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Skirt Steak Marinade with Chimichurri

Skirt steak marinade with chimichurri delivers juicy, grilled Argentine steak topped with a vibrant green herb sauce. The steak marinates with lime, garlic, and cumin, then grills fast to medium-rare before slicing thin against the grain.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Argentine
Calories: 1120
Ingredients Equipment Method Notes

Ingredients
  

Skirt steak marinade
  • 2 lb skirt steak For medium-rare; trim excess if needed.
  • 0.25 cup olive oil
  • 3 tbsp lime juice
  • 4 cloves garlic Minced for both marinade and chimichurri.
  • 1 tsp cumin
  • salt To taste; for marinade and chimichurri.
  • pepper To taste; for marinade only.
Chimichurri
  • 1 cup fresh parsley Chopped.
  • 0.25 cup fresh cilantro Chopped.
  • 4 cloves garlic Minced.
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes
  • salt To taste.

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. In a bowl, combine olive oil, lime juice, garlic, cumin, salt, and pepper until evenly mixed, creating a thick, aromatic marinade.
  2. Add skirt steak to the marinade, coat both sides, and cover, then refrigerate for 2-4 hours.
Make the chimichurri
  1. In a bowl, mix fresh parsley, fresh cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt until the sauce looks bright green and glossy.
  2. Set the chimichurri aside at room temperature while the grill preheats so flavors meld.
Grill, rest, and slice
  1. Preheat the grill to high heat, then oil the grates lightly before cooking.
  2. Grill the marinated skirt steak for 3-4 minutes per side to reach medium-rare, leaving visible char and a juicy pink center.
  3. Transfer the steak to a clean plate and rest for 5 minutes, allowing juices to redistribute.
  4. Slice the steak thinly against the grain, then fan slices onto a platter.
  5. Serve with generous portions of chimichurri sauce drizzled over the steak so every slice is coated.

Notes

For best flavor, keep the steak fully submerged or tightly coated in the marinade during refrigeration, and bring it up slightly before grilling for more even browning. Refrigerate leftover chimichurri in a sealed container for up to 5 days (it thickens as it chills). Freeze chimichurri for up to 2 months if you want to batch it; thaw in the fridge overnight. Dietary swap: use extra-virgin olive oil and replace some olive oil with a light olive oil to reduce total fat while keeping the sauce texture.