Marinated Skirt Steak

Slip into something more comfortable this grilling season. Marinated Skirt Steak is easy on the wallet and the palate. Our bold and savory skirt steak marinade is a perfect match for this meaty cut. You’ll wind up with skirt steak so juicy and tender, you might mistake it for slow cooked brisket.

“Beef. It’s what’s for dinner.” Not everyone will remember that campaign from the 90s, but I do. And I also remember hearing my parents scoff: “Beef. It’s what’s for special occasions.” Cause back then, the notion of having beef for an ordinary weeknight meal meant one of two things – beef tenderloin for “Fancypants Rich McGee, over here…” and Hamburger Helper for the rest of the huddled masses.

While some foods are still held in reserve as delicacies (I’m looking at you wagyu), we’ve evolved past waiting for cousins’ weddings and retirement dinners to enjoy a juicy steak. Flat steaks, like flat iron steak, hanger, flank steak, and skirt steak, are economical cuts that let you bring beef back into regular rotation.

These steaks all boast big beefy flavor, but they also tend to have tough beefy texture. Luckily, that’s easy to overcome with proper technique and a multi-purpose marinade. There are scores of easy steak recipes that embrace these butcher’s cuts. We feast on skirt steak tacos on Tuesdays and grilled rosemary steak every summer.

So don’t let anyone fool you into thinking “economical” means “less desirable.” Those folks just don’t know how to cook skirt steak properly – but keep on reading, and you will!

How and Why to Marinate Skirt Steak

Butchers cuts, like skirt steak, come from all over the cow. They’re generally quite flavorful, because these muscles get worked, but they often need a little more effort to make the texture really shine. That’s where a marinade comes in!

• Acid: acids break down tough connective tissues in the meat, resulting in more tender bites.
• Salt: adding salt to a marinade improves flavor and texture. As the salt absorbs, it seasons the steak the steak from within. At the same time, salt disrupts the protein structures in the meat and allows them to hold onto more moisture, making the meat more tender after cooking.
• Fat: the fat in a marinade (usually oil) plays several key roles: it improves browning, via the Maillard reaction (if you love char on your steak, adding fat will only improve it!); it acts as a protective barrier between the meat and the heat; it serves as the “glue” that holds the marinade together and helps it stick; and it aids in the delivery of fat-soluble seasonings like onions, garlic, and spices.
• Seasoning: seasonings can vary widely; choose seasoning agents that enhance the flavor of red meat, like garlic and woody fresh herbs.

Ingredients

You’ll need the following ingredients to make our marinated skirt steak. It looks like a long list, but most are pantry staples and each play an important role.

• Skirt Steak: skirt steak is reliable, flavorful, and comparatively budget-friendly. There are two types of skirt steak – inside and outside. You’d be hard-pressed to find outside skirt steak in the real world; it’s mostly reserved for commercial kitchens. The skirt steak you’ll find at the grocery store is inside skirt steak. This cut is long, thin, well-marbled, and a bit tough – but with the right preparation, it becomes melt-in-your-mouth tender!
• Fat: choose a neutral-tasting oil like regular olive oil (not extra virgin) or avocado oil.
• Acid: we use two acids in our marinade – red wine vinegar and dijon mustard. Both add acidity, but also boost the flavor.
• Salt: I prefer the combination of both soy sauce and kosher salt. Both improve the texture and flavor, but soy sauce also brings in an umami (savory) element that cannot be duplicated using salt alone. If you’re sensitive to salt, use low sodium soy sauce and cut the kosher salt by half.
• Worcestershire sauce: for some, Worcestershire sauce in addition to soy sauce might be overkill, but we prefer both. Like soy sauce, Worcestershire sauce also brings a hit of umami, but it’s a more complex condiment that incorporates the full spectrum of flavors from acidic and salty, to bitter and sweet.
• Seasonings: we choose seasonings that naturally pair well with a beefy flavor profile – fresh garlic, rosemary, thyme, and black pepper.

Five Steps for Perfect Skirt Steak

Unlike “single portion” steaks like rib eyes and filets, skirt steak needs some help before it hits the grill. Follow these steps for perfect skirt steak every single time!

1. Trim and divide. A skirt steak fresh from the butcher will be long and unwieldy with a layer of fat. You’ll want to both remove the fat, and slice the steak into manageable sizes for grilling and slicing.

• Remove excess fat: slip the edge of a paring knife under a section of fat and run the blade along the edge where the fat cap meets the flesh. Move the knife parallel along the length of the steak to trim off whole sections in one go. Continue this process until the largest pieces of the fat cap have been removed. Peel off any pieces of silverskin that may also remain clinging to the flesh.
• Trim to size: whole skirt steaks can be quite long, anywhere from 12-18″. This long length can make them difficult to grill, and even harder to slice against the grain. We divide a whole skirt steak along the grain into 3-4 evenly sized (6″-ish long) pieces before marinating.

2. Marinate. Steak skirts benefit from a marinade; the salty and acidic elements will make the steak more tender, and the aromatic elements will make it more flavorful.

• Pat the steaks dry, season all over with kosher salt, then transfer to a resealable ziplock bag.
• Whisk the remaining marinade ingredients, pour over the steaks, press out the air, and seal the bag. Place the bag into the fridge and marinate at least 2 hours and up to 12.

3. Grill. Because skirt steak is both thin and fatty, it performs best when grilled over the highest heat possible for the shortest amount of time.

