Skirt Steak Marinade
Servings:4 servings
Ingredients
- 1 ½ pounds skirt steak
- ¼ cup balsamic vinegar
- ¼ cup soy sauce, or worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons olive oil
Instructions
- Combine balsamic, soy sauce, apple cider vinegar, garlic, salt, pepper, and olive oil and whisk vigorously.
- Combine steak and marinade in a ziploc bag, press out excess air, seal.
- Marinate 30 minutes or up to 2 hours. Use tongs to transfer steak to a preheated grill or cast iron pan over medium-high heat.
- Cook for 6-8 minutes on each side til cooked to desired doneness. Rest for 10 minutes before slicing and serving.
Notes
- For the most evenly cooked steak, let the meat rest once for about 30 minutes before grilling (if you've refrigerated it to marinade) to come to room temperature. Then, let the steak rest again for about 10 minutes after you pull it off the grill or out of the oven to lock in those juices before you slice it.
- Any leftover skirt steak will keep in the fridge for about 5 days in a sealed container.
- You can freeze this cooked skirt steak for up to 5 months (but it's better to just eat any leftovers).
- Throw away any leftover marinade from the bag or container the steak was marinading in.
- If you want to make the marinade ahead of time, you can make it up to 4 days in advance and store it in the fridge until you're ready to use it. I store mine in a Mason jar with a lid, then shake it up before pouring it over the steak 30 minutes to 2 hours before I'm wanting to grill.
- When cooking more than one steak at a time, and to ensure doneness, use a meat thermometer. A rare steak is done at 125℉, medium-rare is 130-135℉, medium is 140-145℉, and medium-well is 150℉.
Nutrition
Calories: 88 kcal, Carbohydrates: 4 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Sodium: 1105 mg, Potassium: 60 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 1 IU, Vitamin C: 1 mg, Calcium: 11 mg, Iron: 1 mg
