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Marinated Skirt Steak With Chimichurri Sauce

#MakeItGAP Recipes - Recipes using farm animal welfare labeled G.A.P. products
Marinated Skirt Steak With Chimichurri Sauce

Marinated Skirt Steak With Chimichurri Sauce

MAKES: 4-6 Servings
PREP TIME: 6 Hours
COOK TIME: 10 Minutes
TOTAL TIME: 6 Hours 10 Minutes

Recipe adapted from
Original publication date July 9, 2020


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 Tbsp. apple cider or red wine vinegar
4 garlic cloves, minced
1 lb. skirt steak
Salt and pepper to taste

1 cup fresh parsley
1 cup fresh cilantro
1/4-1/3 cup olive oil
1/2 medium onion, diced
3 garlic cloves
3 Tbsp. fresh lime juice
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. red pepper flakes, optional


Whisk all of the marinade ingredients together and pour into a large ZiplocĀ® bag. Add skirt steak to the bag
with marinade and allow to marinate in the refrigerator for up to 6 hours depending on how thick the meat is.

For the Chimichurri sauce, add all of the ingredients to a heavy duty blender or food processor and blend
until everything is chopped and smooth. Refrigerate sauce until ready to serve.

Preheat grill to medium-high heat. When the grill is ready, liberally season marinated skirt steak with salt
and pepper.

Place skirt steak on the grill and cook, flipping once, until desired doneness, about 4-6 minutes per side. Grill
until golden brown and perfectly charred, then allow to rest 5 minutes. On a cutting board, thinly slice
skirt steak against the grain.

Top with Chimichurri sauce and serve.

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