Grilled Skirt Steak Recipe With Marinade | Sip Bite Go
This is the best grilled skirt steak marinade recipe - on earth! Your beef steaks will be ready for marinating in just 5 minutes. Then, learn how to cook skirt steak on a BBQ grill or cast iron skillet. Let’s get grilling!
1tbsp red wine vinegar substitute white wine or sherry vinegar
1limezest and juice
2 tbsp brown sugar substitute honey
1tbsp jalapeno, minced, pith and seeds removed (optional)
1/2 tsp black pepperground
1.5 lb skirt steaksubstitute flank or hanger steak
Ingredients for finishing cooking skirt steak
2tsp olive oil
2tsp chivesfresh chopped
1tsp lime juice
Add skirt steak marinade ingredients to a large bowl. Whisk to combine the olive oil, soy sauce, red wine vinegar, lime zest and juice, brown sugar, minced garlic, jalapeno, and ground black pepper
Set aside sauce for later. Remove ¼ cup of the skirt steaks marinade for later. You need to take out this portion of the marinade before adding the raw steak to marinate. Refrigerating the reserved liquid will solidify the olive oil so I usually leave it on the counter. Otherwise, take it out of the fridge about 30 minutes before serving the steak so the olive oil comes to room temperature.
Add skirt steak to marinade for 2-24 hours. Either add the steak to the large bowl and cover it, or add marinade and beef to a large gallon sized ziplock bag. Refrigerate and marinade for at least 2 hours or up to 24 hours.
Remove steak from marinade and discard liquid.
Option 1: Grill marinated skirt steak. Brush grill grates with half the olive oil if desired to prevent the steak from sticking to the grill grates. Heat the grill to high (500°F) then add the steak. Grill each side of the skirt steak for 3-4 minutes until grill marks form. Tip: spray cooking spray on steak or add olive oil to it before flipping, so steak doesn’t stick to the grill. Steak is done once it reaches your desired temperature as measured by a thermometer. Keep flipping steaks every 10-20 seconds until grilled skirt steak is cooked to your liking.
Option 2: Sear marinated skirt steak in cast iron skillet. Heat a large cast iron skillet or grill pan on the stove to medium high / high heat. Add half the olive oil to the pan and once it’s hot and beginning to smoke, add the skirt steak. Sear for 3-4 minutes on each side until the steak begins to brown. If needed, add more olive oil to the pan to prevent it from sticking or burning. Also sear the edges of the steak for about 30 seconds. Once the internal temperature of the skirt steak has reached your desired temp (130-140°F for medium rare steak), transfer the meat to a cutting board to rest. (Suggestion: until desired temperature is reached, flip steak every 10-20 seconds so it gets a beautiful brown crust.)
Option 3: Cook skirt steak in the oven broiler. Preheat the broiler to high heat. Brush 1 tsp of olive oil on a rimmed baking sheet, then add the steak to the pan. Brush the remaining olive oil on top of the steak. Broil skirt steak on high for 6 minutes, then flip and broil another 4-6 minutes or until desired temperature is reached.
Let cooked skirt steak rest on a cutting board for 10 minutes. Then slice steak against the grain (perpendicular to the muscle fibers) and serve it with a drizzle of reserved marinade (that was set aside and not in contact with the raw beef, from the first step). Sprinkle skirt steak with fresh chopped chives and a squeeze of lime juice.
Want the most tender skirt steak? Marinade steaks for at least 2 hours, up to 24 hours in the refrigerator. The ingredients used in this marinade help break down the tough muscle fibers skirt steak is known for, leaving you with perfect taco steak meat.Don’t skip the sauce at the end! Reserve ¼ cup of the marinade before adding the steak to it, so you have extra steak sauce to drizzle over steaks, fajitas, or tacos at the end. It adds a nice punch of flavor and makes the steak extra juicy.SKIRT STEAK TEMPERATURE CHART
Rare steak (125-130°F) is still red inside.
Medium rare steak (130-140°F) is red to pink inside.
Medium steak (140-150°F) is mostly pink, similar to Sip Bite Go photos.
Medium well steak (150-160°F) has just a slight bit of pink inside.
Well cooked steak (160°F) has no red or pink inside.