Name: Skirt Steak with Three Marinades
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 6-8 servings
Ingredients: For the Steak; 3-4 pounds of skirt steak; 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.); 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; 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

Mains

Skirt Steak with Three Marinades

Author: Mary DiSomma

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.

Ingredient Tips

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.

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!

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!