Grilled Skirt Steak Chimichurri (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 lbs skirt steak
02 -
1/2 cup olive oil
03 -
1/2 cup orange juice
04 -
1/2 cup lime juice
05 -
1/2 cup Worcestershire sauce
06 -
1/4 cup soy sauce
07 -
2 tablespoons red wine vinegar
08 -
4 large garlic cloves, minced
→ Chimichurri Sauce
09 -
1 cup fresh cilantro
10 -
1 cup fresh parsley
11 -
1/4 cup olive oil
12 -
1/4 cup diced onion
13 -
3 garlic cloves
14 -
2 tablespoons red wine vinegar
15 -
3 tablespoons lime juice (about 2 limes)
16 -
1/2 teaspoon salt
17 -
1/4 teaspoon fresh ground pepper
18 -
1/4 teaspoon red pepper flakes
# Instructions:
01 -
In an airtight container or large freezer ziplock bag, mix all marinade ingredients. Add the steak and marinate for at least 1 hour, preferably overnight for optimal flavor.
02 -
In a food processor, combine all ingredients for the chimichurri sauce. Pulse until blended and refrigerate until ready to serve.
03 -
Heat a grill or cast iron pan on high heat. When hot, cook the steak over direct heat for approximately 3-4 minutes on each side.
04 -
Remove the steak from heat and let it rest for 6-8 minutes. Slice against the grain for tender meat.
# Notes:
01 -
For the best flavor, marinate the steak overnight.
02 -
Make the chimichurri sauce in advance to allow the flavors to blend.