Perfect Skirt Steak Marinade with Chimichurri Recipe (2024)

FAQs

How long can you marinate skirt steak for? ›

For the Marinade and Grilling:

Whisk all of the ingredients together and pour into a large ziploc bag. 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.

Potatoes – This is one of the best sides with chimichurri steak. If you want a rich hearty meal, nothing beats steak and potatoes. Try it with Gruyère and Parmesan Potato Stacks and Potatoes Au Gratin Gruyere. Rice – I love to pair this Argentinian dish with a classic Mexican Rice or Cilantro Lime Rice.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

The inside skirt is wider, about 5 to 7 inches, half as thick, and yields a chewier bite. If only the inside skirt is available, tenderize it with a mallet to 1/4-inch thickness and use a marinade.

In the skirt steak marinade, the lemon juice is our acid. It will weaken the tough fibers of the meat and enhance flavor. Creating tender flavorful meat. Do not over marinate, however, If meat sits in a marinade too long the meat will become mushy, dry, and actually tough.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Cook It Hot And Fast

Because skirt steak is thin and relatively lean, it can become dry and chewy if overcooked. So your target is rare to medium-rare. If you prefer it a bit more well done, it will still be good, you'll just want to slice it thinner.

Chimichurri is a beautiful raw sauce that is used in several Mexican and South American dishes. There are two green chimichurri sauces, a Mexican chimichurri with parsley and cilantro (like in this recipe), or the Argentinian chimichurri that uses parsley and oregano.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

Is chimichurri bad for cholesterol? ›

Improves heart health: The olive oil in chimichurri seasoning is a healthy fat that can help reduce inflammation, lower cholesterol levels, and improve heart health.

How long does chimichurri sauce last? Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not.

Chimichurri sauce keeps well in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it! I like to portion it into ice cube trays so that I can thaw a little at a time. The cubes will keep in the freezer for up to 3 months.

Place the marinating steak in the fridge to marinate for at least 20 minutes. I recommend 1-8 hours for the most flavorful, tender skirt steak. To grill the marinated skirt steak, preheat a grill over high heat. (Refer to the notes below for how to cook the steak in a skillet on the stove.)

Pour the marinade over the skirt steak in a casserole dish and cover, or place the steak in a sealable bag, then add the marinade. This marinade makes enough for about 1 pound of skirt steak. Refrigerate. Place the covered dish or bag in the fridge and marinate for 30 minutes or up to 24 hours.

Most marinades call for 24 hours, but the U.S. Department of Agriculture's Food Safety and Inspection Service notes that you can marinate for up to five days. Experiment with different marinade ingredients to customize the flavor.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.