Tender And Juicy Grilled Skirt Steak Recipe

Master the art of Grilled Skirt Steak with a marinade that promises tenderness and a char grill for unmatched flavor.

Grilled Skirt Steak Recipe

The Grilled Skirt Steak Recipe brings an explosion of flavour to your dinner table! Drenched in a masterful marinade of olive oil, dry sherry, soy sauce, honey, and a blend of spices, this steak achieves an impeccable balance of tenderness and rich taste. Its quick grilling time ensures a splendid char that’s bound to be a hit with steak lovers.

Ingredients

• 2 lb. Skirt Steak
• salt and pepper

For The Marinade

• ⅓ cup olive oil
• ⅓ cup dry sherry
• ⅓ cup soy sauce
• 2 tbsp honey
• 1 tsp garlic, minced
• 1 tsp crushed red pepper
• 1 cup chimichurri sauce, optional

Instructions

• Season steak with salt and pepper on both sides.
• Combine the olive oil, dry sherry, soy sauce, honey, garlic, and red pepper in a zip-top plastic bag (or shallow baking dish). Place steak in the bag and let marinate on the countertop for 30 minutes.*
• Preheat grill to high heat (at least 500 degrees or higher if possible), clean grates and brush with oil if needed.
• Remove steak from marinade (discard any remaining marinade) and sear on the hot grill for 3 to 4 minutes per side, until the steak reaches an internal temperature of 130 degrees F. Let rest for 5 minutes before slicing the steak AGAINST the grain into thin strips. Serve with the chimichurri sauce if desired.

Serving Suggestions:

• Easy Chimichurri Sauce
• Garlic Parmesan Rice
• Baked Potatoes
• Roasted Broccoli
• Brussels Sprouts
• Grilled Veggie Kabobs

Tips and Tricks

• A simple yet flavorful mix – olive oil, dry sherry, soy sauce, honey, garlic, and crushed red pepper. The honey in the marinade helps to caramelize the steak’s surface.
• Use high heat for grilling as skirt steak is best cooked quickly due to its tough fibers. Aim for 500 degrees+ if possible.
• Slice the steak against the grain to ensure tenderness. Visibly note the direction of the fibers (the grain) to slice perpendicular to it, usually after dividing the steak into manageable pieces.