Best Skirt Steak Marinade & Chimichurri Recipe

Skirt steak marinade recipe with chimichurri is one of my absolute favorite flavor combinations, and for good reason! This isn’t just any steak; it’s a taste of vibrant, herbaceous bliss that transforms a humble cut into something truly spectacular. People absolutely rave about skirt steak because it’s incredibly flavorful and has a wonderfully satisfying chew when cooked properly. But what elevates this simple protein to culinary stardom? It’s the dynamic duo of a perfectly crafted skirt steak marinade recipe and a zesty, fresh chimichurri sauce. The marinade tenderizes and infuses the steak with deep, savory notes, while the bright, garlicky, and herb-packed chimichurri cuts through the richness and adds an unforgettable burst of freshness. Get ready to impress yourself and anyone lucky enough to share this meal with you with this incredible skirt steak marinade recipe and its legendary sauce.

Skirt Steak Marinade Recipe with Chimichurri Recipe

There’s something incredibly satisfying about a perfectly grilled skirt steak. It’s tender, flavorful, and when paired with a vibrant, zesty chimichurri, it becomes an absolute showstopper. This recipe focuses on two key components: a fantastic marinade that infuses the steak with incredible depth of flavor, and a fresh, herbaceous chimichurri sauce that cuts through the richness and adds a burst of brightness. I love making this for weekend gatherings or even just a weeknight treat because it’s surprisingly quick to prepare and always impresses.

Ingredients:

The Flavorful Marinade

The marinade is where the magic begin extracts. It’s a beautiful balance of salty, tangy, and savory elements that penetrate the skirt steak, tenderizing it and creating a foundation for incredible flavor. We start with a good quality olive oil as our base, which helps to carry all those wonderful aromatics. The fresh orange juice brings a subtle sweetness and acidity, while the lime juice adds a bright, citrusy punch. Soy sauce provides umami depth, and Worcestershire sauce contributes another layer of complexity. The apple cider vinegar (or red grape juice vinegar) adds a nice tang that really helps to break down the meat fibers, ensuring a more tender result. And of course, we can’t forget the garlic – minced finely to ensure its flavor is distributed evenly throughout the marinade.

Marinating the Skirt Steak

For this part, you’ll want a large resealable bag or a shallow dish that can accommodate the skirt steak. Place your skirt steak into the bag or dish. In a separate 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, 3 tablespoons apple cider or red grape juice vinegar, and 4 minced garlic cloves. Pour this glorious marinade over the skirt steak, ensuring it’s completely coated. Seal the bag tightly, pressing out any excess air, or cover the dish. It’s crucial to let the steak marinate for at least 1 hour, but for the best flavor and tenderness, I highly recommend marinating it for 4-8 hours in the refrigerator. If you’re marinating for longer, up to 24 hours is acceptable, but keep an eye on it as the citrus can start to “cook” the steak if left for too long. Before grilling, remove the steak from the marinade and let it come to room temperature for about 30 minutes. Pat it dry with paper towels and season generously with salt and freshly ground black pepper. This step is key for achieving a beautiful sear.

Crafting the Vibrant Chimichurri

While the steak is marinating, or just before you’re ready to grill, it’s time to make the star of the show: the chimichurri. This uncooked sauce is an Argentinian classic, and for good reason. It’s incredibly fresh, herbaceous, and bursting with flavor. Finely chop your fresh parsley and cilantro. I like to use a ratio of equal parts parsley and cilantro, but feel free to adjust based on your preference. In a medium bowl, combine the chopped herbs, 1/2 medium onion (diced very finely – you want small pieces that integrate well), and 3 minced garlic cloves. The key here is the texture; you want everything to be finely chopped for the best consistency.

