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 made this for dinner yesterday and it was delicious! The marinate combined with the chimichurri made everything taste very fresh.
This was really simple, healthy, and good! Due to my diet restrictions I omitted the olive oil and Worcestershire sauce, and substituted soy sauce with liquid aminos. You know a recipe is solid when you can omit ingredients and it still comes out wonderful.
Hi! I have been craving skirt steak and stumbled upon your recipe. It sounds amazing! I was just wondering, if I don’t have a grill, are there other ways I can cook the steak? Pan or oven, and any temps or times you recommend? Thank you!
I also like my steak rare, like black and blue lol I know it’s not everyone’s cup of tea but I’m open to any suggestions you have!
Yes you can definitely sear this steak. I have searing instructions here: https://grandbaby-cakes.com/how-to-pan-sear-a-steak/
How far in advance can the chimichurri sauce be made?
You can make it the day before and store in the refrigerator.
Hello! Just discovered this site yesterday while researching chimichurri recipes. Made this tonight and it was AMAZING! I’m looking forward to discovering more recipes of yours. Thank you!
How do you cook the steak?
Oops, posted before finishing comment… I’m just unsure of the temp and cook time…. I’m new to grilling. Thank you so much!
I love this recipe! The meat is always so tender and flavorful. This was my first chimichurri sauce experience so I Don’t have too much to compare to but I do love it. It’s very refreshing spring like summer nothing like a heavy sauce. Plus I use it on other things too some of my roasted vegetables and even some of my breakfast.
Long story short give this a try you won’t regret it.
THIS is the BEST marinade for an outside skirt steak ever!! The flavors are so fresh and on point and the chimichurri sauce is such a perfect compliment. Try it out, you won’t be disappointed. My husband and I work in the meat business so we have a bunch of outside skirts stocked up in our freezer and are working on marinading several pounds right now because they grill up so easy and delicious on our Traeger grill and with this marinade, you will be in pure BEEF Heaven! Do yourself a favor and try it out.
This is absolutely the best skirt steak I have ever had!
I had never attempted to make one myself until your recipe. Leftovers in the fridge, but shopping for another skirt steak right away. Thank you for sharing
Your recipe!
Wow this was amazing! My boyfriend & I loved it, I already can not wait to make it again.