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The Boat Shed Kitchen

Marinated Skirt Steak with Fresh Chimichurri

This marinated skirt steak is soaked in a citrusy, savory marinade and grilled to perfection, then topped with a bright, garlicky chimichurri. It’s an easy, flavorful meal that feels both rustic and gourmet—ideal for steak night or summertime gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Marinade and Grilling:
  • 2/3 cup olive oil
  • 1/2 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons apple cider or red wine vinegar
  • 4 garlic cloves minced
  • 1 pound skirt steak
  • Salt and pepper to taste
For the Chimichurri Sauce:
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/4 –1/3 cup olive oil
  • 1/2 medium onion diced
  • 3 garlic cloves
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: 1/4 teaspoon red pepper flakes

Method
 

  1. For the Marinade and Grilling: Whisk all marinade ingredients and pour into a large zip-top bag.
  2. Add skirt steak to the bag and marinate for up to 6–7 hours in the fridge.
  3. When ready to grill, season steak with salt and pepper.
  4. Grill until golden brown and charred, 4–6 minutes per side. Let rest before slicing.
  5. For the Chimichurri: Add all ingredients to a blender or food processor.
  6. 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.