Skirt Steak Marinade with Chimichurri
April 12, 2020
Skirt Steak Marinade with Chimichurri
As summer months come upon us, most of us start looking for new recipes that are light, still delicious, and economical. This Skirt Steak Marinade with Chimichurri will meet each criteria!
Chimichurri is a light and zesty sauce that pairs perfectly with any kind of meat. Skirt steak is a perfect addition to this sauce! Skirt steak is commonly known as a cut made for Mexican Cuisine - skirt steak carne asada, skirt steak fajitas, etc. Skirt steak is very delicious by itself too!
Picture and recipe (adapted) from: Mommy's Kitchen
INGREDIENTS
For the Marinade:
- 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 minced garlic cloves
- 1 pound Dry Aged 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:
- Whisk all of the marinade ingredients together
- Pour into a large ziploc bag.
- Place the dry aged skirt steak in a ziploc bag with marinade.
- Allow the skirt steak to marinade up to 6-7 hours max
- Adjust based on the thickness of the meat.
- When ready to grill, season with salt and pepper.
For the grill:
- Turn the grill to medium-high heat
- Cook the steak until a golden-brown crust forms
- Approximately 3 minutes per side
- Use a thermometer to see if the beef meets your ideal degree of doneness
- Take the steak off the grill and let rest for 5-10 minutes
For the Chimichurri:
- Add all of the ingredients to a blender or food processor and blend until everything is chopped up and smooth then serve!
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