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.

Marinating skirt steak with an acid such as citrus or vinegar chemically breaks down the tough fibers so it not only becomes buttery tender but drinks up notes of the marinade whether that's lime juice, lemon juice, orange juice, soy sauce, Worcestershire, or vinegar.

Because this is a tougher cut, it's best to marinate skirt steak before cooking it. This will help to tenderize the protein and it will allow you to customize the flavors of the steak. Before marinating the steak, you should trim away any excess fat or silver skin (or ask your butcher to do so).

The best side dishes to serve with chimichurri steak are mashed potatoes, blooming onion, french fries, jasmine rice, green beans, butternut squash, zucchini noodles, grilled corn on the cob, quinoa salad, roasted red potatoes, Caesar salad, and coleslaw.

Information. 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.

1. Slice up the raw steak. 2. Marinate (or just lightly season if you want) the small slices, then grill.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Skirt steak is thin and lean, so going past medium-rare or medium doneness will yield an extremely dry and chewy steak. Cook it hot! Cook it fast with high heat, instead of low heat for slow cooking. There is not much connective tissue in skirt steak.

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!

Skirt steak can be a little tough due to the amount of connective tissue, so it needs careful preparation when cooking to maximize tenderness. Skirt steak has a similar beefy flavor as flank steak but is a tougher cut in terms of texture.

What are some common ingredients used in marinating? ›

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices).

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.

Chimichurri can be used as a table condiment for your food, used on the food during cooking, or as a rub. It can be used on beef, pork, poultry, fish and wild game. Ingredients: Parsley, garlic, crushed pepper, oregano, and other spices. LOW SODIUM.

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. Experiment with different marinade ingredients to customize the flavor.

Marinate the steak for 24 to 48 hours. 48 hours is ideal, if you have the time, for the strongest, best flavor. Step Seven Remove the steak from the refrigerator 1 to 2 hours before cooking. Discard the excess marinade and pat the steak as dry as possible with paper towels.

The United States Department of Agriculture (USDA) recommends storing marinated meat in the refrigerator for no more than 3-5 days. This time frame accounts for the potential growth of harmful bacteria that can cause food poisoning.

Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.