This Mojo Skirt Steak with Chimichurri sauce is made with skirt steak, marinated with a mojo sauce, and topped with a homemade chimichurri sauce.
The trick to making the perfect mojo skirt steak is in the length of marinating. If you remember to do it the night before, you will get the best outcome for this steak. For the mojo I used a store bought mojo that is insanely delicious.
If you love this recipe, try pairing with my Cream Cheese Stuffed Poblano Peppers or my Stuffed Anaheim Peppers.
Save time from marinating and try buying already marinated skirt steak from Costco and cooking it on the grill.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Skirt steak
- Meat seasoning
- Garlic salt
- Mojo marinade
- Parsley
- Garlic
- Olive oil
- Sherry wine vinegar
- Lemon juice
See recipe card for quantities.
Instructions
Marinate the meat. Sprinkle meat seasoning, garlic salt all over the skirt steak. Add the steak in a large Ziplock bag, and pour in the mojo marinade. Place the marinated steak in fridge and refrigerate for at least 1 hour. For best results, marinate overnight.
Make the chimichurri sauce: Place the parsley, garlic, olive oil, vinegar, lemon juice, salt and pepper in a food processor and pulse but do not puree. Place the chimichurri in a close jar or Tupperware and refrigerate at least 2 hours.
Take the meat out an hour before cooking so it can reach room temperature. Heat up the grill on high heat. Remove the meat from the marinade and pat dry with paper towels. Place the steak on the grill and sear for 2-3 minutes on each side.
Thermometer should read 120°F for medium rare and 130°F for medium. Let the steak rest for 10 minutes before slicing.
Slice the steak against the grain and drizzle with chimichurri sauce.
Substitutions
Skirt steak: Skirt steak has so much flavor because it has a lot of fat. You could use flank steak as well.
Meat seasoning: You can use a combination of spices, or buy store bought "meat seasoning" and make your life much easier.
Garlic powder: Garlic powder or garlic salt both work to marinate the steak.
Mojo: I used store bought mojo but you can just use "sour orange juice", olive oil and seasonings.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes in the marinade for a spicy kick.
- Deluxe - serve with this homemade chimichurri sauce or a store bought chimichurri.
- Kid friendly - serve with potato chips.
Check out these Pork Birria Tacos.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
The longer you marinate the steak, the more flavorful it will be. Leave marinating overnight for best results.
Mojo Skirt Steak
- Total Time: 1 hour 6 minutes
- Yield: 4 servings 1x
Description
This Mojo Skirt Steak with Chimichurri sauce is made with skirt steak, marinated with a mojo sauce, and topped with a homemade chimichurri sauce.
Ingredients
- 2 pounds skirt steak
- 1 tablespoon meat seasoning (I used Chef Merito)
- 1 teaspoon garlic salt (I used Chef Merito)
- 1 cup store bought mojo marinade (I used chef merito)
- Salt and Pepper to taste
- Chimichurri sauce
- 1 bunch fresh parsley
- 8 cloves garlic
- ¾ cup olive oil
- ¼ cup sherry wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Marinate the meat. Sprinkle meat seasoning, garlic salt all over the skirt steak. Add the steak in a large Ziplock bag, and pour in the mojo marinade. Place the marinated steak in fridge and refrigerate for at least 1 hour. For best results, marinate overnight.
- Make the chimichurri sauce: Place the parsley, garlic, olive oil, vinegar, lemon juice, salt and pepper in a food processor and pulse but do not puree. Place the chimichurri in a close jar or Tupperware and refrigerate at least 2 hours.
- Take the meat out an hour before cooking so it can reach room temperature. Heat up the grill on high heat. Remove the meat from the marinade and pat dry with paper towels. Place the steak on the grill and sear for 2-3 minutes on each side. Thermometer should read 120°F for medium rare and 130°F for medium. Let the steak rest for 10 minutes before slicing.
- Slice the steak against the grain and drizzle with chimichurri sauce.
Notes
- You can use store bought chimichurri or make your own
- Prep Time: 1 hour
- Cook Time: 6 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Latin
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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