Mastering Skirt Steak: Easy Marinade for Juicy, Flavorful Grilling
Fire up the grill—this marinated skirt steak is about to steal the show. If you’re tired of bland beef and looking to serve something bold, juicy, and unforgettable, you’re in the right place.
Skirt steak is already packed with flavor, but when you soak it in a punchy marinade of red wine, soy sauce, garlic, and herbs, it transforms into a sizzling masterpiece that’s anything but ordinary.
This cut cooks fast and delivers big—perfect for a weeknight dinner that tastes like a weekend splurge. We’re talking caramelized crust, melt-in-your-mouth tenderness, and a savory kick in every bite. Whether you’re feeding family or impressing guests, this recipe brings steakhouse-level flavor to your backyard grill without the hefty price tag.
And don’t worry—this isn’t one of those over-complicated steak recipes with a dozen rare ingredients. Everything you need is probably in your pantry already. So grab that meat, mix up this marinade, and let the grill do its magic. One bite, and you’ll wonder why you ever settled for anything less.
Let’s dive into the easiest way to make skirt steak the boldest thing on your plate. This is not your average backyard BBQ—it’s your new secret weapon.
Grilled Marinated Skirt Steak Recipe
Ingredients
- 2 pounds skirt steak
For the Marinade
- 2 cloves garlic chopped
- 1 teaspoon salt coarse-grain
- 1 tablespoon freshly ground black pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh herbs chopped, I used ½ tablespoon of dried rosemary and thyme each
- ¼ cup red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- ¼ cup olive oil extra virgin
Instructions
- Chop up the garlic, parsley and fresh herbs and you are ready to go.
- Combine all the ingredients EXCEPT THE OIL in a blender or food processor and process until blended. The reason I list the olive oil last is because it is the last ingredient to go in. We want to drizzle in the oil a little at a time to emulsify it. Don't make the mistake I often make by not reading the instructions carefully and add everything at one time.You can make this marinade up to a week before you are going to use it by storing it in a clean, airtight container. I use glass jars from my youngest daughters favorite jarred peaches.
How Long to Marinate?
- I made the marinade in the late morning and cooked the steaks about 8 hours later. Jim says 8 to 12 hours is the best amount of time for skirt steak and I would agree with him.
- Grilling - I'm not going to go into the fine details of grilling meat in this post but remember skirt steak is thin and doesn't take long to cook. Depending on your grill, it should take 3 to 4 minutes per side for rare, longer for medium.Other methods of Cooking - You could also broil, sauté, pan-fry, pan-roast or even braise skirt steak but grilling is my favorite cooking method.
Notes
Marinades
Marinade Name | Key Ingredients | Flavor Profile | Ideal Pairings |
| Classic Chimichurri | Parsley, garlic, olive oil, red wine vinegar, oregano, chili flakes | Herbaceous, tangy | Roasted potatoes, grilled vegetables |
| Soy-Garlic Marinade | Soy sauce, garlic, brown sugar, sesame oil, green onion | Savory, umami, sweet | Stir-fried greens, jasmine rice |
| Citrus Mojo | Orange juice, lime juice, garlic, cumin, olive oil | Bright, citrusy | Plantains, black beans, avocado salad |
| Balsamic Rosemary | Balsamic vinegar, rosemary, garlic, olive oil, Dijon mustard | Sweet, earthy, tangy | Grilled asparagus, mashed potatoes |
| Korean BBQ (Bulgogi-Inspired) | Soy sauce, pear or apple, garlic, ginger, sesame oil, brown sugar | Sweet, savory, umami | Kimchi, rice, grilled scallions |
| Red Wine & Garlic | Red wine, garlic, thyme, olive oil, black pepper | Deep, rich, aromatic | Grilled mushrooms, crusty bread |
| Chipotle-Lime | Chipotle peppers in adobo, lime juice, honey, garlic, cumin | Smoky, spicy, tangy | Corn salad, avocado, cilantro rice |
| Teriyaki | Soy sauce, mirin, brown sugar, garlic, ginger | Sweet, salty, umami | Steamed broccoli, sticky rice |
| Argentinean Red Wine | Red wine, garlic, oregano, paprika, olive oil | Robust, herbal | Sweet potato fries, tomato salad |
| Coffee & Brown Sugar | Brewed coffee, brown sugar, chili powder, garlic, soy sauce | Earthy, smoky, sweet | Grilled corn, sweet potato wedges |
Marinade Tips
Tip | Description | Applies To |
| Use an Acid with Balance | Acids like vinegar, citrus juice, or wine tenderize, but too much can toughen. Balance with oil. | Meat, Poultry, Seafood |
| Don’t Over-Marinate | Long marinating times can turn food mushy or rubbery, especially seafood. | Seafood, Vegetables |
| Use a Non-Reactive Container | Use glass, ceramic, or food-safe plastic; avoid metal which reacts with acids. | All |
| Pat Food Dry Before Grilling | Remove excess marinade to get better browning and avoid flare-ups. | Meat, Poultry |
| Keep It Cold | Always marinate in the fridge to prevent bacterial growth. | All |
| Save Some Marinade for Basting | Set aside a portion before marinating for brushing on during cooking. | Meat, Poultry, Vegetables |
| Pierce or Score Thicker Cuts | For thicker meats, make small cuts to help marinade penetrate. | Beef, Pork, Poultry |
| Add Salt or Soy Sauce for Seasoning | Salt helps enhance flavor and can also act as a mild tenderizer. | All |
| Use Dairy for Gentle Tenderizing | Yogurt or buttermilk tenderizes without breaking down proteins too much. | Chicken, Lamb |
| Oil Helps Distribute Flavors | Oil carries fat-soluble flavors and helps coat the food evenly. | All |
| Avoid Sugary Marinades Over Fire | Sugar can burn easily; use sweet marinades near the end of cooking. | All, especially meats |
| Don’t Reuse Marinade Without Boiling | Discard used marinade or boil before using it as a sauce. | All |
| Marinate in a Zip-Top Bag | Reduces air exposure and makes flipping easy for even coating. | All |
| Timing Matters | Tough meats need longer; delicate proteins like fish need minutes, not hours. | All |
| Dry Brine as an Alternative | Salt and seasonings without liquid can create flavor without moisture loss. | Meat, Poultry |
What Is Skirt Steak?
