Best Marinade for Grilled Skirt Steak?
- Funwithfood Jun 26, 2006 12:33 AM
I have grilled flank, but not skirt steak--any tips?
What is your favorite marinade for skirt steak, and how long should it marinate?
wasabayaki jarred marinade in the asian food section. i cut the skirt into three inch sections and marinade in a hefty bag for 2-3 hours. med to med-high heat on a weber 4-5 minutes per side. careful the sugar content may lead to burning
I actually like the Lawry's Mequite 30 minute marinade. I marinade the skirt steak for an hour or longer in the fridge, then grill it over high heat until medium. We like eating this fajita style, with sauteed peppers and onions, homemade flour tortillas form Trader Joes, salsa, sour cream and cheese.
I use skirt steak to make carne asada for tacos. I "marinate" it in a mixture of olive oil, chopped garlic, ancho chili powder, and minced cilantro, giving the steak a "massage" with the flavorings. I let it sit in a zip top bag in the fridge for up to 24 hours, then grill it and chop it up for my tacos.
I use cheap Italian salad dressing.
Sometimes I add wine or soy or garlic. Whatever I have lurking in the fridge.
Marinate for 30 minutes or more.
Nine minutes per side for me.
i like to marinate flank and/or skirt steak with chipotles en adobo. first i rub a little ancho chili powder in to the meat, then dump the whole can of chipotles over the meat and make sure all surfaces are covered. i prefer letting it sit overnight, but i've done a few hours and it was still pretty good. it will be nice and spicy though so be careful!
with skirt steak, i like just seasoning with salt and pepper, grilling, then topping with a chimichurri (sp?)-like sauce - garlic, chilies, red wine vinegar, minced cilantro. i've added a little soy sauce to it too to make it saltier which is also yummy.
I find skirt steak doesn't need as much marinating time as thicker cuts like flank. For a quick, easy and delicious seasoning, I use tamari constantly on steaks, combined with salt (not too much, the tamari has quite a bit), pepper, garlic powder, and cumin. Fresh or dried parsley can add some color and depth.
I like it with cayenne, garlic powder, black pepper, and kosher salt. Sprinkle on, and sear in cast iron skillet. It only needs a couple minutes.
My absolute favorite is simply lime, minced garlic, finely chopped jalapeno, salt and pepper. Marinate for about 40 minutes - the time it takes to get the charcoal ready and other parts of the dinner ready.
I usually marinate for about 1 hour in olive oil, red wine, garlic, shallots and oregano (and whatever else strikes my fancy at the time).
My favorite is a whole bunch of parsley, 3-4 cloves of garlic, a touch of red wine vinegar and a couple tablespoons of olive oil...run all the ingredients in your food processor until very finely chopped. Salt and pepper your meat and then rub the marinade in. A really nice accompaniment to this specific marinade is a cherry tomato salad (cherry tomatoes, balsamic vinegar, olive oil, salt & pepper).
I have tons of variation to marinating skirt of flank steak.
Asian flavors pick and chose from soy sauce, sesame oil, oyster sauce, hot chili oil, Chinese black vinegar, sugar and s & p, and teriyaki.
Italian favors pick and chose from evoo, Rosemary, balsamic, minced garlic, Italian seasoning, oregano, s & p.
Indian flavors pick and chose from yoguard, curry powder, ground cumin, purred onion, lemon juice
Texmex flavors picke and chose from ground chili powder, ground cumin, lime juice, salsa, tabasco, evoo
put the marinade in a large zip lock bag and add the meat and let it marinate over night. Easy!
I do a bourbon marinade that is fabulous, esp for grilling.
Some crushed garlic
1/4 cup jack daniels
1/4 cup low sodium soy
Juice of a lemon
few dashes of worchestire
few dashes of Crystal extra spicy hot sauce
a few tblsp of brown sugar
Fresh ground black pepper
I pound down each side of the skirt steak with the textured side of my meat pounder, then put in the marinade for a day or so, flipping and massaging regularly, then grill on smoking hot grill.
Had to substitute some of the ingredients: didn't have Jack, used some Remy Martin - used natural honey in place of the brown sugar - and didn't have lemon but had limes, so went with that - used Louisiana hot sauce...
Used the same ratios in the recipe to mix up the marinade.
Pounded out 2 large top rounds, about a foot long each to start with.
Put the steaks and marinade into a large freezer baggie, let them set for a day (about 5-6 hours).
Grilled the steaks basting with the leftover marinade for the first couple of minutes, also grilled some asparagus = DELICIOUS!
This recipe is a keeper!! Thanks *^)
I used to make my own Asian style dressing.....but now, most of the time, I just use Susie Wow. Very good. Also works great for salmon.
Ooo - lime butter sounds good!! I used natural honey instead of brown sugar. And cognac ... it was only for when my brother visited, $'s, whatever - it will be on the grill in about 2 hours 8^)
From "the Chew" tv show
Vanessa Wong's recipe
For the Balsamic Marinated Steak:
1 cup Balsamic Vinegar
1/2 cup Olive Oil
2 tablespoons Light Brown Sugar
2 cloves Garlic (crushed)
2 Sprigs Fresh Rosemary
Salt and Pepper
2 pounds Skirt or Flank Steak (lightly pounded)
did this myself a few days ago for dinner.
the recipe is for a salad which I did my own kitchen sink salad, but was primarily wanting to taste the flavor of the beef that they raved about on the show. it was very good.
I used flat iron steak which to me looks very similar to skirt.
Since I don't like sweet with meat, I give most teriyaki a pass. Here's my favorite soy-based marinade with no sugar.
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon freshly ground pepper
½ cup wine vinegar
1/3 cup lemon juice
I use Gravy Master(NOT kitchen Bouquet, WAY too salty) with garlic powder, onion powder, paprika, a little cayenne, and S & P. I marinate it at least 6 hours in a plastic bag, overnight is better. Then grill to your favorite doneness.
This is the recipe I FINALLY got down pat after having it as Black Diamond Steak in Cape May NJ, where sand smoothed pieces of glass are called Cape May Diamonds. took me forever to figure out what was on the outside that left the inside nice and red or pink after grilling.
This marinade is a hit every time. I think the honey is the key. I use flank steak.
Marinade Ingredients for 2 lbs. of steak.
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
1 Can Beer (Cheap American Macro)
2 Jalapenos, chopped
1 Onion, sliced
2-3 Cloves garlic, chopped
1/2 bunch cilantro, chopped
couple of tablespoons each of chile powder and cumin