Teresa's Recipes
Grilled Skirt Steak with Savory Marinade
Savor the rich, bold flavors of this grilled skirt steak, marinated in a heavenly blend of garlic, soy sauce, balsamic vinegar, and Dijon mustard. This dish is an experience that transports you to the vibrant streets of Latin America, where grilling meat is a cherished tradition. The juicy, tender steak, charred to perfection, is perfect for summer barbecues or a cozy family dinner.
Ingredients
- 1.5 pounds Skirt steak
- 1/4 cup Olive oil
- 1/4 cup Soy sauce
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Lemon juice
- 4 cloves, minced Garlic
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Brown sugar
- 1/4 cup, chopped (for garnish) Cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Calories: 400
- Fat: 22g
- Carbs: 8g
- Protein: 38g
- Sodium: 900mg
- Sugar: 3g
Instructions
- In a medium bowl, whisk together the olive oil, soy sauce, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, brown sugar, salt, and black pepper to create a flavorful marinade.
- Place the skirt steak in a large shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it's fully coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the steak for at least 2 hours, or up to 24 hours for deeper flavor. The longer it marinates, the more tender and flavorful it will become.
- Preheat your grill to high heat, ensuring the grates are clean and oiled to prevent sticking.
- Remove the steak from the marinade and let it come to room temperature for about 15 minutes before grilling to ensure even cooking.
- Grill the steak for about 5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer for accuracy; 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Once cooked, remove the steak from the grill and let it rest for 5–10 minutes. This allows the juices to redistribute for a more tender bite.
- Slice against the grain into thin strips, garnish with chopped cilantro, and serve immediately.
Tips
- For an extra kick, add a teaspoon of red pepper flakes to the marinade.
- Pair the steak with chimichurri sauce for a fresh, herbaceous complement.
- Serve alongside grilled vegetables or a crisp salad to balance the richness of the steak.