Charred Juicy Marinated Steak

This charred and juicy marinated skirt steak transforms an often overlooked cut into a mouthwatering masterpiece that's guaranteed to impress. The simple marinade infuses deep flavor while the quick cooking method ensures restaurant-quality results at home without fancy equipment or techniques.

I discovered this technique after years of overcooked tough steak disappointments. Now my family specifically requests this recipe whenever we have guests over, and nobody believes how simple it actually is to prepare.

Ingredients

• Skirt steak whole cut (1.5-2 pounds): Choose a piece with good marbling for best flavor and tenderness
• Kosher salt: Enhances all flavors and helps tenderize the meat
• Olive oil or avocado oil: Creates the base for marinade and helps transfer flavors
• Red wine vinegar or sherry vinegar: Adds brightness and helps tenderize the meat fibers
• Soy sauce: Provides deep umami flavor and perfect saltiness
• Worcestershire sauce: Contains enzymes that help break down tough fibers
• Dijon mustard: Works as an emulsifier and adds subtle tang
• Garlic cloves: Infuses essential aromatic flavor compounds
• Fresh thyme leaves: Offers earthy herbal notes that complement beef perfectly
• Fresh rosemary (minced): Provides robust piney flavor that stands up to grilling
• Ground pepper: Adds gentle heat and complexity

Step-by-Step Instructions

Trim the Steak:

Position the steak with fattiest side up on your cutting board. Use a sharp paring knife to carefully remove excess fat cap by sliding under the edge and moving parallel to the meat. Remove any tough silverskin or membrane that would become chewy when cooked. Divide into 3-4 even pieces for manageable cooking and more surface area for marinade.

Create the Marinade:

Combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, fresh thyme, and rosemary in a bowl. Whisk thoroughly until completely emulsified. This balanced mixture delivers acid to tenderize, salt to season deeply, and aromatics to infuse flavor.

Marinate Properly:

Season the trimmed steak pieces with kosher salt before placing in a gallon resealable bag. Pour marinade over the meat, remove excess air, and seal tightly. Massage the bag to ensure complete coverage of all meat surfaces. Refrigerate for at least 2 hours but preferably 6 hours, flipping occasionally for even flavor distribution.

Prepare for Cooking:

Remove steaks from marinade 30 minutes before cooking, allowing excess liquid to drip off. Let rest at room temperature which ensures more even cooking. Just before grilling, pat the surfaces completely dry with paper towels and season generously with freshly ground pepper.

Master the High-Heat Cook:

Place steaks on a screaming hot grill or preheated cast iron skillet with adequate space between pieces. Cook undisturbed for 3-4 minutes until deep char forms. Flip once and cook another 2-4 minutes until internal temperature reaches 125-130°F for medium-rare. Resist the urge to move or flip repeatedly.

Rest and Slice:

Transfer cooked steaks to a cutting board and allow to rest untouched for 10 full minutes. This crucial step allows juices to redistribute throughout the meat. Slice thinly against the grain at a 45-degree angle for maximum tenderness.

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My absolute favorite component is the fresh herbs in the marinade. I grow rosemary and thyme in my garden year-round, and the aroma that fills the kitchen when they hit the hot oil takes me back to summer barbecues at my grandfather's ranch where he taught me the importance of respecting quality cuts of meat.

Mastering Doneness

Skirt steak is at its absolute best when cooked to medium-rare or at most medium. Because of its thin profile and muscle structure, it quickly becomes tough when overcooked. For perfect medium-rare, remove from heat at 125-130°F as it will continue cooking during rest time. The finished temperature should be around 135°F showing a warm red center with juicy texture. If you prefer medium, aim for 135°F off the heat, resulting in 145°F after resting with a warm pink center.

Serving Suggestions

This versatile steak becomes the star of countless meals. Serve alongside chimichurri sauce for an Argentinian flair or slice thin for incredible steak tacos with quick pickled onions and cilantro. The steak also makes phenomenal sandwiches on crusty bread with arugula and horseradish cream. For a complete meal, pair with roasted potatoes and a simple green salad dressed with the same vinegar used in your marinade for flavor continuity.

Storage and Reheating

Leftover skirt steak keeps beautifully in the refrigerator for up to 3 days in an airtight container. For best results when reheating, avoid the microwave which will continue cooking and toughen the meat. Instead, bring slices to room temperature, then quickly warm in a skillet with a splash of beef broth to restore moisture. Even better, enjoy cold slices in a salad or wrap for lunch the next day, as the flavor continues developing overnight.

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Frequently Asked Questions

→ How long should I marinate skirt steak?

Marinate skirt steak for at least 2 hours, and up to 12 hours for maximum flavor infusion.

→ What is the best way to cook skirt steak?

Grill skirt steak over high heat for a short time to achieve a proper char while keeping the inside juicy.

→ How do I prepare the steak before marinating?

Trim excess fat and any remaining silverskin from the steak before marinating for even cooking and better flavor absorption.

→ Why should I slice skirt steak against the grain?

Slicing against the grain shortens the muscle fibers, making each bite more tender and easier to chew.

→ What temperature should skirt steak be cooked to?

Cook skirt steak to an internal temperature of 125-130°F for medium-rare, ensuring a juicy and flavorful result.