Skirt steak marinade recipe with chimichurri is an absolute game-changer for your grilling endeavors. If you’re anything like me, the thought of juicy, flavorful skirt steak, kissed by the flame and bursting with herbaceous goodness, is enough to make your mouth water. This isn’t just another steak recipe; it’s an experience. People absolutely adore this combination because the rich, slightly chewy texture of the skirt steak is perfectly complemented by the vibrant, zesty punch of the chimichurri. What truly makes this dish special is the harmonious balance of flavors – the savory depth of the marinade seeps into every fiber of the steak, while the fresh herbs, garlic, and vinegar in the chimichurri cut through the richness, creating a symphony on your palate. Get ready to elevate your backyard barbecues with this foolproof skirt steak marinade recipe.
The Ultimate Skirt Steak Marinade and Chimichurri
There’s something incredibly satisfying about a perfectly grilled skirt steak. It’s tender, flavorful, and has that wonderful char that only comes from high heat. But what truly elevates this humble cut of beef from good to absolutely unforgettable is a robust marinade and a vibrant, herbaceous chimichurri sauce. Today, I’m sharing my go-to recipe for both, guaranteed to impress your taste buds and have your guests asking for the secret. This recipe is surprisingly simple, but the results are restaurant-quality. Get ready to transform your weeknight dinners or weekend BBQs into culinary events.
Ingredients:
Marinating the Skirt Steak:
The marinade is where all the magic begin extracts for tender and flavorful skirt steak. The combination of acidic citrus juices, umami-rich soy and Worcestershire sauces, and aromatic garlic works wonders to break down the meat’s fibers and infuse it with incredible depth.
1. Combine the Marinade Ingredients: In a medium bowl or a large resealable plastic bag, whisk together 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. Add the 4 minced garlic cloves to the mixture. Give it a good whisk to ensure everything is well combined. This creates a powerful blend that’s ready to work its magic on the skirt steak.
2. Marinate the Skirt Steak: Place your skirt steak into the marinade. Ensure that the steak is fully coated. If you’re using a bowl, you can simply turn the steak to coat both sides. If you’re using a resealable bag, seal it tightly and gently massage the marinade into the steak. For optimal flavor, marinate the skirt steak for at least 2 hours, or even better, overnight in the refrigerator. The longer it marinates, the more tender and flavorful it will become. Avoid marinating for much longer than 24 hours, as the acidity can start to break down the meat too much.
Making the Vibrant Chimichurri Sauce:
While the steak is marinating, let’s prepare the star of the show that will accompany it: the chimichurri. This Argentinian sauce is a fresh, zesty, and herbaceous delight that cuts through the richness of the steak perfectly. It’s incredibly easy to make and brings a burst of bright flavor to any dish.
1. Prepare the Herbs and Aromatics: Finely chop the fresh parsley and fresh cilantro. You want these to be very finely chopped to create a nice texture in the chimichurri. Finely dice the half medium onion. Mince the 3 garlic cloves for the chimichurri. The smaller the pieces, the better the flavors will meld.
2. Combine Chimichurri Ingredients: In a medium bowl, combine the finely chopped parsley, cilantro, diced onion, and minced garlic. Add the 1/4 to 1/3 cup of olive oil (start with 1/4 cup and add more if you prefer a looser sauce), and the 3 tablespoons of fresh lime juice. Season with a pinch of salt and pepper to taste. Stir everything together until it’s well combined. Let the chimichurri sit for at least 15-30 minutes at room temperature before serving. This allows the flavors to meld and the garlic to mellow slightly. You can also make this ahead of time; the flavors will deepen even further.
Grilling the Skirt Steak:
Once the steak has had ample time to marinate and your chimichurri is ready, it’s time to grill. Skirt steak cooks quickly, so keep a close eye on it to avoid overcooking.
1. Preheat Your Grill: Preheat your grill to high heat. You want a screaming hot grill to get a beautiful sear on the steak. This will create those delicious crispy edges that are so characteristic of well-cooked skirt steak.
