Print

Charred and Juicy Marinated Skirt Steak Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

This recipe delivers a tender, flavorful skirt steak marinated with a vibrant blend of olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, fresh herbs, and spices. After marinating, the steak is charred to perfection over high heat on a grill or skillet, resulting in a juicy and savory main dish perfect for gatherings or a hearty 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
  • 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 skirt steak and pat dry. 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 running the blade between the fat and flesh along the length of the steak. Remove any silver skin or membrane. Flip the steak and repeat on the other side. Cut the steak into 3-4 evenly sized pieces.
  2. Season with salt: Sprinkle kosher salt evenly over the trimmed steak pieces, then place them into a gallon-sized resealable bag.
  3. Prepare 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, and minced rosemary until fully emulsified.
  4. Marinate the steak: Pour the marinade into the bag with the steak pieces. Remove as much air as possible and seal the bag tightly. Massage the bag gently to ensure all steak pieces are well coated. Lay the bag flat in the refrigerator and marinate for at least 2 hours and up to 6 hours, flipping the bag once or twice to redistribute the marinade evenly.
  5. Bring to room temperature: Thirty minutes before cooking, remove the steaks from the marinade with tongs, letting excess marinade drip off. Place the steaks on a plate or cutting board and let them rest at room temperature.
  6. Preheat cooking surface: Prepare a grill for high heat or use a grill pan or cast iron skillet set to medium-high heat.
  7. Pat dry and season: Just before cooking, pat the steaks dry with paper towels to remove excess moisture and marinade. Season generously with freshly ground pepper all over.
  8. Grill the steak: Arrange the steak pieces in a single layer on the grill or skillet, leaving 1-2 inches of space between each piece. If using a grill, keep the lid open. Cook over high heat for 3-4 minutes until a deep char forms. Flip and cook for another 2-4 minutes or until an instant-read thermometer inserted registers 125-130°F for medium-rare.
  9. Rest and slice: Transfer the steaks to a cutting board and let rest for 10 minutes to allow juices to redistribute. Slice the steak against the grain into half-inch thick pieces. Serve immediately and enjoy.

Notes

  • The soy sauce adds a rich umami flavor, but you can adjust according to taste or use tamari for gluten-free option.
  • If you don’t have a grill, a heavy cast iron skillet or grill pan works well to develop a good char on the steak.
  • Patting the steak dry prior to grilling ensures better caramelization and crust formation.
  • Spacing the steak pieces allows for even cooking and prevents steaming.

Keywords: skirt steak, marinated steak, grilled steak, tender steak, charred steak, easy steak recipe, summer grilling

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