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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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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OMG this is AMAZING!!!! After reading the comments about there being too much marinade, I doubled the meat and didn’t double the marinade. It was perfect!!! I also made the sweet potato fries. We also made coconut rice and beans, and made a bowl with the meat, rice, sweet potatoes, and sauce. SO YUMMY!!!! We will be making this again very soon!
This is a ridiculous amount of marinade for 1 lb. I made the mistake of doubling it for my 2 pounds of skirt steak, way too much marinade!~
Very yummy! I made it with an outside skirt steak which is much more tender than an inside (but hard to find)..
Now, what to do with leftover chimichurri…
SOOOOO GOOOD!
I typically have 1.5-2lbs and adjust accordingly. Then I marinate for at least 8 hours. Every time I make this someone asks me for the recipe. Thank you!!!!
I made this recipe and it was amazing!
I used a skirt steak that I bought from target, so I wasn’t sure if it was inner or outer skirt. I found some areas to be a bit rough chewy and others melted in my mouth.
I cooked this in a preheated cast iron skillet, about 5 minutes on each side then I threw it in the oven for 10 minutes. The meat held a lot of liquid and I didn’t want it to boil in the skillet so I made sure to take the excess liquid by pouring it out. It was still a little red in the inside, cooked to my liking!
My only issue was the marinade – it made so much for 1.3lbs of skirt steak and I didn’t know what to do with the rest! I ended up throwing it away ♀️.
The Chimichurri sauce was delicious on top of the skirt steak, and this is actually my favorite sauce to eat on top of skirt steak.
I would certainly make this again!! I just don’t like how much marinade went to waste after… would you recommend halving the marinade recipe for 1# of meat?
Woooow…..I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya !
Hands down the best steak recipe I’ve made. Just the marinated steak was amazing and could be served as is. The Chimichurri sauce took it to mind blowing. Used a thinly cut flank steak, cooked on grill pan. Thank you!!
I have tried other chimichurri recipe’s and always feel like it’s not what I was hoping for in flavor and is always off by something, however, I love your Chimichurri recipe! Just what I was looking for. Thank you!
Thank you so much
I love skirt steak and your chimichurri sauce looks like the perfect addition!
I have made this with flank steak as well as skirt steak. It is a family favorite, but I prefer the flank steak as it isn’t as chewy. My husband is allergic to garlic, so I make some without garlic as well as the chimichurri sauce without garlic. It tastes great minus the garlic for anyone else who has this allergy.