Perfect Skirt Steak Marinade With Chimichurri Recipe

I’m excited to share my Marinated Skirt Steak with chimichurri and one surprising step that unlocks impressively bold layered flavor.

I’ve been chasing the perfect Marinated Skirt Steak all summer and this Chimichurri Recipe flips that search on its head. Picture a charred skirt or flank steak seared just right with garlic that pops and parsley that brightens every bite.

It’s bold, simple and kind of addicting, not the cozy barbecue thing you expect but the kind that makes people actually stop talking while they eat. I mess up recipes often, but this one always turns out and it makes me proud.

If you like big flavors and simple brag-worthy grilling, you’ll want to try it.

Ingredients

Perfect Skirt Steak Marinade With Chimichurri Recipe

• Skirt steak, rich in protein, bold beef flavor, needs quick high heat to stay tender
• Olive oil, heart healthy monounsaturated fats, adds silky mouthfeel and helps carry flavors
• Soy sauce brings umami and salt, boosts savory notes but adds sodium
• Lime juice gives bright acidity, tenderizes meat and balances the richness
• Garlic, pungent and aromatic, has antioxidants and gets sweet when roasted
• Parsley adds fresh herbiness, vitamin K and bright green color to chimichurri
• Brown sugar adds caramel sweet edge, helps caramelize crust but adds calories
• Red wine vinegar gives tangy zip, balances oil and lifts heavy flavors

Ingredient Quantities

• For the steak
• 2 pounds (900 g) skirt or flank steak
• For the marinade
• 1/3 cup extra virgin olive oil
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp fresh lime juice or lemon juice
• 3 cloves garlic minced
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1/4 tsp crushed red pepper flakes (optional)
• For the chimichurri
• 1 cup packed fresh flat leaf parsley finely chopped
• 1/2 cup fresh cilantro finely chopped (optional)
• 4 cloves garlic minced
• 2 tbsp red wine vinegar
• 1/2 to 2/3 cup extra virgin olive oil
• 1 tbsp fresh oregano or 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 small shallot minced (optional)
• Juice of 1/2 lemon about 1 tbsp (optional)

How to Make this

1. Whisk the marinade: in a bowl combine 1 3/4 tbsp? wait sorry, use these exact items 1/3 cup extra virgin olive oil, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp fresh lime or lemon juice, 3 cloves garlic minced, 1 tbsp brown sugar, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp freshly ground black pepper, 1 tsp kosher salt and 1/4 tsp crushed red pepper flakes if you want heat. Mix well so sugar dissolves.

2. Put 2 pounds skirt or flank steak in a zip top bag or shallow dish, pour in the marinade, press out extra air and seal. Massage the bag so every bit of meat gets coated. Marinate in the fridge at least 2 hours, ideally 4 to 8 hours or overnight for max flavor. Do not go much past 24 hours or the acid will start to change the texture.

3. Make the chimichurri while the steak marinates: finely chop and pack 1 cup fresh flat leaf parsley and 1/2 cup fresh cilantro if using, mince 4 cloves garlic and 1 small shallot if using. Mix those with 2 tbsp red wine vinegar, 1/2 to 2/3 cup extra virgin olive oil, 1 tbsp fresh oregano or 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes, 1/2 tsp kosher salt plus more to taste, 1/4 tsp freshly ground black pepper and the juice of 1/2 lemon if you like. Taste and adjust salt, acid or oil. Let it sit at least 15 minutes so the flavors marry, you can make it a day ahead for even better flavor.

4. When ready to cook, pull the steak from the fridge 30 minutes before grilling so it comes closer to room temp. Pat the steak dry with paper towels; a dry surface gives a better sear. Reserve the used marinade and discard it or bring it to a rolling boil for 3 minutes if you want to use as a sauce.

5. Heat your grill to high or heat a heavy cast iron pan until very hot and lightly oil the grates or pan with a brush of oil on a paper towel. You want serious heat for a good crust.

