Skirt Steak Marinade With Chimichurri Recipe

I keep this Skirt Steak Marinade with Chimichurri among my Summer Recipes. Ingredients include skirt steak, olive oil, soy sauce, lime juice, garlic and cumin, plus a parsley-cilantro chimichurri with red wine vinegar and oregano. Want to see how these elements come together for your next grilling day?

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I always keep this Skirt Steak Marinade With Chimichurri saved for those perfect grilling days, and yeah it’s from @grandbabycakes so you know it’s good. I take a skirt steak, about 1 1/2 to 2 pounds trimmed of excess fat, and soak it in a punchy mix of extra virgin olive oil, soy sauce, fresh lime juice and lots of minced garlic, with cumin, kosher salt and freshly ground black pepper to round it out.

While it marinates I chop up flat leaf parsley and a little cilantro for a bright chimichurri, add red wine vinegar, more olive oil, oregano and a pinch of crushed red pepper flakes, maybe a squeeze of lemon if I’m feeling fancy. It’s got that Yaz Tarifleri, Gastronomi vibe but it’s still totally a Basit Yemek Tarifleri weeknight flex.

You get char, tang and herb heat in one bite, and honestly it always makes dinner feel like an event.

Why I Like this Recipe

1. I love how the bright chimichurri cuts through the rich beef, it keeps every bite from feeling heavy.
2. The marinade is simple but it actually makes the skirt steak taste way more tender and flavorful, without weird ingredients.
3. I like that it cooks fast on a hot grill so I dont have to babysit it all night, and the sear gives great texture.
4. Slicing it thin across the grain makes it feel tender even though skirt steak is chewy, and that trick always works for me.

Ingredients

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Skirt steak: Very high in protein and iron, bold beefy flavor, slice thin across grain
Extra virgin olive oil: Mostly healthy fats, adds richness and helps carry flavors
Soy sauce: Salty umami, adds savory depth, brings sodium so use carefully
Fresh lime juice: Bright acidic sour, cuts fat, adds fresh citrus zip
Garlic: Punchy aromatics, tiny calories lots of flavor, may support immune health
Parsley: Fresh herb, provides vitamin K, earthy brightness in chimichurri, minimal calories
Cilantro: Bright citrusy herb, optional, gives freshness, some people dislike taste
Red wine vinegar: Tangy acid, balances oil, lifts flavors, helps keep chimichurri lively

Ingredient Quantities

- Skirt steak 1 1/2 to 2 pounds trimmed of excess fat

- For the marinade

- 1/3 cup extra virgin olive oil

- 1/4 cup soy sauce

- 1/4 cup fresh lime juice about 2 limes

- 3 garlic cloves minced

- 1 teaspoon ground cumin

- 1 teaspoon kosher salt plus extra for finishing

- 1/2 teaspoon freshly ground black pepper

- 1 tablespoon Worcestershire sauce optional but good

- For the chimichurri

- 1 cup packed fresh flat leaf parsley finely chopped

- 1/2 cup fresh cilantro finely chopped optional but i like it

- 4 garlic cloves minced

- 2 tablespoons red wine vinegar

- 1/2 cup olive oil

- 1 teaspoon dried oregano or 1 tablespoon fresh oregano minced

- 1/2 teaspoon crushed red pepper flakes or to taste

- 1/2 teaspoon kosher salt plus more to taste

- 1/4 teaspoon freshly ground black pepper

- Juice of half a lemon or about 1 tablespoon lemon juice optional

- Neutral oil for the grill or for brushing the steak

How to Make this

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1. Trim any excess fat from the skirt steak and pat it dry. In a bowl whisk together 1 3 cup extra virgin olive oil, 1 4 cup soy sauce, 1 4 cup fresh lime juice, 3 cloves garlic minced, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 2 teaspoon freshly ground black pepper and 1 tablespoon Worcestershire sauce if using. Put the steak in a zip top bag or shallow dish, pour the marinade over it, squeeze out extra air and refrigerate for 30 minutes to 4 hours. Don’t go much longer than 4 hours or the lime will start to mush the meat.

2. While the steak marinates make the chimichurri. Finely chop 1 cup packed flat leaf parsley and 1 2 cup cilantro if you like it. In a bowl mix parsley, cilantro, 4 garlic cloves minced, 2 tablespoons red wine vinegar, 1 2 cup olive oil, 1 teaspoon dried oregano or 1 tablespoon fresh minced, 1 2 teaspoon crushed red pepper flakes, 1 2 teaspoon kosher salt, 1 4 teaspoon freshly ground black pepper and the juice of half a lemon if using. Stir, taste and adjust salt or acid. Let it sit at room temperature at least 15 minutes while you finish the steak.

3. Preheat your grill to high heat and oil the grates with a neutral oil. About 20 minutes before grilling take the steak out of the fridge so it loses the chill. Very important, drain the marinade and pat the steak dry with paper towels so you get a good sear.

