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 it’s 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!
Ingredients in skirt steak marinade
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)
- Garlic
- 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 the perfect 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 a great instant read meat thermometer that I recommend.
- 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.
More marinade recipes
Ingredients
- 1/2 cup orange juice
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cumin
- 1 1/2 pounds skirt steak
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- In a medium bowl, add the orange juice, lime juice, olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, garlic, red pepper flakes, and ground cumin. Whisk together to combine.
- Place the skirt steak in a large baking dish or gallon size zip-top bag and pour the marinade on top. Turn the steak a few times until it's completely coated with marinade, cover, and refrigerate for 2 to 6 hours. Do not marinate for longer than 8 hours because the meat will start to break down.
- Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and season with salt and black pepper on both sides.
- To grill: Preheat grill to high heat (about 450°F-500°F). Grill the skirt steak with the lid closed for about 3-4 minutes per side for medium rare, or longer depending on the thickness and your desired doneness. I recommend using an instant-read meat thermometer to make sure it's perfect!
- To cook on the stove: Heat a large cast-iron skillet over high heat with a generous drizzle of oil. Add the skirt steak and press down on the meat a couple of times to make sure it's fully touching the bottom of the pan (you want to get a good sear). Cook for 3-5 minutes, then flip and cook for another 3-5 minutes depending on the thickness and your desired doneness. I recommend using an instant-read meat thermometer to make sure it's perfect!
- Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly across the grain and at a slight angle and serve.
Isabel’s Tips:
- 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.
- Let it rest before slicing. This will help to lock in the juices and keep the meat from drying out when slicing.
- Slice against the grain. Use a sharp knife to slice the meat against the grain and at a slight angle into thin slices. This helps to further break down the muscle fibers of the meat and makes it easier to chew when eating.
Nutrition Information
I made this last night for my family and it was absolutely delicious! Marinaded the skirt streak for 6 hours and grilled as directed-it turned out perfect! This is definitely a new dinner staple.