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! Serve with a delicious Succotash or my Mama’s Fried Corn for a lovely meal all year round. If you love other steaks, definitely try my Grilled Ribeye and my Chicken Fried Steak.
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!
- These BBQ Baby Back Ribs are incredible!!!
- 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 Recipe with Chimichurri Recipe
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
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.
This looks so good! I’m going to make it this Sunday. Can the chimichurri sauce be made ahead of time?
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.
Bev W says
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!!
This was a simple, but delicious meal!!
Can the chimichurri sauce be made the night before? thanks!
Jocelyn (Grandbaby Cakes) says
Yes it can be.
I make this all the time. A family favorite.
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!
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)
Hi! If you cook in oven, do you have any recommendations for broiling or roasting in oven?
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!!
This recipe is amazing. So good on both beef and chicken. And that sauce can go on absolutely anything. Delicious!!