Skirt Steak Marinade Recipe with Chimichurri Recipe
A delicious skirt steak marinated and grilled, served with a homemade chimichurri sauce.
Equipment
- large ziploc bag
- Blender or food processor
- grill
Ingredients
Marinade and Grilling
- ⅔ cup olive oil
- ½ cup fresh orange juice
- ⅓ cup fresh lime juice
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 3 tablespoons apple cider or red wine vinegar
- 4 cloves garlic minced
- 2-3 pounds skirt steak
- Salt and pepper to taste
Chimichurri Sauce
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ¼-1/3 cup olive oil
- ½ medium onion diced
- 3 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes optional
Instructions
Marinade and Grilling
- Whisk all of the marinade ingredients together and pour into a large ziploc bag.
- Add skirt steak to ziploc bag with marinade and allow to marinate up to 6-7 hours max depending on how thick the meat is.
- When ready to grill, liberally season with salt and pepper.
- Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
Chimichurri
- Add all of the chimichurri ingredients to a heavy-duty blender or food processor and blend until everything is chopped up and smooth then serve.
Notes
To store leftover skirt steak, wrap in foil or store in an airtight container. It will stay good for 3-4 days. The chimichurri can be kept in a sealed jar for up to a week. Freezing instructions included for both steak and chimichurri.
Nutrition
Serving: 1servingCalories: 678kcalCarbohydrates: 14gProtein: 27gFat: 58gSaturated Fat: 10gCholesterol: 71mgSodium: 1359mgPotassium: 743mgFiber: 1gSugar: 5gVitamin A: 1610IUVitamin C: 50.8mgCalcium: 70mgIron: 4.7mg
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