• Prep. Remove the steaks from the marinade, place onto a plate, pat dry, then season generously with black pepper.
• Cooking Temperature. Grill over high heat (at least 450°F). If using a grill pan or cast iron skillet, thoroughly preheat the pan; you’ll know it’s hot enough once a few water droplets sprinkled onto the surface immediately sizzle and evaporate.
• Internal Temperature. Skirt steak is at its peak flavor when cooked to medium-rare or medium; pull the steaks as soon as a deep char forms on each side and the internal temperature registers 125°F for medium rare or 135°F for medium.

4. Rest. Steaks should always be rested, and for several good reasons: carryover cooking; and moisture retention:

• Carryover cooking. The internal temperature of the steak will continue to rise as it rests, typically by about 5°F; this is known as “carryover” cooking and this is why you should pull a steak from the grill while it’s still slightly undercooked.
• Moisture retention. As a hot steak rests, the muscle fibers that constricted (squeezed) while cooking begin to relax. As they relax, the internal juices will start to evenly re-distribute throughout the meat. The steak will hold onto more of its moisture, which makes it more tender and keeps all those tasty flavors where they belong – inside the steak! Rest skirt steaks for about 10 minutes.

5. Slice against the grain. After resting, use a sharp chef’s knife to slice the steak into half-inch strips against the grain. The “grain” are the long fibers running from one end of the meat to the other – you want to slice perpendicular to those to create tender slices of marinated skirt steak.

Serving Suggestions

Charred and Juicy Marinated Skirt Steak

5 from 3 votes

author: Danielle Esposti

yield: 6

calories per serving: 326

prep time: 15 minutes mins

cook time: 20 minutes mins

total time: 2 hours hrs 35 minutes mins

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Description

Fire up those grills – but don’t sweat the technique! It’s so easy to cook a tender, juicy, charred cut of skirt steak. Begin by trimming any excess fat and silverskin, then marinate at least 2 hours and up to 12. Grill skirt steaks over the highest heat possible for the shortest amount of time. Don’t forget to rest, then slice against the grain for perfectly tender bites.

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Ingredients

 

½x1x2x

• ▢ 1 whole skirt steak, 1.5-2 pounds
• ▢ ½ teaspoon kosher salt
• ▢ ⅓ cup olive oil, or avocado oil
• ▢ ¼ cup red wine vinegar, or sherry vinegar
• ▢ 3 tablespoons soy sauce, see Note 1
• ▢ 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

• Trim the steak. Unroll the steak, pat dry, and position fattiest side up on a cutting board. Slip the edge of a sharp paring knife under a section of fat and run the blade along the edge where the fat cap meets the flesh. Move the knife parallel along the length of the steak to trim off a section of fat. Continue this process until the largest pieces of the fat cap have been removed. Be sure to also cut away any bits of silverskin or membrane. Turn the steak over and repeat on the other side. Once trimmed, divide the steak into 3-4 evenly sized pieces.
• Season the steak with kosher salt all over, then place into a gallon-sized resealable bag.
• In a small bowl or two-cup measuring cup, combine the olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, fresh thyme, and fresh rosemary. Whisk until emulsified.
• Pour the marinade over the steaks. Squeeze as much air as possible out of the bag, then seal. Massage the exterior of the bag to ensure the steaks are completely covered in marinade, then lay flat in the fridge. Marinate at least 2 hours and up to six. If possible, flip the bag once or twice to redistribute the marinade.
• Thirty minutes prior to grilling, remove the steaks from the bag using tongs, allowing the excess marinade to drip off. Place the steaks on a plate or cutting board and leave at room temperature.
• When you’re ready to cook, prepare a grill for high heat, or a grill pan or cast iron skillet for medium-high to heat heat (see Note 2).
• Just before grilling, pat the steaks dry (see Note 3), then generously season with ground pepper all over.
• Place the steaks on the grill or skillet in a single, even layer leaving 1-2 inches between each piece (see Note 4); if using a grill, leave the lid open. Cook over high heat for 3-4 minutes, or until a deep char forms; turn the steaks and grill for 2-4 minutes on the other side, or until the internal temperature registers 125-130°F using an instant read thermometer.
• Transfer the steaks to a cutting board. Rest 10 minutes to allow the juices to settle, then slice against the grain into half-inch pieces. Serve right away, and enjoy!

Recipe Notes

• Note 1. If you’re sensitive to salt, use low sodium soy sauce and/or omit the kosher salt.
• Note 2. Skirt steaks are thin and can be properly cooked on a grill, or in a grill pan or cast iron skillet. Heat your gas grill to at least 450°F. Heat a grill pan or cast iron skillet over medium high heat; skillets are smaller and retain heat better, so medium-high heat on the stovetop is sufficient. The pan is ready once you sprinkle a few water droplets over the surface and they immediately sizzle and evaporate. 
• Note 3. Pat the steaks dry to remove excess marinade that may flare up on the grill or burn and turn bitter under high heat. Excess moisture will also impede browning.
• Note 4. Don’t crowd your steaks! Crowding causes steam to sit between the steaks and they won’t brown as well.

Nutrition Facts

serving size: 4 ounces, cooked

calories per serving: 326 kcal

total fat: 21g

saturated fat: 6g

monounsaturated fat: 10g

polyunsaturated fat: 1g

trans fat: 0g

cholesterol: 103mg

sodium: 865mg

protein: 34g

total carbohydrates: 1g

fiber: 0g

sugars: 0g

potassium: 381mg

vitamin a: 1%

vitamin c: 2%

calcium: 2%

iron: 17%

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