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:
- Garlic Oil – As a SIBO sufferer I don’t tolerate whole garlic very well, so instead I use a great garlic-infused oil. Though you can feel free to substitute whole garlic + olive oil if you don’t have a garlic intolerance like me. I’ve included a measurement for this swap in the recipe below.
- Lime Juice + Zest – It always breaks my heart a little bit when people juice citrus and completely ignore the gorgeous pure flavor in the zest. This recipe uses both zest and juice to add pure lime flavor and a complex acidity to the sauce. Two of the most well-loved tools in my kitchen are my zester/microplane and my citrus juicer.
- Orange Juice + Zest – The same goes for the orange in this marinade. Zest that orange beauty up because the natural oils in its skin are responsible for big bright + sweet flavors in this marinade.
- Coconut Aminos – Coconut aminos is generally made from two simple ingredients: coconut tree sap and sea salt, which is why I love having it on hand. It provides excellent salty + umami flavors in this dish. You can generally find this sauce on Amazon or at Whole Foods.
- Worchestershire Sauce – This sauce is equal parts savory + sweet + and vinegary. Though you can easily find gluten-free Worcestershire sauce these days, it can be harder to find a Paleo-friendly version. If you are looking for a Paleo swap, I suggest omitting the Worcestershire in favor of an additional tbsp of Coconut aminos.
- Dijon Mustard – A good Dijon mustard is my secret weapon in so many great dishes. A small amount of good Dijon will often offer a bit of complex spiciness to a dish and I think it does wonders for this marinade. My favorite Dijon mustard is this one by Edmond Fallot.
- Dried Oregano – This adds a flavor profile that’s both peppery and bitter + and an aroma that’s slightly sweet and minty.
- Salt – Good salt can make a world of difference in any dish. I like to use quality sea salt with a medium/fine grind. Both Jacobsen Sea Salt and Diamond Kosher Salt are great options.
- Cracked Black Pepper – I highly suggest using cracked peppercorns in this dish (and all dishes that call for pepper) rather than the preground alternative because there is so much more flavor. These are the peppercorns and grinder I use.
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.
A note for special diets
This Grilled Skirt Steak is grain-free, gluten-free, refined sugar-free, dairy-free, low-carb, and friendly for Paleo, Keto, Whole30, and Low-FODMAP diets.
The marinade calls for Worcestershire sauce, many of which are gluten-free but not Paleo. If you follow a strict Paleo diet the tbsp of Worcestershire sauce may be swapped for a tbsp of additional coconut aminos.

Grilled Skirt Steak with Avocado Chimichurri Sauce
- 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
Description
This Grilled Skirt Steak with Avocado Chimichurri is the perfect balance of savory, sweet, and citrusy. It fits Paleo, Keto, Whole30, and Low-FODMAP diets.
Ingredients
For the marinade:
- 1 cup garlic oil (may sub olive oil + 8 tsp minced garlic)
- 1/3 cup lime juice + zest of 3 limes
- 1/3 cup orange juice + zest of 1 orange
- 1/4 cup coconut aminos
- 1 tbsp Worcestershire sauce (may sub for additional coconut aminos for Paleo)
- 1 tbsp Dijon mustard
- 4 tsp sea salt
- 2–3 tsp cracked black pepper
- 1 tsp dried oregano
The steak:
- 2 lbs skirt steak – both the outside skirt steak (wide + flat from the plate) and the inside skirt steak (thin + narrow from the flank) work equally well
- 1 cup Avocado Chimichurri Sauce to serve the Grilled Skirt Steak with
Instructions
A minimum of 30 minutes, though ideally the night before, assemble and set the meat to marinade:
- Combine all of the marinade ingredients in a large glass bowl.
- Add the skirt steak, making sure that it is covered completely by the marinade.
- Cover and place in the refridgerator to marinate.
Griling the steak:
- Prepare the grill by lightly oiling the grates. For a gas grill, preheat to medium-high heat.
- 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.
- 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.
- Cut the Grilled Skirt Steak into strips, against the grain in order to maximize the tenderness in each bite.
