Friday, June 8, 2012

Chimichurri Marinated Skirt Steak

Marinating meats is the easiest way to flavor it without much effort. I recommend marinating with something acidic to help break down the meat so it becomes more tender. Using homemade Argentinian Chimichurri is perfect! Salty, acidic and full of flavor. It makes this meat stellar. Whether you plan to grill, broil or pan fry - the marinade is the key to this meal. The meat is perfect as it is - no need for additional sauces. If you'd like to serve a little extra chimichurri on the side, that's fine. My husband likes the fresh chimichurri taste with the cooked. I personally just eat the meat as is. 

If you do not want to make your own chimichurri, you should be able to purchase some already made. But nothing beat fresh. Also make please make sure the meat you purchase is from a well known source. I can't stress enough the importance of grass-fed meats. They are  leaner, usually ethically treated and a lot healthier (more vitamins, minerals, and no hormones). Antibiotics are not a part of this recipes. Make sure when you eat, you are being conscience of what you eat and are eating the best. You deserve to eat only the highest quality of foods!

Chimichurri Marinated Skirt Steak

Cook Time: 15 minutes
Prep Time: 4-8 hours 
Serves: 3-4


  • 1 lb of grass fed skirt steak
  • 1 1/2 tbsp of chimichurri (self made or store bought)
  • salt and pepper to taste

In a glass bowl or some type of container, combine the skirt steak and the chimichurri until the meat is well coated. Cover the glass bowl and place in the refrigerator for at least 4 hours or overnight if you'd like. Turn at least once. 

Once marinated - Heat a large skillet over medium heat. Transfer the meat from the bowl onto the hot skillet (salt and pepper both sides if you'd like) . Don't worry about shaking off the excess marinade.

Let the meat cook for about 7 minutes or until the one side is browned. Turn over and repeat with the other side. If you prefer a more well done steak, you may cook it longer. This amount of time should give you a slight pink center and crusty outside. 


  1. Thanks for another great idea. I think I'm going to try this over the weekend. -- I'll let you know how it turns out.

    1. I'd love to hear how it goes! I really think next time I'm going to grill the meat for more of a charred flavor.

  2. Hey Laurie,
    I finally got around to posting my "ATTEMPT" at making your Chimichurri marinade. It sure was delicious, but it looks nothing like yours. I didn't have any fresh oregano on hand and used dried Greek Oregano.

    I hope you don't mind that I linked your blog to my post so that my blogger friends can get your recipe.


    1. I'm honored you made it! I'm glad you enjoyed it, it really is a multi-purpose condiment. I'm going to check out your post :)