If you’re craving a steak that’s bursting with flavor and tenderness, this marinated skirt steak with chimichurri sauce is your answer.
The citrusy, garlicky marinade tenderizes the meat, while the fresh chimichurri adds a vibrant finish.
Perfect for summer grilling or a special dinner at home.
Why You’ll Love This Recipe
Flavorful marinade infuses the meat with bold, tangy goodness
Juicy, tender skirt steak grilled to perfection
Chimichurri sauce adds herbaceous brightness
Quick cooking – just a few minutes on the grill
Perfect for entertaining or elevating weeknight dinners
What You’ll Need (Ingredient Highlights)
For the Marinade:
Olive oil, fresh orange and lime juice for richness and acidity
Soy sauce and Worcestershire for umami
Garlic and vinegar for sharp flavor and tenderness
Skirt steak – a flavorful, quick-cooking cut
For the Chimichurri:
Fresh parsley and cilantro – herbaceous and aromatic
Olive oil and red wine vinegar – smooth and tangy
Garlic, onion, lime juice – layered flavor with a citrus kick
Salt, pepper, and red pepper flakes – to taste
Pro Tips Before You Start
Don’t over-marinate – 6 to 7 hours is ideal for skirt steak
Pat steak dry before grilling to get a better sear
Let steak rest 5 minutes before slicing to retain juices
Always slice against the grain for tenderness
How to Make Marinated Skirt Steak with Chimichurri
Step 1: Marinate the Steak
In a bowl, whisk together olive oil, orange juice, lime juice, soy sauce, Worcestershire, vinegar, and minced garlic.
Pour into a large zip-top bag, add the steak, and seal. Refrigerate for 6–7 hours.
Step 2: Grill the Steak
Remove steak from marinade. Season both sides liberally with salt and pepper.
Grill over high heat until golden brown and charred on the outside, and medium-rare inside (about 4–5 minutes per side depending on thickness).
Step 3: Rest and Slice
Let steak rest on a cutting board for 5 minutes. Slice thinly against the grain.
Step 4: Make the Chimichurri
Combine all chimichurri ingredients in a food processor or high-powered blender.
Blend until finely chopped and smooth. Taste and adjust seasoning if needed.
Step 5: Serve
Spoon chimichurri over sliced steak and serve immediately with your favorite sides.
What to Serve It With
Grilled vegetables (bell peppers, zucchini, asparagus)
Roasted potatoes or garlic mashed potatoes
Rice pilaf or chimichurri rice
Crusty bread for mopping up extra sauce
Variations / Substitutions
Swap skirt steak for flank steak or flat iron
Use lemon juice in place of lime if preferred
Add chili flakes or jalapeño for extra spice
No grill? Cook in a hot cast-iron skillet instead
Storage & Leftovers
Store leftover steak in an airtight container in the fridge for up to 3 days
Reheat gently in a skillet to avoid drying it out
Chimichurri can be made 2–3 days ahead and refrigerated
Do not freeze chimichurri – fresh herbs lose texture
FAQs
Can I use a different cut of steak?
Yes, flank steak or flat iron are great substitutes for skirt steak.
Can I cook the steak indoors?
Absolutely! A cast-iron pan works beautifully for searing.
How do I know when the steak is done?
Use a meat thermometer – 130°F for medium rare.
The meat should feel slightly springy.
Can I make the chimichurri ahead of time?
Yes, prepare up to 3 days in advance.
Store in an airtight container in the fridge.
Is the chimichurri spicy?
Not by default, but red pepper flakes add heat if desired.
How long should I rest the steak?
Let it rest at least 5 minutes after grilling before slicing.
Do I need to strain the marinade?
No, just remove the steak and discard the marinade.
Final Thoughts
This marinated skirt steak with chimichurri is one of those go-to recipes that never fails.
It’s packed with bold flavor, incredibly juicy, and makes any meal feel a little more special.
Serve it with fresh veggies, crusty bread, or even in tacos—it’s always a hit.
Marinated Skirt Steak with Fresh Chimichurri
Ingredients
Method
- For the Marinade and Grilling: Whisk all marinade ingredients and pour into a large zip-top bag.
- Add skirt steak to the bag and marinate for up to 6–7 hours in the fridge.
- When ready to grill, season steak with salt and pepper.
- Grill until golden brown and charred, 4–6 minutes per side. Let rest before slicing.
- For the Chimichurri: Add all ingredients to a blender or food processor.
- See full steps with tips & photos → https://theboatshedcafe.com/marinated-skirt-steak/
Notes
- Skirt steak cooks fast—don’t overdo it or it’ll get tough.
- If you prefer a more textured chimichurri, pulse the herbs by hand or use a knife.
- Leftover chimichurri is amazing on grilled veggies, fish, or even eggs.
