Marinated Steak Grilling

Marinated Skirt Steak for Grilling

Skirt Steak is grilled to perfection with a tender and juicy texture. Marinating in garlic, lime, soy sauce, ginger and olive oil infuses plenty flavor and tenderizes the meat for an amazing meal.

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Prep Time: 10 mins
Cook Time: 5 mins
Marinating Time: 30 mins
Total Time: 45 mins

Ingredients

• Skirt Steak Marinade
• 2 tablespoons garlic, minced (about 4-5 cloves)
• 1/3 cup lime juice, (78ml) about 1-2 limes
• 1/3 cup soy sauce, (78ml)
• 1/3 cup olive oil, (78ml)
• 2 tablespoons Worcestershire sauce, (30ml)
• 1 tablespoons ginger, minced (2cm piece)
• 1 tablespoon Italian seasoning, (12g)
• 2 green onions, thinly sliced
• pinch of red flakes, optional
• Fresh thyme or rosemary, chopped (optional)
• Other Ingredients
• 1 1/2 pounds skirt steak, (680g) trimmed of excess fat (see instructions)
• ½ teaspoon black pepper, (1.6g)
• 1 teaspoon salt, (6g)
• chopped parsley, optional for serving
• lime wedges, optional for serving

Instructions

• Trim the fat: Prepare your steak by trimming off the fat. Also, peel off any remaining membrane from the surface of the meat.
• Season both sides of the skirt steak generously with salt and pepper.
• Make the marinade: In a resealable plastic bag, add garlic, lime juice, soy sauce, olive oil, Worcestershire sauce, ginger, Italian seasoning, green onions, and optional red flakes and herbs.
• Place the steak in the bag, close the bag and shake to coat the meat evenly from all sides. Let it marinate for at least 30-60 minutes at room temperature. (Marinate the steak in the refrigerator if not cooking within 1 hour)
• Prepare the grill: Preheat grill to medium-high heat 400-450°F (204-232°C). Grease the cooking grates with the oil to prevent sticking. (Make sure the grates are hot enough before putting the steak on.)
• Grill the steak: Once the grill is ready, remove the steak from the marinade and wipe off the excess liquid with paper towels. Place the steak on the grill, cover and cook for 2-3 minutes.
• Open the grill and flip the steak. Cover and grill the other side for 2-3 minutes.
• Check doneness: Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (51°C) for rare, 125°F (52°C) for medium-rare, and 135°F (57°C) for medium. (As the temperature will rise a few degrees while resting.)
• Rest the Meat: Remove your steak to a cutting board and let it rest covered with aluminum foil for 5-10 minutes. This allows the juices to redistribute through the meat.
• Slice thinly and serve.

Notes

Avoid piercing or cutting into the steak while cooking, as the juices will escape causing the meat to dry out.
To cook it in a cast-iron skillet or frying pan on the stove:
Place the skillet on medium-high heat, add 1 tablespoon oil (15ml) when the skillet is hot.
Add the steak and cook for 2-3 minutes.
Flip and cook for another 2-3 minutes to the desired doneness.

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