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This Skirt Steak Marinade is the kind of marinade that makes you feel like you know what you’re doing with steak. It’s bold, a little zippy, and so good it turns a simple skirt steak into something special.
The Secret to Seriously Good Steak
- Big Grill Energy: This marinade does all the heavy lifting, so you can flip once, pull it off, and look like you know exactly what you’re doing.
- Flavor That Steaks Its Claim: Bold, zippy, and perfectly balanced, with that juicy flavor that keeps everyone coming back for just one more slice.
- Tender Like a Pro: A quick marinade, a hot grill, and the right way to slice gives you the most tender, melt-in-your-mouth steak you’ve ever had!
A Reader’s Review
This is the first time I have marinated skirt steak that turned out wonderful. Never had any luck with marinating skirt steak in the past. It turned out very tender and full of flavor, finally it was a hit. Thank you!
Skirt Steak Marinade Ingredients
- Acid Swap: I use lemon juice for a fresh citrus pop, but lime juice or balsamic vinegar both work great if you want to switch up the flavor.
- Marinate Time: Let your skirt steak soak for 2 to 24 hours. Any longer and the acid breaks down the meat too much, leaving it mushy.
- High Heat: Skirt steak loves a quick, hot cook. Let it rest for 10 to 15 minutes before slicing, then cut against the grain for the most tender, juicy bites.
How to Make Skirt Steak Marinade
I come back to this one all the time because it’s just so easy and always turns out so good. I love serving it with my go to sides like cilantro lime rice, grilled veggies, or a simple fresh salad.
- Make Marinade: In a small bowl, whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper flakes.
- Marinate Steak: Add the skirt steak to a resealable zip-lock bag or a large bowl, then pour the marinade on top. Marinate for 2 hours or overnight before cooking the steaks.
Must Have Tools For This Recipe
- Zip-top Storage Bag Holder– Makes adding to a zip-top bag super easy and mess-free.
- Whisk– Needed to combine the ingredients for the marinade.
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Skirt Steak Marinade
Ingredients
- 2 pounds skirt steak
- ½ cup olive oil
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ¼ cup Worcestershire sauce
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning
- 1 teaspoon pepper
- ½ teaspoon salt
- pinch of red pepper flakes
Instructions
- In a small bowl, whisk together ½ cup olive oil, ⅓ cup soy sauce, ⅓ cup lemon juice, ¼ cup Worcestershire sauce, 1 tablespoon minced garlic, 2 tablespoons Italian seasoning, 1 teaspoon pepper, ½ teaspoon salt, and a pinch of red pepper flakes.
- Add the 2 pounds skirt steak to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight before cooking the steaks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unfortunately for me it didn’t work out. Meat was tough after marinating it for 6 hours. Needless to say won’t be doing it again
I’m sorry to hear that. How long did you cook your steak?
Probably the reason your skirt steak wasn’t tender is because it was the inside cut. The outside cut works perfectly. Not all grocery stores carry this cut cut.
Can you cook down the marinade into a gravy or au ju?
Yes that is a great idea! Bring the marinade to a low boil on the stove to kill any bacteria from the meat. In a small bowl whisk together 2 tablespoons of flour and 2 tablespoons water, whisk the mixture into the marinade on the stove and stir and cook until the gravy thickens. Or you could also use cornstarch. I would use 1 tablespoon of cornstarch with 2 tablespoons of water and mix that, then add it in. Let me know how it turns out.
Ok. Tried this but replaced the lemon juice with balsamic vinegar. Fantastic
Use half of the Worcester sauce. It overpowered the marinade and the meat
I have used this on skirt steak and even fresh tuna steaks. Amazing flavor and doesn’t overpower. Thank you for sharing this one, it’s a keeper!
This was absolutely delicious! I’m drooling right now thinking about last night’s dinner!
First time was not a fluke !
I have used this recipe 4 more times with the same outstanding results.
Skirt steak marinated over night and cooked quickly on a very hot grill is perfect with a sunny side up egg (or 2) on an early weekend morning.
This was an incredible marinade! I marinaded overnight since it was the inner skirt steak and cooked it in my iron skillet. Perfection! Now I’m not afraid to buy this steak when I see it on sale cheap. Thank you.
This is the first time I have marinated skirt steak that turned out wonderful. Never had any luck with marinating skirt steak in the past. It turned out very tender and full of flavor, finally it was a hit.
Thank you
I have the the meat marinading as I type! Now, how do I cook it after its done marinading? Thank you! I havenever cooked this kind of meat, the inside skirt…gonna be interesting! TY!
I would add to this lime juice that really is the topper for skirt steak. Living in Texas for 30 years I learned the secrets of guacamole and skirt steak. After you marinate it you want to do a quick cook on the grill hot grill you don’t cook this very long it gets done very fast fajitas are my favorite food and the skirt steak is the only one that should be used to make fajitas besides chicken that I prefer the beef skirt steak which I can’t find in Kentucky good luck there if you can find skirt steak you are luckier than I am.
Can I use lime juice instead of lemon juice with this recipe
Yes!
This is the most delicious marinade! I wasn’t sure if I was going to like the lemon juice in with the other ingredients but it gives it this incredible freshness! I used coconut amino’s and I don’t have Worcestershire but I had everything else. Amazing!