- Serve with Avocado Chimichurri Sauce
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.
Nutrition
- Serving Size: 1/2 lb serving + 1/4 cup chimichurri
- Calories: 771
- Sugar: 6g
- Sodium: 3075mg
- Fat: 76g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Grilled Skirt Steak
I really like this cut of steak – quick and easy to cook, and easy to make well done or rare! I made this sauce and will now have it on everything from the leftover steak to my salads!
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What a delicious looking skirt steak! I love the savory + sweet + citrusy combination. And also how well you explained how to treat this meat. Great recipe!
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I love everything about this, especially the chimichurri sauce with avocado in it- brilliant!
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Skirt steak is a beautiful cut of steak that when cooked well, is excellent. Thanks for the link to the Avocado Chimichurri Sauce! It looks like it would go perfectly with the steak.
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Anytime I see “avocado” in the recipe, I go “yup!! That’s for me!!”
This sounds so good, and combines all of my favourite flavours!!
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your sauce is so vibrant! I bet it would be so good on vegetables too
This grilled skirt steak looks perfect for these last few days of summer I am having where I am! The avocado chimichurri sauce also looks like a dream!
Oh man! I love skirt steak. For some crazy reason, it’s absurdly expensive in Germany! This has me longing for Texas. 😀
I literally drooled when I saw your beautiful photos! I am a big fan of skirt steak and adore chimichurri so I can’t wait to make this!
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Mmmm… delicious! That marinate is amazing.
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This recipe takes me back to my home in Panamá with skirt steak or as we call it entraña. I love the chimichurri with the avocado added! Thanks for sharing!
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How magnificent, especially the avocado chimichurri sauce that’s so creamy!
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I’ve never thought of making a ‘creamy’ Chimichurri Sauce! What a great idea to use avocado! I may have more of the sauce on my plate than the skirt steak – and that says alot when it comes to steak!
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This is making me super hungry! I swear I heard my tummy growl! This Grilled Skirt Steak looks really delicious!
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Adding avocado to chimichurri is so genius I can’t believe I haven’t seen it before. Such a great idea!
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That marinade has me drooling!!
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What a perfectly cooked steak! I am so wanting this…right now!
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This skirt steak looks fabulous!! I’m loving it paired with that avo chimi though! Scrumptious!
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This grilled skirt steak recipe looks so delicious! I am so glad it is still grilling weather here in NC. And that green avo based chimichurri sauce… it looks amazing! What else do you recommend serving it with?
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I always let my steak rest too before cutting. I just like the thought of those meat juices penetrate more in the meat. Adding chimichurri sauce in this is very unique and make me want to make this ASAP.
Made this today and my husband could not stop eating it! Will make again, thank you for the recipe!
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I have to say, that avocado sauce is outstanding. loved by a whole familly
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I have rarely bought skirt steak but am now inspired to do so!!
Thanks for the good instructions and that green-infused sauce.. is one of my faves and will need to make this and slather all over it!
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Grilled skirt steak is a favorite! I love your marinade and the chimichurri sauce with avocado is genius!
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I’m really intrigued by this recipe! The flavors used in this are really pulling me in! It looks amazing!
I absolutely love the marinade you use for the skirt steak! Super flavorful and easy. I’m such a fan of this meat cut and with the avocado chimichurri… I just need to try it asap!
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If you were to put this steak on the menu every week and I were able to order it every week, I would be visiting you every week, no doubts about that! 🙂 Fantastic-looking steak with one of my favorite chimichurri types!
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I saw this exact recipe on Pinterest over the weekend and pinned it! I can’t wait to try it out! It looks delicious!
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Now that steak is cooked to perfection, I am loving the citrus flavors in your recipe. And this sauch sounds super yum. Such a tempting recipe!
Can we talk about that avocado chimichurri?! holy amazeballs that sounds good. I love a great skirt steak but chimichurri is an absolute FAV of mine!
★★★★★
Skirt steak has always been one of my favorite cuts of beef. This sauce is an example of why. A good skirt steak is tender and flavorful and those citrus flavors in this sauce really accentuate that.
