This straightforward marinade for skirt steaks will quickly replace other marinades you use when grilling in the summer because it is equally salty, tangy, and garlicky.
I’ve discovered that any steak can taste amazing, be moist and juicy, and cook up to perfection with the right marinade. This has been my go-to skirt steak marinade for quite some time, but you can really use it on any cut of steak you like, and it would be amazing on pork tenderloin as well!
- 2/3 cup olive oil.
- 1/2 cup fresh orange juice.
- 1/3 cup fresh lime juice.
- 1/4 cup soy sauce.
- 1/4 cup Worcestershire sauce.
- 3 tablespoons apple cider or red wine vinegar.
- 4 garlic cloves minced.
- 1 pound skirt steak.
Marinated & Grilled Skirt Steak – NoRecipeRequired.com
Skirt Steak 🔗
Alton Brown’s Skirt Steak recipe, from Good Eats on Food Network, marinates a thin cut in soy sauce for maximum flavor. Alton’s special tool? A blow dryer!
Prep: 0 10min0
Total: 0 1h27min0
Serving Size: 1 of 8 servings
Nutrition Facts: servingSize 1 of 8 servings, calories 366, Fat 28g, Saturated Fat 8g, Carbohydrate 6g, Fiber 0g, Sugar 4g, Protein 24g, Cholesterol 74mg, Sodium 660mg
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions, washed and cut in 1/2
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside skirt steak, cut into 3 equal pieces
- Special equipment: blow dryer
- Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
What should I season my skirt steak with?
Normally, you’d let a thick steak sit out at room temperature for about an hour before cooking to take the chill off, but since the skirt steak is so thin, it only needs to sit for about 15 minutes before it’s good to go. Season your steak on both sides with kosher salt and freshly cracked black pepper.
How do you make skirt steak tender?
Let meat rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions. Grill meat over direct heat until char lines appear and meat is done to taste, 3 to 5 minutes per side. Broil meat until charred, 2 to 5 minutes per side.