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Skirt Steak Recipe

Name: Skirt Steak Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 140 min
Ingredients: 1.5 pounds skirt steak (look for even thickness; flank steak works as substitute); 0.25 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 3 cloves garlic (minced); 0.25 cup fresh cilantro (finely chopped); 0.25 cup fresh parsley (finely chopped); 1 teaspoon dried oregano; 1 teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper; crushed red pepper flakes (optional, for heat)

This easy grilled skirt steak recipe with zesty chimichurri marinade is juicy, quick, and perfect for summer dinners.

If you haven’t tried skirt steak—or you’ve only ever ordered it at a restaurant—let me tell you why this cut has won my heart. Skirt steak comes from the diaphragm muscle of the cow, so it’s bold in flavor but also super fast to cook. I first learned about it during an Argentinian-themed backyard bash: the beef sizzled on the grill, the air filled with garlic and fresh herbs, and even my picky teenage nephew asked for seconds. Beyond that, this skirt steak recipe works year-round—think spring picnics, Labor Day barbecues, or cozy winter stovetop feasts. It’s a main course that feels fancy, yet it’s really just a handful of pantry staples and a short marinade away from the plate.

You know what else? A well-balanced marinade—olive oil, red wine vinegar, fresh cilantro, parsley, oregano, garlic, salt, and a touch of pepper—does more than add flavor. Studies show that marinating beef for at least two hours can improve tenderness by up to 15%, thanks to the acid gently breaking down muscle fibers. Plus, using heart-healthy extra virgin olive oil gives you a dose of monounsaturated fats. Honest talk: if I can sneak in a bit of nutrition without sacrificing taste, I’m all in.

Why You’ll Love This Recipe

• Ready in under 30 minutes of active cooking—perfect for busy weeknights.
• Simple ingredients you likely have on hand—no fancy shopping required.
• Bold beef flavor, thanks to skirt steak’s intense marbling.
• Zesty chimichurri adds a bright, herby kick that pairs beautifully with beef.
• Family-friendly main course that works for dinner parties or casual meals.
• Easily customizable—swap herbs, adjust heat, or change the acid.
• No oven needed; grill or cast-iron pan will do the trick.
• Great for meal prep—slice and store for salads, tacos, or steak bowls.

Ingredients

• 1½ pounds skirt steak (look for an even thickness; flank steak works if you can’t find skirt)
• ¼ cup extra virgin olive oil (I love California Olive Ranch for its fruity notes)
• 2 tablespoons red wine vinegar (or swap fresh lime juice for a citrus twist)
• 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• ¼ cup fresh cilantro, finely chopped (flat-leaf parsley is an easy sub)
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)
• 1 teaspoon kosher salt (adjust to taste; Diamond Crystal is my go-to)
• ½ teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes (optional, for heat)

Tips on prepped items:
– Let the steak sit at room temperature for 20 minutes before marinating—this helps it cook more evenly.
– Chop herbs right before mixing to keep flavors fresh.
– Use a high-quality olive oil; the marinade’s flavor hinges on it.

Directions

1. Mix the Marinade
In a medium bowl or large zip-top bag, whisk together olive oil, red wine vinegar, garlic, cilantro, parsley, oregano, salt, pepper, and red pepper flakes. You can also pulse everything in a small food processor for a smoother sauce-like chimichurri.

Marinate the Steak
Add the skirt steak to the bag or bowl, pressing out excess air if using a bag. Massage the marinade into the meat so every inch is coated. Refrigerate for at least 2 hours—or up to overnight for deeper flavor and tenderness.
Preheat Your Grill or Pan
When you’re ready to cook, preheat your grill to high heat (450–500°F) and oil the grates well. If you’re indoors, heat a cast-iron skillet over medium-high until it’s smoking slightly, then brush lightly with oil.
Sear the Skirt Steak
Remove steak from the fridge and let excess marinade drip off. Place on the hot grill or skillet. Cook for 3–4 minutes per side for medium-rare (internal temperature of 130°F). If you like it more done, aim for 140°F (medium). Avoid flipping more than once—this helps you get that perfect crust.
Rest Before Slicing
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes—this step seals in those juices.
Slice Against the Grain & Serve
You’ll see the muscle fibers running one way; slicing perpendicular to them makes each bite tender. Cut into thin strips, arrange on a platter, and spoon extra chimichurri over the top. Serve with grilled veggies, warm tortillas, or a crisp salad.

Servings & Timing

Makes 4 servings
• Prep Time: 10 minutes
• Marinate Time: 2–12 hours
• Cook Time: 8–10 minutes
• Total Time: 2 hours 20 minutes (including a 2-hour marinade)

Variations

• Citrus-Soy Twist: Swap red wine vinegar for soy sauce and lime juice for an Asian flair.
• Creamy Horseradish: Mix horseradish, Greek yogurt, and lemon for a tangy sauce.
• Mushroom-Onion Smash: Sauté mushrooms and onions in butter, then top the sliced steak.
• Coffee-Rub: Coat steak in finely ground coffee, brown sugar, and chili powder before searing.
• Beer & Brown Sugar: Whisk in a dark beer and brown sugar for a sweet, malty edge.
• Gluten-Free: Use tamari instead of soy sauce and check that your spices have no additives.

Storage & Reheating

Store cooled leftover steak in an airtight container in the fridge for up to 3 days. For longer storage, freeze sliced beef in freezer-safe bags (push out air) for up to 2 months. To reheat, wrap in foil and warm in a 300°F oven for about 10 minutes—this helps keep it juicy. If you’re meal-prepping, you can marinate the steak the night before, grill in the morning, and pack into lunch containers with roasted veggies.

Notes

During testing, I learned that a shorter rest (just 5 minutes) can work if you’re in a rush, but 10 gives noticeably juicier results. If your steak comes out unevenly cooked, it probably needed more time at room temp before grilling. Also, don’t skip slicing against the grain; it’s the secret to butter-soft bites. Finally, a dash of smoked paprika in the marinade brings out a gentle campfire note—perfect if you miss that smoky grill taste in winter.

FAQs

Q: Can I use flank steak instead?
A: Yes—flank steak is a great stand-in. Just adjust cook time if it’s thicker.

Q: How do I make chimichurri ahead?
A: Prepare the sauce up to 2 days in advance and refrigerate in a sealed jar; bring it to room temp before serving.

Q: What’s the best thermometer to use?
A: I swear by the ThermoWorks Thermapen for quick, accurate reads.

Q: My steak is chewy—why?
A: Either it wasn’t sliced against the grain or it needed more marinating time.

Q: Can I broil instead of grill?
A: Absolutely—place under the broiler 4–6 inches from heat and watch closely.

Q: Is skirt steak healthy?
A: It’s high in protein and, with olive oil, packs healthy fats—just watch portions if you’re tracking macros.

Q: What sides work best?
A: Grilled corn, roasted potatoes, or a bright mixed-green salad all complement this beef main course nicely.

Conclusion

This skirt steak recipe brings together the sizzle of the grill, the tang of chimichurri, and that melt-in-your-mouth tenderness you crave—all in a quick, easy main course. Give it a try this weekend, leave a comment with your favorite twist, and don’t forget to explore my grilled veggie skewers for the perfect sidekick!