Perfect Skirt Steak Marinade With Chimichurri Recipe

I pair skirt or flank steak with an impossibly bright, herb-packed chimichurri that has everyone begging to know how I did it.

I can’t get enough of this skirt steak and chimichurri. I’m obsessed with the way charred meat meets bright chimichurri, that punch of parsley and garlic cutting through the smoke.

The marinade’s extra virgin olive oil keeps the crust silky while the fresh lime juice snaps everything awake. And the texture of skirt steak, all those craggy edges, soaks up flavor in a way other cuts don’t.

But it’s never heavy, it’s vibrant, loud, and utterly moreish. Every bite asks for another.

Serious summer craving fuel. Bring the good music and don’t plan on sharing.

I will not apologize ever.

Ingredients

• Skirt steak, trimmed — hearty protein that chars fast and tastes beefy.
• Extra virgin olive oil — keeps meat moist, adds smooth mouthfeel.
• Low sodium soy sauce — salty umami without overpowering the lime.
• Fresh lime juice — bright citrus zing, cuts through the fat.
• Red wine vinegar — tangy punch, wakes up the other flavors.
• Worcestershire sauce — deep savory note, kind of tangy and meaty.
• Light brown sugar — soft sweetness, helps caramelize the crust.
• Garlic, minced — punchy aromatics, you’ll smell it a mile away.
• Ground cumin — earthy warmth, gives subtle smoky depth.
• Smoked paprika — gentle smokiness, pretty and savory.
• Kosher salt — essential seasoning, brings everything out.
• Freshly ground black pepper — spicy bite, keeps it lively.
• Crushed red pepper flakes — optional heat, adds a kick.
• Fresh cilantro, chopped — herb brightness, kind of citrusy and fresh.
• Flat leaf parsley — green backbone for chimichurri, fresh and clean.
• Fresh cilantro leaves — herb lift, pairs great with parsley.
• Garlic cloves — raw punch for the sauce, very garlicky.
• Red wine vinegar (chimichurri) — sharp acidity, ties the herbs together.
• Extra virgin olive oil (chimichurri) — silky binder, carries the sauce.
• Red pepper flakes (chimichurri) — controlled heat, makes it interesting.
• Kosher salt (chimichurri) — seasons the herbs so they pop.
• Freshly ground black pepper (chimichurri) — subtle spice, rounds things out.
• Fresh lemon juice — bright citrus alternative, adds zing.
• Small shallot, finely chopped — mild oniony sweetness, adds texture.

Ingredient Quantities

• For the steak and marinade:
  • 1 1/2 to 2 pounds skirt steak, trimmed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons fresh lime juice (about 1 large lime)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon light brown sugar, packed
  • 4 large garlic cloves, minced or grated
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons chopped fresh cilantro, optional but recommended

• For the chimichurri:
  • 1 cup packed fresh flat leaf parsley, stems removed
  • 1/2 cup packed fresh cilantro leaves, stems removed
  • 4 garlic cloves, peeled
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice, or juice of half a lemon
  • 1 small shallot, finely chopped, optional

How to Make this

1. Trim any excess fat from the skirt steak and place it in a shallow dish or a large resealable bag.

2. Whisk together olive oil, soy sauce, lime juice, red wine vinegar, Worcestershire, brown sugar, minced garlic, cumin, smoked paprika, kosher salt, black pepper, red pepper flakes if using, and the chopped cilantro; pour over the steak making sure it is well coated.

3. Marinate the steak in the fridge for at least 1 hour and up to 8 hours. If short on time even 30 minutes helps. Remove the steak from the fridge 30 minutes before cooking to come closer to room temp.

4. While the steak is marinating make the chimichurri: put parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, lemon juice and the optional finely chopped shallot in a food processor or blender and pulse until roughly chopped but not pureed. You want texture, not baby food.

5. Taste the chimichurri and adjust salt, acid or heat. If it tastes too sharp add a little more olive oil or a pinch of sugar, if too mild add more vinegar or lemon.

6. Preheat your grill or skillet to high heat and oil the grates or pan well so the steak does not stick. Pat the steak dry with paper towels before cooking to get a good sear.

7. Grill or sear the skirt steak 3 to 5 minutes per side depending on thickness and desired doneness; skirt steak is best at medium rare to medium. Use a meat thermometer if you want: 125 to 130 F for medium rare, 135 F for medium.

8. Transfer the steak to a cutting board and let it rest 5 to 10 minutes. Resting keeps the juices in so it will be tender and juicy.

9. Slice the steak thinly across the grain at a slight angle. Serve topped with a generous spoonful of chimichurri and pass extra sauce at the table.

10. Leftovers keep well in the fridge for a couple days. Warm gently or use cold in sandwiches or salads. If the chimichurri firms up in the fridge just stir in a splash of olive oil or lemon juice before serving.

