5 Skirt Steak Marinade Recipes
These 5 skirt steak marinade recipes are freezer-friendly and quick and easy to prepare with a few pantry ingredients. They make the perfect steak marinades for grilling, sautéing, slow cooking, pressure cooking, meal prep, and more. You can use them for any type of steak, not just skirt steak!
Servings 4 people
Calories561 kcal
Cost $4.50 per person
Equipment
- Sealabl;e plastic bags
- cast iron skillet
- cutting board
- knife
Ingredients
Taco Steak Marinade
- 1 lb skirt steak
- ½ cup olive oil
- 1 oz taco seasoning 1 bag
- ¼ cup lime juice
Chimichurri Steak Marinade
- 1 lb skirt steak
- ½ cup red wine vinegar
- ¾ cup olive oil
- ⅓ cup chopped oregano
- 2 cups minced cilantro
- 1 cup minced parsley
- 1 red jalapeno
- 1 teaspoon salt
- 4 garlic cloves minced
- A pinch of ground black pepper optional
Italian Steak Marinade
- 1 lb skirt steak
- ½ cup olive oil
- ¼ cup red wine vinegar
- ¼ teaspoon red pepper flakes
- 2 garlic cloves minced
- 1 ½ tablespoon Italian seasoning
- 1 teaspoon salt
Korean Steak Marinade
- 1 lb skirt steak
- ¼ cup soy sauce
- ¼ cup sesame oil
- 4 garlic cloves minced
- 2 tablespoon sugar
- 2 teaspoon ginger minced or 1 teaspoon ground ginger
- 2 tablespoon scallion minced (white part only) or green onions
Middle Eastern Steak Marinade
- 1 lb skirt steak
- ½ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 garlic cloves minced
- 1 teaspoon za’atar
Instructions
- Before starting, prepare the skirt steak. Place it on a cutting board, remove the top fat and silver skin, cover with a plastic sheet, and pound the meat with a kitchen hammer on both sides until it is about ¼-inch thick. Slice the steak into 3-4 pieces to fit in into the pan where it will cook.
- Make the marinade: Simply mix the ingredients together in a sealable plastic bag and place the steak in it. Shake to combine!
- Then, squeeze the bag to remove as much air as possible, seal, and let steak marinate at room temperature for 20 minutes maximum. If you marinate longer, the meat flavors will get lost.
- Next, remove the steak from the bag and pat dry to remove excess moisture from the marinade so that the steak can properly sear and develop a nice brown crust.
- To cook the skirt steak, heat a large cast-iron skillet or griddle over high heat for about 3-5 minutes or until super hot and add the oil. It will shimmer! Place the steak(s) flat (do not overcrowd the pan), lower the heat to medium-high, and cook the steak for 2-3 minutes on each side, or until medium-rare.
- Transfer the steak(s) to a plate and tent with foil. Let it rest for 3-5 minutes and squeeze the juice of a lime on top.
- Cut into thin slices against the grain and enjoy with chimichurri sauce on top and/or another garnish of your choice such as pickled red onions, tortilla, cheese, etc.
Recipe Notes
These nutritional facts are for the chimichurri marinade which has the most ingredients and calories.
If using another type of steak, marinade for 30 minutes to up to 24 hours, depending on the thickness of the steak and how tough it is. Tough cuts come from brawny parts of the cow such as legs and shoulders as well as nearby areas.
If marinating for more than 30 minutes (not skirt steak), make sure to store it in the fridge. Let the meat come close to room temperature for even cooking.
If freezing, transfer the steak packs (not skirt steak) to the freezer, and freeze for up to 3 months. Let the marinade/steak thaw in the fridge completely (about 24 hours or more). Or to speed up the process, you can submerge the sealed steak pack in a bowl of cold water in the fridge until it’s fully thawed. When ready to cook, remove the steak from the marinade, discard the liquid, and let the steak rest on a plate for 20 minutes at room temperature before cooking.
Nutrition
Calories: 561kcal | Carbohydrates: 5g | Protein: 26g | Fat: 49g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 673mg | Potassium: 541mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1905IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 5mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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