Grilled Citrus-Marinated Skirt Steak with Chimichurri

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy skirt steak marinated in bright citrus juices and grilled to perfection, served with a vibrant herbaceous chimichurri sauce for an Argentine-inspired finish. This Latin American-inspired beef recipe, ready in about 25 minutes, pairs skirt steak, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs skirt steak
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tbsp, divided olive oil
• 4, minced garlic cloves
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1 small, finely chopped shallot

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Instructions

1. Step 1: In a shallow dish, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tbsp olive oil, 4 minced garlic cloves, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs skirt steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, up to 4 hours.
2. Step 2: Meanwhile, prepare chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 small finely chopped shallot, 1 tbsp olive oil, and 2 tbsp red wine vinegar in a bowl. Stir well and set aside.
3. Step 3: Preheat a grill or grill pan to medium-high heat. Remove steak from marinade and pat dry with paper towels. Grill steak for 3-4 minutes per side for medium-rare, or until desired doneness.
4. Step 4: Transfer steak to a cutting board and let rest for 5 minutes. Slice steak thinly against the grain and serve drizzled with chimichurri sauce.