Perfect Skirt Steak Marinade with Chimichurri Recipe (2024)

FAQs

How long can you marinate skirt steak for? ›

Add the steak to the bag, or bowl, and marinate for at least 20 minutes. I recommend 1-8 hours for the most flavorful, tender skirt steak. Note: I do not recommend marinating for more than 8 hours, or the acidity of the marinade will start to break down the proteins in the meat and can cause the steak to become mushy.

Make sure to slice the skirt steak across the grain in thin pieces, about 1/4-inch thick. I like to hold my knife at a 45-degree angle to create a bias cut. This ensures additional tenderness by creating more surface area between the muscle fibers so they aren't stacked, making it easier to eat.

As long as your marinade mixture includes at least one tenderizing ingredient, you should get good results from a 24 to 48-hour soak in it. Soaking the meat beyond 48 hours will just leave the surface too soft and mushy. Short soaks don't do much for the texture, even if they add flavor.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Skirt steak is thin and relatively lean, so it should be cooked quickly over high heat whether on the grill or in a cast iron skillet. Cooking over high heat will create an intensely flavored, signature crust while keeping the inside medium-rare and tender.

Solutions for a Chewy Steak

Marinate Your Meat: Especially for leaner cuts, a good marinade can break down tough fibers. Use acidic ingredients like vinegar or citrus, combined with flavorful herbs and spices. Tenderize with Tools: Before cooking, use a meat mallet to tenderize your steak.

We already know meat should be cut against the grain, but this couldn't be more true for skirt steak; its long muscle fibers will be incredibly chewy if not cut properly. To slice the steak, first cut each piece of skirt into a three-to-four-inch section with the grain.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

Stir the herb mixture with olive oil. TIP: If the Chimichurri sauce is too thick, add one tablespoon of water at a time until it reaches your desired consistency.

3 tablespoons dried oregano leaves. 3 tablespoons dried basil leaves. 2 tablespoons dried parsley flakes. 2 tablespoons dried thyme leaves. 2 tablespoons coarse kosher salt.

Should skirt steak be cooked fast or slow? ›

Skirt steak: Comes from the plate section of the cow, right below the rib and between the brisket and flank. Rich and flavorful, it cooks quickly and is less expensive than fancier cuts like tenderloin. But, it can be just as tender when cooked properly—fast and hot is best!

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. If you choose to use a marinade, place your steak in a bowl or resealable plastic bag and add the marinade.

Optimally, for tough steaks like skirt and flank, it's best to marinate it no longer than 24 hours in the refrigerator. Beyond overnight marinating is overkill.

Pour the marinade over the skirt steak in a casserole dish and cover, or place the steak in a sealable bag, then add the marinade. This marinade makes enough for about 1 pound of skirt steak. Refrigerate. Place the covered dish or bag in the fridge and marinate for 30 minutes or up to 24 hours.

Marinate tough steaks like flank, skirt, sirloin and round to tenderize the meat. Most marinades call for 24 hours, but the U.S. Department of Agriculture's Food Safety and Inspection Service notes that you can marinate for up to five days.

Yes. But you need to adjust salt and seasoning accordingly. A couple of times I have over marinated beef and also fish. Hey, if a little is good, a lot must be better.