Chimichurri and Latin marinade skirt steak bring the bold, herbaceous, and citrusy flavors of South America to your kitchen. When paired with skirt steak, they create a tender, juicy, and aromatic dish that defines authentic Argentine and Latin cuisine. In this guide, you’ll learn how to make the best chimichurri marinade for skirt steak, the science behind tenderizing, expert grilling tips, and Latin-inspired variations that dominate flavor and search rankings alike.
What Is Chimichurri Marinade?
Chimichurri marinade is a fresh, uncooked sauce made primarily from parsley, garlic, olive oil, vinegar, and herbs. Originating from Argentina and Uruguay, it’s traditionally served with grilled meats, especially skirt steak — known locally as entraña.
Unlike heavy sauces, chimichurri is light yet vibrant. The combination of acid (vinegar), fat (olive oil), and herbs penetrates deep into the beef fibers, creating both flavor and tenderness.
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Chimichurri marinade is a traditional Argentine blend of parsley, garlic, vinegar, olive oil, and herbs used to flavor and tenderize skirt steak for grilling.
Why Chimichurri Works Perfectly for Skirt Steak
Skirt steak’s coarse texture and strong beefy flavor make it ideal for marinating. Chimichurri complements it through its chemical and flavor balance:
| Ingredient | Function | Flavor Impact |
|---|---|---|
| Vinegar | Breaks down muscle fibers | Tenderizes, brightens |
| Olive Oil | Retains moisture | Adds smooth richness |
| Garlic | Enhances umami | Deep, savory notes |
| Parsley & Oregano | Adds herbal freshness | Balances richness |
| Chili Flakes | Adds mild heat | Boosts complexity |
Culinary Science Insight: The acid in red wine vinegar loosens connective tissue in the skirt steak, while the oil traps moisture and carries fat-soluble flavors deep into the meat. This creates a juicy, flavorful bite every time.
Argentine Chimichurri Marinade Recipe
Schema Type: Recipe + HowTo
Ingredients
- 1 cup fresh parsley (finely chopped)
- 4 garlic cloves (minced)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Combine parsley, garlic, oregano, and chili flakes in a bowl.
- Add red wine vinegar and whisk well.
- Slowly pour in olive oil while stirring to emulsify.
- Season with salt and pepper. Let rest 15 minutes before using.
Pro Tip: Always use fresh herbs — dried parsley dulls the bright flavor chimichurri is known for.
Prep Time: 10 minutes
Marination Time: 2–4 hours
Yield: 1 cup (enough for 2 lbs of steak)
How to Use Chimichurri as a Skirt Steak Marinade
| Step | Action | Time | Tip |
| 1 | Place steak in a zip bag | Use non-reactive container | |
| 2 | Add half the chimichurri and massage | 2–4 hours | Flip halfway through |
| 3 | Grill steak on high heat | 3–4 min/side | Don’t move until seared |
| 4 | Rest & slice against the grain | 5–10 min | Top with remaining sauce |
USDA Tip: Always cook beef to a minimum internal temperature of 145°F and allow it to rest before serving.
Latin Marinade Variations to Try
While chimichurri is the crown jewel of Argentina, Latin America offers a rainbow of marinades. These authentic variations expand your flavor profile while ranking for related keywords.
1. Chimichurri Rojo (Red Chimichurri)
- Adds smoked paprika, chili, and roasted red peppers for a deeper, spicier sauce.
- Ideal for smoky grilled skirt steak or churrasco.
2. Peruvian Aji Verde Marinade
- Combines cilantro, jalapeño, lime juice, and mayonnaise for a creamy kick.
- Perfect for fusion tacos or steak sandwiches.
3. Cuban Mojo Marinade
- A bright mix of orange juice, lime juice, garlic, and oregano.
- Enhances the steak’s natural sweetness with a citrus-forward tang.
4. Mexican Cilantro-Lime Marinade
- Features cilantro, cumin, and chili with zesty lime.
- Excellent for fajitas or street-style tacos.
| Marinade Type | Flavor Profile | Best For |
| Chimichurri Verde | Bright, herbal | Classic grill |
| Chimichurri Rojo | Spicy, smoky | BBQ nights |
| Mojo Criollo | Citrus, garlicky | Tacos |
| Aji Verde | Creamy, tangy | Fusion dishes |
How Long to Marinate Skirt Steak in Chimichurri
| Duration | Texture | Flavor Depth |
| 30 minutes | Mild infusion | Light & fresh |
| 2–4 hours | Ideal tenderness | Perfect balance |
| Overnight | Strong acidity | For tacos/fajitas |
Note: Over-marinating (8+ hours) can lead to a soft texture as the acid breaks down muscle fibers excessively.
