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Skirt Steak Marinade with Chimichurri

Skirt steak marinade with chimichurri delivers juicy, medium-rare grilled steak topped with a vibrant green herb sauce. The quick oil-and-lime marinade and thin-sliced against-the-grain finish keep the steak tender and flavorful.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Skirt Steak Marinade
  • 2 lb skirt steak Use skirt steak for best chew-tender texture when sliced against the grain.
  • 0.25 cup olive oil
  • 3 tbsp lime juice
  • 4 garlic Minced; reserve some for chimichurri.
  • 1 tsp cumin
  • 1 salt To taste for both marinade and chimichurri.
  • 1 pepper To taste for both marinade and chimichurri.
For 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
  • 1 salt To taste.

Equipment

  • 1 grill

Method
 

Make the marinade and marinate
  1. In a bowl, combine olive oil, lime juice, garlic, cumin, salt, and pepper until the mixture looks uniform.
  2. Add skirt steak to the marinade and turn to coat well, then refrigerate for 2-4 hours.
Make the chimichurri
  1. In a bowl, mix fresh parsley, fresh cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt until evenly combined.
  2. Set chimichurri aside at room temperature while the grill preheats.
Grill, rest, and slice
  1. Preheat the grill to high heat until hot.
  2. Place the marinated skirt steak on the grill and cook 3-4 minutes per side for medium-rare.
  3. Transfer steak to a plate and let it rest for 5 minutes so juices redistribute.
  4. Slice the steak thinly against the grain and arrange on a serving platter.
Serve
  1. Drizzle a generous portion of chimichurri over the sliced steak and serve immediately.

Notes

Pro tip: Slice skirt steak thinly against the grain right after the 5-minute rest for the most tender bite and best sauce cling. Refrigerate leftover chimichurri up to 3 days (flavor deepens); leftover cooked steak keeps 3-4 days. Freezing is not recommended for best herb texture. For a lighter option, reduce olive oil in the chimichurri by about half, knowing the sauce will be less glossy.