Charred and Juicy Marinated Skirt Steak Recipe
Get ready to fall in love with Charred and Juicy Marinated Skirt Steak: a showstopper meat dish that transforms this humble cut into the absolute star of your table! The combination of a boldly seasoned marinade, sizzling grill heat, and just the right touch of attention means every bite bursts with savory, herby flavor, and a smoky kiss from the char. This is that perfect steak for busy weeknights or casual backyard gatherings—quick to make, massively impressive in taste, and impossible to resist.
Ingredients You’ll Need
Simplicity is the beauty here—each ingredient is chosen with purpose, all working together to create the signature tenderness and deep, complex flavor of Charred and Juicy Marinated Skirt Steak. Here’s what you’ll need, along with pro tips to maximize their impact.
- Skirt steak (1.5–2 pounds): This cut is prized for its bold, beefy flavor and dramatic marbling—just the thing for a quick, high-heat char and juicy, tender texture.
- Kosher salt: Essential for drawing out flavor and ensuring the marinade penetrates the meat perfectly.
- Olive oil (or avocado oil): Acts as a flavor carrier and helps the marinade stick, plus gives that gorgeous sear.
- Red wine vinegar (or sherry vinegar): Adds brightness, helps tenderize the steak, and sets off the richness.
- Soy sauce: Introduces umami depth—low-sodium will also work if you’re watching your salt.
- Worcestershire sauce: A savory, tangy boost that makes steak shine.
- Dijon mustard: Builds subtle heat and acid, helping the marinade cling to the steak.
- Garlic (4 cloves, finely minced): Provides sweet, punchy foundation notes that permeate the meat.
- Fresh thyme leaves: Offers an herbaceous pop that elevates the entire dish.
- Minced fresh rosemary: Brings woodsy aroma and flavor that’s tailor-made for grilled beef.
- Ground pepper: Packs a peppery finish—save some for the very end, right before grilling, for the best crust.
How to Make Charred and Juicy Marinated Skirt Steak
Step 1: Trim the Steak
Start by giving your skirt steak a little extra care: unroll it and pat it dry. Lay it fattiest side up, then slip a sharp paring knife just beneath the fat cap. Slide the blade along where fat and flesh meet, paring off thick sections of fat and any bits of silverskin. Flip the steak and repeat on the other side. A good trim means a more even cook and melt-in-your-mouth slices. Once it’s tidy, cut the steak into three to four even pieces for easier marinating and grilling.
Step 2: Salt and Bag It
Season the trimmed steak all over with kosher salt. This not only flavors the inside but starts to break down the fibers, yielding that signature tenderness in Charred and Juicy Marinated Skirt Steak. Slip the pieces into a gallon-size resealable bag to get ready for the marinade magic.
Step 3: Whisk Up the Marinade
In a bowl or sturdy measuring cup, combine your olive oil, vinegar, soy sauce, Worcestershire, Dijon, garlic, thyme, and rosemary. Whisk vigorously until the mixture is emulsified—this ensures every piece of steak gets evenly coated with all the flavor-building elements.
Step 4: Marinate the Steak
Pour the marinade over the salted steak in the bag. Squeeze out as much air as you can, then seal. Gently massage everything to coat each piece—this is where the flavor soaks in. Lay flat in the fridge for a minimum of 2 hours (up to 6 if your time allows), flipping once or twice if you remember. The longer the steak bathes, the deeper the flavors.
Step 5: Bring to Room Temp
Thirty minutes before you’re ready to cook, use tongs to lift the steak out and let the excess marinade drip back into the bag. Lay the steaks out on a plate or board, so they can gradually lose their chill; this ensures even cooking and juicier results.
Step 6: Preheat Your Grill or Pan
Now, fire up your grill to high heat, or set a grill pan or cast iron skillet over medium-high to high. The hotter the cooking surface, the better the char and juiciness (this is what makes Charred and Juicy Marinated Skirt Steak truly sing).
Step 7: Pat Dry & Pepper
Just before grilling, blot the steaks dry on both sides—this step is your ticket to a deeply caramelized, crispy crust. Then, generously shower each piece with ground pepper for big, bold flavor.
Step 8: Grill to Perfection
Arrange the steaks in a single, uncrowded layer (leave a little room between pieces for air circulation and best searing). For outdoor grills, leave the lid open. Grill for 3–4 minutes until impressively charred, then flip and cook 2–4 minutes longer; aim for an internal temp of 125–130°F for optimal juiciness. Use an instant-read thermometer for peace of mind—don’t guess!