Equipment Needed

1. Sharp chef knife
2. Cutting board
3. Shallow dish or large resealable plastic bag (for marinating)
4. Measuring cups and spoons
5. Whisk
6. Food processor or blender (for chimichurri)
7. Grill or heavy skillet (cast iron recommended)
8. Long tongs
9. Instant read meat thermometer
10. Paper towels

FAQ

Perfect Skirt Steak Marinade With Chimichurri Recipe Substitutions and Variations

• Skirt steak:
  • Flank steak — same long grain, a bit leaner but cooks the same way.
  • Hanger steak — richer and very beefy, great if you like strong flavor.
  • Flat iron — tender and a good substitute if you want less chew.
• Low sodium soy sauce:
  • Regular soy sauce diluted with a little water — keeps the salt and umami balanced.
  • Coconut aminos — lower sodium and slightly sweeter, works well for gluten free.
  • Tamari — gluten free and deeper in flavor, use same amount.
• Light brown sugar:
  • Honey or maple syrup — use a little less, they add moisture and a different caramel note.
  • Dark brown sugar — bolder molasses flavor, swap 1:1.
  • White sugar + molasses (1 tbsp molasses per cup) — mimics brown sugar if you dont have any.
• Fresh parsley and cilantro in chimichurri:
  • All parsley if you dont like cilantro — still bright but less citrusy.
  • Fresh basil or mint mixed with parsley — gives a sweeter, aromatic twist.
  • Arugula or baby spinach with parsley — adds peppery green notes and stretches the herbs.

Pro Tips

1) Don’t skip the dry time before searing. Pat the steak very dry with paper towels, then let it sit at room temp for about 30 minutes. That little step gives a much better crust and stops the pan from steaming the meat.

2) Slice against the grain and slice thin. Skirt steak fibers are long, so cutting at a sharp angle across those fibers makes every bite tenderer. If you slice too thick you’ll end up chewing a lot more than you want.

3) Give the chimichurri some rest time too. Make it at least 30 minutes ahead so the flavors marry. If it tastes too sharp after chilling, stir in a teaspoon of olive oil or a squeeze of lemon to smooth it out.

4) Use heat smartly. High heat for a quick sear, but cool the pan or move the steak to a cooler spot if flareups or burning happen. And always let the steak rest 5 to 10 minutes before cutting so it stays juicy.

Perfect Skirt Steak Marinade With Chimichurri Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I pair skirt or flank steak with an impossibly bright, herb-packed chimichurri that has everyone begging to know how I did it.

Pin

Servings

4

servings

Calories

793

kcal

Equipment: 1. Sharp chef knife
2. Cutting board
3. Shallow dish or large resealable plastic bag (for marinating)
4. Measuring cups and spoons
5. Whisk
6. Food processor or blender (for chimichurri)
7. Grill or heavy skillet (cast iron recommended)
8. Long tongs
9. Instant read meat thermometer
10. Paper towels

Ingredients

• For the steak and marinade:

• 1 1/2 to 2 pounds skirt steak, trimmed

• 1/4 cup extra virgin olive oil

• 1/4 cup low sodium soy sauce

• 3 tablespoons fresh lime juice (about 1 large lime)

• 2 tablespoons red wine vinegar

• 2 tablespoons Worcestershire sauce

• 1 tablespoon light brown sugar, packed

• 4 large garlic cloves, minced or grated

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt, or to taste

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon crushed red pepper flakes, optional

• 2 tablespoons chopped fresh cilantro, optional but recommended

• For the chimichurri:

• 1 cup packed fresh flat leaf parsley, stems removed

• 1/2 cup packed fresh cilantro leaves, stems removed

• 4 garlic cloves, peeled

• 2 tablespoons red wine vinegar

• 1/2 cup extra virgin olive oil

• 1/2 teaspoon red pepper flakes, or to taste

• 1 teaspoon kosher salt, or to taste

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon fresh lemon juice, or juice of half a lemon

• 1 small shallot, finely chopped, optional

Directions

• Trim any excess fat from the skirt steak and place it in a shallow dish or a large resealable bag.
• Whisk together olive oil, soy sauce, lime juice, red wine vinegar, Worcestershire, brown sugar, minced garlic, cumin, smoked paprika, kosher salt, black pepper, red pepper flakes if using, and the chopped cilantro; pour over the steak making sure it is well coated.
• Marinate the steak in the fridge for at least 1 hour and up to 8 hours. If short on time even 30 minutes helps. Remove the steak from the fridge 30 minutes before cooking to come closer to room temp.
• While the steak is marinating make the chimichurri: put parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, lemon juice and the optional finely chopped shallot in a food processor or blender and pulse until roughly chopped but not pureed. You want texture, not baby food.
• Taste the chimichurri and adjust salt, acid or heat. If it tastes too sharp add a little more olive oil or a pinch of sugar, if too mild add more vinegar or lemon.
• Preheat your grill or skillet to high heat and oil the grates or pan well so the steak does not stick. Pat the steak dry with paper towels before cooking to get a good sear.
• Grill or sear the skirt steak 3 to 5 minutes per side depending on thickness and desired doneness; skirt steak is best at medium rare to medium. Use a meat thermometer if you want: 125 to 130 F for medium rare, 135 F for medium.
• Transfer the steak to a cutting board and let it rest 5 to 10 minutes. Resting keeps the juices in so it will be tender and juicy.
• Slice the steak thinly across the grain at a slight angle. Serve topped with a generous spoonful of chimichurri and pass extra sauce at the table.
• Leftovers keep well in the fridge for a couple days. Warm gently or use cold in sandwiches or salads. If the chimichurri firms up in the fridge just stir in a splash of olive oil or lemon juice before serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 279g
• Total number of serves: 4
• Calories: 793kcal
• Fat: 64g
• Saturated Fat: 13.5g
• Trans Fat: 0.5g
• Polyunsaturated: 5g
• Monounsaturated: 45g
• Cholesterol: 139mg
• Sodium: 1525mg
• Potassium: 650mg
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 3g
• Protein: 51.5g
• Vitamin A: 2000IU
• Vitamin C: 35mg
• Calcium: 50mg
• Iron: 5.15mg