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Charred and Juicy Marinated Skirt Steak Recipe

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4.4 from 70 reviews

This Charred and Juicy Marinated Skirt Steak recipe delivers a flavorful, tender, and perfectly seared steak with a vibrant marinade made from olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, fresh thyme, and rosemary. Grilled or cooked in a hot skillet, this skirt steak is trimmed, marinated, and cooked to medium-rare for maximum juiciness and char, making it an ideal entrée for a hearty dinner.

Ingredients

Steak

  • 1 whole skirt steak, 1.5-2 pounds
  • ½ teaspoon kosher salt
  • 1 teaspoon ground pepper, divided

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 skirt steak and pat it dry. Place it fattest side up on a cutting board. Using a sharp paring knife, carefully trim away large sections of the fat cap, running the blade parallel along the edge of the fat where it meets the meat. Remove any silverskin or membrane. Flip the steak and repeat on the other side. Divide the trimmed steak into 3 to 4 even pieces.
  2. Season and marinate: Sprinkle kosher salt evenly over the steak pieces and place them in a gallon-sized resealable bag. In a small bowl, whisk together olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, thyme leaves, and rosemary until emulsified. Pour this marinade into the bag with the steaks, remove excess air, seal, and massage to coat the steak pieces thoroughly. Refrigerate and marinate for at least 2 hours and up to 6 hours, flipping occasionally to redistribute the marinade.
  3. Prepare for grilling: Thirty minutes before cooking, remove the marinated steaks from the fridge. Using tongs, take the steaks out of the bag, allowing excess marinade to drip off. Place on a plate or cutting board and let come to room temperature.
  4. Preheat grilling surface: Heat a grill to high or warm a grill pan or cast iron skillet over medium-high heat until very hot. Leave the grill lid open during cooking.
  5. Season and cook: Just before cooking, pat the steaks dry with paper towels to ensure a good sear. Generously season all sides with ground pepper. Place the steaks on the hot grill or skillet in a single layer with 1 to 2 inches space between pieces. Cook over high heat for 3 to 4 minutes until a deep char forms, then flip and cook for another 2 to 4 minutes on the other side, or until an instant-read thermometer registers 125-130°F for medium-rare doneness.
  6. Rest and serve: Transfer the steaks to a cutting board and let rest for 10 minutes to allow juices to redistribute. Slice the steak against the grain into half-inch thick pieces. Serve immediately and enjoy the juicy, charred flavors.

Notes

  • Note 1: Soy sauce adds a savory umami flavor, but you can use tamari for a gluten-free option.
  • Note 2: A grill pan or cast iron skillet can be used instead of an outdoor grill if necessary.
  • Note 3: Patting the steaks dry before grilling ensures a better caramelized crust.
  • Note 4: Leaving space between steak pieces helps them sear properly without steaming.

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