Grilled Citrus-Marinated Skirt Steak with Chimichurri
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 ready in about 25 minutes pairs skirt steak, fresh orange juice, fresh 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
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Grilled Citrus-Marinated Skirt Steak with Chimichurri take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Citrus-Marinated Skirt Steak with Chimichurri?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skirt steak from drying out.
Can I substitute ingredients in Grilled Citrus-Marinated Skirt Steak with Chimichurri?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Citrus-Marinated Skirt Steak with Chimichurri for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Citrus-Marinated Skirt Steak with Chimichurri?
Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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