Skirt Steak Marinade with Chimichurri

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.

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Prep Time 15

Cook Time 10

Marinating Time 2

Total Time 2 15

Servings: 4 servings

Course: Main Course

Cuisine: Argentinian, Latin American

Ingredients Equipment Method Notes

Ingredients

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

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
freshly ground black pepper to taste

Equipment

Grill
Medium Bowl
Large resealable plastic bag or shallow dish
Small Bowl
Cutting board
Paper towels

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

Notes

The chimichurri sauce can be stored in an airtight container in the refrigerator for up to 1 week. Reheat cooked skirt steak gently to avoid drying it out.