Skip to Content

Grilled Skirt Steak w/ Chimichurri

Prep Time 15 mins
Cook Time 10 mins
Inactive Time 6 - 7 hrs

INGREDIENTS

  • 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 tablespoons apple cider or red wine vinegar
  • 4 garlic cloves minced
  • 2-3 pounds skirt steak
  • Salt and pepper to taste
  • FOR THE 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 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: 1/4 teaspoon red pepper flakes

Preparation

  1. Whisk all of the ingredients together and pour into a large ziploc bag.
  2. Add skirt steak to ziploc bag with marinade and allow to marinade up to 6-7 hours max depending on how thick the meat is.
  3. When ready to grill, liberally season with salt and pepper.
  4. Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
  5. FOR THE CHIMICHURRI SAUCE
  6. Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.
PRINT RECIPE
Back to top