Skirt Steak Marinade With Chimichurri

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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!


  • 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


  1. Whisk all of the ingredients together and pour into a large ziploc bag.
  2. 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.
  3. When ready to grill, generously season with salt and pepper.
  4. Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.

For the Chimichurri

  1. 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.


  1. After grilling your steak and allowing it to rest , is the best time to cut it. Take your steak and always cut against the grain in thin slices.

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