6. Sear the steak 3 to 5 minutes per side over high heat depending on thickness and how you like it. For skirt or flank aim for medium rare to medium rare plus, so about 125 to 135 F internal temp, but use an instant read thermometer to be sure. Don’t overcook it, skirt gets tough if left long.

7. Remove steak and tent loosely with foil. Let it rest 5 to 10 minutes so juices redistribute, this is important, really.

8. Slice the steak thinly across the grain into bite size strips. Cutting against the grain is crucial for tenderness, so look for the muscle lines and slice perpendicular.

9. Serve slices topped with generous spoonfuls of chimichurri or pass the sauce on the side. If you like extra brightness add a squeeze of lemon, or extra crushed red pepper flakes for heat. Enjoy.

Equipment Needed

1. Large mixing bowl for whisking the marinade
2. Measuring cups and spoons
3. Whisk or fork to mix the sauce
4. Zip-top bag or shallow dish for marinating
5. Sharp chef’s knife and cutting board for slicing against the grain
6. Grill or heavy cast iron pan, preheated very hot
7. Tongs and an instant-read thermometer (don’t guess temp)
8. Paper towels and aluminum foil for drying and resting

FAQ

Perfect Skirt Steak Marinade With Chimichurri Recipe Substitutions and Variations

• Skirt or flank steak: no skirt? use hanger steak, flat iron, or sirloin flap — slice thin across the grain after resting so it stays tender.
• Soy sauce (marinade): swap with tamari for gluten free, coconut aminos for a milder, slightly sweeter soy-free option, or low-sodium soy sauce; watch the salt tho.
• Brown sugar: replace with honey, maple syrup, or coconut sugar; if you use a liquid sweetener cut a bit of the marinade oil or reduce marinating time a touch.
• Red wine vinegar (chimichurri): use sherry vinegar, white wine vinegar, or fresh lemon juice for a brighter finish; taste and adjust acidity with salt.

Pro Tips

1) Don’t over-marinate the steak. A few hours lets the flavors in, but leave it all day and the acid will start to break down the muscle so it gets mushy instead of tender. If you only have short time, poke the meat a few times with a fork so the marinade gets in faster.

2) Get the pan or grill screaming hot and pat the steak very dry before it hits the heat, that crust is everything. Don’t stab it with a fork while cooking, use tongs and resist flipping every minute — let a good sear form then flip once.

3) Rest the steak, then slice it thin and always against the grain, you’ll thank me later. If you want extra clean slices chill the rested steak 10 minutes in the fridge first, or hold the tip of your knife at a slight angle for wider pieces.

4) Make the chimichurri ahead and taste for salt vs acid, add more oil if it tastes too sharp. If you like texture pulse it once in a food processor, or leave it chunky, either way let it sit at least 15 minutes so the flavors mellow; cover the top with plastic so the herbs don’t darken if you keep it in the fridge.

Perfect Skirt Steak Marinade With Chimichurri Recipe

Recipe by James Level

0.0 from 0 votes

I'm excited to share my Marinated Skirt Steak with chimichurri and one surprising step that unlocks impressively bold layered flavor.

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Servings

6

servings

Calories

615

kcal

Equipment: 1. Large mixing bowl for whisking the marinade
2. Measuring cups and spoons
3. Whisk or fork to mix the sauce
4. Zip-top bag or shallow dish for marinating
5. Sharp chef’s knife and cutting board for slicing against the grain
6. Grill or heavy cast iron pan, preheated very hot
7. Tongs and an instant-read thermometer (don’t guess temp)
8. Paper towels and aluminum foil for drying and resting

Ingredients

• For the steak

• 2 pounds (900 g) skirt or flank steak

• For the marinade

• 1/3 cup extra virgin olive oil

• 1/4 cup soy sauce

• 2 tbsp Worcestershire sauce

• 2 tbsp fresh lime juice or lemon juice

• 3 cloves garlic minced

• 1 tbsp brown sugar

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp freshly ground black pepper

