Print

Charred and Juicy Marinated Skirt Steak Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 50 reviews

This Charred and Juicy Marinated Skirt Steak recipe offers tender, flavorful steak with a perfect smoky crust. Marinated in a blend of olive oil, red wine vinegar, soy sauce, and fresh herbs, the skirt steak is quickly grilled or seared to medium-rare, ensuring a juicy and savory finish that’s ideal for any steak lover.

Ingredients

Steak

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

Marinade

  • ⅓ cup olive oil or avocado oil
  • ¼ cup red wine vinegar or sherry vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon ground pepper

Instructions

  1. Trim the steak: Unroll the steak, pat it dry, and place it on a cutting board with the fattiest side up. Using a sharp paring knife, carefully trim off large sections of the fat cap by sliding the blade along where the fat meets the flesh. Remove any silverskin or membrane as well. Flip the steak and repeat the trimming process. Once trimmed, cut the steak into 3-4 evenly sized pieces.
  2. Season and bag: Sprinkle kosher salt evenly over all sides of the steak pieces. Place them into a gallon-sized resealable bag.
  3. Prepare the marinade: In a small bowl or a two-cup measuring cup, whisk together olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, thyme, and rosemary until emulsified.
  4. Marinate the steak: Pour the marinade into the bag with the steak. Remove as much air as possible and seal the bag. Massage the bag gently to ensure the steak is thoroughly coated. Refrigerate for at least 2 hours and up to 6 hours, flipping the bag once or twice to redistribute the marinade.
  5. Bring to room temperature: About 30 minutes prior to cooking, remove steaks from the marinade using tongs and place on a plate or cutting board. Let them sit at room temperature to take off the chill.
  6. Preheat grill or skillet: Prepare a grill for high heat, or a grill pan or cast iron skillet for medium-high heat.
  7. Pat dry and season: Just before cooking, pat the steaks dry with paper towels to promote browning. Generously season all sides with ground black pepper.
  8. Grill or sear the steaks: Arrange steaks on the grill or skillet in a single layer with 1-2 inches between pieces. If grilling, keep the lid open. Cook over high heat for 3-4 minutes until a deep char forms. Flip and cook another 2-4 minutes until the 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 thinly against the grain into half-inch pieces and serve immediately.

Notes

  • Note 1: Use a good-quality soy sauce for the best flavor balance in the marinade.
  • Note 2: A grill pan or cast iron skillet can be used if an outdoor grill isn't available.
  • Note 3: Patting dry the steak before cooking ensures a better sear and crust formation.
  • Note 4: Leaving space between pieces prevents steaming and promotes an even char.

Find it online: https://alinacooks.com/charred-and-juicy-marinated-skirt-steak-recipe/