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.
Equipment
- Meat mallet
- Large mixing bowl or 9 x 13-inch baking dish
- Wire whisk
- 12- or 14-inch cast-iron or stainless-steel skillet
- Tongs
- Instant-read thermometer
- Cutting board and sharp knife
Ingredients
- 1 ¼ pounds outside cut skirt steak, large pieces of fat trimmed away
- .25 cup soy sauce or gluten-free tamari
- 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
- 2 tablespoons olive oil divided
- 2 lemons, 1 juiced and 1 cut into wedges for serving
- 4 green onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons toasted sesame seeds
- sesame oil (a few drops, for finishing)
- salt and pepper to taste
Instructions
- Trim any large pieces of fat or silver membrane from the steak. Cut it into three or four skillet-sized pieces, then lightly pound each piece to an even ¼-inch thickness.
- In a large bowl or 9 × 13-inch baking dish, whisk together the soy sauce, vinegar, garlic, ginger, sugar, lemon juice, green onions, and 1 tablespoon of olive oil.
- Add the steak and turn the pieces to coat them evenly. Cover and refrigerate for 15–30 minutes.
- Turn on the exhaust fan or open a nearby window. Heat the remaining tablespoon of olive oil in a 12- or 14-inch cast-iron or stainless-steel skillet over medium-high heat until very hot.
- Remove the steak from the marinade and let the excess drip off. Lightly blot the surface with paper towels and discard the used marinade. Place the steak in the skillet without crowding it and cook in batches if necessary. Cook for about 3 minutes per side, or until it reaches your preferred doneness. For medium-rare, aim for 130–135°F. USDA guidance recommends 145°F followed by at least a 3-minute rest.
- Transfer the steak to a plate and top with the butter. Tent loosely with foil and rest for 10–15 minutes.
- Slice across the visible muscle fibers into thin, ¼-inch strips. Spoon the accumulated juices over the steak.
- Finish with the toasted sesame seeds, a few drops of sesame oil, and salt and pepper as needed.
Notes
How to Grill Skirt Steak
Preheat the grill to medium-high for at least 15 minutes. Clean and lightly oil the grates. Remove the steak from the marinade, blot off the excess, and grill for approximately 3–4 minutes per side. Rest for 10–15 minutes before slicing against the grain.
Storage and Reheating
Refrigerate the steak in an airtight container within two hours of cooking. Store for up to 3–4 days. Reheat briefly in a covered skillet over low heat or in the microwave at reduced power.
Nutrition
Calories: 523.4kcalCarbohydrates: 5gProtein: 43.4gTotal Fat: 37.4gSaturated Fat: 14.1gCholesterol: 149.2mgSodium: 589.1mgPotassium: 681.8mgFiber: 1.2gSugar: 1.8gNet Carbohydrates: 3.8g
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