This is actually a rather new recipe for me. Whenever I see skirt or flank steak on sale, I throw it into the cart and mix up a batch of this marinade for a quick main dish. Leftover steak can be sliced up and stacked on to bakery rolls for delicious steak sandwiches.
Marinated Skirt Steak
2 Tbls soy sauce
2 cloves minced garlic
1/2 tsp pepper
1/4 tsp red pepper flakes
1 Tbls olive oil
2 lbs beef skirt steak
In a mixing bowl, combine all the marinade ingredients and whisk together thoroughly. Add the skirt steak, cover and let sit at room temperature for 15-20 minutes.
Season the marinated steak with freshly ground pepper and kosher salt. Grill about 4 minutes per side on high heat. Let rest for 5 minutes before slicing. For best results, slice thinly against the grain.
6 thoughts on “Marinated Skirt Steak”
This looks very flavorful. My friend’s grandfather makes a similar dish – but, he also adds a bit of maple syrup or honey, and ginger, to the marinade. Your kids probably need lots of iron from their intense exercise! 🙂
Oh, that sounds like a wonderful idea to add a little sweetness for carmelization, Shanna. I try to stay away from the sweet stuff, but a drop or two wouldn’t hurt, right? 🙂
You are right about staying away from added sugar. Since I passed 30, my metabolism isn’t quite the same. I am using your exact recipe tonight, but with some organic, extra lean beef cubes that were on special. I thought putting them on kabobs might work well?
Oh, kabobs sound wonderful. I’m half tempted to make the kabobs myself except my grill currently sits under at least a foot of snow! Kabobs will have to wait until summer. For now it’s lots of crock pot cooking and hearty soups. Enjoy the sunshine! Bye for now, Shanna!
I hope there are some great crock-pot recipes to come, Linda. I do adore my slow cooker. 😉 Enjoy your hearty fare! – Shanna