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Emma Carter

Skirt Steak Marinade with Chimichurri

Juicy skirt steak marinated with garlic, lime, and spices, then topped with fresh homemade chimichurri sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Steak Marinade
  • 2 pounds skirt steak
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 4 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar
For the Chimichurri
  • 1 cup fresh parsley finely chopped
  • 1/4 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt

Method
 

In a bowl, whisk together olive oil, soy sauce, lime juice, garlic, smoked paprika, black pepper, and brown sugar.
    Place the skirt steak in a shallow dish or bag and pour the marinade over the steak.
      Let the steak marinate for at least 30 minutes.
        In another bowl, stir together parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, and salt to make the chimichurri.
          Heat a grill or cast iron skillet over high heat.
            Cook the skirt steak for 3 to 5 minutes per side until charred outside and cooked to desired doneness.
              Let the steak rest for 5 to 10 minutes before slicing thinly against the grain.
                Spoon chimichurri over the sliced steak before serving.

                  Notes

                  Do not over-marinate skirt steak or the texture may become too soft. Slice against the grain for the most tender bites. Leftover chimichurri works great on vegetables and sandwiches.