Sliced red onions for garnish
Grilled vegetables, such as bell peppers and onions
Serve with crusty bread or warm tortillas for a complete meal
Instructions:
In a bowl, whisk together the soy sauce, olive oil, minced garlic, lime juice, Worcestershire sauce, ground cumin, paprika, salt, and pepper to create the marinade.
Place the skirt steak in a shallow dish or resealable plastic bag and pour the marinade over the steak. Make sure the steak is evenly coated with the marinade. Cover or seal the dish/bag and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
While the steak is marinating, prepare the chimichurri sauce. In a separate bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper. Stir until well combined. Adjust seasoning to taste.
Preheat your grill to medium-high heat. Remove the skirt steak from the marinade and discard any excess marinade.
Grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Skirt steak cooks quickly, so be careful not to overcook it.
Remove the steak from the grill and let it rest for a few minutes before slicing thinly against the grain.
Serve the grilled skirt steak with a generous drizzle of chimichurri sauce on top. Garnish with sliced red onions, if desired. Enjoy!
Description: Skirt Steak Marinade with Chimichurri is a delightful combination of tender grilled skirt steak marinated in a flavorful mixture of soy sauce, olive oil, garlic, and spices, served with a zesty and herbaceous chimichurri sauce. The marinade infuses the steak with rich flavor while the chimichurri sauce adds brightness and freshness, creating a perfect harmony of flavors.
Nutritional Information: (Per serving, approximately 4 oz steak with chimichurri sauce)
Calories: 350 kcal