Skirt steak is a flavorful and versatile cut of beef that comes from the diaphragm muscles of the cow, specifically the plate section. It is known for its long, flat shape and pronounced grain, which runs along the length of the meat. This cut is particularly popular in Latin American and Tex-Mex cuisines and is prized for its rich, beefy flavor and tenderness when cooked correctly.
One of skirt steak’s key characteristics is its strong, robust flavor, which is more pronounced than that of many other cuts of beef. This makes it an excellent choice for marinades and rubs, as the meat readily absorbs additional flavors. Common marinade ingredients include citrus juices, garlic, soy sauce, and various herbs and spices, which help to tenderize the meat and enhance its natural taste.
Skirt steak is best cooked quickly at high temperatures for a tender and juicy result. It is often grilled, broiled, or pan-seared to develop a flavorful crust while keeping the inside moist. Due to its thinness, skirt steak cooks rapidly, usually requiring only a few minutes on each side. It is important not to overcook skirt steak, as it can become tough and chewy if cooked beyond medium-rare to medium.
When preparing skirt steak, it is crucial to slice it correctly to ensure optimal tenderness. Because of its prominent grain, the steak should be sliced against the grain into thin strips. This helps break down the muscle fibers, resulting in a more tender bite.
It is a staple in dishes such as fajitas, where it is often served with sautéed peppers and onions, and in carne asada, a popular Mexican dish. It can also be used in sandwiches, salads, and stir-fries, showcasing its versatility whether marinated and grilled for a backyard barbecue or quickly seared for a weeknight dinner, skirt steak offers a delicious and satisfying option for beef lovers.
14 Responses
I have been grilling this cut of meat for sometime. This the first time I have heard of someone else liking it as much as I do.
Nice blog. Just stumbled across it and enjoyed reading a few posts. Like you, I’ve been doing nothing but gas for a while. I ran out of propane over Memorial Day and switched over to my charcoal grill for the ribs–man, on man. Definitely nice!
Love the sound of this recipe. I plan on grilling a Tri-Tip this weekend for a Father’s Day party. I will let you know how it turns out. And thanks for the site. I’m really enjoying it!
I have tried Skirt steaks in the past and loved them..Today, I am trying your recipe..sounds great and will post my comment after feasting this inexpensive, but delicious Steak..Beats strip steak if cooked and marinated the right way..Thank you so much:)
Love your blog! This was awonderful recipe. I have grilled Skirt Steaks for sometime, never having a bad one.
This recipe was Oh-So Good!
Keep up this great site!
Love skirt steaks, especially done with hot peppers. Also, I thought your recipe was terrific. I saute my steak in a grill pan and it works out great.
I m a skirt steak fan too, I am making mine on the stove hope it works out well.
I love skirt steaks, but usually i pound them slightly and i have a large piece of slate that i either heat in the oven or on top of my grill and them put the steaks on that. Ive also seen people using hardwood coals blow off the ash and just lay them directly onto the coals for about a minute.
My husband & I love skirt steak and have it quite often; I use a marinade of chopped onion & garlic, some Gravy Master, Season-All seasoned salt (1 tsp.) & Soy sauce combined in the blender and usually marinate for either 4 hours or overnight; it is excellent on my electric grill.
Hi Sylvia, thanks for sharing your methods. – RG
I love this, and so do all my friends! Thanks for sharing this. I use it all the time. BTW, you said you use half a tablespoon each of dried rosemary and thyme, but the recipe says 2 tablespoons chopped fresh herbs, so what equals the other tablespoon?
Hi Peter, glad you like the recipe, it comes from a great cookbook. The recipe says to use 2 tablespoons of freshly chopped herbs but at the time I didn’t have any so I substituted the dry herbs. Since the recipe didn’t call for any specific fresh herbs, I take that to mean you can use whatever you like. – RG
Hanger steak and skirt steak are completely different cuts.
Hi Nick, yes the hanger steak and skirt are different cuts but not “completely”. They actually both come from the diaphragm of the animal which is one muscle but cut into two separate cuts. The hanger steak is the cut closer to the kidneys and is considered more flavorful to the skirt steak that is composed of tougher exterior muscle. – RG
My ex-husband was a meat cutter and we use to make pinwheel steaks out of skirt meat. I have not been able to find it in years until last weekend at my Farmers Market. I make 8 pinwheel steak with trimmings for something else. I cannot wait to try out my steak. I will try this marinade too. Thanks
Hi Lisa, please send me your recipe for pinwheels. Sounds great. Let me know how your steaks comes out -RG
In response to the question about the amount of herbs to use – just remember, it usually only takes about 1/2 the amount of dried herbs to get the same amount of flavor as fresh herbs. Probably why there is a discrepency in the amounts you noted but the marinade still tasted great.
doing a version of this for my son!!! yum!!! using wine instead of soy…