Marinated Skirt Steak With Chimichurri Sauce
MAKES: 4-6 Servings
PREP TIME: 6 Hours
COOK TIME: 10 Minutes
TOTAL TIME: 6 Hours 10 Minutes
Recipe adapted from https://grandbaby-cakes.com.
Original publication date July 9, 2020
Ingredients:
MARINADE AND GRILLING:
2/3 cup olive oil
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 Tbsp. apple cider or red wine vinegar
4 garlic cloves, minced
1 lb. skirt steak
Salt and pepper to taste
CHIMICHURRI SAUCE:
1 cup fresh parsley
1 cup fresh cilantro
1/4-1/3 cup olive oil
1/2 medium onion, diced
3 garlic cloves
3 Tbsp. fresh lime juice
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. red pepper flakes, optional
Instructions:
Whisk all of the marinade ingredients together and pour into a large Ziploc® bag. Add skirt steak to the bag
with marinade and allow to marinate in the refrigerator for up to 6 hours depending on how thick the meat is.
For the Chimichurri sauce, add all of the ingredients to a heavy duty blender or food processor and blend
until everything is chopped and smooth. Refrigerate sauce until ready to serve.
Preheat grill to medium-high heat. When the grill is ready, liberally season marinated skirt steak with salt
and pepper.
Place skirt steak on the grill and cook, flipping once, until desired doneness, about 4-6 minutes per side. Grill
until golden brown and perfectly charred, then allow to rest 5 minutes. On a cutting board, thinly slice
skirt steak against the grain.
Top with Chimichurri sauce and serve.
