Description

Skirt steak marinade is a savory blend featuring olive oil, soy sauce, Worcestershire sauce, lime juice, garlic, spices, and optional herbs, designed to tenderize and infuse skirt steak with bold flavors. Perfect for grilling enthusiasts, backyard barbecues, or as a homemade solution for elevating tough cuts of meat. Easily paired with tacos, fajitas, salads, or sandwiches.

Ingredients

For the Marinade:

– ½ cup (120ml) olive oil

– ¼ cup (60ml) low-sodium soy sauce (substitute tamari for gluten-free diets)

– 2 tbsp (30ml) Worcestershire sauce (substitute soy sauce or coconut aminos for variety)

– 2 tbsp (30ml) fresh lime juice (substitute orange juice or balsamic vinegar for variety)

– 4–5 cloves minced garlic (or 2 tbsp pre-minced garlic)

– 1 tbsp packed light brown sugar (substitute honey or maple syrup for variety)

– 1 tsp ground cumin

– 1 tsp chili powder

– ½ tsp smoked paprika

– ½ tsp freshly ground black pepper

– ¼ tsp red pepper flakes (optional)

Optional Add-ins:

– 2 tbsp finely chopped fresh cilantro (or parsley, thyme, rosemary for variety)

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Instructions

In a bowl, combine olive oil, soy sauce, Worcestershire sauce, lime juice, minced garlic, brown sugar, cumin, chili powder, smoked paprika, black pepper, and optional red pepper flakes. Whisk well until sugar dissolves and spices are incorporated. Stir in optional cilantro.
Trim excess silver skin or thick fat from the skirt steak. Pat the steak thoroughly dry with paper towels.
Place the steak in a large resealable bag or shallow dish. Pour marinade over, ensuring full coverage.
Refrigerate for 4–12 hours (optimal 6–8 hours); do not exceed 12 hours.
Remove steak from marinade 30–45 minutes before cooking to allow it to reach room temperature.
Preheat grill to high (450–500°F/230–260°C) or heat a cast iron skillet over high heat until very hot. Lightly oil the cooking surface.
Pat the marinated steak dry again. Cook for 2–3 minutes per side for medium-rare, or 3–4 minutes per side for medium. Flip only once.
Transfer cooked steak to a cutting board, tent loosely with aluminum foil, and rest for 5–10 minutes.
Slice the rested skirt steak thinly (¼ to ½ inch thick) against the grain. Serve immediately.

Notes

– Use fresh, high-quality ingredients for maximum flavor. Substitute plant-based ingredients for vegan diets.

– Store leftover marinade (not used on raw meat) in an airtight container in the fridge for up to 3–5 days. Freeze portions in freezer-safe containers for up to 1 month. Discard any marinade that has come into contact with raw meat.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Marinade / Main Dish
Method: Grilling
Cuisine: American / Latin

Nutrition

Serving Size: 1 serving
Calories: ~150
Sugar: 3g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg