Grilled Skirt Steak with Avocado Chimichurri Sauce

A perfect balance of savory + sweet + citrusy

This Grilled Skirt Steak with Avocado Chimichurri is the kind of dish that I could literally put on the menu every single week and both the fella and I would still be excited to eat it. Skirt steak is a notoriously flavorful cut that is just made to be soaked in a great marinade - and let me tell you friends, this garlic citrus marinade is killer! Topping it off with my creamy Avocado Chimichurri Sauce makes this dish a perfect balance of savory + sweet + citrusy that is just begging to be added to your regular menu rotation.

Let's talk about the marinade for a moment

Have you ever tasted a marinade so good that you consider drenching all foods in it thereafter? That's how I feel about the marinade for this Grilled Skirt Steak. It's equal parts sweet + garlicy + citrusy, with just a tiny hint of mild spice. Let's break it all down:

• Olive Oil - A rich, silky base to carry all the flavor.
• Garlic - Plenty of it, because garlic makes everything better.
• Lime Juice + Zest - It always hurts my heart a little when people juice citrus and toss the zest—so much flavor lives in the oils of the peel. This marinade uses both for maximum lime punch and layered acidity. Two tools I swear by: a good microplane and a sturdy citrus juicer.
• Orange Juice + Zest - Same story here. Zest that orange! It brings bright, sweet depth to the mix thanks to those essential oils in the skin.
• Tamari or Soy Sauce – Adds deep, salty umami flavor that plays beautifully with the citrus and garlic. If you need a gluten-free or Paleo option, coconut aminos work well here too.
• Worchestershire Sauce - Sweet, tangy, and savory, this brings an unmistakable backbone to the marinade.
• Dijon Mustard - Just a touch adds subtle heat and complexity. My go-to is Edmond Fallot—it’s got that perfect punchy balance.
• Dried Oregano - Earthy, slightly bitter, and robust. It gives the marinade a savory, herbaceous depth that ties everything together.
• Salt - Don’t underestimate the power of good salt. Diamond Crystal kosher salt is a staple in my pantry.
• Cracked Black Pepper - Always freshly cracked. The flavor difference is huge compared to the preground stuff.

How to make a great grilled skirt steak

• Choose a quality steak. Whether you've got a favorite local butcher or you're buying from a reputable grocery, make sure that you're starting out with great quality meat. There are two kinds of skirt steak that you might find. The first is the outside skirt steak, taken from the plate of the cow (below the rib, between the brisket and flank) which is often wide and flat. The second is the inside skirt steak, taken from the flank and is often thinner and narrower. The latter is what I use for this recipe as it's most easily found where I live, but both cuts work equally well.
• Let the meat marinade for as long as possible! We're talking a minimum of 30 minutes (on the low end) or up to the night before (on the best) if you want to maximize the flavor and tenderness of the steak. Trust me, friends, put this steak to marinade the night before and then sit back and be wowed by the flavors!
• Sear it briefly over high heat. Flank steak is generally very thin and therefore cooks very quickly, about 2-3 minutes per side on a piping hot grill for a medium-rare steak.
• Let it rest. Once cooked, allow the Grilled Skirt Steak to rest for 10 minutes in order to lock the juices in and preserve the tenderness.
• Cut against the grain. Because this cut of meat has coarse muscle fibers, you'll want to cut it against the grain for the most tender eating experience.

I don't have a grill, can I cook the steak another way?

Yes, of course! Skirt steak cooks best over quick high heat. If you don't have a grill, the steak can be cut down to size and cooked in a piping hot cast-iron pan for 3-4 minutes per side.

Serve this Grilled Skirt Steak with Avocado Chimichurri with

• Cilantro Lime Cauliflower Rice for a low-carb dinner
• Smashed Potatoes
• Roasted veggies such as cauliflower, broccoli, and sweet potatoes
• A stack of warm corn tortillas
• A side of seasoned beans and a swirl of sour cream
• On top of salad greens

Don't forget about the gorgeous green sauce

I like to serve this Grilled Skirt Steak with my creamy Avocado Chimichurri Sauce. It provides the perfect creamy + bright + acidic bite to compliment the sweet + savory flavors of the marinaded skirt steak and can be made in a quick 5 minutes. Grab the recipe here!

Alternatively, if you'd prefer to serve this Grilled Skirt Steak with a different sauce, you'll find plenty of delicious options here!

Tools needed

• A gas or charcoal grill
• Tongs
• A large glass bowl with a lid for marinading
• A citrus zester/microplane + juicer
• Measuring cups and spoons
• An instant-read meat thermometer (optional)
• A good chefs knife
• A cutting board (I prefer bamboo for this)

Leftovers (If there's such a thing)

Leftovers may be stored in the refrigerator in an airtight container for up to 4 days. My choice method for reheating this Grilled Skirt Steak is by warming the meat up over the stove in a cast-iron pan.

Grilled Skirt Steak with Avocado Chimichurri Sauce

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• Author: Whip & Wander
• Prep Time: 37 minutes
• Cook Time: 6 minutes
• Total Time: 43 minutes
• Yield: 4 servings 1x
• Category: Mains
• Method: Grilling
• Cuisine: Latin American
• Diet: Gluten Free

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Description

This Grilled Skirt Steak with Avocado Chimichurri is the perfect balance of savory, sweet, and citrusy.

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Ingredients

Scale 1x2x3x

For the marinade:

• 1 cup olive oil
• 4 cloves garlic, minced
• ⅓ cup lime juice + zest of 3 limes
• ⅓ cup orange juice + zest of 1 orange
• ¼ cup soy sauce (may sub for tamari or coconut aminos)
• 1 tbsp Worcestershire sauce (may sub for additional coconut aminos for Paleo)
• 1 tbsp Dijon mustard
• 4 tsp kosher salt
• 2-3 teaspoon cracked black pepper
• 1 tsp dried oregano

The steak:

• 2 lbs skirt steak*
• 1 cup Avocado Chimichurri Sauce to serve the Grilled Skirt Steak with

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Instructions

A minimum of 30 minutes, though ideally the night before, assemble and set the meat to marinade:

1. Combine all of the marinade ingredients in a large glass bowl.
2. Add the skirt steak, making sure that it is covered completely by the marinade.
3. Cover and place in the refridgerator to marinate.

Griling the steak:

1. Prepare the grill by lightly oiling the grates. For a gas grill, preheat to medium-high heat.
2. Once the grill is properly hot, grill steak until a deep brown crust forms, about 2–3 minutes per side.  If you choose to use an instant-read thermometer, the center should register 115° F - 120° F for medium-rare or 125° F - 130° F for medium. I prefer to grill this cut of meat to medium-rare.
3. Remove steak from heat and allow to rest for 10 minutes in order to lock in more of its juices. I prefer to let mine rest directly on a bamboo cutting board, and then serve from the cutting board to minimize dishes.
4. Cut the Grilled Skirt Steak into strips, against the grain in order to maximize the tenderness in each bite.
5. Serve with Avocado Chimichurri Sauce

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Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

*both the outside skirt steak (wide + flat from the plate) and the inside skirt steak (thin + narrow from the flank) work equally well

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Nutrition

• Serving Size: ½ lb serving + ¼ cup chimichurri
• Calories: 771
• Sugar: 6g
• Sodium: 3075mg
• Fat: 76g
• Saturated Fat: 10g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 150mg