Skirt steak marinade – crème de la mie

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Equal parts salty, tangy and garlicky, this simple, easy, Skirt Steak Marinade will soon become your go-to marinade for summer grilling.

I like a good steak on the grill. And it doesn’t have to be the fanciest piece of steak either. I’ve found that with the right marinade, any steak can taste amazing, be moist and juicy, and cook to perfection. This has been my favorite skirt steak marinade for a while now, but you can really use it on any cut of steak you like, and it would be amazing on pork tenderloin too!

This is how you do it


ingredients for steak marinade
  • bib — If you can’t find a flank steak in the butcher’s section of your grocery store or by asking the butcher, you can also use a flank steak or a hangar steak.
  • Balsamic vinegar — I have found the salty/sweet richness of balsamic vinegar to be the perfect ingredient for skirt steak. I try to use a quality brand but in a marinade you could really use any balsamic vinegar you have on hand.
  • Soy sauce or Worcestershire sauce — My favorite is soy sauce (I tend to go for low sodium since I also add salt as an ingredient) but you can use Worcestershire in a pinch too.
  • apple cider vinegar – The addition of apple cider vinegar adds another depth of flavor you won’t want to ignore. Any apple cider vinegar you have is good.
  • Chopped garlic Chop yourself or use a spoon from a jar of minced garlic, either works great.
  • Salt — I use fine grain kosher salt, but you can use any fine salt.
  • Cracked black pepper – Nothing beats a few pepper mill twists on that skirt steak marinade for that peppery bite, but you can use ground pepper too.
  • Olive oil — I use extra virgin olive oil, I have found it works well in marinades. Any good brand will do.

Step by step instructions

four steps for preparing marinated skirt steak
  1. First, combine balsamic, soy sauce, apple cider vinegar, garlic, salt, pepper and olive oil in a bowl and whip vigorously.
  2. Next, combine steak and marinade in a Ziploc bag, making sure to hurry squeeze out any excess air, then seal firmly.
  3. Marinate the steak on the counter for 30 minutes or popular in the fridge to marinate for up to 2 hours. When you’re ready to grill, use pliers to transfer steak on a preheated grill or cast iron skillet over medium-high heat.
  4. To cook marinate skirt steak for 6 to 8 minutes on each side or until cooked to desired doneness. Let the flap rests 10 minutes before to slice and portion.
marinated flank steak on a platter

Why this recipe works

Easy — Assembling this Skirt Steak Marinade is so easy. You put everything in an airtight container and wait 30 minutes before grilling – that’s it!

delicious – I LOVE the taste of this grilled skirt steak after marinating and then grilling. I’ve used much more sophisticated marinades and this easy skirt steak marinade is by far my favorite.

Versatile – You can use this marinade for really any cut of steak and also for pork tenderloin or pork chops.

Ideal for guests — Skirt steaks can feed about 4 people. Grill some (double the marinade) if you have guests. The more the merrier, the more I say!

Is there another name for skirt steak?

You may not find a cut of meat at the grocery store or butcher labeled “skirt steak.” It might rather be called London porridge or flank steak. Both will work well in this skirt steak marinade, but be careful whether or not your particular cut is a little more muscular, as this type of meat may need a little longer to marinate (go for the two-hour mark in this case).

plate of steak with salad next to serving platter of more steak

What to serve with a skirt steak?

We love steak at my house but we also love any side dish you can serve with the steak. Here are a few of my favorites, in no particular order:

  • This corn salad is packed with roasted corn, cucumbers, tomatoes, bacon, and feta cheese and served with a delicious, out-of-the-ordinary herb dressing.
  • I love a good Mexican rice dish as a side to just about anything we grill – Mexican or not.
  • A delicious and simple salad of iceberg lettuce wedges with a blue cheese dressing, bacon bits and croutons really goes well with this grilled skirt steak.
  • On that note, if you want to take your meal a little more down the road of homestyle, try making a mac and cheese side dish.
  • Why not roast some veggies while you’re at it, like asparagus or green beans?
  • Another delicious homemade side is this garlic mashed potato.
  • Add rolls or breadsticks with a hearty Olive Garden salad for a most delicious summer meal.
  • Fries are also a great way to go, whether you choose sweet potato, wedges, or air fry.

What makes steak special?

mine (and I also buy my own groceries) I eat steak more often, even if it’s not a special occasion. There are so many cuts of steak that you can usually find one that’s economical and will taste amazing if you cook it the right way.

But overall, I think people like to eat steak because it’s a more expensive cut of beef (which elevates it to “special occasion” status). It’s also delicious. It’s flavorful, juicy, and tender (when cooked properly, of course). And, if you buy the right kind of steak, you don’t need a lot of seasoning for it to be delicious on its own.

fork on plate with marinated flank steak and green salad

Expert advice

  • For the most evenly cooked steak, let the meat rest once for about 30 minutes before grilling it (if you refrigerated it until marinated) to bring it to room temperature. Then let the steak remains again for about 10 minutes after removing it from the grill or oven to trap those juices before slicing.
  • Any leftover skirt steak will keep in the fridge for about 5 days in an airtight container.
  • You can freeze this skirt steak cooks for up to 5 months (but best to eat only leftovers).
  • throw it all away leftover marinade bag or container the steak was marinating in.
  • If you want make the marinade in advance, you can prepare it up to 4 days in advance and store it in the refrigerator until you are ready to use it. I store mine in a mason jar with a lid, then shake it before pouring it over the steak 30 minutes to 2 hours before I want to grill.
  • When cooking several steaks at the same time, and to ensure cooking, use a meat thermometer. A rare steak is cooked at 125℉, medium-rare at 130-135℉, medium at 140-145℉ and medium at 150℉.
marinated and grilled skirt steak with claws on a platter

More steak recipes

For other delicious ways to enjoy steak on the grill, head over to my popular posts for Steak Mushroom Sauce, Flank Steak with Chimichurri Sauce, and Cilantro-Lime Marinated Steak.

If you doe this recipe for gnocchi on plateplease come back and let me know what you think by Leave a comment and rate the recipe! And be sure to take a picture and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!

thinly sliced ​​skirt steak with serving fork

Skirt Steak Marinade

Preparation time: 5 minutes

Cooking time: 15 minutes

Marinating time: 30 minutes

Total time: 48 minutes

Servings: 4 portions


  • Combine balsamic, soy sauce, apple cider vinegar, garlic, salt, pepper and olive oil and whisk vigorously.

  • Combine steak and marinade in a ziploc bag, squeeze out excess air, seal.

  • Marinate 30 minutes or up to 2 hours. Use tongs to transfer the steak to a preheated grill or cast iron skillet over medium-high heat. minutes before slicing and serving.

  • Cook 6 to 8 minutes on each side until desired doneness. Let stand 10 minutes before slicing and serving.


calories: 88 calories, Carbohydrates: 4 g, Protein: 2 g, Big: seven g, Saturated fat: 1 g, Polyunsaturated fats: 1 g, Monounsaturated fat: 5 g, Sodium: 1105 mg, Potassium: 60 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 1 UI, Vitamin C: 1 mg, Calcium: 11 mg, The iron: 1 mg

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