Skirt Steak Marinade with Chimichurri Recipe – No summer grill is complete without my skirt or flank steak marinade with chimichurri sauce! Easy, absolutely delicious and beyond flavorful!
I can’t imagine a better summer dish than this skirt steak grilled to perfection and topped with my amazing chimichurri sauce. Side dishes like my garlic butter sweet potato fries and fried corn are the perfect compliment to bring this grilled steak recipe over the top!
WHAT IS SKIRT STEAK?
Skirt steak is a long cut of beef that’s sliced thinly from the diaphragm muscles of the cow. It is one of the most flavorful cuts of beef but can be a little on the tougher side because of the connective tissue in the cow’s diaphragm muscles. That’s where marinades come in to help tenderize the meat.
WHAT IS FLANK STEAK?
Flank steak, like skirt steak is a long cut of beef but is found at the bottom abdominal area of the cow. It also has a lot of tough fibers due to the connective tissue and works well with marinades. I put skirt and flank steak together for this marinade recipe because they are similar cuts of meat.
FLANK STEAK MARINADE AND SKIRT STEAK MARINADE
The flavor is unreal. Because of the texture of skirt steak (I love to use it here in my carne asada as well) and flank steak, I wanted to make sure I used a marinade recipe that would really infuse a ton of flavor and also help to tenderize the meat. The texture is very different than this cube steak or ribeye steak, which is much more tender.
The ingredients contained in this marinade including:
- olive oil
- orange juice
- lime juice
- soy sauce
- Worcestershire sauce
- apple cider or red wine vinegar
- minced garlic
Ingredients like lime juice and soy sauce add acid to really break down the toughness of the steak, and it couldn’t taste better if you ask me. That citrus essence gets right down in each and every bite. Put your completed marinade in a resealable plastic bag and add your steak pieces. Refrigerate and marinate for 6 to 7 hours.
CAN YOU MARINATE SKIRT STEAK TOO LONG?
Optimally, for tough steaks like skirt and flank, it’s best to marinate it no longer than 24 hours in the refrigerator. Beyond overnight marinating is overkill. Also, never re-use a marinade.
HOW TO COOK SKIRT STEAK
Before placing your marinated skirt or flank steak on the grill, it’s important to liberally season the meat on both sides with salt and pepper. Allow your charcoal or gas grill to get good and hot. Place your steak on the grill and cook both sides for 4 to 6 minutes. The meat should be perfectly charred with wonderful grill marks and have a golden brown color. Remove from the grill and allow the meat to rest for around 5 minutes.
DO YOU CUT SKIRT STEAK BEFORE OR AFTER COOKING?
After grilling your steak and allowing it to rest is the best time to cut it. Take your steak and always cut against the grain in thin slices.
Adding Chimichurri Sauce to Skirt Steak Recipes
Adding my chimichurri sauce, takes this recipe to a whole new level y’all. This chimichurri sauce is so fresh with clean flavors. Cilantro and parsley are already so fresh but when added with fresh lime juice, the essence is just so wonderful. It is a lovely accent to this dish. You can whip this chimichurri recipe up in your heavy duty blender or food processor. The flavors just come together so perfectly with the steak.
MORE GRILLED RECIPES
- This Grilled Ribeye Steak with Tequila Glaze is everything!
- Grilled Proscuitto Arugula Pizza is necessary!
- What’s a grill without chicken? This Tequila Lime Chicken is necessary.
- This Carne Asada makes my life every time I grill it!
- And finally get this Grilled Catfish recipe on the grill immediately.
Skirt Steak Marinade with Chimichurri Recipe - No summer grill is complete without my skirt or flank steak marinade with chimichurri sauce! Easy, absolutely delicious and beyond flavorful!
- 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 wine vinegar
- 4 garlic cloves minced
- 1 pound 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
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional: 1/4 teaspoon red pepper flakes
- Whisk all of the ingredients together and pour into a large ziploc bag.
- Add skirt steak to ziploc bag with marinade and allow to marinade up to 6-7 hours max depending on how thick the meat is.
- When ready to grill, liberally season with salt and pepper.
- Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
- Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.
After grilling your steak and allowing it to rest , is the best time to cut it. Take your steak and always cut against the grain in thin slices.