Skirt Steak Marinade
An easy skirt steak marinade that tenderizes and adds a pop of flavor in every bite! Perfect grilled or cooked in a cast iron skillet.
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup orange juice
- ¼ cup lime juice ((about 2 limes))
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, (minced)
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground cumin
- 1 ½ pounds skirt steak
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- 1
In a medium bowl, add the orange juice, lime juice, olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, garlic, red pepper flakes, and ground cumin. Whisk together to combine.
- 2
Place the skirt steak in a large baking dish or gallon size zip-top bag and pour the marinade on top. Turn the steak a few times until it's completely coated with marinade, cover, and refrigerate for 2 to 6 hours. Do not marinate for longer than 8 hours because the meat will start to break down.
- 3
Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and season with salt and black pepper on both sides.
- 4
To grill: Preheat grill to high heat (about 450°F-500°F). Grill the skirt steak with the lid closed for about 3-4 minutes per side for medium rare, or longer depending on the thickness and your desired doneness. I recommend using an instant read meat thermometer to make sure it's perfect!
- 5
To cook on the stove: Heat a large cast-iron skillet over high heat with a generous drizzle of oil. Add the skirt steak and press down on the meat a couple of times to make sure it's fully touching the bottom of the pan (you want to get a good sear). Cook for 3-5 minutes, then flip and cook for another 3-5 minutes depending on the thickness and your desired doneness. I recommend using an instant read meat thermometer to make sure it's perfect!
- 6
Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly across the grain and at a slight angle and serve.