Marinated Skirt Steak with Chimichurri
Prep time: 
Cook time: 
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Serves: 5 servings (~4 oz each after cooking)
  • ⅔ cup olive oil
  • ½ cup orange juice
  • ⅓ cup fresh lime juice
  • ¼ cup low-sodium soy sauce
  • ¼ cup Worcestershire sauce
  • 3 Tbsp red wine vinegar
  • 4 garlic cloves, minced
  • 24 oz skirt steak
  • 1 cup flat leaf parlsey, gently packed
  • 1 cup cilantro, gently packed
  • ¼ cup olive oil
  • ¼ onion, diced
  • 3 garlic cloves, minced
  • 3 Tbsp fresh lime juice
  • 2 Tbsp red wine vinegar
  • ½ tsp salt
  • ½ tsp black pepper
  1. To make the marinade, combine the olive oil, orange juice, lime juice, soy sauce, Worcestershire, vinegar, and garlic in a gallon-sized zip lock bag. Seal and shake well. Add the steak, turning to coat. Place in the fridge for 8 hours or overnight. Remove from refrigeration about 1 hour before grilling, if possible.
  2. Preheat the grill to medium heat, 400 degrees F. Grill the flank steak for 10-12 minutes per side, depending on desired level of doneness. Allow to rest on a cutting board before slicing against the grain.
  3. Meanwhile, combine all of the chimichurri ingredients in a food processor or blender and pulse until well-combined but not fully pureed. Serve the chimichurri drizzled over the sliced flank steak.
Recipe slightly adapted from Grandbaby Cakes
Nutrition Information
Serving size: 4 oz with chimichurri Calories: 338 Fat: 21.0 Carbohydrates: 5.2 Sugar: 1.7 Sodium: 460 Fiber: 1.0 Protein: 30.4 Cholesterol: 84
Recipe by Prevention RD at