If your skirt steak has ever turned out chewy, dry, or weirdly disappointing despite being such a flavorful cut, the marinade is usually the missing piece. This skirt steak marinade uses pantry staples to add bold flavor, help tenderize the meat, and keep every bite juicy whether you grill it, broil it, or sear it in a hot skillet.
The best part? You only need a few hours of marinating time, and I’ll show you exactly how long to marinate skirt steak, how to cook it without overdoing it, and how to slice it so it stays tender.
Why This Skirt Steak Recipe Works
Soy sauce adds salt and umami so the steak gets seasoned all the way through with deeper savory flavor.
Olive oil helps coat the meat evenly and carries the flavors of the garlic, mustard, and Worcestershire.
Balsamic vinegar adds both acidity and sweetness, which balances the marinade and helps the steak brown beautifully.
Worcestershire adds depth and gives the marinade that steakhouse-style flavor.
Mustard helps emulsify the marinade while adding tang and a subtle kick.
Garlic gives it a big, bold backbone that stands up to the rich beefy flavor of skirt steak.
A 2-to-4-hour marinating window is enough to flavor skirt steak without over-softening the exterior.
Ingredients for the Best Skirt Steak Marinade
The ingredients in this skirt steak marinade recipe work together to add bold flavor, lightly tenderize the meat, and season it all the way through. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Soy sauce – I always cook with low sodium soy sauce; you can always add more salt to a recipe if you need to, but it’s much harder to take it out!
- Olive oil – Extra virgin olive oil helps to keep the meat moist, while also helping to distribute flavor to the meat. I prefer olive oil, but any neutral oil will work.
- Balsamic vinegar – I love that balsamic adds both a sweetness and acidity to our marinade. I like to use a good quality balsamic here.
- Worcestershire sauce – This widely used sauce has the ability to add depth, umami richness, and a savory kick to a marinade.
- Spicy brown mustard – Adding this to our marinade not only gives excellent flavor, but also a hint of spice.
- Fresh minced garlic – Mincing your own garlic is preferable here because it packs a bigger flavor punch.
- Salt and pepper – We use a simple blend of coarse kosher salt and freshly ground black pepper to season this skirt steak marinade.
How to Marinate Skirt Steak
Grilling meat introduces it to a super high heat, very fast and it has the tendency to dry out. Plumping up all of the fibers before throwing it on the grill gives it to the best chance to stay juicy.
- Make Marinade. Now that you have all your ingredients you can mix them all together in a shallow bowl or even a large gallon size Ziploc bag. I find it easiest to marinate the steak in a Ziploc back and it reduces the amount of dirty dishes.
- Marinate. Marinate skirt steak for 2-4 hours. Keep in mind that with some cuts of beef marinating longer is not always better. I like to marinate for 3-4 hours personally but in a pinch will do less when needed. Trust me, it’s delicious! Don’t worry if you don’t have everything exactly in your cupboards. I have a few substitutions and this recipe is so versatile, you can toy with amounts and still get great flavor. Read on…
- Grill. Grill your beef to perfection!
- Rest & Slice. Before serving, let the steak rest for 5 minutes, then slice it very thinly against the grain. This shortens the muscle fibers and makes skirt steak much more tender to eat.
5S Philosophy 👩🏻
- Salt – We use coarse kosher salt in this marinade. However, if you used full sodium soy sauce, you may not need any additional salt at all. Taste test before adding.
- Seasonings – Fresh or dried herbs can complement these flavors perfectly. Rosemary, thyme and basil are my favorites. Even a dash of Italian seasoning can amp it up.
- Sauces – Once your steak is marinating and cooked, you can top it with any number of sauces! Worcestershire sauce, cowboy butter, Homemade Steak Sauce (Peter Luger Sauce) or Mushroom Sauce for Steak.
- Swaps – If you want a little heat on your meat, add 1 teaspoon of crushed red pepper flakes or aleppo pepper flakes. Freshly ground pepper is the first pick, but don’t hesitate to use a pre-ground pepper or white pepper to get a more mild peppery flavor. Instead of using vinegar, you can swap it for lemon juice or lime juice.
- Senses – Bold, savory, and deeply flavorful, this skirt steak marinade brings together garlic, balsamic, soy sauce, mustard, and Worcestershire for a rich, tangy, steakhouse-style flavor.
Chef Tips for Tender, Juicy Skirt Steak
It’s not always possible to grill year round, fortunately you can easily pan sear or broil steak and still be able to use this Skirt Steak Marinade. Here are a few tips to follow.
- Right Temperature. Get a good internal thermometer! Skirt Steak should be cooked from Rare to Medium but no more as it will become tough. Testing with an internal thermometer will give you excellent results and takes the guessing out of the cooking process.
- Grill or Cast Iron. Cook over medium to medium/high heat. And allow pan to preheat when pan searing. I prefer to use cast iron when possible as it gives a great sear.
- Resting. Allow steak to rest for 3-5 minutes after cooking. This allows the juices to stay put! Nothing worse than cutting a steak too soon and all the juices run out.
- Cut against the grain and into very thin slices. Slicing any protein against the grain shortens the fibers, making it easier to chew and more tender.
- Set aside a small amount of marinade for dipping or drizzling after the meat is cooked. Nothing better than an amplified sauce to finish it off.
Best Internal Temperature for Skirt Steak
I recommend you cook your Skirt Steak Marinade no more than to medium which means 145°F. For a more rare steak cook to 135°F. As all heat surfaces vary this can take 3-4 minutes per side to reach the perfect internal temperature.
This is where your heat source is a big deal. Always allow time for an oven to preheat when broiling, a pan to heat up when pan searing, or a grill to heat prior to cooking. It really does make a difference and only takes a few minutes to accomplish.
How to Cook Skirt Steak
I’ve tested this marinade on the grill, under the broiler, and in cast iron, and grilling gives the best char while cast iron gives the most reliable crust indoors.
Broiling
Preheat oven and move cooking rack to the 2nd notch from the top. I find dropping the rack a notch really helps in cooking and is a little less forgiving when it comes to broiling. Make sure to set yourself a timer and stay close.
Broil steak for 2-3 minutes before checking to see how it’s doing. Broil for an additional 1-2 minutes before turning over and repeat.
Pan Searing
Heat pan over Medium to Medium/High Heat and once pan is hot add 1-2 tablespoons olive oil. Steak can be cut into 4-6 inch servings or cooked whole. Steak will sizzle as it touches the pan, isn’t that sound fantastic? I think so! Don’t move the steak. It will adhere to the bottom of the pan. This will form a delicious sear. Be patient and let it cook for 3-4 minutes before flipping over.
Flip steak over and cook for an additional 3-4 minutes or until you reach the desired temperature. Always allow a 3-5 minute rest before cutting.
Grilling
Grilling is my favorite way to use this Skirt Steak Marinade but can also be a bit trickier especially if you have a temperamental grill. Take the time to heat grill to 450°F. This could take about 15 minutes. Often times you will want to brush the racks with oil or olive oil but please do not do that. Oiling the grill will cause smoke. There is no need to add additional oil to the grilling racks.
Place steak on grilling rack and close grill lid to hold in the heat. Again, allow steak to cook for 3-4 minutes per side and test steak for desired temperature. Grill temperatures can change quickly with the weather and wind which may mean additional time is needed. A thermometer is the best and easiest way to monitor cooking process.
Skirt Steak vs. Flank Steak: What’s the Difference?
Flank steak is neater and leaner; skirt steak is thinner, looser, and beefier. Flank looks more uniform and flat, while skirt steak usually looks more irregular, with visible grain and more fat running through it. In raw form, skirt steak often has a more dramatic, ribbon-like look; flank steak looks broader and more even.
For cooking, both cuts do best with high heat, quick cooking, and slicing against the grain, but skirt steak is especially popular for fajitas, tacos, and fast grilling because of its strong flavor and thin shape. Flank steak is a little sturdier and works well for slicing, stuffing, grilling, or broiling.
What to Serve with Skirt Steak
Anything you normally serve with steak dinners, you can serve your skirt steak recipe with. For sides we like to serve with potato salad, baked beans, lemon orzo pasta, corn on the cob, macaroni salad, squash casserole or a nice kale salad!
If you want everything to be on the grill, do grilled potatoes or my spicy honey grilled vegetables. Also serve it with another protein, like Jerk Chicken Skewers. Slice it up, put it on some flour tortillas and top with some salsa to make steak tacos!
More Steak Recipes
If you know me, you know how much I love beef! Here are some of our favorite beef recipes.
Skirt Steak Marinade
Equipment
Ingredients
- ¼ cup low sodium soy sauce
- ¼ cup olive oil or vegetable oil
- 1/4 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon spicy brown mustard
- 1 tablespoon honey
- 1 teaspoon coarse Kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic , minced or pressed
- 2-2.5 pound skirt steak
Instructions
- Whisk together the ¼ cup low sodium soy sauce, ¼ cup olive oil or vegetable oil , 1/4 cup balsamic vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon spicy brown mustard, 1 tablespoon honey, 1 teaspoon coarse Kosher salt, ½ teaspoon ground black pepper and minced or pressed 2 cloves garlic in a bowl.
- Pour over 2-2.5 pound skirt steak in a shallow dish or a large plastic bag.
- Seal and refrigerate for 3-4 hours.
- Remove steak from marinade, discarding any leftover liquid. Cook your desired way and let rest for 3-5 minutes before slicing against the grain.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Video
Nutrition
I followed to a T. I’ve triple checked. Yes the meat came out perfectly done and tender to perfection. And while wonderfully flavorful, it was WAY too vinegary. Note to self for next time cut it down by half or more.
Hi, my husband doesn’t like soy sauce. Do you even taste it? Is there something different I could use? I have loved all the recipes I have tried and I always come back to tell you. Thank you, Angela
Hi Angela! Thanks so much for swinging back through. It’s isn’t super heavy in flavor, but you can also use coconut aminos or worcestershire sauce. Let me know how he likes it!
I don’t have low sodium soy sauce. Should I then omit kosher salt?
Yep!
Outrageously good! Cooked the leftover marinade down to syrupy mix and drizzled over.
Served with bourbon mushrooms and a ginger sesame rice. Flavor bomb… Paired with Pinot noir.
YUM! Thanks for sharing!
This was excellent!!! Anxious to try it on chicken tomorrow!!
That sounds delightful! Make sure to come back and let us know how it went!
The flavors of this marinade are delicious. I would love to experiment with different types of mustard. Thanks for sharing!
I love a juicy flank steak! This will be perfect for a variety of recipes like tacos and stir fry!
Well, let me just say that this is one of the best steak marinade recipes that I have seen yet!
This steak marinade is a game-changer! The flavors infuse the meat perfectly, creating a juicy and flavorful steak that’s simply irresistible.