Perfect Marinated Skirt Steak

Name: Perfect Marinated Skirt Steak
Prep time: 5 min
Cook time: 10 min
Total time: 75 min
Ingredients: 1 ½ pounds skirt steak; ½ cup soy sauce (or use tamari); ¼ cup balsamic vinegar; 4 cloves garlic (minced); ½ teaspoon kosher salt; 2 tablespoons olive oil

This Marinated Skirt Steak is a tender, rich, and flavorful protein perfect for any occasion. The marinade features soy sauce, balsamic vinegar, and garlic, infusing the steak with ultra-savory, umami notes. Serve it with your favorite veggies or a fresh salad for a well-balanced meal!

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Why This Recipe Works

This marinated skirt steak recipe is unbelievably simple and quick, making it perfect for busy weeknights! With just 15 minutes of actual hands-on kitchen time, you can create a delicious meal that tastes like it took hours to prepare.

The soy sauce-balsamic vinegar marinade not only adds depth of flavor but also helps to tenderize the meat. Combined with cooking the steak on a hot grill or under the broiler, it turns out perfectly charred and caramelized.

With its juicy, tender texture and rich flavor, this skirt steak pairs well with fresh sides like roasted carrots with pesto, grilled zucchini and squash, tomato and onion salad, or a fresh Italian tomato burrata salad.

Ingredients

Skirt Steak: This cut is ideal for quick marinating and grilling due to its thin nature, open grain structure, and high-fat content, which allow it to absorb flavors and cook quickly. Look for pieces with a good amount of marbling and a bright red color. Avoid steaks with excessive connective tissue or a dull color.
Soy Sauce: Adds a salty, umami depth to the marinade, enhancing the steak’s flavor. My go-to brand for marinating is typically Kikkoman since it’s less expensive.
Balsamic Vinegar: Provides a tangy sweetness and helps to tenderize the meat. Look for a high-quality (D.O.P. certified), aged balsamic vinegar of Modena.
Garlic: Infuses the marinade with a robust, aromatic flavor. Use fresh cloves here!
Olive Oil: Adds richness and helps evenly distribute the marinade over the steak.

Marinating, grilling, and slicing skirt steak.

Instructions

Marinate the Steak: Place the skirt steak in a zip-top bag. Combine the soy sauce, vinegar, oil, minced garlic, and salt in a bowl. Mix the marinade, then pour it into the bag with the steak. Close the bag and move the steak around with your hands to ensure all sides are coated, then refrigerate the steak for at least an hour before cooking.
Cook the Steak: Remove the steak from the fridge and let it come to room temperature. Preheat a grill to high or set your oven broiler to high. Place the steak on the grill or on a cookie sheet with a cooling rack under the broiler. Cook the steak for 4-5 minutes for a nice char on the edges. Flip the steak and cook for 3-4 more minutes, until browned.
Rest and Slice: Remove the steak from the grill or broiler and let it rest on a cutting board for 5 minutes. Cut the steak into thirds or fourths, making sure to cut with the grain. Then, turn the pieces and slice them into thin strips, cutting against the grain. This results in tender slices that aren’t chewy.
Serve: Arrange the marinated skirt steak slices on a serving platter, drizzle them with the juices from the steak, and top with fresh herbs. Serve this main with your favorite veggies, sides, or a salad.

Slices of marinated steak with garnishes.

Substitutions & Variations

Steak: Try flank or hanger steak as a substitute if you can’t find skirt steak.
Soy Sauce: Use tamari instead of soy sauce for a gluten-free option.
Vinegar: Substitute balsamic vinegar with red wine vinegar for a lighter flavor profile.
Garlic: Fresh garlic is best, but garlic powder can be used in a pinch!
Honey: Add a tablespoon of honey to the marinade for a touch of sweetness.
Lime: Replace balsamic vinegar with lime juice for a citrusy twist.
Chili Flakes: Add a pinch of chili flakes to the marinade for some heat.
Herbs: Garnish your marinated skirt steak with fresh herbs, like parsley or cilantro, for added freshness.

Steak pieces with potato salad on a plate.

Storing & Reheating

Keep your marinated skirt steak fresh for leftovers with these simple storage tips:

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze the cooked steak in a sealed bag or container for up to 2 months.
Reheating: Reheat it in a skillet over medium heat until warmed through. You can heat it in the microwave in a pinch, but the oven is my preferred option.
Prep Ahead: Marinate the steak in the fridge up to 24 hours in advance to enhance the flavors even more.

Expert Tips

Use a Thermometer: Ensure the steak reaches a safe internal temperature by using a meat thermometer, especially if you are new to cooking steak.
Rest the Steak: Allow the steak to rest for at least 5 minutes after cooking to let the juices redistribute, making it more tender.
Hot Grill or Broiler: Ensure your grill or broiler is very hot before cooking to achieve a perfect sear and caramelization around the edges.
Cut Against the Grain: Slice the steak against the grain to keep the meat tender and easy to chew.
Don’t Over-Marinate: Marinating for too long can break down the meat fibers too much, making it mushy. Don’t leave the steak past 24 hours.
Oil the Grill: Prevent the steak from sticking by lightly oiling the grill grates before cooking.

FAQs

Is it necessary to marinate the steak for a full hour?

I recommend marinating skirt steak for an hour for the best results, but 30 minutes will still impart good flavor.

Can I cook marinated skirt steak on the stovetop?

Absolutely! A cast-iron skillet over high heat also works great.

Can I make the marinade ahead of time?

Yes, it can be prepared up to 2 days in advance. Store it in the fridge until you’re ready to use it.

Marinated skirt steak slices with potatoes.

If you enjoyed this marinated skirt steak recipe, be sure to check out some more of my most popular steak mains like these:

If you try this Marinated Skirt Steak, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!