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Your recipe looks incredible! I appreciate your insights on Dijon. I love it too, and I love that brand. Can’t wait to make this!
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I love a good marinated steak! And this marinade looks very flavorful! Is there a substitute for coconut aminos if I don’t have it on hand? Thanks!
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You can absolutely sub soy sauce or tamari for the coconut aminos.
It doesn’t get much more perfect than this steak! That marinade is so flavorful and easy to put together, and the avocado chimichurri is the perfect finishing touch. Definitely making this over and over again!
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What a gorgeous dish you made! My husband could have that every week on repeat. The marinade is especially awesome and I can see it working for a lot of other dishes. My favorite part is the avocado chimichurri sauce 🙂 .
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I make steak and chimichurri sauce all the time because everyone in my family loves it. BUT, I’ve never thought to add avocado to the chimichurri sauce, which is BRILLIANT. Also, I don’t usually marinade the steak. The marinade in this recipe looks incredible. I can’t wait to try it along with the avocado chimichurri! Thank you!
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I love everything of it. The Marinade, the presentation and the deliciousness.
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Wow! That vibrant green of the avocado chimmichurri is so perfect! Skirt steak is one of my favorite cuts, it takes a marinade so well and is always so juicy. This is going on the dinner table soon.
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Wow, this recipe is a home run, 100%! I love all the helpful tips, especially about which skirt steak to buy. I bet that avocado chimichurri would be incredible with that gorgeous marinated steak! Yum!
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This is such a great way to serve skirt steak, I love the addition of avocado to the chimichuri!
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This grilled skirt steak would be a wonderful recipe for the weekend. The marinade looks fantastic and the addition of the Avocado Chimichurri Sauce to it makes it that much better!
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I love that amazing pop of colour! I can just imagine how refreshing that sauce would taste – yum! Thanks for sharing!
I made chimichurri sauce this summer for a bbq party….but not with avocado. What a cool idea. The perfect topping to steak. I know this would be a hit in our house. Perfect for parties too.
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I too could eat this every week. I love skirt steak and Chimichurri is my favorite sauce for beef. Yours is brilliant and am going to make this for hubby, he LOVES steak. I also use the rind, I just whip it across a microplaner. Thanks for sharing this!
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I hope you both love it. This marinade is our favorite!
I couldn’t agree more about the zest from the citrus — I’ve literally worn out 2 microplane graters because I use so much zest. I love the way it brightens up sauces, marinades and dressings — not to mention adding bright notes to any baked goods. Now about that gorgeous skirt steak — one of my favorites, and my husband would never say no to that, either. The vibrant green sauce looks positively delectable and would intensify the flavors and overall juiciness of the steak. I just bought a big bag of charcoal — now I have a purpose for it.
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My microplane is one of my most-used tools too!
That Trader Joe’s garlic olive oil mix is super delicious! And I’m so glad you mentioned coconut aminos- I just discovered them and LOOOOOVE them!! All the things on this steak are making me drool. YUM!!
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OOH…this looks amazing. I’m allergic to coconut…do you think a tamari sub would work well? That chimichurri with avocado is genius…two of my most favorite things.
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Yes, Tamari will work beautifully as a sub. This marinade is my all-time favorite so I hope you give it a try!
Wow! This grilled skirt is making my mouth water and yes, I could eat that avocado sauce by the spoonful. We still have sunny weather here in CA, so you better believe I’m getting all the grilling in I can. Totally going to take your recommendation and marinade the steak overnight. Thank you!
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Thank you so much for adding the citrus zest in with the juice! So much flavor, it’s just too good to waste. The avocado adds some richness to the chimichurri too. Fantastic!
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Avocado chimichurri! I would’ve NEVER thought. I love fart-out recipes like that. And anything that uses avocado is a win in my books. I can’t wait to try this. Great way to add some richness as well as some healthy fats to a finger-lickin’ steak sauce.
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marinating the steak is a wonderful idea! your have got an amazing flavour combination in there. the avocado chimichurri also sounds amazing!
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