Introduction

This charred and juicy marinated skirt steak is packed with bold flavors from a simple yet delicious marinade. Perfectly trimmed and grilled to medium-rare, it’s an impressive dish that’s easy enough for weeknight meals but special enough for guests.

A white plate holds grilled steak cut into many thin slices arranged loosely in the center. Each slice shows a mix of dark brown charred edges and pink juicy inside, giving a clear look of medium-rare cooking. Small pieces of green herbs are sprinkled over the steak, adding color contrast. The plate sits on a white marbled surface, and a wooden bowl with more chopped green herbs is partly visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Trim the steak by unrolling it and patting dry. Position the fattiest side up on a cutting board, then use a sharp paring knife to carefully remove the fat cap and any silverskin or membrane. Repeat on the other side and divide the steak into 3-4 evenly sized pieces.
Step 2: Season the steak pieces all over with kosher salt and place them into a gallon-sized resealable bag.
Step 3: In a small bowl, whisk together olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, fresh thyme, and fresh rosemary until emulsified.
Step 4: Pour the marinade over the steak pieces in the bag. Remove as much air as possible, seal, and massage the bag to coat the steaks evenly. Lay flat in the fridge and marinate for at least 2 hours and up to 6 hours, flipping once or twice if you can.
Step 5: About 30 minutes before grilling, remove the steaks from the marinade with tongs and let excess drip off. Place on a plate and let come to room temperature.
Step 6: Prepare your grill for high heat or heat a grill pan or cast iron skillet over medium-high heat.
Step 7: Just before cooking, pat the steaks dry and season generously with ground pepper on all sides.
Step 8: Arrange the steaks on the grill or pan in a single layer with space between each piece. Cook over high heat for 3-4 minutes until a deep char forms, then flip and cook 2-4 minutes more until the internal temperature reaches 125-130°F for medium-rare.
Step 9: Transfer steaks to a cutting board and rest for 10 minutes to allow juices to redistribute. Slice against the grain into half-inch pieces and serve immediately.

Tips & Variations

For extra tenderness, marinate the steak for the full 6 hours but no longer to avoid over-marinating the meat.
Use a cast iron skillet if you don’t have a grill; it provides excellent heat retention and helps achieve a good char.
Letting the steak rest after grilling is key to juicy slices.
Substitute fresh herbs with dried if needed, but reduce the quantity by half for dried herbs.

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to avoid drying out the meat. The marinated raw steak can be kept in the fridge for up to 6 hours before cooking.

How to Serve

A white plate holds several slices of grilled steak, cut thin and showing a pink center with dark brown char marks on the edges, layered unevenly across the plate. The steak slices have a textured surface with grill lines and are lightly sprinkled with small green herb pieces. The plate rests on a white marbled surface, and next to it, a wooden bowl filled with chopped green herbs is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, flank steak or hanger steak can be substituted, but skirt steak remains the best choice for this recipe because of its texture and flavor.

How do I know when the steak is done?

The best way is to use an instant-read thermometer. Aim for 125-130°F inside for medium-rare doneness, which allows the steak to remain tender and juicy.