Skirt Steak Marinade with Chimichurri Recipe

Skirt Steak Marinade with Chimichurri Recipe – No grill is complete without my insanely flavorful skirt or flank steak marinade with chimichurri sauce!  Easy, absolutely delicious and beyond flavorful!

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Overhead shot of a skirt steak topped with chimichurri sauce after being marinated with a flank steak marinade surrounded by cilantro.

The Perks and Highlights for the Best Skirt Steak Marinade

Cuisine Inspiration: Latin American flavors

Primary Cooking Method: Marinating and grilling, baby!

Dietary Info: Gluten-free and absolutely full of protein.

Key Flavor: The dominant flavors are a tantalizing mix of zesty citrus, rich olive oil, salty soy sauce, tangy apple cider vinegar, aromatic garlic, and a splash of umami from the Worcestershire sauce. The chimichurri sauce adds a fresh, herby kick to round everything out.

Skill Level Required: Pretty easy

Sweet Highlights:

  • Zesty Citrus Magic: The citrus juices help tenderize the steak, ensuring every bite is mouth-wateringly soft.
  • Garlic’s Bold Embrace: Garlic adds a depth of flavor that transforms the marinade from good to “can I bathe in this?”
  • Chimichurri Charm: This sauce is the unsung hero of the recipe, adding a fresh, herby layer
  • Soy Sauce Savvy: A splash of soy brings all the ingredients together
  • Grill Marks for Days: There’s something undeniably magical about the smoky goodness that a grill imparts on steak, making this dish a summertime (or anytime!) favorite.

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.

Ingredients

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 london broil, cube steak or ribeye steak, which is much more tender.

The ingredients contained in this marinade including:

  1. olive oil
  2. orange juice
  3. lime juice
  4. soy sauce
  1. Worcestershire sauce
  2. apple cider or red wine vinegar
  3. 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.

Thinly sliced pieces of skirt steak topped with chimichurri sauce.

Can You Marinate 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.

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

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.

Close up of thinly sliced skirt steak topped with chimichurri sauce

More Grilled Recipes

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Marinated Skirt Steak sliced with Chimichurri spread on top of the steak

Skirt Steak Marinade Recipe with Chimichurri Recipe

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!
4.45 from 391 votes
Prep Time 6 hours
Cook Time 10 minutes
Total Time 6 hours 10 minutes
Course: Main Course
Servings: 4 servings

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
  • 1 pound 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

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.

Nutrition

Calories: 678kcal | Carbohydrates: 14g | Protein: 27g | Fat: 58g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 1359mg | Potassium: 743mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1610IU | Vitamin C: 50.8mg | Calcium: 70mg | Iron: 4.7mg
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Filed Under:  Beef and Lamb, Dinner, Fourth of July, Grilling, Holidays, Summer Recipes

Comments

  1. This looks so good! I’m going to make it this Sunday. Can the chimichurri sauce be made ahead of time?

    1. Totally fine to make a day or two ahead but it will start losing its punch if kept for longer. One tip Id add is not to add the olive oil to the chimi right away, and add once all ingredients are blended and just do a few pulses with the olive oil. Blending olive oil too much can give it a slight bitter taste.

  2. Oh my!! This was amazing!! Made for Father’s Day for my hubby & FIL! Everyone loved it! Definitely a keeper. Did all just as the recipe called for. Mine was cooked about a medium rare. Delicious!!

  3. Hi! I’d love to try this but currently don’t have a grill. Hoping to buy one this week
    Would an air fryer, broiler or stovetop work? Which would be best if so? Thanks!

  4. I don’t have a grill. Do you think I could do this on a stove top? (Maybe cutting the steak into 2-3 smaller pieces)

  5. Hi! If you cook in oven, do you have any recommendations for broiling or roasting in oven?

  6. Delicious marinade (it’s the only part of the recipe I followed). I have made umpteen marinades that always seem too sweet or just not pleasant. This is a marinade recipe worth keeping…and next time I will follow the full recipe. Thanks!!

  7. This recipe is amazing. So good on both beef and chicken. And that sauce can go on absolutely anything. Delicious!!

4.45 from 391 votes (276 ratings without comment)

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