Skirt Steak Marinade with Chimichurri features tender grilled skirt steak paired with a bright herb sauce made from parsley, garlic, olive oil, and vinegar. The marinade adds savory depth while the chimichurri provides fresh contrast that complements the rich beef.
Ingredients
1 ½ pounds skirt steak
½ cup olive oil
4 garlic cloves minced
3 tablespoons red wine vinegar
2 tablespoons lemon or lime juice
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
Instructions
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In a bowl combine olive oil, garlic, red wine vinegar, citrus juice, oregano, salt, and black pepper to create the marinade.
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Place skirt steak in a dish or sealable bag and coat evenly with half of the marinade. Refrigerate for about 30 minutes to 2 hours.
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Stir together parsley, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper to prepare the chimichurri sauce.
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Heat a grill or heavy skillet to high heat and cook the steak for about 3–4 minutes per side until browned.
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Rest the steak briefly, then slice thinly across the grain.
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Spoon chimichurri over the sliced steak and serve immediately.