Name: Skirt Steak Marinade with Chimichurri
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Argentinian
Ingredients: 1 skirt steak; 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; Salt and pepper to taste

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Skirt Steak Marinade with Chimichurri

Skirt steak is a fantastic cut of meat known for its bold flavor and tender texture. When combined with a well-crafted marinade and the zesty brightness of chimichurri, it becomes a standout dish that impresses at any gathering. The marinade infuses the steak with deep, rich flavors thanks to ingredients like olive oil, red wine vinegar, and garlic. It’s not just about taste; the chimichurri adds a pop of color and an herby freshness that elevates the dish.

This recipe shines during summer barbecues, hearty family dinners, or casual gatherings with friends. It effortlessly takes center stage when served with grilled vegetables or a fresh salad. Plus, it’s easy to prepare and can even be made ahead of time, making it a perfect choice for last-minute entertaining.

Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min

How to Make Skirt Steak Marinade with Chimichurri

Ingredients:

1 skirt steak
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Step-by-Step Instructions:

In a bowl, combine olive oil, red wine vinegar, minced garlic, oregano, red pepper flakes, salt, and pepper. Mix well to create the marinade.
Place the skirt steak in a zip-top bag or shallow dish and pour the marinade over it, ensuring the steak is well-coated.
Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
For the chimichurri, mix together chopped parsley, cilantro, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl.
Preheat the grill to medium-high heat.
Grill the skirt steak for about 3-4 minutes per side for medium-rare, or until desired doneness.
Rest the steak for a few minutes before slicing it against the grain.
Serve with the chimichurri sauce drizzled on top.

Pro Tips

Marinate Longer for More Flavor: While marinating for just an hour will impart some flavor to the steak, letting it sit overnight will create a more tender and flavorful piece. Consider planning ahead for the best results.
Use a Meat Thermometer: Since skirt steak can vary in thickness, using a meat thermometer can help you reach the perfect doneness. Aim for 130°F (54°C) for medium-rare and 140°F (60°C) for medium.
Slice Against the Grain: After cooking, always slice skirt steak against the grain to retain tenderness and avoid chewiness. This small step makes a noticeable difference in texture.
Experiment with Herbs: While parsley and cilantro are traditional for chimichurri, don’t hesitate to experiment with other herbs like mint or basil for a unique flavor twist.
Grill Marks Matter: For aesthetic appeal and added flavor, ensure your grill is hot enough to create those beautiful grill marks. It also adds a slight char that enhances the taste.
Adjust Spice Levels: If you’re sensitive to heat, start with less red pepper flakes in the marinade and chimichurri. You can always add more later if you prefer spicier food.

Why You’ll Love This Recipe

Flavors really shine in this skirt steak recipe. The marinade does a wonderful job of balancing acidity and richness, while the chimichurri adds a herbal and tangy note that brightens the dish. It’s incredibly satisfying without being overly heavy, making it ideal for a casual dinner or a more formal setting.

The simplicity of the recipe makes it a go-to weeknight option. You can prep the marinade in minutes and let it do its magic while you handle side dishes or set the table. Plus, it fits various dietary preferences, being naturally gluten-free and easily adaptable to a low-carb lifestyle when served with appropriate sides.

How to Serve Skirt Steak Marinade with Chimichurri

For a gorgeous presentation, slice the skirt steak into thin strips and arrange them on a platter. Drizzle the chimichurri sauce generously over the top so that it cascades down the sides of the steak. Garnish with extra herbs used in the chimichurri to add a fresh touch.

Ideal side dishes include grilled vegetables, like bell peppers and zucchini, or a simple arugula salad dressed with lemon and olive oil. When it comes to drinks, a robust red wine or a refreshing iced tea complements the flavors beautifully.

How to Store Skirt Steak Marinade with Chimichurri

To store leftovers, let the steak cool completely before placing it in an airtight container in the refrigerator. It will last for around 3-4 days. For longer storage, consider freezing the cooked skirt steak. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag, where it can last for up to 3 months.

Chimichurri can also be stored in the fridge in a sealed jar for about a week. If you notice the herbs becoming limp, it’s a sign to use it soon or consider freezing it in ice cube trays for future use.

