Marinated Skirt Steak Recipe
Marinated skirt steak cooked on the stovetop with a simple ginger-soy marinade. This quick-cooking steak works well for tacos, rice bowls, or an easy weeknight dinner.
Ingredients
- 1 ¼ pounds outside cut skirt steak, large pieces of fat trimmed away
- ½ cup soy sauce or tamari gluten free soy sauce
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon granulated garlic or garlic powder or 2 garlic cloves minced
- 1 teaspoon ground ginger
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 2 lemons, one juiced and 1 sliced in wedges for serving
- 4 green onions sliced thin
- 3 tablespoons unsalted butter
- 2 tablespoons toasted sesame seeds
- sesame oil
- salt and pepper to taste
Instructions
- Lightly pound the meat with a meat mallet until it is evenly ¼" thick. Rinse the steak and pat dry with paper towels.
- In a mixing bowl or 9 x 13 Pyrex dish, whisk soy sauce, vinegar, granulated garlic, ginger, raw garlic, juice of one lemon, chopped green onions, olive oil, and sugar. Whisk it well so no clumps appear.
- Add steak and marinate 15-30 minutes or up to 24 hours. Bring it to room temperature before cooking.
- Heat a tablespoon of oil in a 12 or 14-inch cast-iron or stainless-steel skillet over medium-high heat.
- Pull the meat from the marinade and brush off any pieces of garlic clinging to the surface. Add the beef to the pan and cook for 3 minutes per side until medium rare.
- Remove the steak to a plate and top with a few pieces of butter. Loosely tent with aluminum foil for 10-15 minutes to allow the juices to distribute.
- Slice against the grain and serve with accumulated juices.
- Season the steak with sesame seeds and a few drops of sesame oil. Season with salt and pepper as needed.
Notes
How to Grill Skirt Steak
Follow the same directions for stovetop cooking. Instead of heating your stove, brush the grill with oil. Preheat to medium-high for at least 15 minutes to get it hot. Grill about 3-4 minutes per side depending on the thickness of the meat. Let rest at least 15 minutes before slicing.
Storage
Let the cooked skirt steak cool completely, then wrap it tightly in foil or store it in an airtight container.
Refrigerate for up to 3 to 4 days.
Nutrition
Calories: 386.5kcalCarbohydrates: 9.9gProtein: 34.6gTotal Fat: 24.7gSaturated Fat: 10.1gCholesterol: 111.9mgSodium: 1233mgPotassium: 604.2mgFiber: 2.6gSugar: 3gNet Carbohydrates: 7.3g
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