Marinated Skirt Steak Recipe

Marinated skirt steak is a delicious and versatile dish known for its incredible flavor, tender texture, and ability to adapt to a variety of cuisines. This cut of beef, thin and full of marbling, absorbs marinades beautifully and cooks quickly, making it perfect for grilling, pan-searing, or broiling. Whether you’re preparing a casual dinner, tacos, or an upscale meal, this recipe will be your go-to for skirt steak perfection.

Why Skirt Steak?

Skirt steak is a long, thin cut from the diaphragm of the cow. It’s prized for its:

• Rich Beefy Flavor: One of the most flavorful cuts available.
• Quick Cooking Time: Perfect for weeknight meals or gatherings.
• Versatility: Works in tacos, salads, stir-fries, or as a main dish with sides.

However, skirt steak is best when marinated and cooked quickly to medium-rare or medium. Overcooking can make it tough due to its lean texture.

How to Make Marinated Skirt Steak

Step 1: Prepare the Marinade

1. Mix Ingredients: In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lime juice, red wine vinegar, garlic, smoked paprika, cumin, chili powder (if using), honey, and fresh herbs.
2. Taste and Adjust: Adjust the seasoning to your preference. Add more lime juice for acidity or honey for sweetness.

Step 2: Marinate the Steak

1. Trim the Steak: Remove any excess fat or silverskin from the skirt steak.
2. Marinate: Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated.
3. Refrigerate: Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour, ideally 4–6 hours. Avoid marinating for more than 12 hours, as the acidic components can break down the meat excessively.

Step 3: Prepare for Cooking

1. Remove from Marinade: Take the steak out of the marinade and let it sit at room temperature for 20–30 minutes. Pat it dry with paper towels to ensure a good sear.
2. Preheat Cooking Surface:
   • If grilling, preheat to high heat.
   • For stovetop, heat a cast-iron skillet over medium-high heat.
   • For broiling, preheat your oven’s broiler.

Step 4: Cook the Steak

1. Season the Steak: Lightly season the steak with salt and pepper.
2. Cook to Desired Doneness:
   • Grill: Place the steak on the hot grill and cook for 3–5 minutes per side, depending on thickness and desired doneness.
   • Pan-Sear: Heat a tablespoon of oil in the skillet and sear the steak for 3–4 minutes per side.
   • Broil: Place on a baking sheet and broil for 4–6 minutes per side.
3. Use a Meat Thermometer:
   • Rare: 120–125°F
   • Medium-Rare: 130–135°F
   • Medium: 140–145°F

Step 5: Rest and Slice

1. Rest the Steak: Let the steak rest for 5–10 minutes. This allows the juices to redistribute.
2. Slice Against the Grain: To ensure tenderness, slice the steak thinly against the grain at a 45-degree angle.

Tips for the Best Marinated Skirt Steak

1. Choose the Right Cut: Skirt steak comes in inside and outside cuts. Outside skirt steak is more tender and flavorful.
2. Don’t Skip the Resting: This step ensures juicy meat.
3. Thin Slices Are Key: Cutting against the grain in thin slices maximizes tenderness.
4. Hot and Fast Cooking: High heat ensures a flavorful crust without overcooking.
5. Experiment with Marinades: Customize the marinade to match your meal.

Variations

1. Asian-Inspired Marinade

• Replace lime juice with rice vinegar.
• Add ginger, sesame oil, and hoisin sauce.

2. Mexican-Inspired Marinade

• Add orange juice and chipotle in adobo.
• Serve with tortillas, salsa, and guacamole.

3. Herb-Crusted Steak

• Skip the marinade and rub the steak with olive oil, garlic, and a mix of fresh herbs like rosemary and thyme.

Serving Suggestions

Sides

• Roasted Vegetables: Asparagus, carrots, or zucchini.
• Potatoes: Mashed, roasted, or fries.
• Salads: A simple green salad or coleslaw.

Beverages

• Red wine, like Cabernet Sauvignon or Malbec.
• A cold beer or sparkling water with citrus.

Sauces and Toppings

• Chimichurri sauce
• Garlic butter
• Salsa or pico de gallo

Storage and Reheating

Storage

• Refrigerate leftover steak in an airtight container for up to 3 days.

Reheating

• Warm slices in a skillet over low heat to avoid drying out.
• Avoid microwaving as it can make the steak rubbery.

Frequently Asked Questions

Q: Can I use a different cut of beef?

A: Yes! Flank steak or flat iron steak are good alternatives with similar cooking methods.

Q: Can I grill indoors?

A: Use a grill pan or cast-iron skillet on your stovetop for similar results.

Q: What if I don’t have time to marinate?

A: While marinating enhances the flavor, you can cook the steak immediately after seasoning with salt, pepper, and a quick rub of olive oil and spices.

Why This Recipe Works

Marinating skirt steak infuses it with flavor while tenderizing the meat. The high-heat cooking method ensures a charred crust while keeping the inside juicy and tender. This recipe is foolproof, versatile, and sure to impress, whether you’re serving a family dinner or hosting a barbecue.

Yield: 4

Marinated Skirt Steak Recipe

Print

Marinated skirt steak is a delicious and versatile dish known for its incredible flavor, tender texture, and ability to adapt to a variety of cuisines. This cut of beef, thin and full of marbling, absorbs marinades beautifully and cooks quickly, making it perfect for grilling, pan-searing, or broiling. Whether you're preparing a casual dinner, tacos, or an upscale meal, this recipe will be your go-to for skirt steak perfection.

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

• For the Marinade:
• ⅓ cup olive oil
• ¼ cup soy sauce
• 3 tbsp fresh lime juice (about 2 limes)
• 3 cloves garlic, minced
• 2 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp black pepper
• 1 tsp salt
• 1 tbsp fresh cilantro, chopped (optional)
• For the Steak:
• 1½ lbs skirt steak, trimmed
• Optional: Lime wedges, chopped cilantro, or sliced jalapeños for garnish

Instructions

1. Prepare the Marinade:
   In a medium bowl, whisk together olive oil, soy sauce, lime juice, garlic, brown sugar, cumin, smoked paprika, chili powder, black pepper, and salt. Stir in cilantro if desired.
   
2. Marinate the Steak:
   Place the skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably up to 24 hours for maximum flavor.
   
3. Bring to Room Temperature:
   Remove the steak from the fridge 30 minutes before cooking to allow it to come to room temperature. Pat it dry with paper towels to remove excess marinade.
   
4. Cook the Skirt Steak:
   Heat a grill or large skillet (cast iron works best) over high heat. Lightly oil the grates or the pan.
   Add the steak and cook for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness (135°F for medium-rare, 145°F for medium). Avoid overcooking, as skirt steak can become tough.
   
5. Rest the Steak:
   Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This helps retain its juices.
   
6. Slice and Serve:
   Slice the steak against the grain into thin strips. Garnish with lime wedges, cilantro, or jalapeños if desired. Serve hot.

Notes

• Cooking Method: Skirt steak cooks quickly. Monitor closely to prevent overcooking.
• Make It Spicy: Add ½ tsp cayenne pepper or a dash of hot sauce to the marinade.
• Serving Ideas: Pair with roasted vegetables, rice, tortillas for tacos, or a fresh salad.