Description
Marinated skirt steak is a delightful dish that brings flavor and tenderness to the table. If you’ve never tried it, you’re in for a treat! This cut of meat is known for its rich taste and juicy texture, making it a favorite among steak lovers. Plus, marinating it adds an extra layer of flavor that can make your meal unforgettable.
Ingredients
Scale
- 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, see Note 1
- 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
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Trim the steak. Unroll the steak, pat dry, and position fattiest side up on a cutting board. Slip the edge of a sharp paring knife under a section of fat and run the blade along the edge where the fat cap meets the flesh. Move the knife parallel along the length of the steak to trim off a section of fat. Continue this process until the largest pieces of the fat cap have been removed. Be sure to also cut away any bits of silverskin or membrane. Turn the steak over and repeat on the other side. Once trimmed, divide the steak into 3-4 evenly sized pieces.
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Season the steak with kosher salt all over, then place into a gallon-sized resealable bag.
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In a small bowl or two-cup measuring cup, combine the olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, fresh thyme, and fresh rosemary. Whisk until emulsified.
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Pour the marinade over the steaks. Squeeze as much air as possible out of the bag, then seal. Massage the exterior of the bag to ensure the steaks are completely covered in marinade, then lay flat in the fridge. Marinate at least 2 hours and up to six. If possible, flip the bag once or twice to redistribute the marinade.
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Thirty minutes prior to grilling, remove the steaks from the bag using tongs, allowing the excess marinade to drip off. Place the steaks on a plate or cutting board and leave at room temperature.
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When you’re ready to cook, prepare a grill for high heat, or a grill pan or cast iron skillet for medium-high to heat heat (see Note 2).
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Just before grilling, pat the steaks dry (see Note 3), then generously season with ground pepper all over.
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Place the steaks on the grill or skillet in a single, even layer leaving 1-2 inches between each piece (see Note 4); if using a grill, leave the lid open. Cook over high heat for 3-4 minutes, or until a deep char forms; turn the steaks and grill for 2-4 minutes on the other side, or until the internal temperature registers 125-130°F using an instant read thermometer.
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Transfer the steaks to a cutting board. Rest 10 minutes to allow the juices to settle, then slice against the grain into half-inch pieces. Serve right away, and enjoy!
Notes
- Note 1. If you’re sensitive to salt, use low sodium soy sauce and/or omit the kosher salt.
- Note 2. Skirt steaks are thin and can be properly cooked on a grill, or in a grill pan or cast iron skillet. Heat your gas grill to at least 450°F. Heat a grill pan or cast iron skillet over medium high heat; skillets are smaller and retain heat better, so medium-high heat on the stovetop is sufficient. The pan is ready once you sprinkle a few water droplets over the surface and they immediately sizzle and evaporate.
- Note 3. Pat the steaks dry to remove excess marinade that may flare up on the grill or burn and turn bitter under high heat. Excess moisture will also impede browning.
- Note 4. Don’t crowd your steaks! Crowding causes steam to sit between the steaks and they won’t brown as well.
- Prep Time: 15minutes mins
- Cook Time: 20minutes mins