If you’re craving a steak that’s bursting with flavor and tenderness, this marinated skirt steak with chimichurri sauce is your answer.

The citrusy, garlicky marinade tenderizes the meat, while the fresh chimichurri adds a vibrant finish.

Perfect for summer grilling or a special dinner at home.

Why You’ll Love This Recipe

Flavorful marinade infuses the meat with bold, tangy goodness

Juicy, tender skirt steak grilled to perfection

Chimichurri sauce adds herbaceous brightness

Quick cooking – just a few minutes on the grill

Perfect for entertaining or elevating weeknight dinners

What You’ll Need (Ingredient Highlights)

For the Marinade:

Olive oil, fresh orange and lime juice for richness and acidity

Soy sauce and Worcestershire for umami

Garlic and vinegar for sharp flavor and tenderness

Skirt steak – a flavorful, quick-cooking cut

For the Chimichurri:

Fresh parsley and cilantro – herbaceous and aromatic

Olive oil and red wine vinegar – smooth and tangy

Garlic, onion, lime juice – layered flavor with a citrus kick

Salt, pepper, and red pepper flakes – to taste

Pro Tips Before You Start

Don’t over-marinate – 6 to 7 hours is ideal for skirt steak

Pat steak dry before grilling to get a better sear

Let steak rest 5 minutes before slicing to retain juices

Always slice against the grain for tenderness

How to Make Marinated Skirt Steak with Chimichurri

Step 1: Marinate the Steak

In a bowl, whisk together olive oil, orange juice, lime juice, soy sauce, Worcestershire, vinegar, and minced garlic.

Pour into a large zip-top bag, add the steak, and seal. Refrigerate for 6–7 hours.

Step 2: Grill the Steak

Remove steak from marinade. Season both sides liberally with salt and pepper.

Grill over high heat until golden brown and charred on the outside, and medium-rare inside (about 4–5 minutes per side depending on thickness).

Step 3: Rest and Slice

Let steak rest on a cutting board for 5 minutes. Slice thinly against the grain.

Step 4: Make the Chimichurri

Combine all chimichurri ingredients in a food processor or high-powered blender.

Blend until finely chopped and smooth. Taste and adjust seasoning if needed.

Step 5: Serve

Spoon chimichurri over sliced steak and serve immediately with your favorite sides.

What to Serve It With

Grilled vegetables (bell peppers, zucchini, asparagus)

Roasted potatoes or garlic mashed potatoes

Rice pilaf or chimichurri rice

Crusty bread for mopping up extra sauce

Variations / Substitutions

Swap skirt steak for flank steak or flat iron

Use lemon juice in place of lime if preferred

Add chili flakes or jalapeño for extra spice

No grill? Cook in a hot cast-iron skillet instead

Storage & Leftovers

Store leftover steak in an airtight container in the fridge for up to 3 days

Reheat gently in a skillet to avoid drying it out

Chimichurri can be made 2–3 days ahead and refrigerated

Do not freeze chimichurri – fresh herbs lose texture

FAQs

Can I use a different cut of steak?
Yes, flank steak or flat iron are great substitutes for skirt steak.

Can I cook the steak indoors?
Absolutely! A cast-iron pan works beautifully for searing.

How do I know when the steak is done?
Use a meat thermometer – 130°F for medium rare.

The meat should feel slightly springy.

Can I make the chimichurri ahead of time?
Yes, prepare up to 3 days in advance.

Store in an airtight container in the fridge.

Is the chimichurri spicy?
Not by default, but red pepper flakes add heat if desired.

How long should I rest the steak?
Let it rest at least 5 minutes after grilling before slicing.

Do I need to strain the marinade?
No, just remove the steak and discard the marinade.

Final Thoughts

This marinated skirt steak with chimichurri is one of those go-to recipes that never fails.

It’s packed with bold flavor, incredibly juicy, and makes any meal feel a little more special.

Serve it with fresh veggies, crusty bread, or even in tacos—it’s always a hit.