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Flavorful Black Garlic Marinated Grilled Skirt Steak Recipe with Easy Herb Chimichurri

black garlic marinated grilled skirt steak - featured image
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A bold and easy-to-make grilled skirt steak marinated in black garlic with a fresh herb chimichurri sauce, perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 lb (450 g) skirt steak, trimmed
  • 4–5 cloves black garlic, mashed into a paste (or roasted garlic as substitute)
  • 2 tablespoons soy sauce (Kikkoman preferred)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • Freshly ground black pepper, to taste
  • 1 cup fresh parsley leaves, packed
  • ½ cup fresh cilantro leaves (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ⅓ cup extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • Salt and pepper, to taste

Instructions

  1. Prepare the Marinade (10 minutes): In a medium bowl, mash the black garlic cloves into a paste. Add soy sauce, olive oil, balsamic vinegar, smoked paprika, and freshly ground black pepper. Whisk until combined.
  2. Marinate the Skirt Steak (at least 1 hour, up to overnight): Place the skirt steak in a shallow dish or zip-top bag. Pour the marinade over the steak, coat well, seal, and refrigerate for at least 1 hour.
  3. Make the Herb Chimichurri (10 minutes): Combine parsley, cilantro (if using), minced garlic, and red pepper flakes in a bowl. Stir in red wine vinegar and olive oil. Season with salt and pepper. Let sit at room temperature.
  4. Preheat the Grill (5-10 minutes): Heat grill or grill pan to medium-high (around 425°F / 220°C).
  5. Grill the Skirt Steak (4-6 minutes per side): Remove steak from marinade, let excess drip off. Grill about 4-6 minutes per side for medium-rare (130-135°F internal). Flip only once.
  6. Rest and Slice (10 minutes): Transfer steak to cutting board, rest 10 minutes. Slice thinly against the grain.
  7. Serve: Drizzle herb chimichurri over sliced steak or serve on the side.

Notes

Marinate at least 1 hour, preferably overnight for best flavor and tenderness. Slice against the grain to keep steak tender. Let steak rest before slicing to retain juices. Use tongs to flip steak to avoid juice loss. Fresh herbs are essential for chimichurri. For gluten-free, substitute soy sauce with tamari or coconut aminos.

Nutrition

Keywords: black garlic, skirt steak, grilled steak, chimichurri, marinade, easy steak recipe, herb sauce, backyard barbecue

Find it online: https://sunnysavory.com/flavorful-black-garlic-marinated-grilled-skirt-steak-recipe-with-easy-herb-chimichurri/