How long should I marinate the skirt steak?

Marinate for 30 minutes to 2 hours. Longer marinating intensifies flavor but avoid exceeding 4 hours, as the lime acid can over-tenderize the meat.

What temperature should skirt steak be grilled to?

Grill to medium-rare (130-135°F internal) for the most tender, flavorful result. Skirt steak is best not cooked past medium, as it can become tough.

Can I make the chimichurri sauce ahead?

Yes, prepare it up to 2 days ahead and store in an airtight container in the refrigerator. Add fresh herbs just before serving if you prefer brighter color.

What can I substitute for Fresno pepper?

Use serrano pepper, jalapeño (milder), or red Thai chili. Adjust quantity based on your heat preference.

How do I slice skirt steak for serving?

Let it rest 5 minutes after grilling, then slice against the grain at a slight angle. This breaks up the muscle fibers and ensures tenderness.

Grilled Skirt Steak with Chimichurri

Name: Grilled Skirt Steak with Chimichurri
Prep time: 25 min
Cook time: 10 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1.5 lbs skirt steak; 5 limes, juiced; 1/3 cup honey; 1/3 cup olive oil; 3 tbsp chili lime seasoning; 1 cup curly parsley, leaves only, finely chopped; 1/2 cup cilantro, finely chopped; 1/2 cup garlic cloves, peeled and finely minced; 1 red Fresno pepper, deseeded and finely sliced; 2 tbsp balsamic vinegar; 2 tbsp all-purpose seasoning blend; 1/2 cup olive oil (for chimichurri)

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Grilled Skirt Steak with Chimichurri | CookOS

Ingredients

1.5 lbs skirt steak
5 limes, juiced
1/3 cup honey
1/3 cup olive oil
3 tbsp chili lime seasoning
1 cup curly parsley, leaves only, finely chopped
1/2 cup cilantro, finely chopped
1/2 cup garlic cloves, peeled and finely minced
1 red Fresno pepper, deseeded and finely sliced
2 tbsp balsamic vinegar
2 tbsp all-purpose seasoning blend
1/2 cup olive oil (for chimichurri)

12 Ingredients

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Instructions

1
Place the skirt steak in a large resealable bag.
2
In a large bowl, prepare the marinade by juicing the limes.
3
Add honey, 1/3 cup of olive oil, and chili lime seasoning to the lime juice. Whisk to combine.
4
Taste and adjust the marinade if needed, adding more honey, olive oil, or seasoning to your preference.
5
Reserve 1/4 cup of the marinade in a separate bowl and set it aside to use as the base for the chimichurri.
6
Pour the remaining marinade over the skirt steak in the bag. Seal the bag, ensuring the steak is fully coated, and let it marinate for about 2 hours.
7
To make the chimichurri, add the finely chopped parsley, cilantro, and minced garlic to the bowl with the reserved marinade.
8
Add the finely sliced Fresno pepper, balsamic vinegar, all-purpose seasoning, and 1/2 cup of olive oil to the bowl.
9
Whisk the chimichurri ingredients together until well combined. Let it sit for the flavors to meld.
10
Preheat your grill to high heat.
11
Remove the steak from the marinade and place it on the hot grill. Cook for 7-8 minutes total, flipping every couple of minutes for a good char.
12
During the last few flips, pour the remaining marinade from the bag over the steak to create a glaze.
13
Once cooked to your desired doneness, remove the steak from the grill and let it rest for a few minutes.
14
Slice the steak against the grain into thin strips.
15
Arrange the sliced steak on a platter and top generously with the chimichurri sauce before serving.