirt steak, known for its rich, beefy flavor and tender texture when cooked properly, is the star of this dish. The marinade tenderizes and infuses the steak with delicious savory and tangy notes, while the chimichurri provides a fresh, herbaceous counterpoint that cuts through the richness. This is a recipe that’s perfect for a weeknight dinner or a backyard barbecue, and it’s surprisingly simple to put together. Let’s dive into the ingredients and get cooking!

Ingredients:

2/3 cup olive oil (for 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)

2-3 pounds skirt steak

Salt and pepper to taste

1 cup fresh parsley (finely chopped)

1 cup fresh cilantro (finely chopped)

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

1/2 medium onion (diced very finely)

3 garlic cloves (minced)

3 tablespoons fresh lime juice (for chimichurri)

Marinade the Skirt Steak

The secret to incredibly tender and flavorful skirt steak starts with a good marinade. This blend of citrus, savory sauces, and aromatics will work wonders.

In a medium bowl, 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. The acidity from the citrus and vinegar will begin extract to break down the tough fibers in the steak, making it more tender, while the soy sauce and Worcestershire add a deep umami flavor.

Add the 4 minced garlic cloves to the marinade. Stir everything together until well combined. Taste a tiny bit of the marinade (without the raw steak, of course!) to gauge the saltiness. If you find it needs more salt, adjust accordingly, keeping in mind the soy sauce already contributes a good amount.

Place your skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring all sides are coated. If using a plastic bag, press out as much air as possible before sealing.

Marinate the skirt steak in the refrigerator for at least 2 hours, or ideally, for 4 to 6 hours. For even deeper flavor, you can marinate it overnight. Avoid marinating for much longer than 24 hours, as the citrus can start to “cook” the steak and make it mushy.

Prepare the Chimichurri Sauce

While the steak is marinating, it’s the perfect time to whip up the vibrant chimichurri. This uncooked sauce is packed with fresh herbs and bright flavors.

In a medium bowl, combine the 1 cup of finely chopped fresh parsley and 1 cup of finely chopped fresh cilantro. The combination of parsley and cilantro creates a balanced herbaceous flavor that is both refreshing and slightly peppery.

Add the 1/2 medium onion, diced very finely, and the 3 minced garlic cloves to the herb mixture. The finely diced onion provides a subtle bite and sweetness, while the raw garlic offers a pungent kick.

Pour in the 1/4 to 1/3 cup of olive oil. Start with 1/4 cup and add more if you prefer a looser consistency. Then, stir in the 3 tablespoons of fresh lime juice. The lime juice is crucial for its bright acidity that balances the richness of the steak and the oils in the sauce.

Season the chimichurri generously with salt and pepper to taste. Stir everything together until it’s well combined. You can make this sauce a few hours ahead of time and let it sit in the refrigerator; the flavors will meld beautifully. Just give it a good stir before serving.

Grill the Skirt Steak

Now for the main event – grilling that beautifully marinated skirt 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 just before grilling.

Preheat your grill to high heat. You want a nice, hot surface to achieve a beautiful sear on the steak.

Place the skirt steak on the hot grill. Skirt steak cooks very quickly due to its thinness. Grill for about 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 beautiful crust on both sides and an internal temperature of around 130-135°F (54-57°C) for medium-rare. Avoid overcooking, as it can become tough.

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 crucial for allowing the juices to redistribute throughout the steak, ensuring every bite is moist and tender.

Slice the skirt steak against the grain. This is a very important step for skirt steak. Look for the direction of the muscle fibers and slice perpendicular to them. This will make the steak incredibly tender and enjoyable to eat.

Serve the sliced skirt steak immediately, spooning generous amounts of the fresh chimichurri sauce over the top. This dish pairs wonderfully with grilled vegetables, rice, or a simple salad. Enjoy the explosion of flavors!

Conclusion:

So there you have it – a foolproof Skirt Steak Marinade Recipe paired with a vibrant, fresh Chimichurri Recipe that’s guaranteed to elevate your grilling game. This combination is a true winner because the flavorful marinade tenderizes the steak beautifully, while the zesty chimichurri cuts through the richness with its herbaceous punch. It’s the perfect balance of savory and bright, creating a meal that’s both satisfying and surprisingly light. I absolutely encourage you to give this recipe a try; it’s perfect for a weeknight dinner or a weekend barbecue and will impress your friends and family with minimal effort.

For serving, imagin extracte this perfectly grilled skirt steak sliced thinly and drizzled generously with that glorious chimichurri. It’s fantastic served alongside grilled corn on the cob, a simple arugula salad with a lemon vinaigrette, or even some roasted sweet potatoes. If you’re feeling adventurous, consider tossing the steak and chimichurri with some warm tortillas for impromptu steak tacos or adding it to a vibrant grain bowl. Don’t be afraid to experiment with the chimichurri too – a little extra spice from a finely minced jalapeño or a touch of red pepper flakes can add another layer of excitement.

Frequently Asked Questions:

Can I marinate the skirt steak for longer than recommended?

While you can marinate skirt steak for a bit longer, I wouldn’t go much beyond 4-6 hours for this particular marinade. Skirt steak is a relatively tender cut, and prolonged marinating can sometimes lead to a mushy texture. The recommended time is usually sufficient to infuse flavor and tenderize effectively.

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

You can absolutely use dried herbs in a pinch, but the flavor and brightness will be different. If using dried, start with about 1 teaspoon of dried parsley and ½ teaspoon of dried oregano per ½ cup of fresh herbs. It’s best to rehydrate them slightly in a little warm water before adding to the chimichurri for better flavor distribution.

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak, 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
1/4-1/3 cup olive oil
1/2 medium onion (diced)
3 garlic cloves
3 tablespoons fresh lime juice

Instructions

Step 1
Combine olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and minced garlic in a bowl or zip-top bag. Whisk to combine.
Step 2
Place skirt steak in the marinade, ensuring it is fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Step 3
While the steak marinates, prepare the chimichurri: In a food processor, combine parsley, cilantro, diced onion, and garlic. Pulse until finely chopped.
Step 4
With the food processor running, slowly drizzle in olive oil and lime juice until the sauce is well combined but still has some texture.
Step 5
Season the chimichurri with salt and pepper to taste. Set aside.
Step 6
Preheat grill or cast iron skillet to medium-high heat. Remove steak from marinade and discard marinade. Season steak with salt and pepper.
Step 7
Grill or sear skirt steak for 3-5 minutes per side for medium-rare, or to desired doneness. Let rest for 5-10 minutes before slicing against the grain.
Step 8
Serve sliced skirt steak with a generous dollop of 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.

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Skirt Steak Marinade Recipe with Chimichurri Recipe