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Dinner / Skirt Steak Marinade Chimichurri – Flavor Boost

Skirt Steak Marinade Chimichurri – Flavor Boost

by Dinner

Skirt steak marinade recipe with chimichurri recipe is your ticket to a grilling masterpiece that will have everyone beggin extractg for more. There’s something undeniably satisfying about a perfectly grilled skirt steak, its rich, beefy flavor enhanced by a vibrant, herbaceous sauce. It’s the kind of dish that transforms a casual backyard barbecue into a culinary event, and I know why it’s such a crowd-pleaser. People love it because it’s incredibly flavorful, surprisingly simple to prepare, and offers that irresistible combination of tender, juicy meat and a zesty, fresh counterpoint. What makes this particular skirt steak marinade recipe with chimichurri recipe truly special is the interplay of textures and tastes. The marinade tenderizes the skirt steak, infusing it with savory depth, while the chimichurri, with its bright parsley, garlic, and vinegar notes, cuts through the richness, creating a symphony of flavor in every bite. Get ready to impress!

Skirt Steak Marinade Recipe with Chimichurri Recipe

Get ready to elevate your grilling game with this incredibly flavorful skirt steak marinade and vibrant chimichurri sauce. Skirt steak, with its fantastic marbling and beefy flavor, is a grill master’s best friend. When paired with a zesty, herbaceous chimichurri, it transforms into a meal that’s restaurant-worthy, yet surprisingly easy to prepare at home. This recipe focuses on creating tender, juicy steak with a bright, fresh topping that cuts through the richness beautifully. We’ll walk you through every step, ensuring a delicious outcome whether you’re a seasoned griller or just starting out.

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 (stems removed, roughly chopped)
  • 1 cup fresh cilantro (stems removed, roughly chopped)
  • 1/4-1/3 cup olive oil (for chimichurri)
  • 1/2 medium onion (finely diced)
  • 3 garlic cloves (minced)
  • 3 tablespoons fresh lime juice

    • The Perfect Skirt Steak Marinade

    This marinade is designed to tenderize the skirt steak and infuse it with layers of savory, citrusy, and umami flavors. The combination of orange juice, lime juice, soy sauce, and Worcestershire sauce creates a complex base that really penetrates the meat. The vinegar adds a touch of acidity to further tenderize, while the minced garlic provides that essential aromatic punch.

  • Prepare the Marinade: In a medium bowl or a large resealable plastic bag, 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, 3 tablespoons of apple cider or red grape juice vinegar, and 4 minced garlic cloves. Ensure everything is well combined. This creates a beautiful, aromatic liquid that will transform your skirt steak.
  • Marinate the Skirt Steak: Add the skirt steak to the marinade. Make sure the steak is fully submerged or coated in the marinade. For best results, marinate the skirt steak for at least 2 hours, or ideally, 4-8 hours in the refrigerator. You can even marinate it overnight if you have the time, but be mindful that the citrus can start to break down the meat too much if left for excessively long periods (over 12 hours can sometimes make it mushy). If using a plastic bag, gently squeeze out any excess air before sealing. If using a bowl, cover it tightly with plastic wrap.

    • Creating the Vibrant Chimichurri Sauce

    Chimichurri is a fresh, herbaceous sauce that hails from Argentina and is the quintessential accompaniment to grilled meats. It’s incredibly easy to make and adds a burst of freshness and flavor that perfectly complements the rich skirt steak. The combination of parsley, cilantro, garlic, onion, and lime juice is simply divine.

  • Chop the Herbs and Aromatics: While the steak is marinating, prepare your chimichurri. Finely chop the 1 cup of fresh parsley and 1 cup of fresh cilantro. The finer you chop them, the better they will incorporate into the sauce. Next, finely mince 3 garlic cloves and dice 1/2 medium onion. The goal here is to have all your ingredients ready to go for a quick assembly.
  • Combine Chimichurri Ingredients: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, and finely diced onion. Add the 3 tablespoons of fresh lime juice. Then, slowly drizzle in 1/4 to 1/3 cup of olive oil, whisking continuously until the sauce is well combined and has your desired consistency. You can adjust the amount of olive oil to achieve a thicker or thinner sauce. Season with salt and freshly ground black pepper to taste. Let the chimichurri sit for at least 15-30 minutes at room temperature to allow the flavors to meld. This is where the magic happens, as the raw garlic and onion soften slightly and their flavors meld beautifully with the herbs and lime.

