Description
Charred and Juicy Marinated Skirt Steak is a mouthwatering dish that elevates any meal, from weeknight dinners to festive gatherings. This tender and flavorful steak is marinated in a savory blend of olive oil, apple vinegar, soy sauce, and fresh herbs, ensuring each bite bursts with richness. The grilling process creates a delicious char while keeping the inside juicy and tender. Quick to prepare and easy to customize, this recipe is ideal for both seasoned cooks and those new to the grill. Impress your family and friends with this delightful dish that pairs beautifully with seasonal sides or stands out on its own.
Ingredients
Scale
- 1 whole skirt steak (1.5–2 pounds)
- ½ teaspoon kosher salt
- ⅓ cup olive oil (or avocado oil)
- ¼ cup apple vinegar (or apple juice vinegar)
- 3 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 4 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh rosemary
- 1 teaspoon ground pepper
Instructions
- Trim excess fat and silverskin from the skirt steak for better marinade absorption.
- Season the steak with kosher salt and place it in a resealable bag.
- In a bowl, combine olive oil, apple vinegar, soy sauce, Dijon mustard, garlic, thyme, rosemary, and pepper.
- Pour the marinade over the steak in the bag, seal tightly, and massage gently to coat evenly.
- Let the steak marinate in the refrigerator for at least 2 hours (up to 12 hours for deeper flavor).
- Preheat your grill or skillet on high heat.
- Remove the steak from the marinade; pat dry and season with ground pepper before grilling.
- Grill each side for about 3-4 minutes until achieving an internal temperature of 125°F to 130°F.
- Rest the steak for ten minutes before slicing against the grain into half-inch pieces.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg