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 tablespoon 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 tablespoon of Worcestershire sauce may be swapped for a tablespoon 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.
Ingredients
For the marinade:
- 1 cup garlic oil (may sub olive oil + 8 tsp minced garlic)
- ⅓ cup lime juice + zest of 3 limes
- ⅓ cup orange juice + zest of 1 orange
- ¼ 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 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
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.
*both the outside skirt steak (wide + flat from the plate) and the inside skirt steak (thin + narrow from the flank) work equally well
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
Keywords: Grilled Skirt Steak, Chimichurri
This is such a great way to serve skirt steak, I love the addition of avocado to the chimichuri!
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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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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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I love everything of it. The Marinade, the presentation and the deliciousness.
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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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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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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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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.
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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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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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!
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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!
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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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 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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I'm really intrigued by this recipe! The flavors used in this are really pulling me in! It looks amazing!
Grilled skirt steak is a favorite! I love your marinade and the chimichurri sauce with avocado is genius!
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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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I have to say, that avocado sauce is outstanding. loved by a whole familly
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Made this today and my husband could not stop eating it! Will make again, thank you for the recipe!
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