Go Back

Marinated Skirt Steak with Chimichurri

Yummy Eats Daily
Tender, juicy, and packed with bold flavor, this marinated skirt steak is grilled to perfection and served with a vibrant chimichurri sauce. A perfect dish for summer grilling or weeknight dinners with flair.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 6 hours
Total Time 6 hours 20 minutes
Servings 4
Calories 450 kcal

Ingredients
  

For the Marinade and Grilling:

  • 2/3 cup olive oil
  • 1/2 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons apple cider or red wine vinegar
  • 4 garlic cloves minced
  • 1 pound skirt steak
  • Salt and pepper to taste

For the Chimichurri Sauce:

  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/4 –1/3 cup olive oil
  • 1/2 medium onion diced
  • 3 garlic cloves
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: 1/4 teaspoon red pepper flakes

Instructions
 

  • For the Marinade and Grilling:
  • Whisk all marinade ingredients and pour into a large zip-top bag.
  • Add skirt steak to the bag and marinate for up to 6–7 hours in the fridge.
  • When ready to grill, season steak with salt and pepper.
  • Grill until golden brown and charred, 4–6 minutes per side. Let rest before slicing.
  • See full steps with tips & photos → https://p4pd.org/marinated-skirt-steak/

Notes

  • For best results, use skirt steak, but flank steak can also be substituted.
  • Chimichurri can be made ahead and refrigerated for up to 3 days.
  • This dish pairs well with grilled vegetables, roasted potatoes, or fresh salad.
  • Letting the steak rest before slicing is key to juicy, flavorful results.