Marinated Skirt Steak Recipe

There’s something truly irresistible about Marinated Skirt Steak that makes it a standout at any meal. This dish strikes the perfect balance between bold, savory flavors and a melt-in-your-mouth texture thanks to a simple yet vibrant marinade that brings out the best in the beef. Whether you’re grilling for a casual dinner or impressing guests, the Marinated Skirt Steak is a surefire way to elevate any dining experience with its rich aroma and juicy, tender bite.

Ingredients You’ll Need

You don’t need a long list to create an unforgettable Marinated Skirt Steak. Each ingredient plays a vital role, from tenderizing and infusing the meat with deep flavor to adding a touch of freshness that brightens every bite.

• 1 whole skirt steak, 1.5-2 pounds: The star of the show, known for its rich flavor and ideal for quick grilling.
• ½ teaspoon kosher salt: Enhances the natural meat flavor and helps the marinade penetrate.
• ⅓ cup olive oil, or avocado oil: Adds fat for moistness and helps distribute the marinade evenly.
• ¼ cup red wine vinegar, or sherry vinegar: Provides acidity to tenderize the steak and add tang.
• 3 tablespoons soy sauce: Brings savory umami depth to the marinade.
• 1 tablespoon Worcestershire sauce: Adds complex flavor and a subtle kick.
• 1 tablespoon Dijon mustard: Brightens the marinade with a sharp, zesty touch.
• 4 cloves garlic, finely minced: Infuses a fragrant punch that’s impossible to resist.
• 1 tablespoon fresh thyme leaves: Adds herbaceous notes and freshness.
• 1 tablespoon minced fresh rosemary: Brings an earthy aroma that complements beef perfectly.
• 1 teaspoon ground pepper: Gives a mild heat and balances the boldness.

How to Make Marinated Skirt Steak

Step 1: Trim and Prepare the Steak

Start by trimming the skirt steak to remove excess fat and any silverskin or tough membranes. This step is key because it ensures even cooking and prevents chewy or greasy bites. Divide the steak into manageable pieces to promote maximum marinade coverage and flavor absorption.

Step 2: Season with Salt

Season the trimmed steak all over with kosher salt. This simple step locks in moisture and makes the meat more flavorful even before it hits the marinade. Salt is your friend here—it ensures every bite of this Marinated Skirt Steak sings.

Step 3: Whisk Together the Marinade

In a small bowl, combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, fresh thyme, and rosemary. Whisk until everything is emulsified and perfectly balanced. This marinade does so much: tenderizing the meat, layering complex flavors, and gently adding acidity to elevate the steak.

Step 4: Marinate the Steak

Pour the marinade over the steaks in a resealable bag, squeezing out excess air and sealing tightly. Massage the bag so each piece is evenly coated. Pop it into the fridge and let the magic work for at least two hours, or up to six if you want an even deeper flavor infusion. Flipping the bag occasionally spreads the marinade love even further.

Step 5: Prep for Grilling

About thirty minutes before grilling, remove the steaks from the fridge to come to room temperature—this helps them cook more evenly. Pat the steak dry to avoid flare-ups and over-browning once they hit your hot grill or skillet. Season generously with ground pepper to finish.

Step 6: Grill to Perfection

Heat your grill or skillet to medium-high or high heat. Cook the steaks in a single layer, leaving space between pieces so they char beautifully instead of steaming. Grill each side until a rich, deep crust forms and the internal temperature reaches medium-rare at about 125-130°F. Resist the urge to poke or move the steak too much—patience here rewards you with a perfect sear.

Step 7: Rest and Slice

Transfer your Marinated Skirt Steak to a cutting board and let it rest for around 10 minutes. This resting period allows juices to redistribute so every bite is juicy and tender. When ready, slice against the grain into thin strips for the best texture and serve hot.

How to Serve Marinated Skirt Steak

Garnishes

Simple garnishes can elevate your Marinated Skirt Steak beautifully. Fresh herbs like parsley or cilantro add a vibrant pop of color and freshness. A sprinkle of flaky sea salt over the sliced steak enhances the natural beef flavor while a light drizzle of extra virgin olive oil or a squeeze of lemon juice brightens the whole dish.

Side Dishes

This steak pairs wonderfully with a variety of sides. Think charred grilled vegetables, crispy roasted potatoes, or a fresh mixed green salad with a tangy vinaigrette. Even warm, buttery corn on the cob complements the flavors perfectly. The key is to balance the rich steak with something fresh or crispy.

Creative Ways to Present

Looking to impress? Serve your Marinated Skirt Steak sliced atop a bed of creamy polenta or alongside a heap of garlic mashed potatoes. Another crowd-pleaser is to turn slices into hearty tacos with avocado, salsa, and queso fresco. No matter how you present it, the bold flavors of the steak will shine brilliantly.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To keep the steak juicy, drizzle a tiny bit of leftover marinade or beef broth over the slices before sealing the container.

Freezing

Marinated Skirt Steak freezes well if stored properly. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. It can last up to three months frozen. Thaw overnight in the fridge before reheating for best texture.

Reheating

Reheat gently to avoid drying out the steak. The best method is warming slices in a pan over low heat with a splash of broth or water, covered loosely to keep moisture in. Alternatively, a quick microwave warming on low power also works in a pinch.

FAQs

Can I use a different cut of steak?

Absolutely! While skirt steak is perfect because of its texture and flavor, you can substitute flank steak or hanger steak if needed. Just adjust cooking times since thickness may vary.

How long should I marinate the skirt steak?

Marinating for at least two hours is essential for great flavor and tenderness. You can marinate up to six hours, but avoid longer times as the acid might start breaking down the meat too much and affect texture.

What if I don’t have fresh herbs?

Dried herbs can be used in a pinch; just use about a third of the amount compared to fresh to avoid overpowering the marinade. Fresh herbs, however, really elevate the dish’s aroma and taste.

Should I grill with the lid open or closed?

For this Marinated Skirt Steak, it’s best to grill with the lid open. This allows the high heat to create a char without overheating and drying out the thin cuts.

Why is it important to slice against the grain?

Slicing against the grain shortens the muscle fibers, making the steak easier to chew and more tender to enjoy. It’s a simple trick that transforms the eating experience.

Final Thoughts

If you’re craving a straightforward but utterly delicious way to enjoy beef, you can’t go wrong with this Marinated Skirt Steak. Its incredible flavor, tender texture, and quick cooking time make it a personal favorite to cook again and again. Give it a try—you’ll have everyone asking for seconds, guaranteed!

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