Marinated Skirt Steak with Chimichurri
Marinated Skirt Steak with Chimichurri
Ingredients
For the Marinated Skirt Steak
- 1 1/2 pounds skirt steak, trimmed
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 3 garlic, cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chimichurri
- 1/2 cup fresh parsley, packed, finely chopped
- 1/4 cup fresh cilantro, packed, finely chopped
- 2 garlic, cloves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, Worcestershire sauce, 3 minced garlic cloves, smoked paprika, ground cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 5 min
- 2
Marinate the steak: Place the trimmed skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably 4-6 hours, turning occasionally. Do not marinate for more than 8 hours as the acid can break down the meat too much.
⏱️ 5 min
- 3
Prepare the chimichurri: While the steak is marinating, finely chop the fresh parsley and cilantro. In a small bowl, combine the chopped parsley, cilantro, 2 minced garlic cloves, 2 tablespoons red wine vinegar, 1/4 cup extra virgin olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well to combine. Taste and adjust seasoning if needed. Set aside at room temperature.
⏱️ 15 min
- 4
Preheat grill: About 20 minutes before cooking, remove the steak from the refrigerator to bring it closer to room temperature. Preheat your grill to high heat (around 450-500°F).
⏱️ 5 min•🌡️ 475
- 5
Grill the steak: Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the skirt steak directly on the hot grill grates. Grill for 3-5 minutes per side for medium-rare, or until desired doneness is reached. Skirt steak cooks quickly due to its thinness.
⏱️ 8 min
- 6
Rest and slice: Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak. Slice the steak against the grain into thin strips.
⏱️ 7 min
- 7
Serve: Arrange the sliced skirt steak on a platter and generously spoon the chimichurri over the top. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Marinated Skirt Steak with Chimichurri
Ingredients
For the Marinated Skirt Steak
- 1 1/2 pounds skirt steak, trimmed
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 3 garlic, cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chimichurri
- 1/2 cup fresh parsley, packed, finely chopped
- 1/4 cup fresh cilantro, packed, finely chopped
- 2 garlic, cloves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, Worcestershire sauce, 3 minced garlic cloves, smoked paprika, ground cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 5 min - 2
Marinate the steak: Place the trimmed skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably 4-6 hours, turning occasionally. Do not marinate for more than 8 hours as the acid can break down the meat too much.
⏱️ 5 min - 3
Prepare the chimichurri: While the steak is marinating, finely chop the fresh parsley and cilantro. In a small bowl, combine the chopped parsley, cilantro, 2 minced garlic cloves, 2 tablespoons red wine vinegar, 1/4 cup extra virgin olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well to combine. Taste and adjust seasoning if needed. Set aside at room temperature.
⏱️ 15 min - 4
Preheat grill: About 20 minutes before cooking, remove the steak from the refrigerator to bring it closer to room temperature. Preheat your grill to high heat (around 450-500°F).
⏱️ 5 min•🌡️ 475 - 5
Grill the steak: Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the skirt steak directly on the hot grill grates. Grill for 3-5 minutes per side for medium-rare, or until desired doneness is reached. Skirt steak cooks quickly due to its thinness.
⏱️ 8 min - 6
Rest and slice: Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak. Slice the steak against the grain into thin strips.
⏱️ 7 min - 7
Serve: Arrange the sliced skirt steak on a platter and generously spoon the chimichurri over the top. Serve immediately.