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This Skirt Steak Marinade blends savory, tangy, and slightly sweet flavors to tenderize and transform more affordable cuts of steak into a juicy, restaurant-quality meal. It’s quick to prepare with simple pantry ingredients and perfect for grilling, pan-searing, or broiling.
The Best Skirt Steak Recipe
Skirt steak is one of those cuts of beef that benefits enormously from marinating for at least 2 hours before cooking. A good steak marinade not only tenderizes the meat but also infuses it with layers of savory, tangy, and slightly sweet flavor, and transforms tougher cuts into something juicy, tender, and restaurant-worthy.
With just a handful of pantry staples, this easy skirt steak marinade comes together in minutes and works beautifully whether you’re grilling outdoors, searing in a hot skillet, or broiling in the oven. Best of all, it’s versatile enough to use on flank steak, chicken, or even vegetables making it a recipe you’ll come back to again and again.
The secret is in the perfect balance of acid, oil, flavor, and sweetness. Let’s dive in.
Table of Contents
Key Ingredients
A great skirt steak marinade includes acidity to tenderize, oil to lock in juiciness, bold flavors for depth, and a hint of sweetness to tie it all together.
Here’s what you’ll need to make this recipe, plus possible substitutions:
- Vegetable Oil: A neutral oil coats the steak, locks in moisture, and prevents sticking on the grill or skillet. Substitutes: avocado oil, canola oil, or light olive oil. Avoid extra virgin olive oil if grilling over very high heat, as it has a lower smoke point.
- Apple cider vinegar: The marinade’s tenderizing power. Vinegar breaks down muscle fibers while adding tang. Substitutes: red wine vinegar (bolder) or lime juice for a fresh citrus kick.
- Vidalia Onion: Adds natural sweetness and depth of flavor to the marinade as it sits. Substitutes: yellow onion, shallots, or green onions for a milder taste.
- Fresh Parsley: Brightens and balances the marinade with freshness. Substitutes: cilantro for a bolder herbal note, oregano for an earthy flavor, or dried parsley (use 1 teaspoon dried for 1 tablespoon fresh).
- Honey: A touch of sweetness balances the acidity and helps caramelize the steak when seared. Substitutes: brown sugar, agave syrup, or maple syrup.
- Worcestershire sauce: The deep, savory backbone of the marinade, rich with umami. Substitutes: soy sauce or coconut aminos (GF).
- Salt: Essential for flavor and for helping the steak retain moisture during cooking. Substitutes: kosher salt is best, but sea salt works too. Avoid table salt, which can have a metallic taste.
- Dried marjoram: Adds subtle, earthy flavor that complements beef. Substitutes: oregano, thyme, or Italian seasoning blend.
What is Skirt Steak?
Skirt steak is a long, flat, and thin cut of beef known for its rich, beefy flavor. It’s often confused with flank steak, an entirely different cut of meat that looks similar in shape and appearance.
There are two types of skirt steak: the inside and outside skirt.
Both types cook quickly over high-heat, making it perfect for grilling, broiling, pan-searing, stir-fries, tacos, and carne asada.
How to Make Skirt Steak Marinade
Making this marinade couldn’t be easier! Just a few minutes of prep and a couple of hours to marinate are all you need for perfect results.
To begin, whisk together the oil, vinegar, Worcestershire sauce, honey, onion, parsley, salt, and dried marjoram in a medium bowl until well combined.
Next, pat the steak dry with paper towels and place it in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, making sure it’s fully coated.
Seal or cover tightly, removing as much air from the bag as possible. Refrigerate for at least 2-4 hours, or up to 8 hours for maximum flavor.
Remove the steak from the refrigerator approximately 30 minutes before cooking. This helps bring the steak closer to room temperature which promotes faster and more even cooking.
Then use cooking tongs to take the steak out of the marinade, discarding the excess liquid. Pat the meat dry with paper towels, then season lightly with additional salt and freshly ground black pepper if desired.
How Long Should You Marinate Skirt Steak?
The ideal marinating time for skirt steak is 2 to 12 hours. Because skirt steak is a thin, fibrous cut, it absorbs flavors quickly and doesn’t need an overnight soak like some thicker steaks.
- Quick (2 to 4 hours): Enough time to infuse flavor and begin tenderizing the meat.
- Best (8 to 12 hours): This allows the acid, oil, and seasonings to fully penetrate, breaking down the steak’s tough fibers without making it mushy.
- However, it’s important to avoid over-marinating. More than 12 to 24 hours can cause the acid to break down the muscle fibers too much, resulting in a soft, unpleasant texture.
Pro Tip: Always marinate skirt steak in the refrigerator, not at room temperature, to prevent bacteria growth. For the most even flavor, flip the bag or stir the meat halfway through marinating.
If you love this marinade, try it with flank steak, too. Or, check out my Flank Steak Marinade Recipe for more tips and variations.
Expert Tips
While it may not be possible to grill year round, this skirt steak marinade works perfectly whether you’re cooking outdoors on the grill, on an indoor electric grill, pan-searing, or broiling in the oven. Here are my best tips for getting juicy, flavorful skirt steak every time.
