Who doesn’t love a good beef marinade? Whether you broil, pan sear or grill, a good marinade only enhances the natural flavors and juiciness of an excellent cut of beef. Making a Skirt Steak Marinade is as easy as 1-2-3 with a few kitchen staples.
Gather This
The ingredients in this skirt steak marinade recipe works to infuse flavor into every fiber, tenderize the meat and the salt also brines. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Soy sauce – I always cook with low sodium soy sauce; you can always add more salt to a recipe if you need to, but it’s much harder to take it out!
- Olive oil – Extra virgin olive oil helps to keep the meat moist, while also helping to distribute flavor to the meat. I prefer olive oil, but any neutral oil will work.
- Balsamic vinegar – I love that balsamic adds both a sweetness and acidity to our marinade. I like to use a good quality balsamic here.
- Worcestershire sauce – This widely used sauce has the ability to add depth, umami richness, and a savory kick to a marinade.
- Spicy brown mustard – Adding this to our marinade not only gives excellent flavor, but also a hint of spice.
- Fresh minced garlic – Mincing your own garlic is preferable here because it packs a bigger flavor punch.
- Salt and pepper – We use a simple blend of coarse kosher salt and freshly ground black pepper to season this skirt steak marinade.
Let’s Make It
Grilling meat introduces it to a super high heat, very fast and it has the tendency to dry out. Plumping up all of the fibers before throwing it on the grill gives it to the best chance to stay juicy.
- Make Marinade. Now that you have all your ingredients you can mix them all together in a shallow bowl or even a large gallon size Ziploc bag. I find it easiest to marinate the steak in a Ziploc back and it reduces the amount of dirty dishes.
- Marinate. Marinate skirt steak for 2-4 hours. Keep in mind that with some cuts of beef marinating longer is not always better. I like to marinate for 3-4 hours personally but in a pinch will do less when needed. Trust me, it’s delicious! Don’t worry if you don’t have everything exactly in your cupboards. I have a few substitutions and this recipe is so versatile, you can toy with amounts and still get great flavor. Read on…
- Grill. Grill your beef to perfection!
5S Philosophy 👩🏻
- Salt – We use coarse kosher salt in this marinade. However, if you used full sodium soy sauce, you may not need any additional salt at all. Taste test before adding.
- Seasonings – Fresh or dried herbs can complement these flavors perfectly. Rosemary, thyme and basil are my favorites. Even a dash of Italian seasoning can amp it up.
- Sauces – Once your steak is marinating and cooked, you can top it with any number of sauces! Worcestershire sauce, cowboy butter, Homemade Steak Sauce (Peter Luger Sauce) or Mushroom Sauce for Steak.
- Swaps – If you want a little heat on your meat, add 1 teaspoon of crushed red pepper flakes or aleppo pepper flakes. Freshly ground pepper is the first pick, but don’t hesitate to use a pre-ground pepper or white pepper to get a more mild peppery flavor. Instead of using vinegar, you can swap it for lemon juice or lime juice.
- Senses – Bold, aromatic, and deeply flavorful, this skirt steak marinade infuses every bite with mouthwatering richness. The tangy zing of citrus mingles with the smoky warmth of garlic and spices, creating an irresistible aroma as the steak soaks up the flavors.
Tips and Tricks
It’s not always possible to grill year round, fortunately you can easily pan sear or broil steak and still be able to use this Skirt Steak Marinade. Here are a few tips to follow.
- Right Temperature. Get a good internal thermometer! Skirt Steak should be cooked from Rare to Medium but no more as it will become tough. Testing with an internal thermometer will give you excellent results and takes the guessing out of the cooking process.
- Grill or Cast Iron. Cook over medium to medium/high heat. And allow pan to preheat when pan searing. I prefer to use cast iron when possible as it gives a great sear.
- Resting. Allow steak to rest for 3-5 minutes after cooking. This allows the juices to stay put! Nothing worse than cutting a steak too soon and all the juices run out.
- Cut against the grain and into very thin slices. Slicing any protein against the grain shortens the fibers, making it easier to chew and more tender.
- Set aside a small amount of marinade for dipping or drizzling after the meat is cooked. Nothing better than an amplified sauce to finish it off.
Cooking Temperatures
I recommend you cook your Skirt Steak Marinade no more than to Medium which means 145°F. For a more rare steak cook to 135°F. As all heat surfaces vary this can take 3-4 minutes per side to reach the perfect internal temperature.
This is where your heat source is a big deal. Always allow time for an oven to preheat when broiling, a pan to heat up when pan searing, or a grill to heat prior to cooking. It really does make a difference and only takes a few minutes to accomplish.
