Skirt Steak Marinade Recipe with Chimichurri
Elevate your grilling experience with this Skirt Steak Marinade Recipe paired with vibrant chimichurri sauce. This dish celebrates robust flavors with a zesty marinade made from fresh citrus juices and aromatic herbs. Perfect for summer barbecues or cozy family dinners, this recipe is not only delicious but also quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Scale
- 2/3 cup olive oil
- 1/2 cup fresh orange juice
- 1/3 cup fresh lime juice
- 3 tablespoons apple cider vinegar
- 4 garlic cloves (minced)
- 2–3 pounds skirt steak
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/4–1/3 cup olive oil (for chimichurri)
- 1/2 medium onion (diced)
- 3 garlic cloves (for chimichurri)
- 3 tablespoons fresh lime juice (for chimichurri)
- 2 tablespoons apple vinegar (for chimichurri)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Combine olive oil, orange juice, lime juice, apple cider vinegar, and minced garlic in a mixing bowl; whisk until blended.
- Place skirt steak in a resealable bag or dish, pour marinade over it, seal or cover, and refrigerate for 6 hours to overnight.
- For the chimichurri, blend parsley, cilantro, olive oil, diced onion, garlic, lime juice, apple vinegar, salt, and pepper until chunky.
- Preheat the grill over medium-high heat. Remove steak from marinade and grill for about 5 minutes per side or until cooked to your liking.
- Let rest for 5 minutes before slicing against the grain and serving with chimichurri.
Nutrition
- Serving Size: 6 ounces (170g) of grilled skirt steak with chimichurri
- Calories: 678
- Sugar: 4g
- Sodium: 771mg
- Fat: 58g
- Saturated Fat: 8g
- Unsaturated Fat: 49g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 88mg