Chimichurri Skirt Steak
Chimichurri Skirt Steak (4 Servings)
- 1 lb. skirt steak
- 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 tbsp. red wine vinegar
- 4 garlic cloves, minced
- Sea salt, to taste
- Fresh ground black pepper, to taste
For the Chimichurri Sauce:
- 1/3 cup olive oil
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 onion, chopped
- 3 garlic cloves
- 3 tbsp. fresh lime juice
- 2 tbsp. red wine vinegar
- 1/2 tsp. salt
- 1/2 tsp. pepper
In a large bowl add the 2/3 cup of olive oil, 1/3 cup of fresh lime juice, 3 tbsp. red wine vinegar, 4 minced garlic cloves, orange juice, soy sauce, Worcestershire sauce, sea salt, and fresh ground black pepper, and whisk until all the ingredients are well combined.
Transfer the ingredients from the bowl to a gallon-sized ziplock bag, and add the skirt steak.
Seal the bag and place it in the refrigerator to marinate for 5 to 6 hours.
Preheat the grill to medium-high heat.
In a blender, add the 1/3 cup of olive oil, 3 tbsp. of lime juice, 2 tbsp. of red wine, parsley, cilantro, onion, sea salt, and fresh ground pepper, and blend until all the ingredients gave a smooth consistency.
Set the chimichurri sauce aside.
Remove the steak from the ziplock bag and season it liberally with salt and pepper.
Place the skirt steak on the preheated grill and grill uncovered.
For rare, grill the skirt steak for about 3 minutes on each side.
For medium-rare, grill the skirt steak for about 4 minutes on each side.
Grill the skirt steak for about 5 minutes on each side for medium.
For medium-well, grill the skirt steak for about 6 minutes on each side.
For well-done, grill the skirt steak for about 7 minutes on each side.
Allow the skirt steak to rest for 5 minutes before slicing it.
Drizzle the chimichurri sauce on top of the steaks before serving.
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