4. Lightly brush the steak with a little neutral oil and sprinkle a bit more kosher salt on both sides. Place over the hottest part of the grill and cook 3 to 5 minutes per side depending on thickness, turning once. For temperature aim for an instant read of about 125 to 130 degrees Fahrenheit if you want medium rare after resting. Move it to a cooler part of the grill if it chars too quickly.

5. When the steak hits the target temp remove it and let it rest loosely tented with foil for 5 to 10 minutes so the juices redistribute. Resting is not optional, it’s what makes the steak juicy.

6. Slice the steak thinly against the grain at a slight angle. Skirt steak is fibrous so slice across the lines of the muscle very thin, this makes it tender and easier to eat.

7. Spoon chimichurri over the sliced steak and serve extra on the side. Finish with a little extra kosher salt if needed and a squeeze of lemon if you like bright acid.

8. Quick hacks and tips: don’t over marinate the skirt steak, keep it under 4 hours. Patting the meat dry is the trick for a good crust. Chimichurri actually gets better if it sits for a few hours and will keep in the refrigerator for a few days, just bring it back to room temperature before serving. If flare ups happen move the steak to a cooler zone and finish with the lid closed.

Equipment Needed

1. Grill (gas or charcoal) or heavy cast iron skillet for stovetop cooking
2. Long slicing or carving knife (for thin against-the-grain slices)
3. Chef’s knife (for trimming and chopping herbs)
4. Cutting board
5. Mixing bowls: one large for the marinade, one medium for chimichurri
6. Whisk or fork (to combine the marinade)
7. Measuring cups and measuring spoons
8. Zip top bag or shallow dish with lid (for marinating)
9. Tongs (for grilling and turning the steak)
10. Pastry brush or small silicone brush (to oil grates and brush steak)
11. Instant read thermometer (for target internal temp)
12. Paper towels (for patting steak dry)
13. Aluminum foil (for loose tenting while resting)
14. Spoon or small spatula (to mix and spoon chimichurri)
15. Citrus reamer or juicer (for lime and optional lemon)
16. Small airtight container (to store chimichurri if making ahead)
17. Kitchen timer or phone timer

FAQ

Q: How long should I marinate the skirt steak?
A: Minimum 30 minutes, best 1 to 6 hours in the fridge. The acid from the lime will start to break down the meat if you go too long, so try not to marinate more than 12 hours.

Q: Can I make the chimichurri ahead of time?
A: Yes, make it a day ahead for the flavors to meld. Store in the fridge up to 5 to 7 days, the oil may firm up so bring to room temp and stir before serving. You can also freeze portions for longer.

Q: What is the best way to cook skirt steak and how long will it take?
A: Cook over very high heat on a hot grill or cast iron pan. About 3 to 4 minutes per side gets you medium rare for a typical skirt. Target 125 to 130 F for medium rare, rest 5 to 10 minutes then slice thinly across the grain.

Q: No grill available, what else can I do?
A: Use a screaming hot cast iron skillet or the oven broiler. Sear 3 to 4 minutes per side in the pan, or place under a very hot broiler for similar times. Let it rest before slicing.

Q: Can I reuse the leftover marinade as a sauce?
A: Not straight from the bag, thats risky. If you want to use it, boil it for at least 3 to 5 minutes to kill any bacteria, or reserve some marinade before adding raw meat for a safe finishing sauce.

Q: No skirt steak, what are good substitutes and do cooking times change?
A: Flank steak, hanger, or flat iron work great. They might be slightly thicker so give an extra minute or two per side and still slice thinly across the grain for best tenderness.

Skirt Steak Marinade With Chimichurri Recipe Substitutions and Variations

Extra virgin olive oil:
- Grapeseed oil – neutral flavor and higher smoke point, great for high heat grilling
- Avocado oil – mild taste, also high smoke point and healthy fats
- Light olive oil – if that’s all you got it’ll work, just less fruity flavor
Soy sauce:
- Tamari – gluten free and very similar saltiness
- Coconut aminos – lower sodium, slightly sweeter, nice if avoiding soy
- Low-sodium soy + a pinch of sugar – mimics regular soy without overpowering salt
Fresh lime juice:
- Fresh lemon juice – almost identical acidity, a bit brighter
- White wine vinegar or apple cider vinegar – use less, about half the amount, adds tang
- Orange juice – if you want sweeter, fruitier note, good for a milder citrus
Worcestershire sauce:
- Fish sauce – use sparingly, it’s saltier and more pungent but gives umami
- Soy sauce + dash of balsamic or a little molasses – approximates that sweet savory depth
- Balsamic vinegar + a tiny splash of soy – for a sweeter, tangy alternative
Fresh cilantro (in chimichurri):
- Extra flat-leaf parsley – keeps the herbaceous green base if you don’t like cilantro
- Fresh basil or a mix of parsley and mint – gives a brighter, more Mediterranean twist
- Chopped green onion + parsley – adds bite and freshness if cilantro is unavailable

Pro Tips

1) Keep the marinade short, 30 minutes to 4 hours tops. Citrus will start to “cook” the meat if you go longer, so dont let it sit all day. If you accidentally over-marinated, rinse, pat dry and give it at least 20 minutes at room temp before grilling.

