Skirt Steak Marinade with Chimichurri
A flavorful skirt steak marinade paired with vibrant chimichurri sauce to create a deliciously rich and tender steak, perfect for impressing guests or family gatherings.
Ingredients
For the Marinade
- 1 lb skirt steak Choose fresh skirt steak for best flavor.
- ¼ cup olive oil For marinade.
- ¼ cup red wine vinegar For marinade.
- 4 cloves garlic, minced For marinade.
- 1 teaspoon red pepper flakes Adjust for desired heat.
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Chimichurri
- 1 cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped Can be omitted if necessary.
- ¼ cup fresh oregano, chopped
- ½ cup olive oil For chimichurri.
- 2 tablespoons red wine vinegar For chimichurri.
- 1 clove garlic, minced
- Salt and pepper to taste Salt and pepper to taste For chimichurri.
Instructions
Preparation
- Gather all ingredients before starting.
- Mince the garlic, chop the fresh herbs, and measure out the oils and vinegars.
Making the Marinade
- In a medium-sized bowl, whisk together olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and black pepper.
Marinating the Steak
- Place skirt steak in a large ziplock bag.
- Pour marinade over steak and ensure it's fully coated.
- Seal the bag and refrigerate for at least 2 hours or overnight.
Making the Chimichurri
- Combine chopped parsley, cilantro, oregano, olive oil, red wine vinegar, and minced garlic in a bowl.
- Stir and season with salt and pepper to taste, then set aside.
Grilling
- Preheat grill to medium-high heat.
- Remove skirt steak from the marinade and discard the marinade.
- Grill steak for 4-5 minutes on one side, then flip and grill for another 4-5 minutes for medium-rare.
Serving
- Let steak rest for 5 minutes after grilling.
- Slice against the grain and serve garnished with chimichurri sauce.
Notes
Avoid over-marinating the steak; it can break down too much. Serve with grilled vegetables or a salad for a well-rounded meal.