Citrus-Marinated Skirt Steak with Chimichurri (25 Minutes)
This citrus-marinated skirt steak with cilantro chimichurri is tender and juicy, with a fresh, vibrant tang! After a quick marinade, the steak is broiled for a few minutes on each side. A simple weeknight dinner that I love serving with sweet potatoes and roasted veggies.
Servings: 6 servings
Calories: 568kcal
Equipment
Ingredients
For the Steak
- 1½-2 lbs skirt steak
- ¼ cup extra virgin olive oil
- ½ cup fresh cilantro, finely chopped
- 4 cloves garlic, finely chopped
- 2 medium limes, juiced
- 1 orange juiced
- 1 jalapeño, seeded and thinly sliced
- ½ Tbsp cumin
- 2 tsp Kosher salt
- 2 tsp chili powder
- ¼ tsp freshly cracked black pepper
For the Cilantro Chimichurri
- ¾ cup extra virgin olive oil
- ½ cup red wine vinegar
- 1 cup fresh cilantro, finely chopped
- 3 cloves garlic, finely chopped
- 1 medium shallot, finely chopped
- 1 tsp Kosher salt
- ¼ tsp red pepper flakes
Instructions
- Make the citrus marinade. Combine steak marinade ingredients in a large container. Add skirt steak, then cover tightly and refrigerate for up to 1-2 hours.
- Cook the skirt steak. When ready, preheat broiler to high. Place skirt steak on a foil-lined rimmed baking sheet, allowing excess marinade to drip off. Broil on high about 3-4 minutes per side, depending on the thickness, until medium rare, about 125-130°F (49-54°C).
- Make the cilantro chimichurri. Combine all chimichurri ingredients together in a measuring cup, then whisk to combine.
- Let the steak rest, then serve. Before slicing, allow the steak to rest for 10 minutes. Thinly slice across the grain, then serve immediately with cilantro chimichurri, chopped onions, and any additional garnishes.
Notes
- Chimichurri: Keeps airtight in the fridge up to 2 weeks.
- Steak doneness: For medium, cook 4–5 minutes per side.
Nutrition
Calories: 568kcal | Carbohydrates: 6g | Protein: 44g | Fat: 42g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1017mg | Potassium: 692mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 18mg | Calcium: 39mg | Iron: 4mg
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