Skirt Steak Marinade

This seven-ingredient skirt steak marinade is quick and easy to prepare, and it tenderizes the steak and elevates the flavor. Serve it with mashed potatoes and asparagus, or in fajitas, tacos, or carne asada.

You are going to love this tasty marinade. It really enhances the flavor of the skirt steak, and searing it on the grill locks in the flavor. Serve it with homemade chimichurri.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Skirt steak: a thin, long cut of beef from the diaphragm. It can be difficult to find, so do some research before heading out. You can substitute flank steak.
• Olive oil: Use extra-virgin cold-pressed olive oil.
• Lime juice: Use fresh-squeezed lime juice. You can substitute lemon juice, but I love the tangy profile of the lime juice.
• Soy sauce: Preferably, use low-sodium.

How To Marinate Skirt Steak

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Combine the olive oil, soy sauce, lime juice, Worcestershire sauce, garlic, and freshly ground black pepper in a plastic seal bag.
2. Add the skirt steak and marinate for 1-2 hours in the refrigerator.
3. Sear the steak on a hot grill.
4. Cover the skirt steak loosely with aluminum foil and let it rest for 10 minutes.

Cook’s Preparation Tips

• Don’t marinate the skirt steak too long. Citrus breaks down the tough fibers and gives the beef a vibrant and zesty flavor. However, if the steak is left in there too long, it can become mushy.
• Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature.
• Take the time to preheat the grill to medium-high heat, 450𝆩F-500𝆩F.
• Pat the steak dry with paper towels and sear the steak without moving it for about 4 minutes on each side, using direct heat.
• Use a long, sharp knife and slice it thinly against the grain. This helps break up the muscle fibers, making the steak more tender and easier to chew.

How Long To Grill

The best way to check the doneness you want is with a meat thermometer.

• Rare – 125˚F
• Medium Rare – 135˚F
• Medium – 145˚F
• Medium Well – 150˚F
• Well Done – 160˚F

A skirt steak can become tough when cooked to over medium. The preferred temp is Medium Rare or 135˚F.

Perfect Accompaniments

• Potatoes: Yukon Gold mashed potatoes, smashed potatoes, and rosemary roasted potatoes.
• Salad: easy avocado salad, Mexican coleslaw, and arugula salad.
• Vegetables: grilled vegetables, grilled eggplant, and oven-roasted asparagus.

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