Too hot to turn on the oven? This marinated skirt steak is for you. Summer evenings are made for the grill. This recipe is simple and fast. It brings the steakhouse home to you.
I love how easy this is for families. You get a tender, juicy dinner every time. It is a total crowd-pleaser. Your family will ask for seconds tonight. Let’s get cooking together!
Why You’ll Love This Recipe
This steak is a winner for busy nights. It cooks in just 10 minutes. The marinade uses simple pantry staples you already have. It is perfect for a quick summer dinner. The citrus makes it feel fresh and light. Even picky eaters love the savory flavor.
You can prep it in the morning. By dinner time, the work is done. It is budget-friendly compared to other cuts. You get big flavor without the high price. It is truly a foolproof meal for everyone.
How It Comes Together
Don’t let steak intimidate you at home. You just whisk, soak, and sear. The marinade does all the hard work. It breaks down the muscle for you. This ensures a tender bite every single time. Even beginners can master this easy method.
Ingredients You’ll Need
Most of these items are already in your kitchen. Fresh lime adds a bright summer zing to the beef.
- 2 lbs skirt steak, trimmed of excess silver skin
- 1/4 cup soy sauce
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, finely minced
- 1 tablespoon light brown sugar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Step-by-Step Directions
- Combine soy sauce, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, garlic, brown sugar, black pepper, and red pepper flakes in a small bowl and whisk until the sugar is dissolved.
- Place the skirt steak into a gallon-sized resealable bag and pour the marinade over it, squeezing out excess air before sealing.
- Refrigerate the steak for 2 to 8 hours to allow the acids to tenderize the muscle fibers.
- Remove the steak from the refrigerator 30 minutes prior to cooking to allow it to temper.
- Preheat a heavy cast-iron skillet or outdoor grill to high heat until lightly smoking.
- Remove the steak from the marinade and pat the surface thoroughly dry with paper towels to facilitate the Maillard reaction.
- Sear the steak for 3 to 4 minutes per side, aiming for a deep charred crust and an internal temperature of 130-135 degrees Fahrenheit for medium-rare.
- Transfer the steak to a resting board and tent loosely with foil for 10 minutes to allow juices to redistribute.
- Identify the direction of the grain and slice the steak thinly against the grain at a 45-degree bias for maximum tenderness.
Best Ways to Enjoy It
Serve this warm with grilled corn. It makes the ultimate date night meal. You can also slice it for tacos. Add some fresh avocado and salsa. Set the table and enjoy the evening. It is simple, fresh, and very satisfying.
Storage & Reheating
Store leftovers in an airtight container. They stay fresh for three days. Reheat gently in a warm skillet. Avoid the microwave to keep it tender. You can also eat it cold. It is great on a crispy summer salad.
Tips for Best Results
- Pat the meat very dry before searing.
- Don’t skip the 10-minute resting time.
- Always slice against the grain for tenderness.
- Use a very hot cast-iron skillet.
- For summer parties, double the marinade batch.
- Add extra lime juice for more brightness.
- Use fresh garlic instead of the jarred kind.
- Watch the clock to avoid overcooking the meat.
Easy Flavor Ideas
- Swap lime for lemon for a different citrus.
- Add honey instead of brown sugar.
- Use gluten-free tamari instead of soy sauce.
- Add extra red pepper flakes for more heat.
Common Questions
How long should I marinate the steak?
Two hours is good for flavor. Eight hours is best for tenderness. Do not go over twelve hours. The acid can make the meat mushy.
Can I use flank steak instead?
Yes, flank steak works very well. It is a bit thicker than skirt. You may need to cook it longer. Always slice it thinly against the grain.
I hope this juicy steak brings joy to your summer table. It is such a simple way to treat your family. Happy cooking and enjoy every single bite!
— Lidia
Charred and Juicy Marinated Skirt Steak
Ingredients
- 2 lbs skirt steak, trimmed of excess silver skin
- 1/4 cup soy sauce
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic , finely minced
- 1 tablespoon light brown sugar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Combine soy sauce, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, garlic, brown sugar, black pepper, and red pepper flakes in a small bowl and whisk until the sugar is dissolved.
- Place the skirt steak into a gallon-sized resealable bag and pour the marinade over it, squeezing out excess air before sealing.
- Refrigerate the steak for 2 to 8 hours to allow the acids to tenderize the muscle fibers.
- Remove the steak from the refrigerator 30 minutes prior to cooking to allow it to temper.
- Preheat a heavy cast-iron skillet or outdoor grill to high heat until lightly smoking.
- Remove the steak from the marinade and pat the surface thoroughly dry with paper towels to facilitate the Maillard reaction.
- Sear the steak for 3 to 4 minutes per side, aiming for a deep charred crust and an internal temperature of 130-135 degrees Fahrenheit for medium-rare.
- Transfer the steak to a resting board and tent loosely with foil for 10 minutes to allow juices to redistribute.
- Identify the direction of the grain and slice the steak thinly against the grain at a 45-degree bias for maximum tenderness.
