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Charred and Juicy Marinated Skirt Steak

Charred Juicy Marinated Skirt Steak

This skirt steak is marinated for hours then grilled over high heat to achieve a tender, juicy, and charred finish. Perfectly sliced against the grain for delicious bites.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, grill
Cuisine American
Servings 6 people
Calories 326 kcal

Equipment

  • 1 grill high heat for best results
  • 1 resealable gallon bag
  • 1 mixing bowl
  • 1 cutting board
  • 1 sharp knife for trimming fat and silverskin

Ingredients
  

  • 1 whole skirt steak 1.5-2 pounds
  • ½ teaspoon kosher salt
  • ⅓ cup olive oil or avocado oil
  • ¼ cup red wine vinegar or sherry vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic finely minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon ground pepper

Instructions
 

  • Trim excess fat and silverskin from the skirt steak, then divide it into 3-4 even pieces.
  • Season the steak pieces evenly with kosher salt and place them in a gallon-sized resealable bag.
  • In a bowl, whisk together olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, thyme, and rosemary until emulsified.
  • Pour the marinade over the steaks in the bag, squeeze out air, seal, and massage to coat evenly.
  • Refrigerate and marinate the steaks for at least 2 hours and up to 6 hours, flipping occasionally.
  • About 30 minutes before grilling, remove steaks from marinade and let them rest at room temperature on a plate.
  • Preheat grill to high heat or heat a grill pan or cast iron skillet to medium-high.
  • Pat steaks dry to prevent flare-ups, then season generously with ground pepper.
  • Place steaks on the grill or pan in a single layer with space between pieces; cook 3-4 minutes per side to achieve a deep char and an internal temperature of 125-130°F.
  • Transfer steaks to a cutting board and rest for 10 minutes to let juices settle.
  • Slice the steak against the grain into half-inch pieces and serve immediately.

Notes

  • Use low sodium soy sauce if sensitive to salt.
  • Pat steaks dry before cooking to avoid flare-ups and promote browning.
  • Do not crowd steaks on the grill to ensure proper searing.
  • Grill pan or cast iron can be used if no outdoor grill is available.