• 1 tsp kosher salt

• 1/4 tsp crushed red pepper flakes (optional)

• For the chimichurri

• 1 cup packed fresh flat leaf parsley finely chopped

• 1/2 cup fresh cilantro finely chopped (optional)

• 4 cloves garlic minced

• 2 tbsp red wine vinegar

• 1/2 to 2/3 cup extra virgin olive oil

• 1 tbsp fresh oregano or 1 tsp dried oregano

• 1/2 tsp crushed red pepper flakes

• 1/2 tsp kosher salt plus more to taste

• 1/4 tsp freshly ground black pepper

• 1 small shallot minced (optional)

• Juice of 1/2 lemon about 1 tbsp (optional)

Directions

• Whisk the marinade: in a bowl combine 1 3/4 tbsp? wait sorry, use these exact items 1/3 cup extra virgin olive oil, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp fresh lime or lemon juice, 3 cloves garlic minced, 1 tbsp brown sugar, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp freshly ground black pepper, 1 tsp kosher salt and 1/4 tsp crushed red pepper flakes if you want heat. Mix well so sugar dissolves.
• Put 2 pounds skirt or flank steak in a zip top bag or shallow dish, pour in the marinade, press out extra air and seal. Massage the bag so every bit of meat gets coated. Marinate in the fridge at least 2 hours, ideally 4 to 8 hours or overnight for max flavor. Do not go much past 24 hours or the acid will start to change the texture.
• Make the chimichurri while the steak marinates: finely chop and pack 1 cup fresh flat leaf parsley and 1/2 cup fresh cilantro if using, mince 4 cloves garlic and 1 small shallot if using. Mix those with 2 tbsp red wine vinegar, 1/2 to 2/3 cup extra virgin olive oil, 1 tbsp fresh oregano or 1 tsp dried oregano, 1/2 tsp crushed red pepper flakes, 1/2 tsp kosher salt plus more to taste, 1/4 tsp freshly ground black pepper and the juice of 1/2 lemon if you like. Taste and adjust salt, acid or oil. Let it sit at least 15 minutes so the flavors marry, you can make it a day ahead for even better flavor.
• When ready to cook, pull the steak from the fridge 30 minutes before grilling so it comes closer to room temp. Pat the steak dry with paper towels; a dry surface gives a better sear. Reserve the used marinade and discard it or bring it to a rolling boil for 3 minutes if you want to use as a sauce.
• Heat your grill to high or heat a heavy cast iron pan until very hot and lightly oil the grates or pan with a brush of oil on a paper towel. You want serious heat for a good crust.
• Sear the steak 3 to 5 minutes per side over high heat depending on thickness and how you like it. For skirt or flank aim for medium rare to medium rare plus, so about 125 to 135 F internal temp, but use an instant read thermometer to be sure. Don’t overcook it, skirt gets tough if left long.
• Remove steak and tent loosely with foil. Let it rest 5 to 10 minutes so juices redistribute, this is important, really.
• Slice the steak thinly across the grain into bite size strips. Cutting against the grain is crucial for tenderness, so look for the muscle lines and slice perpendicular.
• Serve slices topped with generous spoonfuls of chimichurri or pass the sauce on the side. If you like extra brightness add a squeeze of lemon, or extra crushed red pepper flakes for heat. Enjoy.

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: 180g
• Total number of serves: 6
• Calories: 615kcal
• Fat: 48.2g
• Saturated Fat: 9.6g
• Trans Fat: 0.2g
• Polyunsaturated: 4.6g
• Monounsaturated: 34g
• Cholesterol: 135mg
• Sodium: 1200mg
• Potassium: 700mg
• Carbohydrates: 3g
• Fiber: 1g
• Sugar: 2g
• Protein: 39g
• Vitamin A: 1500IU
• Vitamin C: 20mg
• Calcium: 40mg
• Iron: 5mg