Description
Skirt Steak Marinade with Chimichurri is a vibrant and flavorful dish that brings the essence of summer grilling right to your table. This recipe features tender skirt steak marinated in a robust blend of olive oil, fresh garlic, and red wine vinegar, then grilled to perfection. Topped with a zesty chimichurri sauce made from fresh parsley, cilantro, and a hint of lemon, this dish is not only delicious but also incredibly versatile.
Ingredients
Scale
- 1 pound skirt steak
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- Salt and pepper to taste
- For the chimichurri:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 teaspoon red pepper flakes
- Juice of one lemon
Instructions
- In a bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
- Place the skirt steak in a resealable plastic bag or shallow dish; pour the marinade over it. Seal or cover tightly and let marinate for at least 30 minutes (up to 24 hours).
- Prepare chimichurri by mixing parsley, cilantro, red pepper flakes, and lemon juice; gradually add olive oil until well combined.
- Preheat your grill to medium-high heat (about 400°F). Remove excess marinade from the steak before grilling.
- Grill the skirt steak for about 3–5 minutes per side for medium-rare doneness. Let rest for five minutes before slicing against the grain.
- Serve with chimichurri drizzled over the top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 0g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 70mg
Keywords: For enhanced flavor, consider marinating overnight. Skirt steak can be substituted with flank or sirloin if desired. Adjust red pepper flakes in chimichurri based on your spice preference.