Marinated Skirt Steak and Chimichurri from Aldi for under $15

Summer grilling becomes extra special with the mouthwatering aroma of marinated skirt steak on the barbecue. Known for its robust flavor and ability to absorb marinades, skirt steak gets tender and juicy, especially when paired with a vibrant chimichurri sauce. Even better, this skirt steak is frequently $6.99/pound on sale at Aldi, and the ingredients for Chimichurri are around $5.

Marinated Skirt Steak with Chimichurri

The Appeal of Skirt Steak

Skirt steak is a cut that steak lovers cherish. Its rich flavor and slightly chewy texture make it perfect for grilling. The meat's grain allows it to soak up marinades deeply, enhancing its taste. Not only is skirt steak economical—about $7 to $12 per pound on average—but it also provides an eating experience akin to that of high-end Argentinian steakhouses.

A great marinade makes all the difference here. A combination of citrus juices, sherry vinegar, spices, and extra virgin olive oil creates a flavor explosion that tenderizes the meat. For example, the acidity from the orange and lime juices helps break down the fibers in the meat, resulting in a melt-in-your-mouth experience.

Note: While you can get everything you need to make this marinade and chimichurri at Aldi, I recommend upgrading to a real sherry vinegar instead of plain red wine vinegar. It makes a huge difference in the finished dish. I buy 1-3 gallons of sherry vinegar in bulk every 1-2 years from Amazon and keep it in nice-looking and handy craft bottles.

Ingredients for Marinated Skirt Steak with Chimichurri

Marinated Skirt Steak

To create this delicious main dish, you will need:

• 1-2 pounds skirt steak (Aldi, $7-14)

• 1 cup orange juice ($0.50, Aldi)

• 1/2 cup sherry vinegar or red wine vinegar (Aldi, or Amazon, $0.50)

• 1/3 cup freshly squeezed lime juice (Aldi, $0.75)

• 1/4 cup extra virgin olive oil (Aldi, 0.75)

• 1 tablespoon dried oregano

• 1 tablespoon ground cumin

• 1 teaspoon kosher salt

• 6 thinly sliced garlic cloves (Aldi, $0.10)

• 1 large, thinly sliced white onion (Aldi, $0.40)

  
  

  

Chimichurri Sauce

Accompanying the steak, the vibrant chimichurri requires:

• 2 tablespoons sherry vinegar, or red wine vinegar (Aldi. $0.10)

• 3 cloves garlic, minced (Aldi, $0.10)

• 2 small shallots, finely chopped or 1/4 of a sweet onion (Aldi, $0.25)

• Zest of one lemon (Aldi, $0.40)

• 1/2 chopped sweet red pepper, finely diced (Aldi, $0.50)

• 1 Jalapeno pepper, finely diced (Aldi, $0.25)

• Crushed red pepper flakes (optional)

• 1 teaspoon salt

• 1/2 cup chopped fresh parsley (Aldi, $1)

• 1/2 cup chopped fresh cilantro (Aldi, $1)

• 1 teaspoon dried oregano

• 1/2 cup extra virgin olive oil ($1.50)

• Salt and pepper to taste

  
  

Preparing the Marinade

Start by mixing the marinade for the skirt steak. In a medium bowl, combine the orange juice, sherry vinegar, lime juice, extra virgin olive oil, oregano, cumin, and kosher salt. Whisk until well blended. Add thinly sliced onion and garlic.

To marinate the steak, place it in a large resealable plastic bag or a shallow dish. Pour the marinade over, ensuring the meat is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours. For the best results, marinate overnight to maximize flavor—this can increase tenderness by nearly 30 percent.

Cooking the Skirt Steak

When ready to grill, remove the skirt steak from the refrigerator and allow it to sit at room temperature for about 30 minutes. This helps the meat cook evenly.

Preheat your grill or pan over medium-high heat. Remove the steak from the marinade and blot dry with paper towels. Lightly salt but don't pepper your skirt at this point (pepper burns easily). If your skillet is small, cook in batches to avoid overcrowding. If you are pan-frying your skirt steak, heat a cast-iron pan until very hot and add olive oil shortly before putting the skirt steak in the pan. (Hot pan, cold oil, foods won't stick.)

Grill or pan-fry the skirt steak for approximately 2-4 minutes on each side for medium-rare doneness. Some very thin skirt steak may be done even faster. After cooking, set the steak to rest for about 5 minutes to lock in those delicious juices.

Slicing the Steak

To serve, slice the skirt steak against the grain to ensure tenderness. Proper slicing reveals a beautifully marbled interior and helps maintain a juicy texture in every bite. Note that because of the shape of the skirt steak, it can be hard to slice against the grain. For a properly marinated steak, it is not so vital to cut against the grain, as the meat is typically nice and tender.

Sliced skirt steak arranged beautifully on a wooden board

Making the Chimichurri

While the steak rests, prepare the chimichurri. Get all your ingredients chopped, minced, or at hand. Start by putting 2 tablespoons of sherry vinegar (or red wine vinegar) in a medium bowl. Add the minced shallot or onion and the minced garlic. Toss in the lemon zest. Let this mixture marinate for about 10 minutes. Then add the chopped parsley, chopped cilantro, and dried oregano stir. Add the chopped red pepper, Jalapeno pepper, and red pepper flakes (if you are using them). Stir and add 1/2 cup olive oil. Taste and correct salt and pepper.

Now, taste your Chimichurri again and correct the balance of ingredients. If it is too sour, add a small amount of maple syrup or brown sugar. If it is not hot enough, add additional hot peppers. If it's bland, add a little more vinegar or lemon juice. You may also want to add additional sweet red peppers for added color. Make sure the salt, acid, sour, and heat are in balance and taste good to you. Don't be afraid to adjust according to your own taste preferences.

Serving Suggestions

Now that everything is ready, it’s time to put your plate together. Serve the sliced steak drizzled with chimichurri sauce, accompanied by grilled vegetables. The vibrant herbs in the chimichurri enhance the steak's taste and add a refreshing contrast.

For a complete meal, add lime cilantro rice and roasted cherry tomatoes.

Sizzling Summertime Delight

Marinated skirt steak with chimichurri is not only a standout dish for your next barbecue but also a simple recipe that anyone can master. With just a few ingredients and a little time, this flavorful meal is sure to become a regular at your summer gatherings.

Whether hosting friends or enjoying a cozy night at home, this delicious steak with vibrant chimichurri will elevate any dining experience. Fire up your grill, gather your ingredients, and savor the rich flavors of this dish right in your backyard.

Happy grilling!