If you have never made a skirt steak before…this recipe is a great way to try one! It was a hit with my family!
Ingredients
For the Marinade
- 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 tablespoons red wine vinegar
- 4 garlic cloves minced
- 1-2 pounds County Line Meats skirt steak
- Salt and pepper to taste
For the Chimichurri Sauce
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/4-1/3 cup olive oil
- 1/2 medium onion diced
- 3 garlic cloves
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Whisk all of the ingredients together and pour into a large ziploc bag.
- Add skirt steak to ziploc bag with marinade and allow to marinate 6-7 hours. I let it marinate for 24 hours and it was delicious.
- Make the chimichurri ahead and put it in the fridge. Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve.
- When ready to grill, liberally season with salt and pepper.
- Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
- We did ours on a Blackstone. Using a meat thermometer, get the steak to 125 degrees and then remove from heat. Let the meat rest.
- When cutting, slice against the grain.
- Add chimichurri sauce and enjoy!