Introduction

This charred and juicy marinated skirt steak is a flavorful, easy-to-make dish perfect for grilling season. The marinade infuses the meat with bold herbs and savory notes, while high-heat cooking delivers a beautiful crust and tender interior. Enjoy this steak sliced thinly for a delicious meal.

A white plate holds many pieces of sliced grilled steak arranged in a scattered pile. Each steak slice shows a mix of dark brown grilled marks and juicy pink centers, indicating medium cooking. Small green herb flakes are sprinkled over the steak slices, adding a touch of color and freshness. The plate sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 pepper

Instructions

Step 1: Trim the steak by unrolling it and placing it fattest side up on a cutting board. Use a sharp paring knife to carefully remove the largest pieces of the fat cap and any silverskin or membrane. Flip the steak and repeat on the other side. Then, cut the steak into 3-4 evenly sized pieces.
Step 2: Season the steak pieces all over with kosher salt and place them into a gallon-sized resealable bag.
Step 3: In a small bowl or measuring cup, combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, thyme, and rosemary. Whisk until well emulsified.
Step 4: Pour the marinade over the steak in the bag. Remove as much air as possible before sealing, then massage the bag to coat the steaks thoroughly. Lay the bag flat in the fridge and let marinate for at least 2 hours, up to 6 hours, turning the bag occasionally.
Step 5: About 30 minutes before cooking, remove the steaks from the marinade with tongs and place them on a plate or cutting board to come to room temperature.
Step 6: Prepare your grill for high heat or heat a grill pan or cast iron skillet over medium-high heat.
Step 7: Pat the steaks dry with paper towels just before cooking, then season generously with ground pepper on all sides.
Step 8: Place the steaks on the grill or skillet in a single layer, leaving 1-2 inches between pieces. If grilling, keep the lid open. Cook over high heat for 3-4 minutes until a deep char forms, then flip and cook another 2-4 minutes until the internal temperature reaches 125-130°F for medium-rare.
Step 9: Transfer the steaks to a cutting board and let rest for 10 minutes. Slice against the grain into half-inch pieces and serve immediately.

Tips & Variations

For extra flavor, add a splash of lime juice or a pinch of red pepper flakes to the marinade.
If you don’t have fresh herbs, substitute with 1 teaspoon dried thyme and 1 teaspoon dried rosemary.
Letting the steak come to room temperature before grilling ensures even cooking.
Use an instant-read thermometer to avoid overcooking and maintain juiciness.

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out. The marinated but uncooked steak can be kept in the fridge for up to 6 hours before grilling.

How to Serve

A white plate holds a simple meal with two main parts: on the left side, mixed dark purple and light green lettuce leaves form a fresh bed, topped with a few round red and one yellow cherry tomatoes, adding bright spots of color; on the right side, there are six pieces of sliced grilled steak, showing a pink center with charred edges and small green herb bits sprinkled on top. A silver fork rests on the right edge of the plate, partly under the steak. Nearby, a small wooden bowl filled with chopped green herbs sits on a white marbled surface next to a folded blue and white checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the steak overnight?

While the recipe recommends marinating between 2 to 6 hours for optimal flavor and texture, marinating overnight is possible but may start to break down the meat excessively, potentially affecting texture.

What if I don’t have a grill?

You can cook the steak in a hot cast iron skillet or grill pan on the stovetop. Preheat the pan over medium-high heat and follow the same cooking times, making sure to get a good sear for that charred flavor.