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Skirt Steak Marinade with Chimichurri

Skirt steak marinade with chimichurri delivers bold Argentine flavor with a zesty lime-garlic soak and a vibrant herb sauce. Grill to juicy medium-rare, then slice thinly against the grain and drizzle generously with green chimichurri.
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Prep Time 15 minutes
Cook Time 10 minutes
marinating 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentine
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Skirt steak marinade
  • 2 lb skirt steak
  • 0.25 cup olive oil
  • 3 tbsp lime juice
  • 4 garlic, minced
  • 1 tsp cumin
  • 0.25 salt use to taste
  • 0.25 pepper use to taste
Chimichurri
  • 1 cup fresh parsley, chopped
  • 0.25 cup fresh cilantro, chopped
  • 4 garlic, minced
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes
  • 0.25 salt use to taste

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. Combine olive oil, lime juice, garlic, cumin, salt, and pepper in a bowl, stirring until evenly mixed.
  2. Add the skirt steak to the marinade, then cover and refrigerate for 2-4 hours.
Make the chimichurri
  1. Mix parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt until the sauce looks evenly green.
  2. Set the chimichurri aside at room temperature so the flavors meld while the steak cooks.
Grill and serve
  1. Preheat the grill to high heat, then oil the grate lightly before cooking.
  2. Grill the skirt steak for 3-4 minutes per side for medium-rare, keeping the heat high and timing carefully.
  3. Remove the steak from the grill and let it rest for 5 minutes so the juices settle.
  4. Slice the steak thinly against the grain, then serve with generous portions of chimichurri drizzled over the top.

Notes

For best flavor, marinate covered in the refrigerator and pat the steak dry before grilling to promote good browning. Refrigerate leftover steak and chimichurri separately for up to 3 days; freezer is no for cooked steak and chimichurri. If you want a lower-sodium option, use a reduced-salt mix for both the marinade and chimichurri and add extra lime for brightness.