This marinated skirt steak delivers restaurant-quality flavor on a weeknight budget, with a bold marinade that transforms this affordable cut into something truly spectacular. There’s something deeply satisfying about hearing that sizzle when a well-marinated steak hits a hot grill – it’s a sound that takes me straight back to summer evenings on my family’s farm, where we’d fire up the grill after long days of work. My grandmother taught me that the best meals don’t require expensive cuts; they require patience, a good marinade, and high heat. She’d marinate tough cuts overnight in her own blend of vinegar, herbs, and soy sauce, and the next day we’d feast like royalty. This skirt steak recipe follows that same philosophy – it’s economical, packed with flavor, and tender enough to rival slow-cooked brisket. The marinade works its magic in just a few hours, breaking down the fibers while infusing every bite with garlic, herbs, and that perfect balance of tang and umami. Your kitchen’s about to smell incredible!
What Makes This Marinated Skirt Steak So Special
I’ve been grilling skirt steak for decades, and this recipe has earned its permanent spot in my recipe box because it delivers consistently excellent results without demanding premium prices or complicated techniques. The marinade combines pantry staples you likely already have, and the active cooking time is under 10 minutes once you’ve got your grill hot.
- Budget-friendly without compromise – Skirt steak costs a fraction of premium cuts but delivers bold, beefy flavor that satisfies even the heartiest appetites
- Quick weeknight solution – Active prep takes just 15 minutes, and the steak grills in under 10 minutes for a complete meal in under an hour
- Foolproof marinade technique – The combination of acid, oil, and umami-rich ingredients guarantees tender, flavorful results every single time
- High-protein powerhouse – Each serving delivers 45-50 grams of protein, making this ideal for active families or anyone focused on nutrition
- Restaurant-quality char – High-heat grilling creates that coveted caramelized crust while keeping the interior perfectly juicy
- Versatile serving options – Slice it for tacos, serve it alongside classic sides, or pile it onto salads for endless meal possibilities
Ingredient Spotlight
Skirt steak is the star of this dish, and I always choose a 1.5 to 2 pound piece that shows good marbling and deep red color. This long, flat cut from the plate section has intense beefy flavor and becomes incredibly tender when marinated properly and sliced against the grain.
Olive oil or avocado oil creates the base of our marinade and helps carry fat-soluble flavors into the meat. I prefer avocado oil for its higher smoke point when grilling at high temperatures, though olive oil works beautifully and adds its own subtle fruity notes.
Red wine vinegar or sherry vinegar provides the acidity that tenderizes the meat by breaking down tough muscle fibers. In my kitchen, I prefer sherry vinegar for its slightly nutty, complex flavor, but red wine vinegar delivers excellent results and is easier to find.
Soy sauce contributes deep umami flavor and helps the marinade penetrate the meat while adding that savory complexity that makes each bite so satisfying. I always choose low-sodium soy sauce to maintain better control over the final salt level.
Worcestershire sauce brings another layer of umami along with subtle sweetness and tang. This fermented condiment has been a staple in my marinades for years because it adds incredible depth without overpowering other flavors.
Dijon mustard acts as an emulsifier to help the oil and vinegar blend smoothly while contributing sharpness and a hint of heat. I’ve learned that this small addition makes a significant difference in how well the marinade clings to the meat.
Fresh garlic infuses the entire dish with aromatic punch and creates those irresistible flavor notes that develop during high-heat grilling. Through years of testing, I’ve found that finely minced fresh garlic performs far better than jarred alternatives.
Fresh thyme and rosemary provide herbaceous, earthy notes that complement beef beautifully. Betty always insisted on fresh herbs for marinades because their essential oils release more effectively than dried versions, creating a more vibrant flavor profile.
Ground black pepper gets added generously just before grilling to create a peppery crust that contrasts perfectly with the tender, marinated interior. I wait until after marinating to add pepper because it can burn during the long marinating period.
How to Make Marinated Skirt Steak
Step 1. I’ve learned that proper trimming makes all the difference – unroll your skirt steak and position it fat side up, then use a sharp paring knife to carefully remove the thick fat cap and any silverskin by sliding the blade between fat and meat. Betty’s tip: Divide the long steak into 3 to 4 evenly sized pieces so they cook uniformly and fit better on your grill.
Step 2. Season the trimmed steak pieces with kosher salt on all surfaces, then place them into a gallon-sized resealable bag where the marinade will coat them completely without waste.
Step 3. In a small bowl, combine the olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, thyme, and rosemary, whisking vigorously until the mixture emulsifies into a smooth marinade.
Step 4. Pour the prepared marinade over the steaks in the bag, squeeze out as much air as possible before sealing, then massage the bag to ensure every surface gets coated. I’ve found that laying the bag flat in the refrigerator and flipping it once or twice during the 2 to 12 hour marinating period produces the most tender results.
Step 5. Thirty minutes before grilling, remove the steaks from the bag using tongs and let excess marinade drip off, then place them on a plate at room temperature. After years of grilling, I learned this step is crucial – cold meat hitting a hot grill doesn’t develop that beautiful char we’re after.
