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Charred and Juicy Marinated Skirt Steak Recipe

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4.2 from 24 reviews

  • Author: Ezabella
  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings

Description

This Charred and Juicy Marinated Skirt Steak recipe by Danielle Esposti guides you through preparing a tender, flavorful skirt steak with a simple yet robust marinade. Trimmed of excess fat and silverskin, the steak is marinated for 2 to 12 hours, then grilled over high heat to achieve a perfect char and juicy interior. Resting the steak before slicing against the grain ensures each bite is tender and savory, making it an ideal dish for casual barbecues or elegant dinners alike.

Ingredients

Steak

  • 1 whole skirt steak, 1.5-2 pounds
  • ½ teaspoon kosher salt
  • 1 teaspoon ground pepper (to season before grilling)

Marinade

  • 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

Instructions

  1. Trim the steak: Unroll the skirt steak and pat it dry. Place it on a cutting board with the fattiest side up. Using a sharp paring knife, carefully slice off the fat cap by running the blade parallel along the edge where fat meets the flesh. Remove any silverskin or membrane. Flip the steak and repeat on the other side. Divide the trimmed steak into 3-4 equal pieces.
  2. Season with salt: Sprinkle kosher salt evenly over the surface of the steak pieces. Place all pieces into a gallon-sized resealable bag.
  3. Prepare the marinade: In a small bowl or measuring cup, whisk together olive or avocado oil, red wine or sherry vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, fresh thyme leaves, and minced rosemary until fully emulsified.
  4. Marinate the steak: Pour the marinade over the steak pieces in the bag. Remove as much air as possible before sealing. Massage the bag to coat steaks thoroughly, then lay flat in the refrigerator for at least 2 hours and up to 6 hours, flipping the bag once or twice to redistribute the marinade.
  5. Bring steaks to room temperature: About 30 minutes before grilling, remove the steaks from the marinade with tongs and allow excess liquid to drip back into the bag. Place the steaks on a plate or cutting board and let them sit at room temperature.
  6. Preheat grill or skillet: Heat your grill to high heat or preheat a grill pan or cast iron skillet over medium-high heat.
  7. Pat dry and season with pepper: Just before cooking, pat the steaks dry with paper towels to remove excess marinade and moisture, then season generously with ground pepper.
  8. Grill the steaks: Arrange the steaks in a single even layer on the grill or skillet, leaving 1-2 inches of space between pieces. If using a grill, keep the lid open. Grill over high heat for 3-4 minutes until a deep char develops. Flip and grill the other side for 2-4 minutes or until the internal temperature reaches 125-130°F (rare to medium-rare) using an instant-read thermometer.
  9. Rest and slice: Transfer the cooked steaks to a cutting board and let rest for 10 minutes to allow juices to redistribute. Slice the steak against the grain into half-inch strips and serve immediately for best tenderness and flavor.

Notes

  • Note 1: For a gluten-free version, ensure the soy sauce used is gluten-free or substitute with tamari.
  • Note 2: Using a grill pan or cast iron skillet is a good alternative to an outdoor grill, maintaining high heat for a good char.
  • Note 3: Patting the steak dry before grilling is essential to achieve a proper sear and caramelization.
  • Note 4: Leaving space between pieces prevents steaming and promotes even charring.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://kitchenloving.com/charred-and-juicy-marinated-skirt-steak-recipe/