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Marinated Skirt Steak Recipe

Marinated Skirt Steak Recipe
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★★★★★

5 from 12 reviews

This marinated skirt steak recipe delivers a tender, flavorful steak with a tangy and savory marinade of olive oil, red wine vinegar, soy sauce, Worcestershire sauce, mustard, garlic, and fresh herbs. Perfect for grilling, this dish offers a deliciously charred exterior and juicy, tender interior, ideal for any steak lover seeking a quick and satisfying meal.

Ingredients

Scale

Steak

  • 1 whole skirt steak, 1.5-2 pounds
  • ½ teaspoon kosher salt
  • 1 teaspoon ground pepper

Marinade

  • ⅓ cup olive oil, or avocado oil
  • ¼ cup red wine vinegar, or sherry vinegar
  • 3 tablespoons soy sauce (use low sodium if preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh rosemary

Instructions

  1. Trim the steak: Unroll the steak and pat dry. Position the fattiest side up on a cutting board and carefully trim large fat sections and any silverskin or membrane from both sides using a sharp paring knife. Cut the steak into 3-4 evenly sized pieces.
  2. Season the steak: Sprinkle kosher salt evenly over the steak pieces and place them into a gallon-sized resealable bag.
  3. Make the marinade: In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, fresh thyme leaves, and rosemary until well emulsified.
  4. Marinate the steak: Pour the marinade over the steak pieces in the bag. Remove as much air as possible, seal, and massage the bag to coat the steaks evenly. Lay flat in the refrigerator for at least 2 hours and up to 6 hours, flipping the bag once or twice to redistribute the marinade.
  5. Prepare for cooking: Thirty minutes prior to grilling, remove the steaks from the marinade, allowing excess to drip off, and set at room temperature on a plate or cutting board.
  6. Preheat the cooking surface: Heat a grill to high (450°F) or preheat a grill pan or cast iron skillet over medium-high heat until water droplets sizzle immediately.
  7. Season before grilling: Pat steaks dry to remove excess marinade, then generously season all over with ground pepper.
  8. Grill the steak: Place steaks in a single layer leaving 1-2 inches between pieces, cooking on high heat. Grill 3-4 minutes to develop a deep char, flip, and cook another 2-4 minutes until internal temperature reaches 125-130°F for medium-rare.
  9. Rest and serve: Transfer steaks to a cutting board and rest for 10 minutes to allow juices to redistribute. Slice against the grain into half-inch pieces and serve immediately.

Notes

  • If sensitive to salt, use low sodium soy sauce and/or omit kosher salt.
  • Skirt steak is thin and can be cooked on a grill, grill pan, or cast iron skillet. Gas grills should be at least 450°F; pans are ready when water droplets sizzle and evaporate immediately.
  • Pat the steaks dry before cooking to prevent flare-ups and ensure proper browning.
  • Do not crowd the steaks on the cooking surface to prevent steaming and to achieve good sear and browning.

Nutrition

Keywords: marinated skirt steak, grilled steak, easy steak recipe, how to cook skirt steak, steak marinade

Find it online: https://mixitwitjoe.com/marinated-skirt-steak-recipe/