Few dishes capture the essence of a flavorful, satisfying meal like a perfectly grilled skirt steak. This cut, with its rich marbling and robust beefy taste, becomes a culinary masterpiece when paired with the right marinade and sauce. Today, we’ll explore how to make a perfect skirt steak marinade that tenderizes and adds layers of flavor to the meat. The dish is elevated even more by a homemade chimichurri sauce—a vibrant, herb-packed Argentinean condiment that balances the boldness of the steak.
The best part? This recipe is simple, perfect for any home cook wanting to add a bit of gourmet flair to their meal. Let’s dive into how to prepare a succulent skirt steak with the ultimate marinade, finishing it off with a refreshing chimichurri sauce.
Perfect Skirt Steak Marinade
The key to a mouthwatering skirt steak lies in its marinade. You need something that can break down the tougher fibers of this flavorful cut without overpowering the natural beefy taste. This recipe balances acidity, umami, and a hint of sweetness to create the perfect infusion of flavors.
Ingredients:
- 1 ½ pounds skirt steak
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lime juice
Instructions:
- Prepare the marinade: In a medium bowl, whisk together olive oil, soy sauce, balsamic vinegar, Dijon mustard, minced garlic, honey, smoked paprika, black pepper, red pepper flakes, and lime juice. Ensure the ingredients are well-combined to form a smooth marinade.
- Marinate the steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s fully submerged. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, ideally overnight. This allows the flavors to penetrate deeply and helps tenderize the meat.
- Preheat the grill or pan: Remove the steak from the fridge about 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking. Preheat your grill to medium-high heat or heat a large cast-iron skillet if you’re cooking indoors.
- Grill the steak: Cook the skirt steak for 3-5 minutes per side, depending on the thickness and desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. Remember, skirt steak cooks quickly, so stay attentive.
- Rest the steak: Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. Resting is essential, as it allows the juices to redistribute within the meat, resulting in a more flavorful bite.
Chimichurri Sauce: The Perfect Companion
No skirt steak marinade recipe is complete without a complementary sauce, and chimichurri fits the bill perfectly. With its fresh herbs, garlic, and acidity, chimichurri cuts through the richness of the steak and adds a burst of freshness to every bite.
Ingredients:
- 1 cup fresh parsley leaves, finely chopped
- ½ cup fresh cilantro leaves, finely chopped (optional but recommended for extra flavor)
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ⅓ cup extra virgin olive oil
- Salt and black pepper, to taste
Instructions:
- Chop the herbs: Finely chop the fresh parsley and cilantro (if using). You want the herbs to be chopped finely enough to blend easily into the sauce, but not so finely that they become mushy.
- Mix the ingredients: In a small bowl, combine the chopped herbs, minced garlic, red wine vinegar, lemon juice, red pepper flakes, and smoked paprika. Slowly drizzle in the olive oil while stirring to help emulsify the sauce. Season with salt and black pepper to taste.
- Let it sit: Allow the chimichurri to sit at room temperature for at least 15-20 minutes before serving. This resting time allows the flavors to meld together beautifully.
Bringing It All Together
Once your skirt steak has rested and your chimichurri sauce is ready, it’s time to serve. Thinly slice the steak against the grain—this helps keep the meat tender and easy to chew. Drizzle a generous amount of chimichurri sauce over the top of the steak, and you’re ready to enjoy a steakhouse-quality meal at home.
Pair this dish with grilled vegetables, roasted potatoes, or a fresh salad to round out the meal. The chimichurri adds brightness to the dish, while the marinade gives the steak a rich, savory depth.
Tips for the Best Skirt Steak
- Cook it fast and hot: Skirt steak is a thin cut of meat, which means it cooks quickly. Use high heat to achieve a flavorful crust on the outside while keeping the inside juicy.
- Don’t skip the resting: Allowing the meat to rest is a crucial step in keeping the juices inside the steak. Cutting into it too soon will cause the juices to escape, leaving the meat drier.
- Slice against the grain: Skirt steak has long muscle fibers, so slicing against the grain (perpendicular to the lines of the meat) is essential for tenderness.
Why Chimichurri Elevates Skirt Steak
Chimichurri, with its combination of herbs, acidity, and spice, is the perfect partner to a rich, marinated skirt steak. The freshness of the parsley and cilantro cuts through the richness of the meat, while the garlic and vinegar add an irresistible tang. The sauce is incredibly versatile, so don’t hesitate to use leftovers as a salad dressing or dip for crusty bread.
FAQs
How long should I marinate skirt steak? For best results, marinate skirt steak for at least 2 hours. However, overnight marination will yield a more tender and flavorful steak.
Can I use this marinade on other cuts of steak? Absolutely! This marinade works wonderfully on flank steak, ribeye, or even sirloin.
Is chimichurri sauce spicy? Chimichurri sauce is generally not too spicy, but it can have a bit of heat due to the red pepper flakes. You can adjust the spice level to your liking by adding more or less red pepper.
Can I make chimichurri sauce ahead of time? Yes, chimichurri can be made ahead of time and stored in the fridge for up to a week. Just be sure to bring it to room temperature before serving.
What’s the best way to cook skirt steak? Grilling is the most popular method, but you can also cook skirt steak in a hot cast-iron skillet. Just be sure to cook it quickly over high heat.
Can I freeze chimichurri sauce? Yes! Chimichurri sauce freezes well. Store it in an airtight container or ice cube tray for individual portions, and thaw it in the fridge before using.