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Skirt Steak Marinade with Chimichurri: The Ultimate Grilling Recipe

Skirt Steak Marinade with Chimichurri

This Skirt Steak Marinade with Chimichurri is a must-try for your next summer grilling session! The marinade infuses the steak with bold, tangy flavors, while the fresh, herby chimichurri sauce adds a vibrant finish. It’s easy to make, packed with flavor, and perfect for a crowd.

Ingredients

Scale

For the Marinade & Grilling:

  • ⅔ cup olive oil
  • ½ cup fresh orange juice
  • ⅓ cup fresh lime juice
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 3 tbsp apple cider or red wine vinegar
  • 4 garlic cloves, minced
  • 1 lb skirt steak
  • Salt & pepper to taste

For the Chimichurri Sauce:

  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • ¼ cup olive oil
  • ½ medium onion, diced
  • 3 garlic cloves
  • 3 tbsp fresh lime juice
  • 2 tbsp red wine vinegar
  • ½ tsp salt
  • ½ tsp pepper
  • Optional: ¼ tsp red pepper flakes (for heat)

Instructions

For the Marinade & Grilling:

  1. In a bowl, whisk together olive oil, orange juice, lime juice, soy sauce, Worcestershire sauce, vinegar, and minced garlic.
  2. Place the skirt steak in a large ziplock bag and pour the marinade over it. Seal and refrigerate for 4-6 hours (up to 7 hours max).
  3. When ready to grill, remove the steak from the marinade and season generously with salt and pepper.
  4. Grill over high heat for 3-5 minutes per side (depending on thickness) until charred and cooked to your liking.
  5. Let the steak rest for 5-10 minutes, then slice against the grain before serving.

For the Chimichurri Sauce:

  1. Combine all ingredients in a food processor or blender and pulse until finely chopped but still slightly chunky.
  2. Serve over the grilled steak or on the side.

Notes

  • Marinate for at least 4-6 hours (but no more than 7) for maximum flavor.
  • Always slice against the grain for tender bites.
  • Let the steak rest for 5-10 minutes before slicing to keep it juicy.
  • Preheat your grill to high heat for a perfect sear.

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