Grilling & Serving Tips
- Preheat grill to high before adding steak.
- Sear each side 3–4 minutes for medium-rare (135°F).
- Let rest 10 minutes before slicing.
- Slice against the grain for tenderness.
- Spoon fresh chimichurri over hot steak just before serving.
Serving Ideas:
- Pair with grilled corn, roasted potatoes, or charred bell peppers.
- For tacos: add pickled onions, avocado crema, and a squeeze of lime.
- For wine: serve with Malbec, Tempranillo, or Zinfandel for rich pairing.
Common Chimichurri Mistakes to Avoid
- Over-blending: Chimichurri should be coarse, not smooth.
- Too much vinegar: It overpowers delicate herbs.
- Using dried parsley: Loses authenticity and aroma.
- Skipping rest time: Prevents full flavor development.
- Not slicing steak properly: Always slice against the grain.
Health & Nutrition Insights
Chimichurri and Latin marinades are naturally healthy, offering fresh herbs, olive oil, and antioxidant-rich ingredients.
| Nutrient | Benefit |
| Olive Oil | Healthy monounsaturated fats |
| Parsley | Vitamin K, antioxidants |
| Garlic | Boosts immunity |
| Vinegar | Aids digestion |
| Chili | Improves metabolism |
Diet Friendly: Keto, gluten-free, paleo, and low-carb.
15 FAQs About Chimichurri and Latin Marinade Skirt Steak
What is chimichurri made of?
Chimichurri is made from fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. These ingredients combine to create a bright, herbaceous sauce that perfectly complements grilled meats.
Can I use chimichurri as both a marinade and a sauce?
Yes. Use half the mixture for marinating your steak and reserve the other half as a fresh topping after grilling.
How long should I marinate skirt steak in chimichurri?
Marinate for 2–4 hours for optimal tenderness and flavor. Avoid exceeding 8 hours to prevent over-tenderizing.
Is chimichurri spicy?
It’s mildly spicy, depending on how many chili flakes you add. Adjust to your personal heat preference.
What type of vinegar is best for chimichurri?
Red wine vinegar is traditional and offers authentic Argentine tanginess.
Can I make chimichurri ahead of time?
Absolutely. In fact, chimichurri develops deeper flavor after resting for a few hours in the fridge.
How long does chimichurri last in the refrigerator?
When stored in a sealed container, chimichurri stays fresh for up to 7 days.
Can I freeze chimichurri?
Yes. Pour chimichurri into ice cube trays and freeze for up to 3 months for easy portioning.
What cuts of meat pair best with chimichurri?
Skirt, flank, hanger, and ribeye steaks all work wonderfully with chimichurri’s bold, tangy flavor.
Can I use dried herbs instead of fresh ones?
Fresh herbs deliver the best flavor, but using dried oregano is perfectly traditional.
Is chimichurri healthy?
Yes. It’s rich in heart-healthy fats, antioxidants, and vitamins from fresh herbs and olive oil.
What side dishes go well with chimichurri steak?
Serve it with roasted potatoes, grilled vegetables, or crisp garden salads for a complete meal.
How do I get perfect grill marks on skirt steak?
Sear your steak on high heat and avoid moving it too early to allow proper caramelization and marks to form.
Can I substitute lemon juice for vinegar?
Yes. Lemon juice adds a bright citrus note that works beautifully in chimichurri.
Why is skirt steak ideal for chimichurri?
Skirt steak’s coarse grain absorbs marinades deeply, resulting in juicy, flavorful bites infused with chimichurri’s vibrant essence.
Final Tip
For truly authentic results, always prepare chimichurri at least an hour before use to let the flavors meld. Serve it generously over freshly grilled skirt steak and enjoy the irresistible taste of Latin America in every bite.
Conclusion
Chimichurri and Latin marinades bring vibrant, authentic South American flavor to your skirt steak. With the perfect balance of herbs, acidity, and spice, this sauce enhances tenderness and creates a zesty finish that’s both fresh and unforgettable.
Whether used as a marinade or served as a topping, chimichurri transforms simple grilled beef into an elevated dining experience worthy of any table. For best results, always use fresh ingredients, marinate responsibly, and slice your steak against the grain to preserve its juiciness.
Disclaimer: The nutritional values and ingredient recommendations in this article are intended for general informational purposes only. Individual results may vary depending on specific ingredients, preparation methods, and portion sizes. Always handle raw meat safely and cook to the USDA-recommended internal temperatures to ensure food safety. If you have dietary restrictions or allergies, consult with a healthcare or nutrition professional before making changes to your diet.