Step 6. Prepare your grill for high heat (at least 450°F) or preheat a grill pan over medium-high heat until it’s smoking hot. The key I discovered is that proper preheating creates instant searing and prevents sticking.
Step 7. Pat the room-temperature steaks completely dry with paper towels, then season generously with ground pepper on all sides. Betty always emphasized that removing excess surface moisture is essential for achieving that coveted caramelized crust.
Step 8. Place the steaks on the grill in a single layer with 1 to 2 inches between each piece and resist the urge to move them. I’ve found that leaving them undisturbed for 3 to 4 minutes allows that deep char to form naturally before flipping.
Step 9. Turn the steaks only once and grill for 2 to 4 minutes on the second side until an instant-read thermometer registers 125 to 130°F for medium-rare. Through trial and error, I learned that skirt steak becomes tough when cooked beyond medium, so monitoring temperature is critical.
Step 10. Transfer the grilled steaks to a cutting board and let them rest for a full 10 minutes before slicing. My family knows this waiting period is non-negotiable – it allows the juices to redistribute throughout the meat, and slicing against the grain into half-inch pieces ensures maximum tenderness in every bite.
Keeping This Marinated Skirt Steak Fresh
I typically store leftover cooked steak in an airtight container in the refrigerator where it stays fresh for up to 3 days. The key is letting the meat cool to room temperature before sealing it up, which prevents condensation that can make the texture soggy. For the best results when storing, I slice only what I plan to serve immediately and keep the remaining steak in larger pieces – sliced meat dries out faster in storage.
Betty’s freezing method works wonderfully for this recipe, though I recommend freezing the uncooked marinated steak rather than leftovers. Place the steak pieces in the marinade inside a freezer-safe bag, squeeze out all air, and freeze flat for up to 2 months. When you’re ready to cook, thaw overnight in the refrigerator, and you’ll have a ready-to-grill meal with no additional prep work.
For the best texture when reheating cooked leftovers, I reheat gently in a low oven (250°F) for just 10 to 15 minutes until warmed through. The microwave works in a pinch but can overcook the edges quickly, so if you use it, heat in 30-second intervals at 50% power. Through years of experience, I’ve learned that adding a splash of beef broth before reheating helps maintain moisture and revives that just-grilled flavor.
Perfect Partners for Marinated Skirt Steak
- Grilled asparagus – The slight bitterness and char from grilled asparagus spears provides a perfect contrast to the rich, savory steak while keeping the meal cohesive since both come off the same grill.
- Roasted garlic mashed potatoes – Creamy, buttery roasted garlic mashed potatoes soak up the steak’s flavorful juices and create that classic steakhouse experience my family requests for special Sunday dinners.
- Grilled corn on the cob – Sweet corn charred on the grill brings a touch of summer nostalgia and its natural sugars complement the savory, umami-rich marinade perfectly.
- Brussels sprouts salad – A fresh, crunchy Brussels sprouts slaw with a bright vinaigrette cuts through the richness of the steak and adds welcome texture contrast to the tender meat.
- Easy Sheet Pan Skirt Steak Fajitas – Transform leftovers into delicious sheet pan skirt steak fajitas for an easy next-day meal with peppers and onions.
- Steak and potato combinations – Pair this marinated skirt steak with crispy potatoes like in our steak potato broccoli sheet pan recipe for a complete one-pan dinner.
FAQs
I recommend sticking with skirt steak for this marinade, but flank steak works as a close substitute with similar texture and flavor. The marinade times and grilling technique remain the same, though flank steak may need an extra minute per side depending on thickness.
To gauge doneness by touch, press the center of the steak – it should feel slightly firm with some give for medium-rare, similar to pressing the fleshy area between your thumb and forefinger. Betty’s solution is investing in an instant-read thermometer because guessing leads to overcooked meat more often than not.
Many home cooks find success with dried herbs in a pinch – use 1 teaspoon dried thyme and 1 teaspoon dried rosemary in place of the fresh tablespoons. The flavor won’t be quite as vibrant, but the marinade will still tenderize and season the meat effectively.
Charred and Juicy Marinated Skirt Steak
Ingredients
Equipment
Method
- Trim the steak by unrolling it and positioning it fat side up. Use a sharp paring knife to remove the fat cap and silverskin. Divide into 3 to 4 evenly sized pieces.
- Season the steak pieces with kosher salt on all surfaces, then place into a gallon-sized resealable bag.
- Pour marinade over steaks in the bag. Squeeze out air, seal, and massage to coat completely. Lay flat in refrigerator and marinate 2 to 12 hours, flipping once or twice.
- Thirty minutes before grilling, remove steaks from bag using tongs, allowing excess marinade to drip off. Place on a plate at room temperature.
- Prepare grill for high heat (at least 450°F) or preheat grill pan over medium-high heat until very hot.
- Pat steaks completely dry with paper towels, then season generously with ground pepper on all sides.
- Place steaks on grill in single layer with 1 to 2 inches between pieces. Cook undisturbed for 3 to 4 minutes until deep char forms.
- Flip steaks and grill 2 to 4 minutes on second side until internal temperature reaches 125 to 130°F for medium-rare.
- Transfer to cutting board and rest 10 minutes. Slice against the grain into half-inch pieces and serve immediately.
