Skirt Steak Marinade with Chimichurri is one of my favorite ways to spice up a simple cut of meat. I remember the first time I tried this dish at a friend’s barbecue. The vibrant green chimichurri sauce paired perfectly with the juicy, flavorful skirt steak. I was hooked! Since then, I’ve been perfecting my marinade and chimichurri recipe, and I can’t wait to share it with you.
What is Skirt Steak?
Skirt steak is a long, flat cut of beef that comes from the plate area of the cow. It has a rich flavor and a slightly chewy texture, making it perfect for grilling. I love how versatile it is; you can use it in tacos, fajitas, or simply serve it with chimichurri.
Why Use Marinade?
Marinating skirt steak is essential for enhancing its flavor and tenderness. The right marinade can infuse the meat with delicious spices and help break down tough fibers. I always find that a good marinade elevates the dish from good to unforgettable.
Ingredients for Skirt Steak Marinade with Chimichurri
Creating the perfect marinade is easy and requires just a few ingredients. Here’s what I use:
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon black pepper
- Salt to taste
How to Make Skirt Steak Marinade with Chimichurri
Making the marinade is a breeze. I combine all the ingredients in a bowl and whisk them together until well blended. The aroma is simply mouthwatering! Once mixed, I pour the marinade over the skirt steak in a resealable plastic bag or a shallow dish.
Marinating Time
For the best results, I let the steak marinate for at least 2 hours, but overnight is even better. This allows the flavors to penetrate the meat fully. If I’m short on time, I still let it sit for at least 30 minutes. Just remember, the longer, the better!
What is Chimichurri?
Chimichurri is a vibrant green sauce that originates from Argentina. It’s made primarily with parsley, garlic, vinegar, and oil. I love how fresh and zesty it is, making it the perfect complement to grilled meats.
Ingredients for Chimichurri Sauce
To make my chimichurri, I gather the following ingredients:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped (or 1 tablespoon dried oregano)
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
How to Make Chimichurri Sauce
Making chimichurri is simple. I mix the parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes in a bowl. Then, I season it with salt and pepper. The flavors meld beautifully, and I usually let it sit for at least 30 minutes before serving.
Grilling the Skirt Steak
Once the skirt steak has marinated, it’s time to grill! I preheat my grill to high heat. After removing the steak from the marinade, I pat it dry with paper towels to ensure a good sear. I place it on the grill for about 3 to 4 minutes per side, depending on how well-done I like my steak.
Resting the Steak
After grilling, I always let the steak rest for about 5 to 10 minutes. This step is crucial because it allows the juices to redistribute throughout the meat. Cutting into it too soon can result in a dry steak, and nobody wants that!
Serving Ideas for Skirt Steak Marinade with Chimichurri
I love serving skirt steak with chimichurri on the side. It’s great with grilled vegetables, rice, or even in a fresh salad. You can also slice it against the grain for tacos or sandwiches. The options are endless!
Storage Tips
If I have leftovers, I store them in an airtight container in the refrigerator. The steak usually stays good for about 3 to 4 days. I love reheating it in a skillet or enjoying it cold in a salad.
Enjoying Your Skirt Steak Marinade with Chimichurri
Skirt Steak Marinade with Chimichurri is a dish that never disappoints. The combination of flavors is truly delightful, and it’s a fantastic way to impress friends and family at gatherings. I encourage you to give it a try. You’ll find that it’s not just a meal, but an experience filled with vibrant flavors and aromas