Tips to Make Skirt Steak Marinade with Chimichurri Even Better

When marinating skirt steak, remember that the quality of the olive oil matters—choose a good quality extra virgin olive oil for the best flavor. Also, if you can, let the steak come to room temperature for about 30 minutes before grilling. This ensures even cooking.

Don’t forget to serve the chimichurri separately if you’re entertaining; some might prefer it on the side! Lastly, consider pairing it with complementary sauces, like a spicy aioli for dipping.

Variations

Spicy Chimichurri: Add finely chopped jalapeños or a splash of hot sauce to the chimichurri for an extra kick.
Vegan Option: Swap out the skirt steak for grilled portobello mushrooms or eggplant for a delicious plant-based alternative.
Zesty Citrus Twist: Incorporate citrus zest (like lime or orange) into the chimichurri for an added layer of brightness.
Low-Carb Alternative: Pair the steak with a side of sautéed greens instead of traditional starches for a low-carb meal.

Nutrition Information

This recipe is high in protein, making it excellent for those looking to maintain or build muscle. The healthy fats from olive oil contribute to a heart-healthy diet. However, keep an eye on portion sizes if you’re mindful of calorie intake.

Storage and Reheating

To reheat leftovers, avoid using the microwave if possible, as it can make the steak tough. Instead, warm it gently in a preheated oven at 350°F (175°C) for about 10-15 minutes. Alternatively, heat a skillet over medium heat and add a splash of olive oil, then place the steak in to warm gently.

If using the microwave, make sure to cover the steak with a damp paper towel to retain moisture while reheating.

Customization Ideas

Feel free to adjust the chimichurri to suit your taste preferences. If you prefer a sweeter note, consider adding a touch of honey or maple syrup. For those who love more oniony flavor, finely chop red onions and mix them into the chimichurri.

If you’re a fan of texture, add some toasted nuts or seeds, like pine nuts or pumpkin seeds, to the chimichurri for a delightful crunch.

Common Mistakes to Avoid

Over-marinating: It’s easy to think marinating for a very long time will yield better flavor, but skirt steak can become mushy if left too long—aim for up to 12 hours max.
Not Preheating the Grill: Grilling on a cold grill will lead to uneven cooking. Make sure to preheat for at least 10 minutes.
Wrong Doneness: Skirt steak is best enjoyed medium-rare; overcooking can lead to a chewy texture.
Cutting with the Grain: Always remember to slice against the grain; this simple step ensures tenderness in each bite.
Neglecting Resting Time: Failing to let the steak rest after grilling can cause juices to run out, resulting in a dry texture. A 5-minute rest is key.

Serving Occasions

This skirt steak marinade with chimichurri is perfect for many occasions, from casual family dinners to festive summer barbecues. It’s also a hit at birthday parties or holiday feasts where a flavorful meat option is desired.

Moreover, it suits weeknight meals where you want something special without too much fuss. The ease of preparation coupled with impressive flavor makes it a go-to comfort food as well.

Why Make This Recipe

This skirt steak marinade with chimichurri stands out for its bold, vibrant flavors that can easily elevate any meal. Unlike everyday grilled steaks, the combination of acidic marinade and fresh chimichurri not only enhances the meat’s natural flavor but also offers a year-round culinary experience that transports you to the backyard barbecues of summer.

Moreover, this recipe allows for flexibility, making it suitable for various gatherings. Whether you are feeding a crowd or enjoying a cozy dinner, it scales beautifully. The health-conscious will also appreciate the nutritional benefits, all while indulging in a delicious meal.

FAQ

Can I use another cut of meat?
- Absolutely! While skirt steak is traditional, flank steak or hanger steak can also work well with this marinade.
What if I don’t have red wine vinegar?
- You can substitute with apple cider vinegar or white wine vinegar if needed. Each will bring its own unique twist to the flavor.
Is chimichurri spicy?
- Chimichurri’s spiciness largely depends on how much red pepper flakes you use. Start with a smaller amount if you’re sensitive to heat.
Can I make chimichurri ahead of time?
- Yes, chimichurri can be made a day in advance and stored in the refrigerator. The flavors will meld beautifully over time.
How can I tell when the steak is done?
- The best way is to use a meat thermometer. For medium-rare, remove it from the grill once it reaches 130°F (54°C); for medium, aim for 140°F (60°C).

Disclaimer:

Nutritional information is approximate and can vary based on specific ingredients and servings. Always check labels for dietary needs and ingredient variations.