Marinated Skirt Steak for Grilling
Skirt Steak is grilled to perfection with a tender and juicy texture. Marinating in garlic, lime, soy sauce, ginger and olive oil infuses plenty flavor and tenderizes the meat for an amazing meal.
Servings: 4 people
Calories: 456kcal
Ingredients
Skirt Steak Marinade
- 2 tablespoons garlic minced (about 4-5 cloves)
- 1/3 cup lime juice (78ml) about 1-2 limes
- 1/3 cup soy sauce (78ml)
- 1/3 cup olive oil (78ml)
- 2 tablespoons Worcestershire sauce (30ml)
- 1 tablespoons ginger minced (2cm piece)
- 1 tablespoon Italian seasoning (12g)
- 2 green onions thinly sliced
- pinch of red flakes optional
- Fresh thyme or rosemary chopped (optional)
Other Ingredients
- 1 1/2 pounds skirt steak (680g) trimmed of excess fat (see instructions)
- ½ teaspoon black pepper (1.6g)
- 1 teaspoon salt (6g)
- chopped parsley optional for serving
- lime wedges optional for serving
Instructions
- Trim the fat: Prepare your steak by trimming off the fat. Also, peel off any remaining membrane from the surface of the meat.
- Season both sides of the skirt steak generously with salt and pepper.
- Make the marinade: In a resealable plastic bag, add garlic, lime juice, soy sauce, olive oil, Worcestershire sauce, ginger, Italian seasoning, green onions, and optional red flakes and herbs.
- Place the steak in the bag, close the bag and shake to coat the meat evenly from all sides. Let it marinate for at least 30-60 minutes at room temperature. (Marinate the steak in the refrigerator if not cooking within 1 hour)
- Prepare the grill: Preheat grill to medium-high heat 400-450°F (204-232°C). Grease the cooking grates with the oil to prevent sticking. (Make sure the grates are hot enough before putting the steak on.)
- Grill the steak: Once the grill is ready, remove the steak from the marinade and wipe off the excess liquid with paper towels. Place the steak on the grill, cover and cook for 2-3 minutes.
- Open the grill and flip the steak. Cover and grill the other side for 2-3 minutes.
- Check doneness: Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (51°C) for rare, 125°F (52°C) for medium-rare, and 135°F (57°C) for medium. (As the temperature will rise a few degrees while resting.)
- Rest the Meat: Remove your steak to a cutting board and let it rest covered with aluminum foil for 5-10 minutes. This allows the juices to redistribute through the meat.
- Slice thinly and serve.
Notes
- Avoid piercing or cutting into the steak while cooking, as the juices will escape causing the meat to dry out.
- To cook it in a cast-iron skillet or frying pan on the stove:
- Place the skillet on medium-high heat, add 1 tablespoon oil (15ml) when the skillet is hot.
- Add the steak and cook for 2-3 minutes.
- Flip and cook for another 2-3 minutes to the desired doneness.
Nutrition
Calories: 456kcal | Carbohydrates: 8g | Protein: 38g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 1488mg | Potassium: 675mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 5mg | Net Carbs: 7g