SKIRT STEAK MARINADE WITH CHIMICHURRI RECIPE

I told myself I would never put any skirt steak recipes with chimichurri on the blog because we know how overdone it has been.  However, after I made mine, I said I couldn’t deprive you of this recipe.  I would never be able to forgive myself ha!  As we come towards the end of summer, I went back and forth and decided to just share this gem before the warm weather left for good.
I told myself I would never put any skirt steak recipes with chimichurri on the blog because we know how overdone it has been.  However, after I made mine, I said I couldn’t deprive you of this recipe.  I would never be able to forgive myself ha!  As we come towards the end of summer, I went back and forth and decided to just share this gem before the warm weather left for good.


INGREDIENTS
For the Marinade and Grilling:
  • 2/3 cup olive oil
  • 1/2 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons apple cider or red wine vinegar
  • 4 garlic cloves minced
  • 1 pound skirt steak
  • Salt and pepper to taste

For the Chimichurri Sauce:
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/4-1/3 cup olive oil
  • 1/2 medium onion diced
  • 3 garlic cloves
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: 1/4 teaspoon red pepper flakes

INSTRUCTIONS
For the Marinade and Grilling:
  1. Whisk all of the ingredients together and pour into a large ziploc bag.
  2. Add skirt steak to ziploc bag with marinade and allow to marinade up to 6-7 hours max depending on how thick the meat is.
  3. When ready to grill, liberally season with salt and pepper.
  4. Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.