2/3 cup olive oil
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 tablespoons apple cider or red wine vinegar
4 garlic cloves minced
1 pound skirt steak
Salt and pepper to taste
For the Chimichurri Sauce:
1 cup fresh parsley
1 cup fresh cilantro
1/4-1/3 cup olive oil
1/2 medium onion diced
3 garlic cloves
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Optional: 1/4 teaspoon red pepper flakes
For the Marinade and Grilling: Whisk all of the ingredients together and pour into a large ziploc bag. Add skirt steak to ziploc bag with marinade and allow to marinade up to 6-7 hours max depending on how thick the meat is. When ready to grill, liberally season with salt and pepper. Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board. For the Chimichurri: Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve.