This grilled skirt steak marinade is simple and flavorful. The marinade takes about 5 minutes to prepare, then marinate the steak for at least 2 hours (up to 24). I’ll also show easy methods to cook skirt steak on a BBQ grill, in a cast iron skillet, or under the broiler.
Why this is #1 for skirt steak recipes
- Beginner friendly. Follow the steps and you’ll get great results even if you’ve never cooked steak before.
- Versatile cooking methods. This marinade works for grilling, pan-searing, or broiling.
- Perfect for tacos and fajitas. Marinated skirt steak makes tender, flavorful taco or fajita meat.
- Great paired with caramelized onions. Try it with sauteed onions and peppers for fajitas.
Ingredients for this recipe
Skirt steak
Skirt steak is a flavorful, economical cut with long muscle fibers that benefit from acid-based marinades. The acid helps tenderize the meat; marinate between 2 and 24 hours for best results. This recipe uses about 1.5 lb of skirt steak; you can substitute flank or hanger steak if needed. Finish with a sprinkle of chopped chives and a squeeze of lime.
Marinade ingredients
The marinade is quick to assemble. Combine the following in a bowl or a large resealable bag:
- Extra virgin olive oil (or vegetable oil)
- Soy sauce (or Worcestershire sauce)
- Red wine vinegar (or white wine/sherry vinegar)
- Lime zest and juice
- Brown sugar (or honey)
- Garlic, minced
- Jalapeño, minced (optional)
- Ground black pepper
How to make the marinade
Step 1: In a large bowl, whisk together olive oil, soy sauce, red wine vinegar, lime zest and juice, brown sugar, minced garlic, minced jalapeño (if using), and ground black pepper.
Step 2: Reserve 1/4 cup of the marinade in a separate container before adding raw steak. This will be used for finishing the cooked meat and must not touch raw beef.
Step 3: Place the steak in the remaining marinade, cover the bowl or seal a large gallon bag, and refrigerate for 2–24 hours.
Step 4: Remove the steak from the marinade and discard the used marinade. Pat the steak dry before cooking for better sear and grill marks.
Ways to cook skirt steak
Here are three reliable methods: high-heat grilling, pan-searing in a cast iron skillet, or broiling in the oven. Skirt steak cooks quickly, so watch the time and use a thermometer for accuracy.
Option 1: Grill marinated skirt steak
Preheat the grill to high (around 500°F). Brush grates with oil if desired to prevent sticking. Grill the skirt steak 3–4 minutes per side until charred and cooked to your preferred internal temperature. Flip frequently every 10–20 seconds for an even crust. Use an instant-read thermometer to check doneness.
Option 2: Sear in a cast iron skillet
Heat a large cast iron skillet or heavy grill pan over medium-high to high heat. Add a little oil and wait until it’s hot and shimmering. Sear the steak 3–4 minutes per side until nicely browned, searing the edges briefly as well. If needed, add a touch more oil to prevent sticking. Remove when the internal temperature reaches your target and let rest.
Option 3: Broil in the oven
Preheat the broiler to high and place the steak on a rimmed baking sheet brushed lightly with oil. Broil about 6 minutes, flip, then broil another 4–6 minutes depending on thickness and desired doneness. Check with a thermometer and allow the steak to rest before slicing.
How to slice skirt steak
Let the cooked steak rest for 10 minutes to redistribute juices. Slice thinly against the grain—perpendicular to the long muscle fibers—into strips about 1″ wide. Drizzle with the reserved marinade (that did not touch raw beef), sprinkle with chopped chives, and finish with a squeeze of lime. Serve with tortillas, rice, or your favorite sides.
FAQs for this steak recipe
Cook the marinated steak as directed, then slice it thinly against the grain into strips about 1″ wide. You can also cube the cooked steak into 1″ pieces if you prefer. Serve with warm tortillas and toppings.
Slice the steak into 1″ strips either before or after marinating, cutting against the grain. Sear the strips in a hot cast iron skillet until cooked to your liking. Serve with sautéed onions and peppers and warm tortillas.
Yes. Flank and hanger steaks are similar in texture and benefit from the same acid-based tenderizing marinade and similar cooking methods.
More steak dinner ideas
-
Grilled Ribeye Steaks
-
T Bone Steaks In The Oven
-
Griddled Ribeye Steaks
Pro tip: an instant-read meat thermometer is the most reliable way to check steak doneness.
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Grilled Skirt Steak Recipe With Marinade
Ingredients
Easy skirt steak marinade ingredients
- ⅓ cup extra virgin olive oil (or vegetable oil)
- ⅓ cup soy sauce (or Worcestershire sauce)
- 1 tbsp red wine vinegar (or white wine/sherry vinegar)
- 1 lime, zest and juice
- 2 tbsp brown sugar (or honey)
- 1 tbsp garlic, minced
- 1 tbsp jalapeño, minced (optional)
- ½ tsp ground black pepper
- 1.5 lb skirt steak (or flank/hanger steak)
Ingredients for finishing
- 2 tsp olive oil
- 2 tsp fresh chives, chopped
- 1 tsp lime juice
Instructions
- Add marinade ingredients to a large bowl and whisk to combine.
- Reserve 1/4 cup of the marinade in a separate container; refrigerate or leave at room temperature before serving.
- Add the steak to the remaining marinade and refrigerate for 2–24 hours.
- Remove steak from marinade, discard used marinade, and pat steak dry.
- Cook using one of the methods described: grill, sear in a cast iron skillet, or broil in the oven. Use an instant-read thermometer to reach desired doneness.
- Let the cooked steak rest for 10 minutes, then slice thinly against the grain. Drizzle with reserved marinade, sprinkle with chives, and finish with lime juice.
Notes
For the most tender skirt steak, marinate at least 2 hours and up to 24 hours. The acid and salt help break down the muscle fibers. Always reserve a portion of the marinade before it touches raw meat to use as a finishing sauce.
Temperature guide: Rare 125–130°F, Medium-rare 130–140°F, Medium 140–150°F, Medium-well 150–160°F, Well-done 160°F and above.