2. Sear and Cook: Remove the skirt steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels. This is an important step for achieving a good sear; excess moisture will steam the steak rather than sear it. Season the steak generously with salt and freshly ground black 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 the steak and the heat of your grill. Skirt steak is best served medium-rare to medium. Use a meat thermometer if you’re unsure; an internal temperature of 130-135°F (54-57°C) is ideal for medium-rare.
3. 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 crucial for allowing the juices to redistribute throughout the meat, ensuring a tender and juicy steak. After resting, slice the skirt steak thinly against the grain. This will make the steak incredibly tender and easy to chew.
Serve your perfectly grilled and sliced skirt steak generously spooned with the fresh and vibrant chimichurri sauce. Enjoy this incredible combination of flavors and textures!
Conclusion:
This skirt steak marinade recipe, perfectly complemented by our vibrant chimichurri, offers an unbeatable flavor combination that’s surprisingly simple to achieve. The marinade tenderizes the steak beautifully, while the herbaceous and zesty chimichurri cuts through the richness, creating a truly memorable meal. It’s a fantastic way to elevate your weeknight dinners or impress guests at your next barbecue. We’ve found that serving this delicious skirt steak alongside roasted potatoes, a fresh corn salad, or even just a simple side of grilled asparagus makes for a complete and satisfying experience. Don’t hesitate to get creative with your sides – anything that can stand up to these bold flavors will work wonderfully. For those looking to switch things up, consider adding a pinch of red pepper flakes to the chimichurri for a little heat, or experimenting with different herbs like oregano or thyme. We truly encourage you to give this skirt steak marinade and chimichurri recipe a try; you won’t be disappointed by the explosion of taste!
Frequently Asked Questions:
Can I marinate the skirt steak for longer than recommended?
While you can marinate skirt steak for a bit longer, we don’t recommend exceeding 4-6 hours. The acidic components in the marinade can start to break down the steak’s texture too much if left for extended periods, potentially making it mushy.
How should I store leftover chimichurri?
Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 5 days. The olive oil will solidify slightly, but a quick whisk will bring it back to its vibrant, pourable state. It’s great on chicken, fish, or even as a salad dressing!
What’s the best way to grill skirt steak?
For optimal results, grill your skirt steak over high, direct heat for about 3-5 minutes per side, depending on thickness and desired doneness. Skirt steak cooks quickly, so keep a close eye on it to prevent overcooking. Always let it rest for at least 5-10 minutes before slicing against the grain for maximum tenderness.
Skirt Steak Marinade Recipe with Chimichurri
A vibrant and flavorful marinade for skirt steak, perfectly complemented by a fresh and zesty chimichurri sauce.
Ingredients
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2/3 cup olive oil
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1/2 cup fresh orange juice
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1/3 cup fresh lime juice
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1/4 cup soy sauce
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1/4 cup Worcestershire sauce
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3 tablespoons apple cider vinegar
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4 garlic cloves (minced)
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2-3 pounds skirt steak
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Salt and pepper to taste
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1 cup fresh parsley
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1 cup fresh cilantro
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1/4-1/3 cup olive oil
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1/2 medium onion (diced)
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3 garlic cloves
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3 tablespoons fresh lime juice
Instructions
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Step 1
Combine 2/3 cup olive oil, orange juice, 1/3 cup lime juice, soy sauce, Worcestershire sauce, apple cider vinegar, and 4 minced garlic cloves in a bowl. Whisk to combine. -
Step 2
Place the skirt steak in a resealable bag or shallow dish and pour the marinade over it. Ensure the steak is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. -
Step 3
While the steak marinates, prepare the chimichurri. In a food processor, combine parsley, cilantro, diced onion, and 3 minced garlic cloves. Pulse until finely chopped. -
Step 4
With the food processor running, slowly drizzle in 1/4 to 1/3 cup olive oil until the sauce is well combined but still has some texture. Stir in 3 tablespoons fresh lime juice. -
Step 5
Season the chimichurri with salt and pepper to taste. Set aside. -
Step 6
Remove the skirt steak from the marinade, discarding the excess marinade. Season the steak generously with salt and pepper. -
Step 7
Grill or pan-sear the skirt steak over medium-high heat for 4-6 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5-10 minutes before slicing against the grain. -
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.
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