Marinated Skirt Steak with Creamy Chimichurri

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 6


For the Marinated Steak

  • Vita Ice Lemon Lime for serving
  • 1 ½ lbs. Skirt Steak
  • ¼ cup Balsamic Vinegar
  • ¼ cup Soy Sauce
  • 2 tbsp. Apple Cider Vinegar
  • 1 tsp. Garlic minced or dried granules
  • ½ tsp. Black Pepper
  • ½ tsp. Sea Salt
  • 2 tbsp. Olive Oil

For the Creamy Chimichurri

  • cup Olive Oil
  • ¼ cup Heavy Whipping Cream
  • 1 bunch Fresh Parsley
  • 1 Chili Pepper dried
  • 2 tsp. Red Pepper Flakes
  • 3 cloves Garlic


  • For the Marinated Skirt Steak: Combine all theingredients into a resealable bag or airtight container. Seal well and shake tomix. Marinate for 20 minutes to 2 hours in the fridge.
  • Heat up the grill or a cast iron skillet to 450F or medium high heat.
  • Add the skirt steak to cook 6-8 minutes on each side, until desired doneness.
  • Let the steak rest for 10 minutes before slicing.
  • For the Creamy Chimichurri: Combine all ingredients in a high speed blender. Pulse until creamy and smooth.
  • Enjoy the skirt steak with the creamy chimichurri and Vita Ice Lemon Lime for a complimentary refreshment!