Skirt Steak Marinade Three Ways
My versatile skirt steak marinades are actually good on everything.
I make a mean skirt steak. In fact, whenever I whip up these marinade recipes, everybody goes absolutely bonkers. People ask for at least one of these recipes every time without fail. What’s even better? Each of the marinades is delicious with literally any cut of beef. Marinades really bring out and enhance the natural flavor of the beef, so you can appreciate the taste of the meat. Marinades store well too—when I make one, I keep it in a jar in the refrigerator. I’ll put it on beef, empanadas, crusty bread, pasta, pizza, sandwiches, and yes, even salads—that’s how good they are.
Skirt Steak: The Perfect Cut of Beef for Grilling Marinades
So, let’s talk about the meat. Skirt steak is an all-time favorite at my grill. Because it’s a more affordable cut, it tends to be a little less tender—but don’t let that discourage you. It’s a really easy problem to fix. Just marinate it! This process adds flavor and naturally tenderizes the meat.
Skirt steak comes from the area just under the steer’s rib cage. It’s a thin piece of meat and, like I mentioned, it can be a little bit tough. The reason marinades help tenderize it is because of the acidic ingredients. My marinades have acidic ingredients in them, so make sure you marinate your meat in glass, ceramic, stainless steel, or plastic—do NOT use aluminum. Acidic ingredients can react with aluminum, and trust me: no one wants to eat that.
Tips for Preparing and Grilling a Marinated Skirt Steak
Always take your meat out of the refrigerator about half an hour before you grill it. Room temperature meat cooks more evenly. While you’re at it, make sure you don’t overcook this one! Medium rare is best. Medium at the absolute most. Anything cooked more than that is going to get tough—and we don’t want that amazing marinade to go to waste!
Pro tip: Cut skirt steak against the grain before you serve.
When you’re cutting up the cooked meat, make sure to cut “against the grain”. Just hold your knife at a 45-degree angle and slice on a slight bias. Easy!
And now for the main event: three different skirt steak marinades to impress everyone at your next cook-out!
Red Wine Marinade Recipe
Ingredients
- ¾ cup red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- ¼ cup olive oil
- ¾ teaspoon salt
- 1 tablespoon fresh oregano leaves, roughly chopped
- 1 tablespoon fresh rosemary, removed from the stem and roughly chopped
- 2 garlic cloves, minced
- 1 tablespoon chilled, unsalted butter (You’ll only need this if you decide to turn the marinade into a sauce.)
Instructions
- Place all the ingredients in a high-speed blender. Blend on high until combined. Use immediately or store in the refrigerator for up to 5 days.
- To use, place the skirt steak in a shallow baking dish. Pour the marinade over the meat and flip the meat over once. Cover with plastic wrap and refrigerate for 4 hours or overnight, turning the meat periodically. Take the meat out of the refrigerator 30 minutes before grilling (trust me). Right before you put it on the grill, lightly pat the meat dry with a paper towel. Grill meat to desired doneness.
- You can either discard the marinade now or turn it into a sauce. The sauce will need to be transferred into a pot and brought to a rolling boil for 5 minutes to safely be used. The boiling process kills bacteria and reduces the sauce to a thicker consistency. Feel free to add a little more red wine (or drink some). If you want a richer sauce, stir in 1 tablespoon of cold, unsalted butter right before drizzling the sauce on the steak. One thing to remember: once your marinade is boiled (and therefore turned into sauce), it’s no longer useful as a marinade.
Pineapple Ginger Marinade Recipe for Chicken or Steak
Ingredients
- 1 cup crushed pineapple
- ⅓ cup orange or lime flavored ponzu sauce
- ⅓ cup honey
- ¼ cup apple cider vinegar
- 2 garlic cloves, minced
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Place all the ingredients in a high-speed blender. Blend on high until combined. Use immediately or store in the refrigerator for up to 5 days.
- To use, place the skirt steak in a shallow baking dish. Pour the marinade over the meat and flip the meat over once. Cover with plastic wrap and refrigerate for 4 hours or overnight, turning the meat periodically. Take the meat out of the refrigerator 30 minutes before grilling (trust me). Right before you put it on the grill, lightly pat the meat dry with a paper towel. Grill meat to desired doneness. Discard the marinade.
Mexican Marinade Recipe
Ingredients
- ¼ cup olive oil
- ¼ cup chopped, fresh cilantro leaves
- 3 tablespoons water
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon Mexican oregano
- 2 teaspoons chili powder
- 1 teaspoon Ancho chile powder
- 2 teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Place all the ingredients in a high-speed blender. Blend on high until combined. Use immediately or store in the refrigerator for up to 5 days.
- To use, place the skirt steak in a shallow baking dish. Pour the marinade over the meat and flip the meat over once. Cover with plastic wrap and refrigerate for 4 hours or overnight, turning the meat periodically. Take the meat out of the refrigerator 30 minutes before grilling (trust me). Right before you put it on the grill, lightly pat the meat dry with a paper towel. Grill meat to desired doneness. Discard the marinade.
