Easy Skirt Steak Marinade - Isabel Eats (2024)

• ▢ 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

• 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.

• 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.

• 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.

• 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!

• 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!

• 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.

• Use a meat thermometer to make sure you don’t overcook it. This is my favorite and foolproof way of making sure I never overcook steak.
• Let it rest before slicing. This will help to lock in the juices and keep the meat from drying out when slicing.
• Slice against the grain. Use a sharp knife to slice the meat against the grain and at a slight angle into thin slices. This helps to further break down the muscle fibers of the meat and makes it easier to chew when eating.

Author: Isabel Orozco-Moore