Skirt Steak Marinade
User Reviews
4.7
9 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Skirt Steak Marinade
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Use this Skirt Steak Marinade recipe to create a juicy, tender, flavorful skirt steak right at home! This easy marinade recipe combines savory, citrus and umami flavors that will soak right into the steak and give it the perfect flavor. This recipe makes a delicious grilled skirt steak and is perfect paired with chimichurri sauce!
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Ingredients
- ⅓ cup lemon juice
- ⅓ cup low-sodium soy sauce
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Italian seasoning click link for the recipe
- 2 teaspoons minced garlic
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 pounds skirt steak
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Instructions
- Combine the lemon juice, low-sodium soy sauce, olive oil, Worcestershire sauce, apple cider vinegar, dijon mustard, Italian seasoning, minced garlic, black pepper and red pepper flakes in a gallon size zipper bag or large bowl.
- Add the skirt steak to the bag, or bowl, and make sure it's completely covered in the marinade.
- Place the marinating steak in the fridge to marinate for at least 20 minutes. I recommend 1-8 hours for the most flavorful, tender skirt steak.
- To grill the marinated skirt steak, preheat a grill over high heat. (Refer to the notes below for how to cook the steak in a skillet on the stove.)
- Use tongs to remove the steak from the marinade, shake off any excess marinade, then place the steak of the grill. Discard the bag of marinade.
- Grill the steak over high heat for 5 minutes per side.
- Remove the steak from the grill and place it on a large cutting board. Loosely cover the steak with foil and let it rest for 10 minutes before slicing.
- Slice the skirt steak against the grain. To do this, you’ll want to start by cutting the grilled skirt steak across the grain into three large pieces.
- Next, slice each of these pieces of steak against the grain into slices as thin or thick as you’d like.
- Optionally serve with chimichurri sauce on the side, or drizzled over the steak, and a sprinkling of flaky sea salt on top.
Notes
To cook the marinated steak on the stove:
Use a cast iron skillet or grill pan, if available. If not, use the heaviest, largest skillet you have. Turn the stove on to high heat. Once the skillet is hot, use tongs to remove the skirt steak from the marinade. Pat the steak dry, but do not rinse the marinade off of the steak. Add the steak to the hot skillet and cook for 5-7 minutes per side. Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing.
- Use a cast iron skillet or grill pan, if available. If not, use the heaviest, largest skillet you have.
- Turn the stove on to high heat.
- Once the skillet is hot, use tongs to remove the skirt steak from the marinade. Pat the steak dry, but do not rinse the marinade off of the steak.
- Add the steak to the hot skillet and cook for 5-7 minutes per side.
- Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing.
- To make this recipe gluten free, I recommend using coconut aminos to replace the soy sauce. This soy sauce alternative is soy-free, gluten-free and contains much less sodium. For this reason, I do recommend adding 1/2 teaspoon salt to the marinade if you replace the soy sauce with coconut aminos.
- This recipe can be used to marinate up to 2 pounds of steak. You can cut the recipe in half for 1 pound of meat, or double it for 4 pounds of meat.
- The marinade can be made ahead of time. Simply mix all of the marinade ingredients together and store them in the refrigerator for up to 5 days. Just remember to avoid marinating the meat for more than 8 hours, so that it does not become mushy.
- This marinade is also great for other cuts of steak. You can use it to marinate flank steak, bottom round steak, top round steak, sirloin flap, flat iron steak or hanger steak.
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
8g
(3%)
Protein
51g
(102%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
1185mg
(49%)
Potassium
940mg
(27%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
134mg
(3%)
Vitamin C
11mg
(12%)
Calcium
68mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 51g | 102% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1185mg | 49% |
| Potassium | 940mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 134mg | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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