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skirt steak marinade

skirt steak marinade

Transform tough cuts into tender, restaurant-quality beef with this easy skirt steak marinade. Made with olive oil, soy sauce, Worcestershire, garlic, and citrus, it enhances flavor, tenderness, and juiciness. Perfect for grilling or pan-searing, this recipe brings out the best in an affordable cut.
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Prep Time 10 minutes
Cook Time 6 minutes
Marinating Time 2 hours
Total Time 2 hours 16 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • ¼ cup olive oil
  • 2–3 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp fresh lime or lemon juice
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 2 tbsp chopped fresh cilantro
  • Freshly ground black pepper to taste
For the Steak:
  • 1½–2 pounds skirt steak outside or inside cut

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Resealable plastic bag or glass container
  • Grill or cast-iron skillet
  • Tongs
  • Meat thermometer

Method
 

  1. Prepare the Marinade:
    In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lime juice, garlic, cumin, cilantro, and black pepper until well combined.
  2. Marinate the Steak:
    Place the skirt steak in a resealable bag or glass container. Pour the marinade over the steak, ensuring it’s fully coated. Seal and refrigerate for 30 minutes to 2 hours.
  3. Preheat the Grill or Skillet:
    Heat your grill or cast-iron skillet to high (450–500°F). Remove the steak from the marinade and pat it dry with paper towels.
  4. Cook the Steak:
    Grill or sear for 2–3 minutes per side for medium-rare, or until the internal temperature reaches 130–135°F.
  5. Rest and Slice:
    Let the steak rest for 5–7 minutes. Slice thinly against the grain for maximum tenderness.
  6. Serve:
    Pair with roasted potatoes, cilantro-lime rice, or grilled vegetables for a complete meal.

Notes

  • Marinating Tip: Don’t exceed 4 hours of marinating time to avoid over-tenderizing.
  • Safety Tip: Always marinate in the refrigerator and never reuse marinade unless boiled for 5 minutes.
  • Cooking Tip: Slice against the grain to enhance tenderness.
  • Variations: Substitute tamari for soy sauce for a gluten-free option, or add chili flakes for a spicy twist.
  • Storage: Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 2 months.