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Charred and Juicy Marinated Skirt Steak Recipe

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★★★★★

4.5 from 124 reviews

This Charred and Juicy Marinated Skirt Steak recipe delivers tender, flavorful steak with a perfect smoky char achieved through grilling or pan-searing. The skirt steak is marinated in a savory blend of olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, fresh herbs, and garlic, which infuses the meat with deep, robust flavors. Ideal for a quick weeknight dinner or a weekend cookout, this recipe ensures a juicy and satisfying steak experience.

Ingredients

Scale

For the Steak

  • 1 whole skirt steak (1.5–2 pounds)
  • ½ teaspoon kosher salt
  • 1 teaspoon ground pepper (divided)

For the Marinade

  • 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

Instructions

  1. Trim the steak. Unroll the steak and pat dry. Position the fattiest side up on a cutting board and carefully trim away the largest pieces of the fat cap using a sharp paring knife, running the blade along the edge where the fat meets the flesh. Remove any silverskin or membrane. Flip the steak and repeat the trimming process on the other side. Divide the trimmed steak into 3-4 evenly sized pieces.
  2. Season and bag the steak. Season the steak pieces all over with kosher salt, then place them into a gallon-sized resealable bag.
  3. Prepare the marinade. In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, fresh thyme leaves, and minced fresh rosemary until emulsified.
  4. Marinate the steak. Pour the marinade over the steak pieces in the bag. Press out as much air as possible before sealing. Massage the bag to ensure all steak pieces are evenly coated in the marinade. Lay the bag flat in the refrigerator and marinate for at least 2 hours and up to 6 hours, flipping the bag once or twice if possible to redistribute the marinade.
  5. Bring the steaks to room temperature. About 30 minutes before cooking, remove the steaks from the marinade with tongs, letting the excess drip off, and place them on a plate or cutting board to come to room temperature.
  6. Prepare the cooking surface. Preheat a grill for high heat, or alternatively, heat a grill pan or cast iron skillet over medium-high to high heat.
  7. Dry and season the steaks. Just before cooking, pat the steaks dry with paper towels to promote better searing. Generously season all over with ground pepper.
  8. Cook the steaks. Place the steaks in a single layer with 1-2 inches between each piece on the grill or skillet. If grilling, keep the lid open. Cook over high heat for 3-4 minutes until a deep char forms, then flip and cook for another 2-4 minutes until the internal temperature reaches 125-130°F for medium-rare, using an instant-read thermometer to check doneness.
  9. Rest and slice. Transfer the steaks to a cutting board and let rest for 10 minutes to allow the juices to redistribute. Slice against the grain into half-inch pieces and serve immediately.

Notes

  • Note 1: Soy sauce adds umami and saltiness. If avoiding soy, tamari or coconut aminos can be used as alternatives.
  • Note 2: A grill pan or cast iron skillet works well if you don’t have access to an outdoor grill, providing excellent searing capability.
  • Note 3: Patting the steaks dry removes excess moisture, which helps achieve a better crust during cooking.
  • Note 4: Leaving space between steak pieces ensures even cooking and prevents steaming.

Keywords: skirt steak, marinated steak, grilled steak, steak recipe, summer grilling, backyard barbecue

Find it online: https://amayaharis.com/charred-and-juicy-marinated-skirt-steak-recipe/