Home ยป Marinated Skirt Steak with Chimichurri

Marinated Skirt Steak with Chimichurri

I’m beginning to think Piper may never sleep through the night. I lay in bed at night at Google all things sleep: when do toddlers sleep through the night? Is my baby hungry or does she have bad sleep habits? Sleep training a toddler. My baby slept better at 9 months than she does at a year, help. 12 month sleep regression. I’ve read the same sleep sites no less than a dozen times each.

I guess the good news is that I’m adjusting to never sleeping through the night, yet sometimes it’s all I can think about…dream about. If nothing else, I wish turning off the baby monitor and doing a good’ol fashioned cry-it-out would help, but she is SO loud. Through the walls and all the way down the hallway, it’s like she’s screaming in my ear. I have no clue how Shea sleeps through it.

Anyway, as the work week wears on and we all get a little more tired and irritable, I often blame my mood on not sleeping through the night. I’m also learning that when it comes to parenting, I’m a yeller…and I do NOT want to be one of those people! Namaste.

Yesterday, the baby was up for the second time just before 6am. I got her back down and decided to start my day – I made this marinade and finally finished watching the US Open championship game. It was a decent trade off – sleep for some quiet kitchen time and DVR’ed tennis.

After work, I prepped foil packet potatoes, seasoned up some asparagus, whizzed together the chimichurri, and fired up the grill. After the kids were in bed, I pulled dinner off the grill…and I dropped the entire piece of meat on our kitchen floor as I was coming inside. Commence all the 4-letter words. I picked up the steak with a pair of tongs and slapped it with a juicy splatter on a cutting board on the island. NOT A HAPPY CAMPER.

But, because I was bound and determined to eat this well-intentioned dinner at 8:20pm, I photographed it, we ate it, and we loved it. Wishing you a less eventful evening with this delicious recipe!

Marinated Skirt Steak with Chimichurri
Prep time: 
Cook time: 
Total time: 
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
Be well,

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