Skirt Steak Marinade with Chimichurri
A flavorful skirt steak marinated in zesty chimichurri sauce, perfect for gatherings and quick dinners.
Ingredients
For the Marinade
- 1/2 cup Olive Oil Adds richness and acts as a base for the marinade.
- 1/4 cup Red Wine Vinegar Can be replaced with lime juice for a citrusy twist.
- 6 cloves Garlic, minced Infuses the steak with savory goodness.
- 1 cup Fresh Parsley, chopped The star of chimichurri, adding fresh, herby flavor.
- 2 teaspoons Oregano, dried Brings a touch of warmth and earthiness.
- 1 teaspoon Red Pepper Flakes For a hint of heat that enhances the overall flavor.
- to taste Salt and Pepper Essential for seasoning.
Main Ingredient
- 1-1.5 pounds Skirt Steak A flavorful cut that benefits from marinating.
Instructions
Preparation
- In a mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, parsley, oregano, red pepper flakes, salt, and pepper until well combined.
Marinating
- Place the skirt steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to overnight.
Cooking
- Preheat your grill or skillet over medium-high heat.
- Remove the steak from the marinade, shaking off any excess. Grill for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
- Allow the meat to rest for 5-10 minutes before slicing against the grain.
Serving Chimichurri
- Mix any remaining chimichurri marinade with additional chopped parsley for garnish.
Notes
For leftovers, store in an airtight container in the fridge for up to 3 days or freeze for longer storage. Marinate overnight for better flavor.