2) For a killer crust drain the marinade and pat the steak bone dry with paper towels, then oil the grates and brush the steak lightly with neutral oil. High direct heat for a few minutes per side = good sear, but if flames flare up, move to a cooler zone and finish there.

3) Resting and slicing make more difference than people think. Rest the steak 5 to 10 minutes loosely tented so juices redistribute, then slice very thin and always against the grain at a slight angle; that’s what turns a chewy skirt steak into something tender.

4) Make the chimichurri ahead and let it sit at least a couple hours, it gets brighter and more balanced with time. Bring it back to room temp before serving and taste for salt and acid, add a splash more vinegar or lemon if it feels flat.

Skirt Steak Marinade With Chimichurri Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

792

kcal

Equipment: 1. Grill (gas or charcoal) or heavy cast iron skillet for stovetop cooking
2. Long slicing or carving knife (for thin against-the-grain slices)
3. Chef’s knife (for trimming and chopping herbs)
4. Cutting board
5. Mixing bowls: one large for the marinade, one medium for chimichurri
6. Whisk or fork (to combine the marinade)
7. Measuring cups and measuring spoons
8. Zip top bag or shallow dish with lid (for marinating)
9. Tongs (for grilling and turning the steak)
10. Pastry brush or small silicone brush (to oil grates and brush steak)
11. Instant read thermometer (for target internal temp)
12. Paper towels (for patting steak dry)
13. Aluminum foil (for loose tenting while resting)
14. Spoon or small spatula (to mix and spoon chimichurri)
15. Citrus reamer or juicer (for lime and optional lemon)
16. Small airtight container (to store chimichurri if making ahead)
17. Kitchen timer or phone timer

Ingredients

Skirt steak 1 1/2 to 2 pounds trimmed of excess fat
For the marinade
1/3 cup extra virgin olive oil
1/4 cup soy sauce
1/4 cup fresh lime juice about 2 limes
3 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon kosher salt plus extra for finishing
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce optional but good
For the chimichurri
1 cup packed fresh flat leaf parsley finely chopped
1/2 cup fresh cilantro finely chopped optional but i like it
4 garlic cloves minced
2 tablespoons red wine vinegar
1/2 cup olive oil
1 teaspoon dried oregano or 1 tablespoon fresh oregano minced
1/2 teaspoon crushed red pepper flakes or to taste
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
Juice of half a lemon or about 1 tablespoon lemon juice optional
Neutral oil for the grill or for brushing the steak

Directions

Trim any excess fat from the skirt steak and pat it dry. In a bowl whisk together 1 3 cup extra virgin olive oil, 1 4 cup soy sauce, 1 4 cup fresh lime juice, 3 cloves garlic minced, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 2 teaspoon freshly ground black pepper and 1 tablespoon Worcestershire sauce if using. Put the steak in a zip top bag or shallow dish, pour the marinade over it, squeeze out extra air and refrigerate for 30 minutes to 4 hours. Don’t go much longer than 4 hours or the lime will start to mush the meat.
While the steak marinates make the chimichurri. Finely chop 1 cup packed flat leaf parsley and 1 2 cup cilantro if you like it. In a bowl mix parsley, cilantro, 4 garlic cloves minced, 2 tablespoons red wine vinegar, 1 2 cup olive oil, 1 teaspoon dried oregano or 1 tablespoon fresh minced, 1 2 teaspoon crushed red pepper flakes, 1 2 teaspoon kosher salt, 1 4 teaspoon freshly ground black pepper and the juice of half a lemon if using. Stir, taste and adjust salt or acid. Let it sit at room temperature at least 15 minutes while you finish the steak.
Preheat your grill to high heat and oil the grates with a neutral oil. About 20 minutes before grilling take the steak out of the fridge so it loses the chill. Very important, drain the marinade and pat the steak dry with paper towels so you get a good sear.
Lightly brush the steak with a little neutral oil and sprinkle a bit more kosher salt on both sides. Place over the hottest part of the grill and cook 3 to 5 minutes per side depending on thickness, turning once. For temperature aim for an instant read of about 125 to 130 degrees Fahrenheit if you want medium rare after resting. Move it to a cooler part of the grill if it chars too quickly.
When the steak hits the target temp remove it and let it rest loosely tented with foil for 5 to 10 minutes so the juices redistribute. Resting is not optional, it’s what makes the steak juicy.
Slice the steak thinly against the grain at a slight angle. Skirt steak is fibrous so slice across the lines of the muscle very thin, this makes it tender and easier to eat.
Spoon chimichurri over the sliced steak and serve extra on the side. Finish with a little extra kosher salt if needed and a squeeze of lemon if you like bright acid.
Quick hacks and tips: don’t over marinate the skirt steak, keep it under 4 hours. Patting the meat dry is the trick for a good crust. Chimichurri actually gets better if it sits for a few hours and will keep in the refrigerator for a few days, just bring it back to room temperature before serving. If flare ups happen move the steak to a cooler zone and finish with the lid closed.

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.