Looking for a way to elevate your grilled steak? This Skirt Steak Marinade with Chimichurri recipe is your secret weapon for infusing skirt steak with vibrant, herbaceous flavor that’s simply irresistible. It’s the perfect quick and easy marinade that transforms a humble cut of beef into a restaurant-quality feast.
Key Ingredients for Skirt Steak Marinade with Chimichurri
For the Skirt Steak Marinade:
- 2 pounds skirt steak, trimmed of excess fat
- 1/2 cup olive oil
- 1/4 cup fresh lime juice (from about 2 limes)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
How to Make Skirt Steak Marinade with Chimichurri
This Skirt Steak Marinade with Chimichurri is incredibly simple to prepare, offering a burst of freshness and deliciousness with minimal effort. The vibrant chimichurri, packed with herbs and garlic, perfectly complements the savory marinated skirt steak, creating a truly satisfying meal. Marinating time is approximately 2-4 hours, and prep time is about 15 minutes.
Step-by-Step Instructions
Marinating the Skirt Steak:
- Prepare the Steak: Pat your skirt steak completely dry with paper towels. This is a crucial step for achieving a good sear.
- Whisk the Marinade: In a medium bowl, whisk together the olive oil, lime juice, soy sauce, Worcestershire sauce, minced garlic, dried oregano, smoked paprika, and black pepper.
- Marinate the Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish.
- Refrigerate: Marinate in the refrigerator for at least 2 hours, and up to 4 hours. Avoid marinating for too long, as the lime juice can start to break down the steak’s texture.
Making the Chimichurri Sauce:
- Chop the Herbs: Finely chop the fresh parsley and cilantro leaves. You can do this by hand or pulse them a few times in a food processor. Be careful not to over-process into a paste.
- Combine Ingredients: In a small bowl, combine the chopped herbs, minced garlic, red wine vinegar, dried oregano, and red pepper flakes (if using).
- Add Olive Oil: Slowly drizzle in the olive oil while stirring continuously until well combined.
- Season: Season the chimichurri generously with salt and freshly ground black pepper to your taste.
Grilling the Skirt Steak:
- Preheat Grill: Preheat your grill to medium-high heat. Clean and oil the grill grates to prevent sticking.
- Remove and Sear: Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade.
- Cook the Steak: Place the skirt steak on the hot grill. Grill for 3-5 minutes per side for medium-rare, or longer for your desired level of doneness. Skirt steak cooks very quickly due to its thinness.
- Rest the Steak: Once cooked, remove the skirt steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice and Serve: Slice the skirt steak against the grain into thin strips. Serve Skirt Steak Marinade with Chimichurri immediately, generously topped with the fresh chimichurri sauce.
Why You’ll Love This Skirt Steak Marinade with Chimichurri
You’ll adore this Skirt Steak Marinade with Chimichurri for its incredible depth of flavor and vibrant freshness. The secret lies in the tender, juicy skirt steak infused with a tangy, savory marinade, perfectly balanced by the zesty, herbaceous punch of homemade chimichurri. It’s a cost-effective way to enjoy a steakhouse-worthy meal right in your own kitchen, far more economical than ordering out.
Forget bland, uninspired grilled meats; this recipe delivers a symphony of tastes and textures that will delight your palate. The herbaceous notes of parsley and cilantro, combined with the subtle kick of garlic and vinegar in the chimichurri, create a truly memorable dining experience that rivals any restaurant. Don’t wait – gather your ingredients and whip up this sensational Skirt Steak Marinade with Chimichurri for your next meal!
Storing and Reheating Tips
- Storing Cooked Skirt Steak: Allow the cooked skirt steak to cool completely. Wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3-4 days.
- Storing Chimichurri: The chimichurri sauce can also be stored in an airtight container in the refrigerator for up to 1 week. The flavors may even intensify over time.
- Reheating Cooked Skirt Steak: For the best results, reheat skirt steak gently to avoid drying it out. You can reheat it in a skillet over medium-low heat with a little bit of oil, or briefly in the oven at 250°F (120°C) until warmed through. You can also enjoy it cold as part of a salad.
- Freezing Cooked Skirt Steak: To freeze, wrap the cooled steak tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. It can be kept frozen for up to 2-3 months. Thaw in the refrigerator before reheating.
Final Thoughts
This Skirt Steak Marinade with Chimichurri is a game-changer for any grilled steak lover. Its simple preparation belies its incredibly complex and satisfying flavor profile. We highly encourage you to give this recipe a try; it’s sure to become a go-to favorite in your culinary repertoire!
Skirt Steak Marinade with Chimichurri
Ingredients
Equipment
Method
- Pat your skirt steak completely dry with paper towels. This is a crucial step for achieving a good sear.2 pounds skirt steak
- In a medium bowl, whisk together the olive oil, lime juice, soy sauce, Worcestershire sauce, minced garlic, dried oregano, smoked paprika, and black pepper.1/2 cup olive oil, 1/4 cup fresh lime juice, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 4 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper
- Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish.2 pounds skirt steak
- Marinate in the refrigerator for at least 2 hours, and up to 4 hours. Avoid marinating for too long, as the lime juice can start to break down the steak’s texture.
- Finely chop the fresh parsley and cilantro leaves. You can do this by hand or pulse them a few times in a food processor. Be careful not to over-process into a paste.1 cup fresh parsley leaves, 1/2 cup fresh cilantro leaves
- In a small bowl, combine the chopped herbs, minced garlic, red wine vinegar, dried oregano, and red pepper flakes (if using).3 cloves garlic, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
- Slowly drizzle in the olive oil while stirring continuously until well combined.1/3 cup olive oil
- Season the chimichurri generously with salt and freshly ground black pepper to your taste.salt, freshly ground black pepper
- Preheat your grill to medium-high heat. Clean and oil the grill grates to prevent sticking.
- Remove the skirt steak from the marinade, letting any excess drip off. Discard the used marinade.2 pounds skirt steak
- Place the skirt steak on the hot grill. Grill for 3-5 minutes per side for medium-rare, or longer for your desired level of doneness. Skirt steak cooks very quickly due to its thinness.2 pounds skirt steak
- Once cooked, remove the skirt steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.2 pounds skirt steak
- Slice the skirt steak against the grain into thin strips. Serve Skirt Steak Marinade with Chimichurri immediately, generously topped with the fresh chimichurri sauce.2 pounds skirt steak