Marinated Skirt Steak with Chimichurri Sauce
Marinated Skirt Steak with Chimichurri Sauce is so simple, so delicious, this will become a regular in your house! Succulent grilled steak that is perfectly seasoned with a amazing blend of spices and balanced with red wine vinegar and lime juice. Topped with a mouth watering chimichurri sauce, you have the perfect meal!
Marinated Grilled Steak – Yum!
Why do we marinate meat?
Marinating meat is intended to break down the tough protein fibers to make the particular cut of meat more tender and easier to chew. Marinating also infuses flavor into the meat making it more flavorful as well. You wind up getting a juicy, tasty piece of meat from a less than desirable cut of meat.
Marinating is not just for tough pieces of meat. It also accomplishes those same 2 tasks with meat that tends to dry out easily, like chicken breast and pork chops. Really, you can marinate just about anything to infuse more flavor.
What Ingredients Go in Marinated Skirt Steak with Chimichurri Sauce?
Marinated Skirt Steak
- 2 pounds Skirt Steak, trimmed
- 1/2 cup Onions, diced
- 4 cloves Garlic, minced
- 1/2 cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Lime Juice
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Black Pepper
- 1-3 teaspoon(s) Crushed Red Pepper – optional (depending on how spicy you want it)
- 1/4 cup Fresh Cilantro, chopped
- Fresh Lime Wedges
Chimichurri Sauce
- 1/4 cup Sweet Onion, diced small
- 1/4 cup Red Bell Pepper, diced small (you can also use red chilies instead if you would like to add some heat)
- 1/2 cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1/2 cup Fresh Cilantro, chopped (1 bunch)
- 1/2 cup Fresh Parsley, chopped (1 bunch)
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
How Is Marinated Skirt Steak with Chimichurri Sauce Made?
- Place all the ingredients except the skirt steak in a gallon sized ziptop bag and mix well. Now place the skirt steak in the bag and let out almost all the air. Seal the bag and massage the marinade to cover all the meat well. Place the bag in your refrigerator overnight for best flavor. *
- When you’re ready to cook:
- Take the steak out of the fridge at least 15 minutes before cooking to bring the meat to room temperature.
- Heat your grill to medium-high, about 400°F. Be sure to oil the grates to prevent sticking.
- Take the steaks out of the bag and place them on the grill.
- Cook for 4 minutes on each side. Let the steaks rest for 5 minutes before slicing.
Marinated Skirt Steak with Chimichurri Sauce FAQ’s
Marinating Time. If you want to make the steak the same day, you can marinate the steak using the same method, but leave the bag on the counter for 2 hours. Yes, it’s safe. However, I do not recommend anything less than the 2 hours.
Meat can stay remain unrefrigerated for up to 2 hours. By leaving it out on the counter, it stays at room temp which makes for more even cooking.
You can store the meat in the fridge in an airtight container for up to 3-4 days. The chimichurri sauce will last up to a week in an airtight jar in the fridge.
The best option is on the stove. Heat a skillet over medium heat. Add about 1 tablespoon of oil and the leftover meat to the skillet and heat for a few minutes.
Yes! You can freeze both the meat and the chimichurri sauce. I recommend freezing them separately because you don’t want to heat the sauce when you reheat the meat.
Other Amazing Recipes That You’ll Love!
Caribbean Grilled Chicken Breast
Marinated Skirt Steak with Chimichurri Sauce
Ingredients
Marinated Skirt Steak
- 2 pounds Skirt Steak, trimmed
- 1/2 cup Onions, diced
- 4 cloves Garlic, minced
- 1/2 cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Lime Juice
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Black Pepper
- 1-3 teaspoon(s) Crushed Red Pepper – optional (depending on how spicy you want it)
- 1/4 cup Fresh Cilantro, chopped
- Fresh Lime Wedges
Chimichurri Sauce
- 1/4 cup Sweet Onion, diced small
- 1/4 cup Red Bell Pepper, diced small (you can also use red chilies instead if you would like to add some heat)
- 1/2 cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1/2 cup Fresh Cilantro, chopped (1 bunch)
- 1/2 cup Fresh Parsley, chopped (1 bunch)
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
Instructions
Marinated Skirt Steak
-
Place all the ingredients except the skirt steak in a gallon sized ziptop bag and mix well. Now place the skirt steak in the bag and let out almost all the air. Seal the bag and massage the marinade to cover all the meat well. Place the bag in your refrigerator overnight for best flavor. *
-
When you're ready to cook:
Take the steak out of the fridge at least 15 minutes before cooking to bring the meat to room temperature.
-
Heat your grill to medium-high, about 400°F. Be sure to oil the grates to prevent sticking.
-
Take the steaks out of the bag and place them on the grill.
-
Cook for 4 minutes on each side. Let the steaks rest for 5 minutes before slicing.
Chimichurri Sauce **
-
Add all the ingredients in a mixing bowl and mix thoroughly. Set aside to let the flavors blend.
Recipe Notes
* If you want to make the steak the same day, you can marinate the steak using the same method, but leave the bag on the counter for 2 hours. Yes, it’s safe. However, I do not recommend anything less than the 2 hours.
Meat can stay remain unrefrigerated for up to 2 hours. By leaving it out on the counter, it stays at room temp which makes for more even cooking.
** Chimichurri Sauce – Make the chimichurri sauce and refrigerate an hour ahead of time for the best flavor!
