Garlic Dijon Skirt Steak
Elevate your steak night with this Garlic Dijon Skirt Steak—a quick and flavorful recipe that's perfect for busy weeknights or special occasions. This dish features tender skirt steak marinated in an irresistible blend of zesty Dijon mustard, freshly minced garlic, tangy lemon juice, and a touch of honey for balanced sweetness. A dash of soy sauce adds an umami kick, while olive oil ensures the steak stays juicy and delicious. With only 10 minutes of prep and a sear on a sizzling hot skillet, this steak is ready in no time. Serve your perfectly cooked skirt steak sliced thin against the grain and garnished with fresh parsley for a gorgeous presentation. Pair it with roasted veggies or a crisp salad for the ultimate meal that highlights bold flavors and easy cooking. Perfect for steak lovers craving simplicity without sacrificing taste!
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic cloves
- 1 tablespoon lemon juice
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the skirt steak dry with paper towels and set aside.
In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, lemon juice, soy sauce, honey, salt, and black pepper to create the marinade.
Place the skirt steak in a large resealable plastic bag or a shallow dish and pour the marinade over it. Massage the marinade into the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Remove the steak from the refrigerator and let it sit at room temperature for about 15 minutes before cooking.
Heat a large cast-iron skillet or grill pan over high heat until very hot. Lightly oil the pan to prevent sticking.
Remove the skirt steak from the marinade, letting any excess drip off, and place it in the hot skillet or grill pan. Cook for 3-4 minutes on each side for medium-rare, or adjust the cooking time according to your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Slice the skirt steak against the grain into thin strips for maximum tenderness.
Garnish with fresh parsley if desired, and serve immediately. Enjoy with your favorite sides, such as roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