- Preheat your cooking surface: Whether you’re using a grill, cast iron skillet, or broiler, make sure it’s hot before adding the steak. For grilling, aim for high heat, around 450°F (232°C). For a cast iron skillet, preheat it over medium-high heat. If using a broiler, place the oven rack about 4 inches from the heating element and preheat the broiler.
- Pat dry and season: Remove the skirt steak from the marinade, pat it dry with paper towels to remove excess moisture, and season with salt and pepper if desired. Excess marinade can cause flare-ups on the grill or inhibit proper searing in a skillet.
- Cook quickly: Skirt steak cooks quickly due to its thinness. For medium-rare, cook the steak for about 2 to 3 minutes per side. Adjust the cooking time according to your preferred level of doneness. Keep in mind that overcooking can lead to a tough, chewy texture.
- Allow the steak to rest: After cooking, let the skirt steak rest for about 5 to 10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
- Slice against the grain: Identify the direction of the muscle fibers, and slice the steak against the grain into thin, diagonal slices. Cutting against the grain shortens the muscle fibers, making it more tender and easier to chew.
Internal Temperature of Skirt Steak
The number one tip for perfect steak is to use a digital meat thermometer to monitor the internal temperature of your meat as it cooks. This is especially important for quicker-cooking meat like skirt steak.
For tender, juicy meat, it is recommended to cook skirt steak to medium rare, or 125 degrees Fahrenheit.
- 115°F to 120°F for rare
- 125°F to 135°F for medium rare (recommended)
- 140°F for medium
Note: The FDA recommends cooking beef to an internal temperature of 145 degrees F.
Serving Suggestions
This skirt steak marinade transforms a budget-friendly cut into a flavorful, juicy centerpiece that pairs perfectly with a wide variety of sides. Since skirt steak cooks quickly and is naturally bold in flavor, I like to balance it with fresh, vibrant vegetables or hearty, comforting starches.
Some of my favorite pairings include:
- Roasted Potatoes: Crispy on the outside and fluffy inside, try my Roasted Potatoes and Carrots or my Greek Potatoes for a Mediterranean twist.
- Mashed Potatoes: A creamy, classic side that soaks up all the extra juices. Try my Easy Mashed Potatoes or Roasted Garlic Mashed Potatoes.
- Grilled Vegetables: Zucchini, bell peppers, mushrooms, or asparagus add smoky, charred flavor that complements the steak. Try my Grilled Veggie Skewers for an assortment of different veggies in one amazing side dish.
- Fresh Salads: A steakhouse Wedge Salad or a simple House Salad keeps the meal light and refreshing.
- Rice or Grain Bowls: Slice and serve over Cilantro Lime Rice, Instant Pot Brown Rice, or even Quinoa for a filling weeknight dinner.
Tip: For an extra pop of flavor, drizzle your cooked steak with homemade Chimichurri Sauce or Creamy Horseradish Sauce.
Frequently Asked Questions
Yes! Add the raw steak and marinade to a freezer-safe bag, then freeze for up to 3 months. As the steak thaws in the refrigerator, it will absorb the flavors, making this a great make-ahead option.
No. Marinade that has touched raw meat should always be discarded. If you’d like extra for dipping or drizzling, set aside a portion before adding the raw steak.
Both are lean, flavorful cuts from the underside of the cow, but skirt steak has more pronounced muscle fibers and cooks faster due to being thinner. Flank steak is a bit thicker and slightly less tender, but both benefit from marinating and slicing against the grain.
More Steak Recipes
Skirt Steak Marinade Recipe
Ingredients
- ½ cup vegetable oil
- ¼ cup apple cider vinegar, or white wine/red wine vinegar
- 1 Vidalia onion, diced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon honey
- 2 tablespoon Worcestershire sauce, or soy sauce
- 1 teaspoon salt
- ½ teaspoon dried marjoram
- 1 (1½-pound) skirt steak
Instructions
- In a small bowl, mix the vegetable oil, apple cider vinegar, onion, parsley, honey, Worcestershire sauce, salt, and marjoram.
- Place the skirt steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and massage the steak to ensure that it is evenly coated with the marinade.
- Transfer the marinating steak to the refrigerator. Allow the steak to marinate for at least 2-4 hours, but no longer than 12 hours (overnight).
- Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Remove the skirt steak from the marinade and gently pat it dry with paper towels to remove any excess marinade. Discard any excess marinade. Season with additional salt and pepper.
- Grilling Instructions: Preheat the grill to high heat (about 450°F-500°F). Grill, with the lid closed, for approximately 3-4 minutes on each side or until the internal temperature registers 120-125℉ (medium-rare) as measured by a digital read meat thermometer.
- Stovetop Instructions: Set a large cast iron skillet over high heat. Add 1-2 tablespoons of oil and let it get hot before adding the skirt steak to the pan. Use the back of a spatula to gently, yet firmly, press down on the steak to ensure that it is in contact with the skillet (this helps get a nice sear). Cook for 3-4 minutes on each side or until the internal temperature registers 120-125℉ (medium-rare) as measured by a digital read meat thermometer.
- Remove the steak to a cutting board and allow it to rest for 5 minutes before garnishing with freshly chopped parsley if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
