Description
This skirt steak marinade combines savory soy sauce, tangy Worcestershire, zesty lime, sweet honey, and aromatic spices to deliver a deeply flavorful and tender steak. With quick marination and a reserved sauce for serving, it’s perfect for effortless weeknight dinners or summer grilling.
Ingredients
Units
Scale
For the Skirt Steak
- 1 1/2 pounds (681 g) skirt steak
For the Marinade
- 1/2 cup (120 ml) soy sauce
- 1/3 cup (79 ml) olive oil
- 1/4 cup (60 ml) Worcestershire sauce
- 2 tablespoons (30 ml) lime juice, plus 1 teaspoon zest
- 2 tablespoons (30 ml) honey
- 1 tablespoon (8 g) minced garlic
- 1 teaspoon (3 g) onion powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon (3 g) kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
For Serving
- 1 teaspoon (5 ml) red wine vinegar
Instructions
- Prepare the Steak – If grilling, keep the skirt steak as a long piece. If using a grill pan, cut the steak into 2 or 3 smaller pieces, about 5 to 7 inches in length. This helps the steak fit better in the pan and makes slicing easier after cooking.
- Make the Marinade – In a medium bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, lime juice, lime zest, honey, minced garlic, onion powder, cumin, oregano, salt, black pepper, and red pepper flakes until well blended.
- Reserve Sauce for Serving – In a small bowl, mix ¼ cup of the prepared marinade with the red wine vinegar. Cover this and set it aside to serve as a sauce with the cooked steak.
- Marinate the Steak – Place the skirt steak in a baking dish or large resealable plastic bag. Pour the remaining marinade over the steak, ensuring it is well submerged. Cover and refrigerate for 30 to 60 minutes, flipping the steak halfway through for even marination. If using a plastic bag, press out excess air before sealing.
- Cook the Steak – Remove the steak from the marinade and pat dry with paper towels to eliminate excess moisture. Discard used marinade. Cook the steak using your preferred method (grilling, grill pan, or broiling), until desired doneness is reached. See additional notes below for tips.
- Rest the Meat – Transfer the cooked steak to a cutting board, tent loosely with foil, and let it rest for at least 10 minutes before slicing. If the steak is still long, cut it into 5 to 7-inch sections for easier slicing.
- To Serve – Slice the steak against the grain for maximum tenderness. Pour the reserved marinade and vinegar mixture over the steak or serve it alongside as a dipping sauce.
Notes
- For extra flavor, do not marinate the steak for more than 60 minutes, as the acidity can toughen the meat.
- Cooking methods: Grill over high heat for 3–4 minutes per side, or use a grill pan or broiler as desired.
- Letting the steak rest before slicing ensures juiciness and tenderness.
- Always slice skirt steak against the grain for best texture.
- The reserved marinade mixed with vinegar should never come into contact with raw meat and is safe for serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 6g
- Sodium: 950mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 65mg
