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
- 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
- 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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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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Made the steak in a cast iron pan & added some avocado oil to the chimichurri. My husband & I agreed that we haven’t had mexican food this good in so long! thank you 🙂
Wow, such kind words! So glad you both liked it!
Can you make the Chimichurri sauce ahead of time? If so, how long does it keep?
Yep you certainly can. You can store in the fridge for about 5 days.
Any recommendations for what to make with it??
I love this with some creamed or fried corn in the summer time. It is delish!
Can I marinate the meat for longer? Like 24 hours?
You sure can!
This looks incredible, but can it be adapted for those of us without a grill? What are your recommendations for working on a stovetop? Thanks in advance!
It can absolutely be adapted to cook stovetop. You can easily use a cast iron skillet and let it get to high smoking point to get a nice crisp crust then finish in the oven. And I have a lot more tips for searing in this post: https://grandbaby-cakes.com/how-to-pan-sear-a-steak/
This was a big success – first time we made skirt steak/Chimichurri and it was a real crowd pleaser. Marinade is amazing.
Woot! Thanks so much, doll!
Excellent! Very tender! The flavor profile is unmatched.
Hooray I am so glad you enjoyed this.
This recipe is spot on. I would only add if you have your grill on high flame (400 or higher) try 3 minutes each side. Definitely let it rest. Marinade is amazing though so is the chimichurri. Thank you for a fantastic recipe. Was very good.
You’re so welcome, great tip!
Hi there, how big of a piece of beef does this marinate? No where in the recipe does is say how big of a piece of skirt steak?
Hi Janet, in the recipe card under the ingredients you can find it listed. The recipe as is works for 1-1.5lbs of skirt steak. You’ll have to let me know what you think of it after you make it!
Love the flavor of the marinade for the steak!! Best flavor ever! I make this all the time. Chimchuri is great flavor too!
Thanks so much!!