Skirt Steak Marinade with Chimichurri Recipe

The first time I truly understood the magic of a perfectly cooked skirt steak paired with vibrant, zesty chimichurri, it was a revelation. For years, I’d either overcooked this lean cut or drowned it in overpowering marinades. But this particular recipe, a culmination of various techniques and flavor profiles I’ve experimented with, changed everything. The family now requests this “special steak night” regularly. The kids, who can be picky eaters, devour the tender, flavorful meat, and my partner (a self-proclaimed chimichurri connoisseur) gives this version two enthusiastic thumbs up. The beauty of this dish lies in its simplicity, yet it delivers a complex, restaurant-quality experience right in your own backyard or kitchen. The marinade tenderizes the skirt steak beautifully, infusing it with smoky, savory notes, while the fresh, herbaceous chimichurri cuts through the richness with a bright, tangy punch. It’s a dance of flavors and textures that’s simply irresistible, and I’m thrilled to share the secrets to achieving skirt steak perfection with you.

The Ultimate Skirt Steak Marinade: A Flavor Powerhouse

Skirt steak, known for its robust beefy flavor, can be a bit tough if not handled correctly. That’s where a well-crafted marinade comes into play. This marinade is designed not just to tenderize but to build layers of flavor that complement the steak and the subsequent chimichurri. We’re aiming for a balance of acidity to break down muscle fibers, oil to distribute flavors, and aromatics to create depth.

Ingredients for the Perfect Skirt Steak Marinade & Chimichurri

This recipe is broken down into two main components: the marinade for the skirt steak and the classic Argentinian chimichurri sauce. Ensure you use fresh ingredients where possible, especially for the chimichurri, as this will significantly impact the final flavor.

For the Skirt Steak Marinade:

• Skirt Steak: 1.5 to 2 lbs (approx. 680-900g) outer skirt steak, trimmed of excess silver skin
• Olive Oil: 1/4 cup (60ml) – regular olive oil is fine here
• Soy Sauce (or Coconut Aminos for gluten-free/paleo): 2 tablespoons (30ml) – for umami and saltiness
• Red Wine Vinegar: 2 tablespoons (30ml) – for acidity and tang
• Lime Juice: 2 tablespoons (30ml), freshly squeezed – for brightness and tenderizing
• Garlic: 4 cloves, minced or finely grated
• Smoked Paprika: 1 tablespoon (provides a lovely smoky depth)
• Dried Oregano: 1 teaspoon (preferably Mexican oregano if available)
• Ground Cumin: 1 teaspoon
• Black Pepper: 1 teaspoon, freshly ground
• Red Pepper Flakes: 1/2 teaspoon (optional, for a hint of heat)
• Kosher Salt: 1/2 teaspoon (adjust based on soy sauce saltiness)

For the Chimichurri Sauce:

• Fresh Italian Parsley: 1 cup packed, finely chopped (mostly leaves, minimal tough stems)
• Fresh Oregano: 1/4 cup packed, finely chopped (or 1 tablespoon dried oregano, rehydrated in a little hot water)
• Garlic: 3-4 cloves, very finely minced or grated
• Shallot: 1 small (or 1/4 cup red onion), very finely minced
• Red Wine Vinegar: 1/4 cup (60ml)
• Extra Virgin Olive Oil: 1/2 cup (120ml) – use good quality for best flavor
• Red Pepper Flakes: 1/2 – 1 teaspoon, or to taste
• Kosher Salt: 3/4 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste
• Warm Water (Optional): 1-2 tablespoons, to help emulsify if needed

Step-by-Step Instructions for Marinated Skirt Steak with Chimichurri

Follow these instructions carefully for the most tender and flavorful results. The process involves preparing the steak, making the marinade, marinating, making the chimichurri, and finally, cooking the steak to perfection.

Part 1: Preparing and Marinating the Skirt Steak

1. Prepare the Skirt Steak:
   • Pat the skirt steak dry with paper towels. This helps the marinade adhere better.
   • If your butcher hasn’t done so, trim off any thick, tough silver skin from the surface of the steak using a sharp knife. This membrane won’t break down during cooking and can make the steak chewy.
   • Optional but recommended: Lightly score the steak in a diamond pattern, about 1/8 inch deep, on both sides. This helps the marinade penetrate deeper and can also prevent the steak from curling during cooking.
   • If the skirt steak is very long, you can cut it into more manageable portions (e.g., 6-8 inch lengths).
2. Make the Marinade:
   • In a medium bowl, whisk together all the marinade ingredients: olive oil, soy sauce, red wine vinegar, lime juice, minced garlic, smoked paprika, dried oregano, ground cumin, black pepper, red pepper flakes (if using), and kosher salt.
3. Marinate the Steak:
   • Place the prepared skirt steak pieces into a large resealable plastic bag or a non-reactive dish (glass or ceramic).
   • Pour the marinade over the steak, ensuring all surfaces are coated. If using a bag, press out as much air as possible before sealing.
   • Massage the marinade into the meat for a minute.
   • Refrigerate for at least 2 hours, or ideally 4-6 hours. Do not marinate for more than 12 hours, as the acidity can start to break down the meat too much, leading to a mushy texture. Flip the bag or turn the steak in the dish occasionally to ensure even marination.