    • Grilling the Skirt Steak

    Skirt steak cooks quickly, so it’s important to have everything ready before you start grilling. The high heat of the grill will create a beautiful char on the outside while keeping the inside wonderfully tender and juicy.

  • Preheat the Grill and Prepare the Steak: Remove the skirt steak from the marinade, discarding the marinade. Pat the steak dry with paper towels. This step is crucial for achieving a good sear and a nice crust. Season the steak generously on both sides with salt and freshly ground black pepper. Preheat your grill to medium-high heat (around 450-500°F). If you’re using a gas grill, clean the grates and then lightly oil them to prevent sticking. If using a charcoal grill, ensure you have a good bed of hot coals.
  • Grill the Skirt Steak: Place the seasoned skirt steak on the hot grill. For a medium-rare steak, grill for approximately 4-6 minutes per side. Skirt steak is best enjoyed medium-rare to medium, as cooking it for too long will make it tough. The exact cooking time will depend on the thickness of your steak and the heat of your grill. Use a meat thermometer to check for doneness; an internal temperature of 130-135°F is ideal for medium-rare. Avoid the temptation to press down on the steak with your spatula, as this will push out all the delicious juices.
  • Rest and Slice: Once the skirt steak has reached your desired level of doneness, remove it from the grill and let it rest on a clean cutting board for at least 5-10 minutes. This resting period is essential for allowing the juices to redistribute throughout the meat, ensuring a tender and flavorful steak. After resting, slice the skirt steak thinly against the grain. You’ll notice the grain running lengthwise; slicing perpendicular to it makes the meat much more tender to eat.
  • Serve: Serve the sliced skirt steak immediately, generously spooning the fresh chimichurri sauce over the top. This dish is fantastic on its own, or you can serve it with rice, grilled vegetables, or a fresh salad. The combination of the rich, savory steak and the bright, zesty chimichurri is a true winner. Enjoy this incredibly satisfying meal!

    • Conclusion:

    I hope you’ve enjoyed diving into this delicious skirt steak marinade recipe with chimichurri! This combination is truly a winner because it delivers incredible flavor with minimal fuss. The marinade tenderizes the skirt steak beautifully, infusing it with savory notes, while the vibrant, herbaceous chimichurri adds a zesty, fresh counterpoint that cuts through the richness of the meat. It’s a foolproof way to elevate your grilling game and impress your friends and family, whether it’s a weeknight dinner or a weekend barbecue.

    Serve this magnificent skirt steak with a variety of sides. Grilled corn on the cob, a simple arugula salad with lemon vinaigrette, roasted sweet potatoes, or even some crusty bread to soak up any extra chimichurri are all fantastic choices. Don’t be afraid to get creative with variations! For the chimichurri, you can experiment with different herbs like tarragon or mint, or add a pinch of red pepper flakes for a touch of heat. If you don’t have skirt steak, flank steak or even bavette steak will work wonderfully with this marinade and sauce.

    I strongly encourage you to give this skirt steak marinade recipe with chimichurri a try. You’ll be amazed at how simple it is to achieve such restaurant-quality results in your own kitchen. Happy grilling!

    Frequently Asked Questions:

    Can I make the chimichurri ahead of time?

    Absolutely! Chimichurri is actually best when made a few hours or even a day in advance. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. You might need to give it a good stir before serving, as the oil and vinegar can separate slightly.

    What’s the best way to grill skirt steak?

    For the best results, grill skirt steak over high heat for about 3-5 minutes per side, depending on thickness and your desired level of doneness. It’s crucial to let the steak rest for at least 5-10 minutes after grilling before slicing against the grain. This ensures a tender and juicy steak.

    Skirt Steak Marinade Recipe with Chimichurri

    A flavorful marinade for skirt steak featuring a zesty orange-lime blend and a vibrant, herb-packed chimichurri sauce.

    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 is 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, combine 1 cup fresh parsley, 1 cup fresh cilantro, 1/2 diced onion, 3 garlic cloves, and 3 tablespoons fresh lime juice.
    4. Step 4
      Pulse the ingredients in the food processor until finely chopped. With the processor running, slowly drizzle in 1/4-1/3 cup olive oil until the sauce is well combined but still has some texture.
    5. Step 5
      Season the chimichurri with salt and pepper to taste.
    6. Step 6
      Remove the steak from the marinade and discard the marinade. Season the steak with salt and pepper.
    7. Step 7
      Grill or pan-sear the skirt steak over medium-high heat for 3-5 minutes per side for medium-rare, or to your desired doneness.
    8. Step 8
      Let the steak rest for 5-10 minutes before slicing against the grain. Serve with the 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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