Description
Juicy, bold, and packed with garlicky herb flavor, this Marinated Skirt Steak is grilled hot and fast for a perfectly charred crust and tender, melt-in-your-mouth slices. An easy steakhouse-style dinner made right at home.
Ingredients
Scale
- 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
- 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 black pepper
Instructions
- Trim excess fat and silverskin from the skirt steak. Cut into 3–4 even pieces.
- Season all sides with kosher salt and place in a large resealable bag.
- In a bowl, whisk olive oil, vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, thyme, and rosemary until combined.
- Pour marinade over steak. Remove excess air, seal, and massage to coat evenly.
- Refrigerate for 2–6 hours, flipping once if possible.
- Remove steak from fridge 30 minutes before cooking. Let rest at room temperature.
- Preheat grill to high heat (or cast iron skillet to medium-high).
- Pat steak dry and season generously with black pepper.
- Grill 3–4 minutes per side until nicely charred and internal temperature reaches 125–130°F for medium-rare.
- Rest for 10 minutes. Slice thinly against the grain and serve immediately.
Notes
- Do not marinate longer than 6 hours to avoid overly soft texture.
- Patting the steak dry before grilling helps create a better crust.
- Always slice against the grain for maximum tenderness.
- Best served medium-rare to medium for optimal texture.
- Prep Time: 15 minutes
- 2 hours marinating time:
- Cook Time: 8 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 portion (¼ recipe)
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 85 mg