Marinated Grilled Skirt Steak Recipes

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GRILLED SKIRT STEAK



Grilled Skirt Steak image

Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 2h10m

Number Of Ingredients 10

2 pounds skirt steak
1/3 cup soy sauce
1/3 cup lemon juice
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 Tablespoon minced garlic
2 Tablespoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
pinch of red pepper

Steps:

  • In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
  • Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.

Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 34 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1127 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 21 g, ServingSize 1 serving

SKIRT STEAK MARINADE



Skirt Steak Marinade image

Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!

Provided by Alyssa Rivers

Categories     Main Course     Sauce

Time 2h10m

Number Of Ingredients 10

1/3 cup soy sauce
1/3 cup lemon juice
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 Tablespoon minced garlic
2 Tablespoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
pinch of red pepper
2 pounds skirt steak

Steps:

  • In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
  • Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 3 g, Fat 33 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 15 mg, Sodium 1591 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving

MARINATED GRILLED SKIRT STEAK



Marinated Grilled Skirt Steak image

This is served in Colombian restaurants as part of their "Mountain Platter" or Bandeja Paisa. It is served with rice and beans, fried pork rinds (chicharone), fried sweet plantains, a slice of avocado, corn cake and a fried egg on top.

Provided by threeovens

Categories     Steak

Time 1h15m

Yield 4 portions, 4-6 serving(s)

Number Of Ingredients 6

2 lbs skirt steaks
2 tablespoons fresh lime juice (2 limes)
salt & freshly ground black pepper
1/2 cup beer
5 garlic cloves, minced
2 tablespoons olive oil

Steps:

  • Sprinkle steaks with lime juice then season with salt and pepper to taste.
  • Combine beer, garlic and olive oil; pour over steaks and marinate a minimum of one hour.
  • Heat outdoor grill or indoor grill pan over high heat until hot.
  • Grill steaks 5 to 7 minutes, in total, for medium rare, up to 10 minutes, for well done.
  • Steaks can be cut into serving size pieces before or after cooking.

Nutrition Facts : Calories 544.5, Fat 29.6, SaturatedFat 9.1, Cholesterol 133.7, Sodium 176.6, Carbohydrate 2.9, Fiber 0.1, Sugar 0.2, Protein 61.1

BEER-MARINATED GRILLED SKIRT STEAK



Beer-Marinated Grilled Skirt Steak image

Provided by Marcela Valladolid

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 cloves garlic, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and freshly ground pepper
1 cup light-colored beer (preferably lager)
1/2 cup soy sauce

Steps:

  • In a wide shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and let marinate for 1 hour at room temperature or up to overnight in the refrigerator.
  • Preheat a grill to medium high. Remove the steak from the marinade; discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium rare. Let rest 5 minutes before slicing.
  • Photograph courtesy of Con Poulos

MARINATED GRILLED SKIRT STEAK



Marinated Grilled Skirt Steak image

A little sweet, a little savory with a little kick, this marinade takes grilled flank steak to the next level.

Provided by FrackFamily5 CACT

Categories     Skirt Steak

Time 8h17m

Yield 4

Number Of Ingredients 5

1 ½ cups mango nectar
¼ cup soy sauce
1 tablespoon granulated garlic
1 tablespoon habanero hot sauce
1 pound skirt steak

Steps:

  • Mix mango nectar, soy sauce, garlic, and hot sauce in a bowl. Add steak and marinate for 8 hours, or overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Grill steaks until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Remove from grill, cover, and allow to rest for 2 minutes. Cut steak across the grain and serve.

Nutrition Facts : Calories 169.6 calories, Carbohydrate 17 g, Cholesterol 25.2 mg, Fat 4.7 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 1.9 g, Sodium 1018 mg, Sugar 13.7 g

BEER-MARINATED GRILLED SKIRT STEAK



Beer-Marinated Grilled Skirt Steak image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce

Steps:

  • In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
  • Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS



Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

Steps:

  • In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
  • Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
  • Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED BEEF SKIRT STEAK WITH ONION MARINADE



Grilled Beef Skirt Steak With Onion Marinade image

This is one of those recipes that will make you look like an incredible cook for very little effort.

Provided by Greg Denton

Categories     cookbooks     Steak     Beef     Grill     Summer     Onion     Dinner     Wheat/Gluten-Free     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

For the onion marinade:
1/2 medium yellow onion, coarsely chopped
1 small garlic clove, peeled
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoons water
For the skirt steak:
2 pounds skirt steak, silver skin trimmed away
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Smoked sea salt, for finishing
Ox's Chimichurri, for serving (optional)

Steps:

  • Make the onion marinade:
  • Combine the onion, garlic, 1/4 cup of the oil, and water in a blender; blend until smooth. Put the skirt steak in a large resealable plastic bag or baking dish and pour in the onion mixture, coating both sides. Cover or wrap the meat well so the onion scent does not permeate your refrigerator; chill for at least 4 hours and up to 24 hours.
  • To make the skirt steak:
  • Prepare a grill to medium-high heat.
  • Remove the steak from the marinade and season both sides with the kosher salt and pepper. Transfer the meat to the grill and let cook until one side is well seared, 3 minutes. Flip and cook for 2 minutes more, for rare to medium-rare. At this point, remove the steak from the grill and let rest for 2 minutes to allow the carryover heat to give it a more even doneness. Finally, return the steak to the grill and cook for 1 minute more per side (this guarantees this thin cut of steak will be served hot). (Add another minute of cooking on the second side for medium doneness.) Remove the skirt steak from the grill and let rest 1 to 2 minutes before slicing and serving.
  • Cut each steak with the grain into three sections. Turn each piece to slice against the grain at a 45-degree angle. Slice into 1/4-inch pieces on a slight bias against the grain. You should get about 5 slices per cut piece, about 15 slices total. Transfer the meat to a warmed plate. Garnish with the remaining 1 tablespoon oil and smoked sea salt and serve with the chimichurri.

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