An easy skirt steak marinade that tenderizes and adds an amazing pop of flavor in every bite! The end result is perfect grilled or cooked in a cast iron skillet on the stove.
There’s nothing better than a slice of this juicy and tender skirt steak right off the grill, and it’s all thanks to the best skirt steak marinade recipe!
A good steak marinade adds flavor and tenderizes a cut of meat all at the same time, and this one does just that.
It’s made with ingredients that many people already have in their kitchens and easy to throw together.
Whether you eat the steak on its own or in tacos or salads, this skirt steak marinade will quickly become one of your go-to marinades!
Skirt Steak Marinade Ingredients
The ingredients in this marinade are so easy to find, you likely already have everything in your kitchen! Here’s what you need:
- Orange juice
- Lime juice
- Olive oil (or your favorite vegetable oil)
- Soy sauce
- Worcestershire sauce
- Apple cider vinegar (or white wine/red wine vinegar)
- Crushed red pepper flakes
- Ground cumin
How long do you marinate steak?
Marinating recommendations can vary widely depending on the type of steak and the ingredients in the marinade.
I recommend marinating anywhere from 2 to 8 hours for this particular marinade using skirt steak. I don’t recommend marinating longer than 8 hours because the high acidity level will start to break down the meat and change the texture, making it a little mushy which is not what we want.
Ways to cook skirt steak
Two of my favorite ways to cook a skirt steak are:
- On the grill
- In a cast iron skillet on the stove
Full instructions for both methods of cooking are in the recipe card below.
Tips for Grilling Steak
Grilling skirt steak is quick and easy, which is why it’s one of my favorite ways to cook it! Here are a few tips:
- Preheat the grill to high heat. That’s about 500°F. This will give the steak a good crust and sear while cooking it quickly since skirt steak is typically a thinner cut.
- Use a meat thermometer to make sure you don’t overcook it. This is my favorite and foolproof way of making sure I never overcook steak. Here’s my favorite instant read thermometer!
- Let it rest before slicing. This will help to lock in the juices and keep the meat from drying out when slicing
How to slice skirt steak
Once your skirt steak has rested for 5 minutes, use a sharp knife to slice the meat against the grain and at a slight angle into thin slices.
Slicing against the grain and at an angle helps to further break down the muscle fibers of the meat and makes it easier to chew when eating.
- Instant read thermometer. I swear by my Thermapen and highly recommend it to everyone. A must-have in the kitchen.
- Non-slip cutting board. Great for slicing meat and stays put on your counter.
- Garlic press. This little tool makes mincing garlic fast and easy!
Skirt steak is very versatile and can be accompanied by many different sides. Here are a few of my favorites:
- Rice: Serve your steak with a side of Mexican rice for a well-rounded meal or with some cilantro lime cauliflower rice or Mexican cauliflower rice for a low-carb option.
- Vegetables: Sides like roasted Mexican zucchini, jicama slaw, Mexican roasted vegetables, and elote (Mexican street corn) go great with steak.
- Salsa: Add a little freshness with some cucumber salsa, grilled corn salsa, and pineapple salsa.