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Marinated Skirt Steak: A Flavorful Recipe for Perfect Grilling

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This marinated skirt steak is a deliciously tender dish, perfect for grilling or pan-searing. The marinade, featuring olive oil, soy sauce, and spices, infuses the meat with rich flavors, making it ideal for family dinners or gatherings. Enjoy it sliced with fresh herbs and paired with your favorite sides!

Ingredients

Scale
  • 2 pounds skirt steak
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes (optional, for heat)
  • Fresh herbs for garnish (such as parsley or cilantro)

Instructions

  1. In a medium-sized bowl, combine the olive oil, soy sauce, red wine vinegar, and Worcestershire sauce.
  2. Add the minced garlic, Dijon mustard, brown sugar, black pepper, salt, and crushed red pepper flakes (if using) to the bowl.
  3. Whisk all the ingredients together until well combined and smooth.
  4. Place the skirt steak in a large resealable plastic bag or a shallow dish.
  5. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag tightly or cover the dish with plastic wrap.
  6. Refrigerate for at least 2 hours, preferably overnight for best results.
  7. About 30 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature.
  8. Preheat your grill or skillet over medium-high heat.
  9. Remove the skirt steak from the marinade, allowing excess marinade to drip off. Discard the marinade.
  10. Place the steak on the hot grill or skillet. Cook for about 3-5 minutes on each side for medium-rare.
  11. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
  12. Once cooked to your liking, remove the steak from heat and let it rest for 5-10 minutes.
  13. After resting, slice the skirt steak against the grain into thin strips, about 1/4 inch thick.
  14. Arrange the slices on a serving platter and garnish with fresh herbs.
  15. Serve with grilled vegetables, a fresh salad, or creamy mashed potatoes. Consider pairing with chimichurri sauce or tangy salsa for added flavor.
  16. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  17. Reheat gently in a skillet over low heat or enjoy cold in salads or sandwiches.

Notes

  • For a spicier kick, increase the amount of crushed red pepper flakes.
  • Ensure to slice against the grain for maximum tenderness.

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