Marinated skirt steak captures the essence of a summer barbecue, and paired with vibrant chimichurri, each bite bursts with flavor. This dish is a go-to for gatherings, as it not only impresses but also infuses a delightful twist to any meal. Whether you’re grilling at home or having a picnic, this recipe brings a restaurant-quality experience to your table. Plus, there’s something incredibly satisfying about preparing your own marinade and sauce, making it a great choice for those who enjoy a bit of hands-on cooking.
Marinated Skirt Steak with Chimichurri
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Paleo
Description
Delicious marinated skirt steak paired with vibrant chimichurri sauce, perfect for any gathering.
Ingredients
- Skirt steak (1-1.5 lbs)
- Olive oil (1/2 cup for marinade, 1/2 cup for chimichurri)
- Red wine vinegar (1/4 cup)
- Garlic (4 cloves, minced)
- Fresh parsley (1 cup, chopped)
- Fresh oregano (1/2 cup, chopped, or 1 tablespoon dried)
- Red pepper flakes (1 teaspoon, adjust to taste)
- Salt and pepper (to taste)
- Lemon juice (from 1 lemon)
Instructions
- Prepare the marinade: In a bowl, combine olive oil, red wine vinegar, minced garlic, salt, pepper, and red pepper flakes.
- Marinate the steak: Place the skirt steak in a resealable bag or a shallow dish, and pour in the marinade. Massage it into the meat and seal or cover. Let it marinate for at least 120 minutes, preferably overnight in the refrigerator.
- Make chimichurri: In a blender or food processor, combine parsley, oregano, garlic, olive oil, lemon juice, salt, and pepper. Pulse until finely chopped but still textured.
- Preheat the grill: Heat your grill to high. Remove the steak from the marinade, letting the excess drip off.
- Grill the steak: Cook for about 3-4 minutes per side for medium-rare, adjusting the time based on your desired doneness.
- Serve it up: Once grilled to perfection, let the steak rest for 5 minutes. Slice against the grain, drizzle with chimichurri, and enjoy!
Notes
For a delightful serving experience, plate alongside grilled vegetables or a fresh salad. Serve with warm tortillas or rice and beans. Adjust herbs in chimichurri based on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Why you’ll love this dish
One of the standout aspects of marinated skirt steak is its rich flavor profile combined with the fresh, herbal notes of chimichurri. The marinade tenderizes the meat while imparting a smoky, savory taste that enhances the skirt steak’s natural qualities. Serving it with chimichurri not only adds a vibrant color but also a zesty contrast that elevates every bite.
“The flavor was incredible, and my family loved it! This dish will definitely become part of our regular rotation.”
You’ll appreciate how quickly the marinade infuses flavor, making this a perfect option for weeknight dinners or special occasions alike.
How it comes together
Creating marinated skirt steak with chimichurri is all about layers of flavor. Start by mixing up a delicious marinade that will tenderize the steak while infusing it with garlic, herbs, and a bit of acidity. Letting it soak in those flavors is crucial—ideally, for several hours or overnight. Next, whip up the chimichurri, which complements the meat beautifully with its fresh herbs and tangy kick. Finally, grill the steak to your desired doneness, drizzle it with the sauce, and serve.
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min
What you’ll need
- Skirt steak (1-1.5 lbs)
- Olive oil (1/2 cup for marinade, 1/2 cup for chimichurri)
- Red wine vinegar (1/4 cup)
- Garlic (4 cloves, minced)
- Fresh parsley (1 cup, chopped)
- Fresh oregano (1/2 cup, chopped, or 1 tablespoon dried)
- Red pepper flakes (1 teaspoon, adjust to taste)
- Salt and pepper (to taste)
- Lemon juice (from 1 lemon)
While skirt steak is the traditional choice, flank steak or sirloin can make satisfying alternatives if needed.
Step-by-step instructions
- Prepare the marinade: In a bowl, combine olive oil, red wine vinegar, minced garlic, salt, pepper, and red pepper flakes.
- Marinate the steak: Place the skirt steak in a resealable bag or a shallow dish, and pour in the marinade. Massage it into the meat and seal or cover. Let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- Make chimichurri: In a blender or food processor, combine parsley, oregano, garlic, olive oil, lemon juice, salt, and pepper. Pulse until finely chopped but still textured.
- Preheat the grill: Heat your grill to high. Remove the steak from the marinade, letting the excess drip off.
- Grill the steak: Cook for about 3-4 minutes per side for medium-rare, adjusting the time based on your desired doneness.
- Serve it up: Once grilled to perfection, let the steak rest for 5 minutes. Slice against the grain, drizzle with chimichurri, and enjoy!
Best ways to enjoy it
For a delightful serving experience, plate the sliced skirt steak alongside grilled vegetables or a fresh salad. Serve with warm tortillas for a make-your-own taco night, or pair it with a side of rice and beans to create a complete meal. You could also offer extra chimichurri on the side for those who want more of that zingy flavor.
Storage and reheating tips
To store leftovers, place the steak and chimichurri in airtight containers. The marinated steak can remain in the fridge for 3-4 days. If you have extra chimichurri, it keeps well in the refrigerator for about a week. Avoid freezing the marinated meat after it’s cooked, as it can affect the texture—best to freeze raw skirt steak in the marinade instead. When reheating, gentle warming is key; try a low oven or a skillet over medium heat, ensuring the steak doesn’t dry out.
Helpful cooking tips
A successful marinade needs time—allowing the steak to tenderize overnight will yield the best results. For the chimichurri, feel free to adjust the herbs based on your taste; cilantro works well if you’re looking for a different flavor profile. Lastly, remember that slicing against the grain is crucial for achieving tender bites.
Creative twists
You can switch up the herbs in the chimichurri based on what you have on hand—for example, basil or mint can lend interesting flavors. To add a smoky kick, try incorporating a pinch of smoked paprika into the marinade. Additionally, grilling the steak on a cedar plank can introduce a lovely depth of flavor.
FAQ
Can I marinate the steak for too long?
Yes, marinating for more than 24 hours can sometimes make the meat mushy. For the best texture, stick to a few hours to overnight.
What can I serve with chimichurri?
Chimichurri is versatile! It pairs beautifully not just with steak but with grilled chicken, fish, or even roasted vegetables.
How do I know when the steak is done?
Using a meat thermometer is the most accurate way. For medium-rare, aim for an internal temperature of 130-135°F; medium is 135-145°F.
With this signature meal, you’re sure to impress at your next gathering or simply treat yourself to an unforgettable dinner!