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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I just made this for dinner. It was amazing! I’m already planning when I can do it again. Thanks!
Hi.my steak was about 2 feet long so after letting it marinate for 2 days I rolled it up and tied it. Cooked on the grill till inside temp was 100. Turned out great. The chimmichura sauce really added some zing!
First, your smile brightens my day even over the internet! We made this steak recipe last night for our family and our teens friends. LOVE this recipe. My girls said “we need to have this again”. I forgot to take a photo though. I’ll take one next time. Thank you for sharing your passion.
I’m so so glad you enjoyed it! And wow thank you so so much for this sweet compliment. It brigtened my day!
What if I don’t have OJ? Can I just add in more lime juice to the marinade? Can’t wait to try this out!
Yes you can totally do that! Honestly so many people don’t have everything on hand so adapt adapt adapt!!
I made it without Worcestershire Sauce because I didn’t have that in the house and it came out delicious.
I just made my first ever skirt steak tonight and the flavor was excellent. I cut the oil in half and used apple cider vinegar in the marinade. Didn’t have time for the sauce but the steak really didn’t need it. My finicky daughters loved it. Definitely a new favorite in our house! Thank you.
Notes
– I didn’t have a grill and used a frying pan for the steak fried each side on high heat with vegetable oil for 2 mins
– once the steak was off the heat put a slice of butter and let it melt
– reading the comments reduced my portions to 3/4 cup for everything that had a cup measurement
– also added handful of fresh oregano
– used apple cider vinegar because I didn’t want to buy another vinegar
Still the best sauce ever…
Awesome recipe. Used flat iron steak because it was on sale and it came out perfect. Skirt steak in NJ is crazy expensive these days, sometimes more than ribeye or strip steaks! Anyway, I only had about 3 hours to let it marinade and it still added so much flavor to the steak. Also added some chopped serrano pepper to the chimichurri. Thanks!!!
I feel like an idiot, is this asking for apple cider? Or apple cider vinegar?
Apple cider vinegar. And not a stupid question at all.
I am totally in love with this recipe! Thank you so much for sharing your work. I feel blessed to have found you!
This was an AMAZING recipe, the taste was phenomenal! Assembled the marinade as directed for two 1.5lb. Flank steaks, marinated both for 9 hours in the fridge. Pulled both steaks from fridge about an hour and half prior to cooking on a grill, let them come to room temp. Placed over HOT coals for approximately 5min per side and came out a perfect medium rare. Let both steaks rest about ten minutes prior to thinly slicing and served with chimichurri sauce, roasted yellow peppers, poblano peppers and onions in a wrap. AMAZING and reccomend this marinade!