Part 2: Making the Chimichurri Sauce

It’s best to make the chimichurri while the steak is marinating, or at least 30 minutes before serving, to allow the flavors to meld.

1. Prepare the Herbs and Aromatics:
   • Finely chop the fresh parsley and fresh oregano. If using dried oregano, you can rehydrate it in a tablespoon of warm water for a few minutes before adding.
   • Very finely mince the garlic and shallot (or red onion). You want these pieces to be tiny so they distribute evenly and don’t create overpowering bites.
2. Combine Chimichurri Ingredients:
   • In a medium bowl, combine the chopped parsley, oregano, minced garlic, and minced shallot.
   • Add the red wine vinegar, red pepper flakes, kosher salt, and black pepper. Stir to combine.
   • Slowly whisk in the extra virgin olive oil until the sauce is well combined but not fully emulsified – chimichurri traditionally has a slightly looser, oil-and-vinegar separation.
   • If the sauce seems too thick or you prefer a slightly more emulsified consistency, you can whisk in 1-2 tablespoons of warm water.
   • Taste and adjust seasonings as needed. You might want more salt, vinegar, or red pepper flakes depending on your preference.
3. Rest the Chimichurri:
   • Cover the chimichurri and let it sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. If making further ahead, store it in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature before serving for best flavor.

Part 3: Cooking the Skirt Steak

Skirt steak is best cooked hot and fast to develop a beautiful sear while keeping the inside tender and juicy.

1. Prepare for Cooking:
   • Remove the steak from the marinade about 30-45 minutes before cooking to allow it to come to room temperature. This promotes even cooking.
   • Discard the used marinade. Gently pat the steak dry with paper towels. Removing excess surface moisture is crucial for achieving a good sear.
2. Grilling Method (Recommended):
   • Preheat your grill (charcoal or gas) to high heat (around 450-550°F or 230-290°C).
   • Clean the grill grates thoroughly and lightly oil them to prevent sticking.
   • Place the skirt steak directly over the hottest part of the grill.
   • Cook for approximately 2-4 minutes per side for medium-rare, or 4-5 minutes per side for medium. The exact time will depend on the thickness of your steak and the heat of your grill. Skirt steak is thin, so it cooks quickly. Avoid overcooking, as it will become tough.
   • Use an instant-read thermometer for accuracy: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium.
3. Pan-Searing Method (Alternative):
   • If you don’t have a grill, you can use a large, heavy-bottomed skillet, preferably cast iron.
   • Place the skillet over high heat for several minutes until it’s smoking hot.
   • Add 1-2 tablespoons of a high smoke point oil (like grapeseed, canola, or avocado oil) to the skillet.
   • Carefully place the steak in the hot skillet. You may need to cook it in batches if it doesn’t fit comfortably in a single layer.
   • Sear for 2-4 minutes per side for medium-rare, adjusting as needed for your desired doneness.

Part 4: Resting and Slicing the Steak

This is a crucial step for juicy steak!

1. Rest the Steak:
   • Once cooked to your desired doneness, transfer the skirt steak to a clean cutting board.
   • Tent it loosely with aluminum foil.
   • Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. If you skip this step, the juices will run out when you slice it.
2. Slice Against the Grain:
   • Identify the direction of the muscle fibers (the grain) in the skirt steak. They typically run across the shorter width of the steak.
   • Using a sharp knife, slice the steak thinly (about 1/4 inch thick) against the grain. Slicing against the grain shortens the muscle fibers, making the steak much more tender to eat. If you slice with the grain, it will be chewy.

Nutrition Facts

• Servings: 4-6 servings (depending on appetite and portion size)
• Calories per serving (approximate): 450-550 calories (This is an estimate and can vary based on the exact weight and fat content of the steak, and precise ingredient amounts. The chimichurri adds healthy fats and some calories from the olive oil.)

Disclaimer: Nutritional information is an estimate and may vary.

Preparation Time Breakdown

• Active Preparation Time (Marinade & Chimichurri): 25-30 minutes
  • Steak prep: 5-10 minutes
  • Marinade making: 5 minutes
  • Chimichurri making: 15 minutes
• Marinating Time: 2 to 6 hours (up to 12 hours maximum)
• Bringing Steak to Room Temp: 30-45 minutes
• Cooking Time: 4-10 minutes (depending on thickness and desired doneness)
• Resting Time: 5-10 minutes
• Total Time (excluding marinating): Approximately 1 hour 15 minutes to 1 hour 40 minutes
• Total Time (including minimum 2-hour marinating): Approximately 3 hours 15 minutes

How to Serve Your Delicious Skirt Steak with Chimichurri

Serving this dish is all about showcasing the beautifully cooked steak and the vibrant chimichurri. Here are some ideas:

• Classic Platter:
  • Arrange the thinly sliced skirt steak on a large platter or wooden cutting board.
  • Spoon a generous amount of chimichurri sauce over some of the steak slices.
  • Serve the remaining chimichurri in a small bowl on the side for guests to add more as they please.
• Individual Plates:
  • Portion slices of steak onto individual plates.
  • Drizzle with chimichurri.
• Accompaniments: This dish pairs wonderfully with a variety of sides:
  • Grilled Vegetables: Asparagus, bell peppers, zucchini, corn on the cob.
  • Roasted Potatoes: Crispy roasted new potatoes or sweet potato wedges.
  • Salad: A simple green salad with a light vinaigrette or a hearty black bean and corn salad.
  • Bread: Crusty bread to soak up the delicious steak juices and chimichurri.
  • Rice: Plain white rice or a flavorful cilantro-lime rice.
• Creative Uses:
  • Steak Tacos: Serve the sliced steak in warm tortillas with chimichurri, crumbled cotija cheese, and pickled red onions.
  • Steak Salads: Lay the sliced steak over a bed of mixed greens, cherry tomatoes, cucumbers, and drizzle with chimichurri as the dressing.
  • Steak Sandwiches/Baguettes: Layer into a crusty baguette with chimichurri and perhaps some caramelized onions or provolone cheese.
• Garnish (Optional):
  • A few sprigs of fresh parsley or cilantro.
  • A wedge of lime.

Additional Tips for Skirt Steak & Chimichurri Perfection

1. Choose the Right Skirt Steak: Look for “outer” skirt steak if possible, as it’s generally more tender and flavorful than “inner” skirt steak. Ensure it has good marbling (streaks of fat within the meat).
2. Don’t Over-Marinate: While marinating is key for skirt steak, prolonged exposure to acidic ingredients (like vinegar and lime juice) can eventually “cook” the surface of the meat (like ceviche) and make the texture mushy. Stick to the 2-12 hour window, with 4-6 hours being optimal.
3. Hot and Fast is the Mantra: Skirt steak is relatively thin and benefits from very high heat for a short cooking time. This creates a delicious crust (Maillard reaction) on the outside while keeping the inside tender and juicy (ideally medium-rare). Overcooking is the primary enemy of skirt steak.
4. Master the Slice: This cannot be overstated. ALWAYS slice skirt steak thinly and AGAINST the grain. Identify the direction of the muscle fibers and cut perpendicularly to them. This simple step makes a monumental difference in tenderness.
5. Chimichurri Flavor Development: While you can serve chimichurri immediately, its flavors deepen and meld beautifully if allowed to sit for at least 30 minutes at room temperature, or even better, a few hours in the refrigerator (bring to room temp before serving). Taste and adjust seasoning after it has rested. You might find it needs a touch more salt or vinegar.

Frequently Asked Questions (FAQ) – Skirt Steak & Chimichurri

Q1: Can I use a different cut of steak with this marinade and chimichurri?
A1: Absolutely! While this marinade is tailored for skirt steak, it would also work wonderfully with other flavorful, slightly tougher cuts that benefit from marination, such as flank steak, hanger steak, or even sirloin flap meat. The chimichurri is versatile and pairs well with almost any grilled meat, poultry, or fish. Adjust cooking times based on the thickness and type of cut.

Q2: What’s the difference between inner and outer skirt steak?
A2: Outer skirt steak (Entraña in Spanish) is generally considered the premium cut. It’s more tender, has a richer beefy flavor, and is typically thicker and more uniform in shape than inner skirt steak. Inner skirt steak can be a bit chewier and often has more membrane to trim. If you have a choice and your budget allows, opt for outer skirt. Both will work with this recipe, but outer skirt often yields superior results.

Q3: How long can I store leftover chimichurri? And how should I store it?
A3: Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 4-5 days. The olive oil may solidify when chilled; simply let it sit at room temperature for about 20-30 minutes to liquefy, and give it a good stir before serving. Some argue the flavor even improves after a day or two. You can also freeze chimichurri in ice cube trays for longer storage (2-3 months), then transfer the cubes to a freezer bag.

Q4: My chimichurri tastes too harsh or bitter. What did I do wrong?
A4: Several factors can contribute to this.
* Too much stem from the parsley: Parsley stems can be bitter, so try to use mostly leaves.
* Garlic intensity: If your garlic is very potent or not minced finely enough, it can be overpowering. You can briefly blanch the garlic or let the minced garlic sit in the vinegar for 10-15 minutes before adding other ingredients to mellow it.
* Type of Olive Oil: A very robust or peppery olive oil can sometimes contribute to bitterness. Try a milder extra virgin olive oil.
* Balance: It might just need more salt to balance the flavors, or a tiny pinch of sugar (though not traditional) can counteract excessive bitterness. Let it rest; flavors often mellow over time.

Q5: Can I prepare parts of this recipe ahead of time?
A5: Yes, definitely!
* Marinade: Can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator.
* Chimichurri: Can be made a day or two in advance and stored in the refrigerator. Bring to room temperature before serving.
* Steak Marination: The steak needs to marinate for at least 2 hours, so this is a natural make-ahead step.
This makes it a great recipe for entertaining, as most of the work can be done before your guests arrive, leaving just the quick cooking of the steak.

Print