Step 9: Rest, Slice, and Serve
Transfer those beautifully charred steaks to a cutting board and let them rest for 10 minutes. This gives the juices time to rediscover every nook and cranny. Then, using a sharp knife, slice across the grain into half-inch pieces. The result: ribbons of Charred and Juicy Marinated Skirt Steak ready to devour immediately!
How to Serve Charred and Juicy Marinated Skirt Steak
Garnishes
Really make it pop with a sprinkle of flaky sea salt, a handful of chopped fresh herbs (think parsley, chives, or extra rosemary), or a quick squeeze of lemon juice for brightness. A dollop of chimichurri or garlic butter can elevate every bite even further.
Side Dishes
Charred and Juicy Marinated Skirt Steak pairs beautifully with so many things! Try roasted potatoes, grilled vegetables, zesty corn salad, or even a cooling slaw. A bed of herby couscous, jasmine rice, or classic mashed potatoes is always a hit.
Creative Ways to Present
Go beyond the steak-and-potatoes routine! Arrange steak slices atop toasty baguette for open-faced sandwiches, tuck them into tacos with crunchy slaw, or serve over crisp arugula with a drizzle of balsamic glaze. The versatile flavor fits into almost any feast.
Make Ahead and Storage
Storing Leftovers
Let any extra steak cool, then wrap tightly or place in an airtight container. It will keep fresh in the fridge for up to 3 days. Sliced or whole, this steak makes dazzling leftovers for salads, wraps, or lunchboxes.
Freezing
You can absolutely freeze Charred and Juicy Marinated Skirt Steak! Place cooled slices in a freezer-safe bag, pressing out excess air before sealing. Freeze for up to three months; just label with the date so you don’t forget.
Reheating
To keep the steak juicy, reheat gently in a skillet over low heat or pop into a 275°F oven, covered, just until warmed through. For sandwiches or tacos, a quick sear in a hot pan brings back some of that signature char without drying out the meat.
FAQs
What if I can’t find skirt steak?
You can substitute flank steak or even hanger steak for a similar texture and flavor. Just adjust your cooking time slightly, as these cuts can be thicker or thinner than skirt steak.
How long should I marinate the steak?
Marinate for a minimum of two hours for noticeable flavor and tenderness, but up to six hours brings even deeper results. Avoid pushing beyond six hours to prevent the meat fibers from getting mushy.
Can I make Charred and Juicy Marinated Skirt Steak without a grill?
Absolutely! A cast iron skillet or grill pan on the stovetop delivers a fantastic crust and all the juicy goodness you’d get from an outdoor grill. Just ventilate well, as things get smoky (in the best way!).
Why is it important to slice against the grain?
Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew. For skirt steak, the grain runs across the width—so slice perpendicular to those lines for best results.
Is it possible to overcook the steak?
Yes—skirt steak is best served medium-rare. Overcooking can make it chewy and dry. Use a thermometer and pull it off the heat at 125–130°F for perfect Charred and Juicy Marinated Skirt Steak every time.
Final Thoughts
Whether you’re firing up the grill for a party or craving something special for your own dinner, this Charred and Juicy Marinated Skirt Steak is guaranteed to delight. Give it a try and let the bold flavors and tender texture wow you and your lucky guests. Happy grilling!
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Charred and Juicy Marinated Skirt Steak Recipe
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This recipe for Charred and Juicy Marinated Skirt Steak results in a flavorful and tender dish that is perfect for grilling enthusiasts. The marinade infuses the steak with herbs and spices, enhancing its natural juiciness and creating a delicious charred crust when grilled.
Ingredients
Skirt Steak:
- 1 whole skirt steak (1.5–2 pounds)
Marinade:
- ½ teaspoon kosher salt
- 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
- 1 teaspoon ground pepper
Instructions
- Trim the steak: Unroll the steak, pat dry, and trim off excess fat and silverskin.
- Season and marinate: Season the steak with salt, place in a bag, and marinate in a mixture of oil, vinegar, soy sauce, Worcestershire sauce, mustard, garlic, herbs, and pepper.
- Prepare for grilling: Remove steaks from marinade, pat dry, season with pepper, and let sit at room temperature.
- Grill the steaks: Grill over high heat for a few minutes on each side until charred and cooked to desired doneness.
- Rest and slice: Let the steaks rest before slicing thinly against the grain and serving.
Notes
- Note 1: Use low-sodium soy sauce if preferred.
- Note 2: Adjust grill heat based on desired char and doneness.
- Note 3: Patting the steaks dry before grilling helps achieve a better sear.
- Note 4: Proper spacing allows for even cooking and char on the steaks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 830mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Skirt Steak, Grilled, Marinated, Charred, Juicy
