Skirt Steak Marinade with Chimichurri Recipe
A delicious Skirt Steak Marinade with Chimichurri Recipe for grilling that is packed with flavor.
Equipment
- blender
- grill
- mixing bowl
- ziploc bag
Ingredients
For the Marinade and Grilling
- ⅔ cup olive oil
- ½ cup fresh orange juice
- ⅓ cup fresh lime juice
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 3 tablespoons apple cider or red wine vinegar
- 4 cloves garlic minced
- 1 pound skirt steak
- Salt to taste
- Pepper to taste
For the Chimichurri Sauce
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ¼-1/3 cup olive oil
- ½ medium onion diced
- 3 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes Optional
Instructions
For the Marinade and Grilling
- Whisk all of the ingredients together and pour into a large ziploc bag.
- Add skirt steak to ziploc bag with marinade and allow to marinate up to 6-7 hours max depending on how thick the meat is.
- When ready to grill, liberally season with salt and pepper.
- Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
For the Chimichurri
- Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve.
Notes
Store leftover skirt or flank steak wrapped in foil or in an airtight container in the fridge for 3-4 days. Keep chimichurri in a sealed jar for a week. Freeze steak tightly wrapped for 2 months and chimichurri in an airtight container for up to 2 months. Reheat the steak in a hot skillet or grill until heated through.
Nutrition
Serving: 1pieceCalories: 678kcalCarbohydrates: 14gProtein: 27gFat: 58gSaturated Fat: 10gCholesterol: 71mgSodium: 1359mgPotassium: 743mgFiber: 1gSugar: 5gVitamin A: 1610IUVitamin C: 50.8mgCalcium: 70mgIron: 4.7mg
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