Skirt Steak Marinade With Chimichurri

Name: Skirt Steak Marinade With Chimichurri
Prep time: 6 h
Total time: 6 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 160 ml olive oil; 120 ml of fresh orange juice; 80 ml fresh lime juice; 60 ml Worcestershire sauce; 3 tablespoons apple cider or red wine vinegar; 4 garlic cloves minced; 450 grams of skirt steak; Salt and pepper; 25 grams fresh parsley; 16 grams coriander; 60 ml olive oil; Half onion diced; 3 garlic gloves; 3 tablespoons fresh lime juice; 2 tablespoons red wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper; Optional: 1/4 teaspoon chilli flakes

Andi Healey
Web Manager

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Serves
4

Prep time
6 h

Cooking time
10 mins

No summer grill is complete without a skirt or flank steak marinade with chimichurri sauce! Easy, absolutely delicious and beyond flavourful!

Ingredients

160 ml olive oil
120 ml of fresh orange juice
80 ml fresh lime juice
60 ml Worcestershire sauce
3 tablespoons apple cider or red wine vinegar
4 garlic cloves minced
450 grams of skirt steak
Salt and pepper

For the Chimichurri Sauce

25 grams fresh parsley
16 grams coriander
60 ml olive oil
Half onion diced
3 garlic gloves
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Optional: 1/4 teaspoon chilli flakes

Method

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.
When ready to grill, generously season with salt and pepper.
Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.

For the Chimichurri

Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.