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This Skirt Steak Marinade is the kind of marinade that makes you feel like you know what you’re doing with steak. It’s bold, a little zippy, and so good it turns a simple skirt steak into something special.
The Secret to Seriously Good Steak
- Big Grill Energy: This marinade does all the heavy lifting, so you can flip once, pull it off, and look like you know exactly what you’re doing.
- Flavor That Steaks Its Claim: Bold, zippy, and perfectly balanced, with that juicy flavor that keeps everyone coming back for just one more slice.
- Tender Like a Pro: A quick marinade, a hot grill, and the right way to slice gives you the most tender, melt-in-your-mouth steak you’ve ever had!
A Reader’s Review
This is the first time I have marinated skirt steak that turned out wonderful. Never had any luck with marinating skirt steak in the past. It turned out very tender and full of flavor, finally it was a hit. Thank you!
Sandra
Skirt Steak Marinade Ingredients
- Acid Swap: I use lemon juice for a fresh citrus pop, but lime juice or balsamic vinegar both work great if you want to switch up the flavor.
- Marinate Time: Let your skirt steak soak for 2 to 24 hours. Any longer and the acid breaks down the meat too much, leaving it mushy.
- High Heat: Skirt steak loves a quick, hot cook. Let it rest for 10 to 15 minutes before slicing, then cut against the grain for the most tender, juicy bites.
How to Make Skirt Steak Marinade
I come back to this one all the time because it’s just so easy and always turns out so good. I love serving it with my go to sides like cilantro lime rice, grilled veggies, or a simple fresh salad.
- Make Marinade: In a small bowl, whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper flakes.
- Marinate Steak: Add the skirt steak to a resealable zip-lock bag or a large bowl, then pour the marinade on top. Marinate for 2 hours or overnight before cooking the steaks.
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In a small bowl, whisk together ½ cup olive oil, ⅓ cup soy sauce, ⅓ cup lemon juice, ¼ cup Worcestershire sauce, 1 tablespoon minced garlic, 2 tablespoons Italian seasoning, 1 teaspoon pepper, ½ teaspoon salt, and a pinch of red pepper flakes.
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Add the 2 pounds skirt steak to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight before cooking the steaks.
Make Ahead: Make the marinade up to 3 days in advance. Once you add it to the steak, make sure to cook it within 24 hours of it marinating. Throw away any leftover marinade from the bag the steak was marinating in.
Calories: 626kcalCarbohydrates: 8gProtein: 52gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 143mgSodium: 1746mgPotassium: 908mgFiber: 1gSugar: 3gVitamin A: 78IUVitamin C: 11mgCalcium: 83mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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