Broiling
Preheat oven and move cooking rack to the 2nd notch from the top. I find dropping the rack a notch really helps in cooking and is a little less forgiving when it comes to broiling. Make sure to set yourself a timer and stay close.
Broil steak for 2-3 minutes before checking to see how it’s doing. Broil for an additional 1-2 minutes before turning over and repeat.
Pan Searing
Heat pan over Medium to Medium/High Heat and once pan is hot add 1-2 tablespoons olive oil. Steak can be cut into 4-6 inch servings or cooked whole. Steak will sizzle as it touches the pan, isn’t that sound fantastic? I think so! Don’t move the steak. It will adhere to the bottom of the pan. This will form a delicious sear. Be patient and let it cook for 3-4 minutes before flipping over.
Flip steak over and cook for an additional 3-4 minutes or until you reach the desired temperature. Always allow a 3-5 minute rest before cutting.
Grilling
Grilling is my favorite way to use this Skirt Steak Marinade but can also be a bit trickier especially if you have a temperamental grill. Take the time to heat grill to 450°F. This could take about 15 minutes. Often times you will want to brush the racks with oil or olive oil but please do not do that. Oiling the grill will cause smoke. There is no need to add additional oil to the grilling racks.
Place steak on grilling rack and close BBQ lid to hold in the heat. Again, allow steak to cook for 3-4 minutes per side and test steak for desired temperature. Grill temperatures can change quickly with the weather and wind which may mean additional time is needed. A thermometer is the best and easiest way to monitor cooking process.
Skirt Steak vs Flank Steak
What is the difference between a skirt steak and flank steak? Both are fairly thin and long, but they come from two different areas on the cow. This impacts the toughness of the fibers, marbling, and thus, best ways to cook and eat the meat.
Because they are thin and the fibers tend to separate naturally, both take well to marinades and have a naturally intense beefy flavor. They also do best not cooked past medium, otherwise the fibers seize and become tough.
Skirt steak is slightly more tender and used most frequently in fajitas, tacos and salads. All of which you can use this recipe for if you aren’t just intended to eat it straight off the grill. This can also serve as a flank steak marinade.
What to Serve with Skirt Steak
Anything you normally serve with steak dinners, you can serve your skirt steak recipe with. For sides we like to serve with potato salad, baked beans, corn on the cob, macaroni salad, squash casserole or a nice kale salad!
If you want everything to be on the grill, do grilled potatoes or my spicy honey grilled vegetables. Also serve it with another protein, like Jerk Chicken Skewers. Slice it up, put it on some flour tortillas and top with some salsa to make steak tacos!
More Steak Recipes
If you know me, you know how much I love beef! Here are some of our favorite beef recipes.
Skirt Steak Marinade
Equipment
Ingredients
- ¼ cup low sodium soy sauce
- ¼ cup olive oil or vegetable oil
- 1/4 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon spicy brown mustard
- 1 tablespoon honey
- 1 teaspoon coarse Kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic , minced or pressed
- 2-2.5 pound skirt steak
Instructions
- Whisk together the ¼ cup low sodium soy sauce, ¼ cup olive oil or vegetable oil , 1/4 cup balsamic vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon spicy brown mustard, 1 tablespoon honey, 1 teaspoon coarse Kosher salt, ½ teaspoon ground black pepper and minced or pressed 2 cloves garlic in a bowl.
- Pour over 2-2.5 pound skirt steak in a shallow dish or a large plastic bag.
- Seal and refrigerate for 3-4 hours.
- Remove steak from marinade, discarding any leftover liquid. Cook your desired way and let rest for 3-5 minutes before slicing against the grain.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Video
Nutrition
This is an excellent marinade. I used it the other day, and our steak came out so tender and juicy. The flavors in this one are top notch, too. They really work well.
this marinade turned out so perfect! love how simple it is and just how flavorful it turned out for our meal!
i love this recipe so much. it makes the juiciest steaks! Adding this to our weekly menu
Loved this marinade, my steak turned out so flavorful. Saving this recipe to make again, thank you.
This was the best skirt steak I have ever made! Thanks for sharing your recipe, you made everyone in my family very happy!
Oh man, this is incredible! The flavor and the texture were both perfect. Definitely going into the regular rotation!
This is an amazing marinade. Not only are the ingredients pretty common, but it infused sooo much flavor into the meat! Delish!
This marinade is so good. Makes steak so juicy.
This marinade was so flavourful! Tried it last night on our steak, and it was delicious! Will use this recipe again! Thanks for sharing.
Oh wow! Such a flavorful and easy marinade. That steak looks amazing. Definitely perfect for the upcoming grilling season.