Grilled Marinated Skirt Steak Recipe
How to prepare grilled marinated skirt steaks at home.
Equipment
- Blender or Food Processor
- shallow dish for marinating
- Gas or Charcoal Grill
Ingredients
- 2 pounds skirt steak
For the Marinade
- 2 cloves garlic chopped
- 1 teaspoon salt coarse-grain
- 1 tablespoon freshly ground black pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh herbs chopped, I used ½ tablespoon of dried rosemary and thyme each
- ¼ cup red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- ¼ cup olive oil extra virgin
Instructions
Prep Aromatics
- Chop the garlic, parsley, and fresh herbs so they’re ready to blend.
Blend the Marinade
- Combine all ingredients except the olive oil in a blender or food processor and blend until smooth.Tip: Adding the olive oil last allows you to drizzle it in slowly, creating a nice emulsion. Don’t make the mistake of adding it all at once.
Marinate the Steak
- Place the skirt steak in a shallow dish or resealable bag. Pour the marinade over the steak, making sure it’s fully coated.
Grill the Steak
- Preheat your grill to high heat. Skirt steak is thin, so it cooks fast. Grill for 3–4 minutes per side for rare, longer if you prefer medium.Tip: Watch the steak closely — overcooking will make it tough.
Other Cooking Methods
- If you don’t want to grill, skirt steak can also be broiled, sautéed, pan-fried, pan-roasted, or braised, but grilling is my favorite for flavor and simplicity.
Rest & Slice
- Let the steak rest 5–10 minutes after cooking. Slice against the grain into thin strips to maximize tenderness.
Video
Notes
When serving, it is critical you cut the meat across the grain.
I served this with my oldest daughter's favorite, rice pilaf and frozen peas. They both ate everything.