Skirt Steak Marinade with Chimichurri Recipe
Delicious skirt steak marinated and grilled, complemented by a vibrant chimichurri sauce.
Equipment
- Blender or Food Processor
- grill
- 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 garlic cloves minced
- 1 pound skirt steak
- Salt and 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 marinade 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 in the fridge for 3-4 days, and chimichurri in a sealed jar for up to a week. Freezer: Steak lasts about 2 months, chimichurri can be frozen in an airtight container for up to 2 months. Reheat steak in a hot skillet and serve chimichurri cold or at room temperature.
Nutrition
Serving: 1servingCalories: 678kcalCarbohydrates: 14gProtein: 27gFat: 58gSaturated Fat: 10gCholesterol: 71mgSodium: 1359mgPotassium: 743mgFiber: 1gSugar: 5gVitamin A: 1610IUVitamin C: 50.8mgCalcium: 70mgIron: 4.7mg
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