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Skirt Steak Marinade with Chimichurri

Skirt steak marinade with chimichurri delivers tender, grilled Argentine steak topped with a vibrant green herb sauce. Marinate for 2–4 hours, grill hot, then slice thin against the grain for juicy bites.
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Prep Time 15 minutes
Cook Time 10 minutes
marinating 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentine
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Skirt steak marinade
  • 2 lb skirt steak
  • 0.25 cup olive oil
  • 3 tbsp lime juice
  • 4 garlic minced
  • 1 tsp cumin
  • 1 salt to taste
  • 1 pepper to taste
Chimichurri sauce
  • 1 cup fresh parsley chopped
  • 0.25 cup fresh cilantro chopped
  • 4 garlic minced
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes
  • 1 salt to taste

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. In a bowl, whisk olive oil, lime juice, garlic, cumin, salt, and pepper until combined, forming an even marinade.
  2. Coat the skirt steak with the marinade and refrigerate to marinate for 2 to 4 hours.
Make the chimichurri
  1. Mix fresh parsley, fresh cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt until the herbs are coated and the sauce looks vibrant.
  2. Set the chimichurri aside while you heat the grill.
Grill and serve
  1. Preheat the grill to high heat so it’s ready to sear quickly.
  2. Grill the skirt steak for 3 to 4 minutes per side for medium-rare, using visual cues like browned grill marks.
  3. Remove the steak from the grill and let it rest for 5 minutes to keep the juices in.
  4. Slice the steak thinly against the grain for tender pieces.
  5. Serve with generous portions of chimichurri sauce drizzled over top.

Notes

For best flavor, marinate the steak covered in the refrigerator so the surface stays in contact with the marinade. Store leftovers in an airtight container in the fridge for up to 3 days; freeze grilled steak only if needed (up to 2 months) but note chimichurri is best fresh. For a lower-fat swap, use 1/2 amount olive oil in both the marinade and chimichurri.