This is a simple Asian style marinade that does amazing things to skirt steak. Outside of a ribeye, skirt steak is one of my favorite steaks for the grill, and after you have had this you will know why. This marinade is wonderful on chicken, seafood and pork. Once you have it down, you will find you will use this on most any protein.

Skirt Steak Marinated Asian Style

Serves 4
Prep time 24 hours, 15 minutes
Cook time 15 minutes
Total time 24 hours, 30 minutes
Allergy Soy
Meal type Main Dish, Marinade
Misc Gourmet, Pre-preparable, Serve Hot
Region Asian


  • 1/4 cup soy sauce
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons chopped green onions (white and green parts, plus more if you wish for garnish)
  • 1 tablespoon chili oil
  • 1 tablespoon dark Asian sesame oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced lemongrass
  • 2 12-ounce skirt steaks


  • cooked jasmine rice (for serving)


Step 1
In a medium mixing bowl combine the soy sauce, vinegar, green onions, chili oil, sesame oil, garlic, ginger and lemongrass. Pour this marinade into a large zip-type resealable bag, add your steaks. Remove any excess air, and seal the bag. Place in a 9x13 baking dish to contain any leaks and refrigerate for at least 24 hours, turning the bag occasionally.
Step 2
Preheat your grill to high heat.
Step 3
When you are about 30 minutes to grilling, remove the steaks from the marinade, and pat them with paper towels to remove the excess marinade (discard the marinade). Grill the steaks until they are nicely marked on both sides, this should take about 4 minutes (each side) for a medium-rare. Remove the steaks from the grill and allow to rest for at least 10 minutes before slicing. Slice thinly and then serve over jasmine rice and garnish with the green chopped onions.

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