Marinated Skirt Steak
Elevate your grilling game with this flavorful Marinated Skirt Steak recipe! Infused with a tantalizing marinade of olive oil, soy sauce, fresh lime juice, Worcestershire sauce, honey, and aromatic spices like smoked paprika and cumin, this dish delivers unbeatable tenderness and a bold, smoky-sweet flavor profile. Perfect for busy weeknights or crowd-pleasing weekend cookouts, the steak is seared to perfection in just minutes, locking in its juicy, savory essence. Serve it sliced thin against the grain with a sprinkle of fresh cilantro and pair it with roasted vegetables, rice, or a crisp salad for an unforgettable meal. Whether you're grilling outdoors or using a stovetop skillet, this easy and versatile recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 0.25 cups Olive oil
- 0.25 cups Soy sauce
- 2 tablespoons Fresh lime juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Honey
- 3 cloves Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Place the skirt steak in a large resealable plastic bag or a shallow dish suitable for marinating.
In a small mixing bowl, combine olive oil, soy sauce, lime juice, Worcestershire sauce, honey, minced garlic, smoked paprika, ground cumin, ground black pepper, and salt. Whisk until the ingredients are well blended.
Pour the marinade over the skirt steak, ensuring the meat is fully coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the steak for at least 1 hour, but preferably overnight, to allow the flavors to penetrate the meat.
When ready to cook, preheat your grill to high heat or set a cast-iron skillet over medium-high heat on the stovetop.
Remove the steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Grill or sear the skirt steak for approximately 3-4 minutes per side for medium-rare, or adjust the cooking time for your desired doneness. Avoid overcooking, as skirt steak can become tough if cooked too long.
Remove the steak from the heat and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain into thin strips for maximum tenderness.
Garnish with chopped fresh cilantro if desired, and serve immediately. Enjoy your marinated skirt steak with your favorite sides like roasted vegetables, rice, or a fresh green salad.
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.9 g | 360% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 21.5 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3074 mg | 65% | |
*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.
