Skirt steak with chimichurri is one of those meals that feels restaurant-level, yet it’s surprisingly doable at home. The marinade does the heavy lifting—tenderizing and seasoning the beef—while the chimichurri brings that fresh, punchy finish that cuts through the richness in the best way. It’s a go-to when you want big flavor without babysitting the stove all night.
Why you’ll love this dish
Skirt steak is naturally beefy and quick-cooking, which makes it perfect for grilling (or a screaming-hot cast-iron pan). Pair it with a zesty marinade and a herb-forward chimichurri, and you get a dinner that’s:
- Fast for weeknights (most of the time is hands-off marinating)
- Budget-friendly compared to pricier grilling cuts
- Packed with bold flavor from lime, vinegar, garlic, and warm spices
- Great for feeding a crowd—just slice and serve family-style
- Ideal for warm-weather meals (cookout vibes, even on a Tuesday)
“Marinated overnight and grilled hot and fast—this turned out tender, smoky, and the chimichurri made it taste like something from a steakhouse.”
How to make Skirt Steak Marinade with Chimichurri
Step-by-step overview
- Whisk the marinade: oil, acid (vinegar + lime), garlic, spices, salt and pepper.
- Marinate the steak for at least 2 hours (overnight is best for deeper flavor).
- Turn part of the mixture into chimichurri by combining herbs, pepper flakes, and some reserved marinade.
- Grill hot and fast: skirt steak cooks quickly—aim for a good sear.
- Rest, slice against the grain, and spoon chimichurri over the top.
What you’ll need
- 1 lb skirt steak
- 1/4 cup olive oil (extra-virgin adds flavor, regular works too)
- 2 tablespoons red wine vinegar (apple cider vinegar is a decent substitute)
- 2 tablespoons fresh lime juice (fresh tastes brighter than bottled)
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (regular paprika works, but smoky is excellent here)
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped (swap with more parsley if you’re cilantro-averse)
- 1/4 teaspoon red pepper flakes (adjust for heat)
Step-by-step instructions
- Make the marinade. In a medium bowl, whisk together the olive oil, red wine vinegar, lime juice, garlic, cumin, smoked paprika, salt, and pepper until well combined.
- Marinate the steak. Place the skirt steak in a zip-top bag (or shallow dish). Pour the marinade over the steak, seal, and refrigerate at least 2 hours—overnight is ideal.
- Experience note: If you’re short on time, even 30–60 minutes helps, but the flavor won’t be as deep.
- Mix the chimichurri. In a separate bowl, combine chopped parsley, chopped cilantro, red pepper flakes, and half of the marinade. Stir well and set aside.
- Preheat the grill. Heat to medium-high. Clean and oil the grates to prevent sticking.
- Grill the steak. Remove the steak from the marinade and discard the used marinade. Grill for 4–6 minutes per side for medium-rare (time depends on thickness and grill heat).
- Rest and slice. Let the steak rest 5–10 minutes so the juices settle. Slice against the grain into thin strips.
- Serve. Spoon chimichurri over the sliced steak (or serve it on the side for dipping).
Best ways to enjoy it
- Classic plate: sliced steak + chimichurri + roasted potatoes or grilled corn
- Taco night: warm tortillas, steak strips, chimichurri, pickled onions, and crumbled queso fresco
- Steak salad: arugula or romaine, cherry tomatoes, avocado, and chimichurri as the dressing
- Rice bowl: cilantro-lime rice, black beans, steak, chimichurri, and a squeeze of lime
- Party platter: slice thin, fan on a board, and drizzle chimichurri down the center for a “wow” presentation
Storage and reheating tips
- Refrigerate steak: Store cooked steak in an airtight container for 3–4 days.
- Refrigerate chimichurri: Keep in a sealed container for 3–4 days. (Herbs may darken slightly; that’s normal.)
- Food safety note: Don’t reuse marinade that touched raw meat unless it’s boiled first. This recipe has you discard it, which is the safest move.
- Reheating steak: Warm gently in a skillet over medium-low heat with a splash of water or broth, just until heated. Overheating can make skirt steak chewy.
- Freezing: Freeze cooked steak for up to 2–3 months (best texture if sliced first). Chimichurri can be frozen too, but the herbs may lose some brightness—ice cube trays work well for portioning.
Helpful cooking tips
- Slice against the grain: This matters more for skirt steak than almost any other cut. It’s the difference between tender and chewy.
- Go hot and fast: High heat creates a good sear while keeping the inside juicy.
- Don’t skip the rest: Even 5 minutes makes slicing cleaner and juicier.
- Reserve marinade early (optional but smart): If you prefer, set aside the portion you’ll use for chimichurri before marinating the raw steak, so it never touches raw meat.
- Use a thermometer if unsure: Pull around 130–135°F (54–57°C) for medium-rare, then rest.
Recipe variations
- Spicier chimichurri: Add a minced jalapeño or increase red pepper flakes.
- More tang: Add an extra tablespoon of vinegar or a squeeze more lime to the chimichurri.
- No grill option: Use a cast-iron skillet. Preheat until very hot, sear 3–5 minutes per side depending on thickness.
- Herb swaps: Try adding a little oregano (fresh or dried) for a more traditional Argentine-style vibe.
- Citrus change-up: Lemon juice works if you don’t have limes—slightly different, still delicious.
Common questions
How long should I marinate skirt steak?
For best flavor and tenderness, 2 hours minimum, overnight preferred. If you go much beyond 24 hours, the acids can start to affect texture.
Can I make the chimichurri ahead of time?
Yes. Chimichurri is great made a few hours ahead (or even the day before). Store it covered in the fridge and stir before serving.
What’s the best way to keep skirt steak tender?
Three keys: marinate, cook quickly over high heat, and slice thinly against the grain. Overcooking is the most common reason skirt steak turns tough.
Can I cook this in the oven instead?
You can. Use the broiler: place steak on a broiler pan or rack, broil close to the heat 3–6 minutes per side, depending on thickness. Rest and slice as directed.
Is it safe to use leftover marinade as sauce?
Not if it touched raw steak. If you want extra sauce, set some aside before adding the meat, or boil the used marinade for at least 1 minute (longer at higher altitudes) to make it safe—though setting aside is simpler and tastes fresher.
Print
Skirt Steak with Chimichurri
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A delicious skirt steak marinated and grilled to perfection, served with a fresh, herby chimichurri sauce.
Ingredients
- 1 lb skirt steak
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 teaspoon red pepper flakes
Instructions
- Whisk the marinade: oil, vinegar, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
- Marinate the steak for at least 2 hours (overnight is best for deeper flavor).
- Mix the chimichurri: combine parsley, cilantro, red pepper flakes, and half of the marinade.
- Preheat the grill to medium-high and clean the grates.
- Grill the steak for 4–6 minutes per side for medium-rare.
- Rest the steak for 5–10 minutes, slice against the grain, and serve with chimichurri.
Notes
For a spicy chimichurri, add minced jalapeño or increase red pepper flakes. Optionally reserve some marinade before it touches raw meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian