Skirt Steak Marinade Recipe
The ultimate combination of herbs and sauces, this incredible Skirt Steak Marinade flavors, moistens, and tenderizes for guaranteed delicious steak every time! Grilled or cooked in a cast iron skillet on the stove, the result is juicy, melt-in-your-mouth marinated skirt steak perfect for busy weeknight dinners or summer cookouts.
Servings: 6 servings
Ingredients
- ½ cup vegetable oil
- ¼ cup apple cider vinegar or white wine/red wine vinegar
- 1 Vidalia onion diced
- 1 tablespoon fresh parsley minced
- 1 tablespoon honey
- 2 tablespoon Worcestershire sauce or soy sauce
- 1 teaspoon salt
- ½ teaspoon dried marjoram
- 1 (1½-pound) skirt steak
Instructions
- In a small bowl, mix the vegetable oil, apple cider vinegar, onion, parsley, honey, Worcestershire sauce, salt, and marjoram.
- Place the skirt steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and massage the steak to ensure that it is evenly coated with the marinade.
- Transfer the marinating steak to the refrigerator. Allow the steak to marinate for at least 2-4 hours, but no longer than 12 hours (overnight).
- Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Remove the skirt steak from the marinade and gently pat it dry with paper towels to remove any excess marinade. Discard any excess marinade. Season with additional salt and pepper.
- Grilling Instructions: Preheat the grill to high heat (about 450°F-500°F). Grill, with the lid closed, for approximately 3-4 minutes on each side or until the internal temperature registers 120-125℉ (medium-rare) as measured by a digital read meat thermometer.
- Stovetop Instructions: Set a large cast iron skillet over high heat. Add 1-2 tablespoons of oil and let it get hot before adding the skirt steak to the pan. Use the back of a spatula to gently, yet firmly, press down on the steak to ensure that it is in contact with the skillet (this helps get a nice sear). Cook for 3-4 minutes on each side or until the internal temperature registers 120-125℉ (medium-rare) as measured by a digital read meat thermometer.
- Remove the steak to a cutting board and allow it to rest for 5 minutes before garnishing with freshly chopped parsley if desired.
Nutrition
Calories: 369kcal | Carbohydrates: 8g | Protein: 25g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 542mg | Potassium: 455mg | Fiber: 1g | Sugar: 6g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 3mg