Next, we’ll incorporate the liquids. Add 3 tablespoons of fresh lime juice to the herb and onion mixture. This lime juice provides a wonderful acidity that brightens up all the flavors. Then, slowly drizzle in 1/4 to 1/3 cup of olive oil while whisking constantly. You’re looking for a consistency that’s not too thick but not too thin – somewhere between a pesto and a vinaigrette. Taste and season with salt and pepper as needed. If you like a little heat, you can also add a pinch of red pepper flakes at this stage. The flavors of the chimichurri really meld together if you let it sit for at least 15-30 minutes before serving.

Grilling the Skirt Steak

Now for the final, exciting step: grilling! Preheat your grill to high heat. This is crucial for getting a beautiful char on the skirt steak. Once the grill is hot, carefully place the seasoned skirt steak onto the grates. Grill for approximately 3-5 minutes per side for medium-rare, depending on the thickness of the steak and the heat of your grill. Skirt steak cooks quickly, so it’s important to keep a close eye on it. You’re looking for a nice, dark sear on the outside and a juicy, pink interior.

Resting and Serving

Once the skirt steak is cooked to your desired doneness, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This resting period is absolutely essential. It allows the juices to redistribute throughout the steak, ensuring every bite is tender and moist. Cutting into it too soon will result in all those delicious juices running out onto the board. After resting, slice the skirt steak against the grain. This is a critical step for tenderness. You’ll see the muscle fibers running in one direction; slice perpendicular to those fibers. Serve the sliced skirt steak immediately, generously topped with your freshly made chimichurri sauce. This dish is wonderful served with rice, grilled vegetables, or a simple salad. Enjoy!

Conclusion:

There you have it – a foolproof skirt steak marinade recipe that transforms a humble cut into a culinary masterpiece, perfectly complemented by our vibrant chimichurri. This combination is a winner because it’s incredibly flavorful without being overly complicated. The marinade tenderizes the skirt steak beautifully, infusing it with savory notes, while the fresh, herbaceous chimichurri cuts through the richness with its bright, zesty kick. It’s the perfect balance of rich and refreshing that makes every bite exciting.

I love serving this steak with grilled corn on the cob, a simple quinoa salad, or roasted potatoes. It’s also fantastic sliced thin and piled onto warm tortillas for amazing steak tacos, or served over a bed of mixed greens for a hearty salad. Don’t be afraid to experiment with variations! For the marinade, you could add a touch of smoked paprika for extra depth or a pinch of red pepper flakes for a subtle heat. And for the chimichurri, consider adding a bit of mint alongside the parsley and cilantro for an unexpected twist. I genuinely encourage you to give this skirt steak marinade and chimichurri recipe a try. You won’t regret it!

Frequently Asked Questions:

Can I marinate the skirt steak for longer than 4 hours?

While 4 hours is ideal for flavor infusion and tenderness without the steak becoming mushy, you can marinate it for up to 12 hours in the refrigerator. Just be mindful that longer marination times can sometimes alter the texture of the meat, especially if your marinade contains acidic ingredients like vinegar or lime juice.

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

You can substitute dried herbs in a pinch, but the flavor won’t be as vibrant. Use about 1 tablespoon of dried parsley and 1 teaspoon of dried cilantro for every cup of fresh herbs called for. It’s best to use fresh ingredients for chimichurri for that signature bright flavor!

Skirt Steak Marinade with Chimichurri

A flavorful marinade for skirt steak featuring citrus and soy, complemented by a vibrant, herb-packed chimichurri sauce.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 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

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 well-coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Step 3
   While the steak marinates, prepare the chimichurri. In a food processor, combine fresh parsley, fresh cilantro, diced onion, and 3 garlic cloves.
4. Step 4
   Pulse the ingredients in the food processor until finely chopped but not pureed. Transfer to a bowl.
5. Step 5
   Stir in 1/4-1/3 cup olive oil and 3 tablespoons fresh lime juice into the chimichurri mixture. Season 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, letting any excess drip off. Season generously with salt and pepper.
7. Step 7
   Grill or sear the skirt steak for 3-5 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5-10 minutes before slicing against the grain.
8. Step 8
   Serve the sliced skirt steak with a generous dollop of 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.