Skirt Steak Marinade Recipe

When life’s hustle calls for a reward on the grill, this killer marinade for skirt steak is the ultimate game changer; trust me, your taste buds are about to embark on an epic, flavor-packed journey.

This skirt steak marinade brings out fabulous flavors with its blend of olive oil, soy sauce, and lime juice, so you get the perfect balance of protein and zest. And you know what’s even better?

You don’t have to marinate the steak overnight; a couple of hours does the trick.

Ingredients

• Olive oil: Heart-healthy fat, rich in antioxidants.
• Soy sauce: Adds umami, salty depth, very low-calorie.
• Lime juice: Vitamins and tangy brightness, boosts flavor.
• Worcestershire sauce: Bold, savory complexity with vinegar, spice.
• Brown sugar: Sweet balance, aids caramelization.
• Garlic: Pungent, aromatic, with health-boosting compounds.
• Smoked paprika: Smoky sweetness, adds depth with color.
• Chili powder: Earthy heat, with vitamins and antioxidants.
• Black pepper: Spicy warmth, aids digestion and flavor enhancement.

Ingredient Quantities

• 1/2 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup lime juice (about 2 limes)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2 pounds skirt steak

How to Make this

1. In a bowl of medium size, mix together the olive oil, soy sauce, lime juice, Worcestershire sauce, and brown sugar. Combine very well until all the sugar has dissolved.

2. Include in the bowl the garlic that has been minced, the cumin, the smoked paprika, the chili powder, the black pepper, the salt, and the red pepper flakes. Combine the ingredients and form a smooth marinade.

3. Put the skirt steak into a large resealable plastic bag or a shallow dish.

4. Ensure the steak is fully covered by pouring the marinade over it.

5. Enclose the bag or dish in a plastic wrapping. Place in the refrigerator, and allow the enclosed contents to steep for a minimum of 2 hours, or 12 hours for a more profound taste.

6. Set your grill to high heat.

7. Take the steak out of the marinade, letting any excess marinade drip off.

8. For medium-rare, or until your desired level of doneness is reached, grill the steak for 3-4 minutes on each side.

9. Move the steak to a cutting board and allow it 5 minutes to rest.

10. Cut the steak into thin strips and serve right away. Make sure you’re cutting it against the grain. If it looks like you’re cutting it against the grain and it still looks like it’s in the kind of condition that you’re going to eat it right away, it looks like you’re cutting it correctly. If it looks like you’re cutting it in the manner that’s kind of leading to you feeling like you would eat steak right away, you’re doing it right.

Equipment Needed

1. Medium-sized mixing bowl
2. Whisk or spoon for mixing
3. Knife for mincing garlic
4. Measuring cups and spoons
5. Large resealable plastic bag or shallow dish
6. Plastic wrap, if using a dish
7. Grill
8. Tongs for handling the steak on the grill
9. Cutting board
10. Sharp knife for slicing steak

FAQ

• Q: Can I use this marinade on other types of steak?A: Yes, flank steak and hanger steak also marinade well with this mixture.
• Q: How long should I marinate the skirt steak?A: For at least 2 hours, but up to 24 hours, in the refrigerator, marinate it for a deeper flavor.
• Q: Can I freeze the steak in the marinade?A: Yes, the steak can be frozen in the marinade for 3 months. Before cooking, be sure to thaw the steak completely.
• Q: What’s the best cooking method for skirt steak after using this marinade?A: The best way to prepare skirt steak is to cook it on the grill or in a skillet over high heat.
• Q: Is there a substitute for lime juice?You can use lemon juice, although it will change the flavor slightly.
• Q: Can I reduce the amount of salt in the recipe?You can indeed adjust the salt to your taste preferences or dietary needs.
• Q: Is there an alternative to red pepper flakes if I want less heat?You can leave out the red pepper flake or substitute it with a milder spice, like paprika, to reduce the heat.

Skirt Steak Marinade Recipe Substitutions and Variations

Substitute avocado oil or vegetable oil for olive oil.
Tamari or coconut aminos work well as a gluten-free substitute for soy sauce.
Lime Juice: Substitute with lemon juice or vinegar for a different zesty flavor.
Honey or maple syrup can be used as a natural sweetener in place of brown sugar.
Paprika, regular: Use this in place of smoked paprika and add in any number of ways to impart a deep, smoky flavor. Chipotle powder (see above) is an excellent substitute, as are most any other smoked paprika substitutes.

Substitutes for Smoked Paprika: Paprika is a common and accessible substitute. Use in smoked paprika’s place whenever you want a less smoky—but still deep and reddish—flavor. Chipotle powder and any number of dried and smoked peppers are good alternatives for adding smokiness and heat. Adding in ground toasted cumin (another smoky spice) might work too, though cumin’s flavor is a bit different from what smoked paprika brings to the table.

Pro Tips

1. For an even more tender result, consider marinating the steak overnight. This will allow the flavors to penetrate more deeply and help break down the muscle fibers.

2. Before grilling, let the steak come to room temperature for about 30 minutes. This ensures even cooking and better searing on the grill.

3. If you’re looking for extra depth of flavor, add a touch of freshly minced ginger to the marinade. It pairs well with the lime and soy sauce, adding a subtle zing.

4. When grilling, make sure to preheat the grill thoroughly before adding the steak. A hot grill helps achieve a nice char on the outside while keeping the inside juicy.

5. Resting the steak after grilling is crucial. It allows the juices to redistribute, resulting in a more flavorful and moist steak. Remember to slice against the grain for maximum tenderness.