Skirt Steak is one of my favorite cuts of beef. There are some things that you have to try before your time is done here on this earth and that is Skirt Steak and this Marinade for Grilling a Great Skirt Steak. They go hand-in-hand.
Courtesy of Brian Child (That’s Me)
Why do I love Skirt Steak? Oh, yes Fajita’s! Besides that Mexican / Tex-Mex flavor gift from the meat gods – I am just in love with Skirt Steak. It is always in the back of my mind as I go to restaurants, the grocery store. In my mind it is pound for pound one of the greatest finds in the beef cut world. It’s texture when you chew, and if you marinate it right it is so tender and will reward you with amazing flavor. This marinade is perfect for our friend the Skirt Steak.
When you are done grilling the steak, it is a best practice to allow it to rest a few minutes before cutting into it. This will allow the steak to continue to cook a little while it is sitting and it will allow the juices to seal themselves in side – and that is where you want them!
- 1/2 cup soy sauce
- 1/2 cup Dijon mustard
- 6 tablespoons red wine vinegar
- 1 cup extra-virgin olive oil
- 4 tablespoons molasses
- 6 cloves garlic, peeled and smashed
- 1 medium onion, diced fine
- 4 pounds skirt steak
- Mix in a gallon size zip lock type freezer bag all the marinade ingredients. Zip the top and shake well to combine the marinade well. Add the steak and allow it to marinade for at least 6-8 hours if not over night in the refrigerator. Place the bag in a 9x13 baking dish to prevent any spills.
- 30 minutes before grilling, remove the steak from the marinade and allow it to sit at room temperature. Meanwhile preheat your grill on a medium flame. Place the steak on the grill and allow to cook on each side for about 5-8 minutes.
- Remove the from the grill and let it rest on a cutting board for at least 5 minutes before slicing. Slice against the grain for the best results. Serve and Eat!
