This skirt steak marinade with chimichurri is so good it should be illegal, boos. It makes me wanna drag out the grill even when I swore I wasn’t cooking a thing! I came up with a garlic and citrus marinade that tenderizes the meat and infuses it with loads of flavor, but the best part is definitely the chimichurri sauce. Y’all HAVE to make it. If you’ve never had it before, think of it as a tangy, bright pesto. Latin America in a bite. Get into it.
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PRO TIP: Skirt steak is my pick here because it’s thinner, cooks up fast, and has a rich, beefy flavor. But a good flank steak marinade will give you tender and flavorful results too!
Skirt Steak Marinade Recipe with Chimichurri Recipe
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Ingredients
For the Marinade and Grilling:
- 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
- 2-3 pounds skirt steak
- Salt and pepper to taste
For the Chimichurri Sauce:
- 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
Instructions
For the Marinade and Grilling:
- 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.
For the Chimichurri:
- 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.
Notes
- Fridge: Wrap leftover skirt or flank steak in foil or store it in an airtight container, then pop it in the fridge. It will stay good for 3-4 days. Keep the chimichurri in a sealed jar or container in the fridge for up to a week.
- Freezer: Slice the steak, wrap it up tight in plastic and foil, then tuck it into a freezer bag. It will hold up for about 2 months. The chimichurri can be frozen too, just spoon it into an airtight container or ice cube tray for up to 2 months.
- Reheating: Let the steak sit out for 15-20 minutes, then warm it in a hot skillet or on the grill until heated through. Skip the microwave if you wanna keep it juicy. The chimichurri should stay chilled and be spooned on cold or at room temp, never reheated.
Nutrition
Recipe Tips
- Buy the best meat you can, boos. Go for top quality if you can swing it, or just grab the best your budget allows.
- Get that grill HOT! Let it smoke before you even think about dropping that steak on.
- Let the steak rest after grilling. That’s how the juices stay put instead of running all over your plate.
- Cut against the grain in thin slices. Look for those lines running through the meat and slice across them for the most tender bite. This works every time y’all, whether you’re making flank steak with chimichurri or chimichurri skirt steak.
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I'll email this recipe to you, so you can come back to it later!
Serving Suggestions
- Veggies: Some easy sides for this grilled steak with chimichurri sauce are green beans with tomatoes, balsamic-glazed Brussels sprouts, garlic green beans, and honey-glazed carrots.
- Potatoes: Garlic mashed potatoes, smashed potatoes, baked sweet potatoes, roasted fingerlings, or sweet potato fries all give me life!
- Salads: A fresh vinegar coleslaw, Caesar salad, or a simple onion and cucumber salad balance out the richness of this skirt steak marinade with chimichurri.
- Bread: Warm yeast rolls, classic garlic bread, or a slice of roasted garlic bread are perfect for soaking up extra sauce.
Recipe Help
Yup. For tough cuts like skirt or flank, keep it under 24 hours in the fridge. Anything longer and the texture can get mushy. And NEVER re-use a flank steak marinade after raw meat has been sitting in it!
Nope. You can use a cast-iron skillet or grill pan on the stovetop. Just make sure it’s piping hot before the meat goes down.
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I only have dried parsley on hand -would that work for the chimichurri?
I would use fresh for this.
I made this recipe using a flank steak since that is what I already had on hand and it was fabulous!! My family absolutely loved it. I see us making this often in the future!!
10 out of 10 would cook again, and will save the chimichurri sauce for multiple different recipes in the future.
I rarely follow a recipe step by step, but as I wasn’t familiar with cooking with this type of steak or making chimichurri sauce, I decided to follow these to the letter and I am SO GLAD I did. This is one of the best recipes I’ve ever come across. The husband was happy, the dog was happy (with a bite or two of steak only) and we will definitely make this again and again.
Meat was absolutely wonderful, remember not to overcook which is easy to do. As for the chimichurri, I cut the ingredients in half. Still was plenty and even my picky family enjoyed it. I will make again.
I just made this skirt steak in my iron frying pan and it was delicious I surely will make it again Thank you
Chimichuri sauce was great, but the marinade was bit too overpowering for skirt steak imo. Next time I’m going to add less lime/vinegar and marinade it 20 min max and see how that goes.
The only way I’ve prepared skirt steak and liked it. Hubby did, too! Thank you!
I made this for my family they absolutely loved it!!!
This was outstanding! I had very low expectations because, well, skirt steak has a reputation. I marinated it for two hours. For those wondering, I cooked it in a smoking hot cast iron for a few minutes on each side (temp to 135-140) then I tented it with foil and let it rest for 10 minutes). It came out medium- medium rare with a nice char on the outside. The steak was tender and juicy and the leftovers were the perfect protein addition to my salad the following day. I didn’t add salt because of the soy sauce in the marinade. I will make this again and again. Thank you!
One regrettable thing is that there was so much leftover marinade. I felt wasteful not having another use for it.