Enhance the flavor and tenderness of your skirt steak by marinating it with a delicious combination of spices, acids, and oils. Adding a marinade helps to break down the tough fibers, resulting in a more succulent and juicy cut of meat.
Prepare the Steak - If grilling, you can keep the skirt steak as one long piece. But if you plan on using a grill pan, cut it into 2 or 3 smaller pieces, 5 to 7 inches in length. This will allow them to fit better in the pan and make them easier to slice later.
Make the Marinade - In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, lime juice, lime zest, honey, garlic, onion powder, cumin, oregano, salt, pepper, and red pepper flakes. In a small bowl, mix ¼ cup of the marinade and red wine vinegar. Cover and set aside to serve as a sauce.
Marinate the Steak - Place the meat in a baking dish or large resealable plastic bag. Pour the marinade over, submerge, and cover. Refrigerate for 30 to 60 minutes. Flip halfway through for even marinating. Press out the excess air if using a ziplock bag.
Cook the Steak - Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface. Discard marinade. Cook using the desired method (see notes below).
Rest the Meat - Transfer to a cutting board and tent with foil for 10 minutes before slicing. If the steak was kept long, cut it into smaller 5 to 7-inch pieces. Slice against the grain.
To Serve - Pour reserved marinade over the steak or serve on the side.
Notes
Recipe Yield: About 1 cup of marinade for up to 2 pounds of steak. Increase recipe size as needed.
Make Ahead: Marinate the steak for up to an hour. Drain off the marinade, then cover and refrigerate for up to 24 hours.
Grill:Preheat the grill to 400 to 450ºF (204 to 232ºC). Grease the grates with oil. Cover and cook for 2 to 4 minutes on each side.
Pan Sear:Heat a large cast iron skillet, stainless steel, or grill pan over medium-high heat. Once hot, add 1 tablespoon of oil and allow to heat. Sear for 2 to 4 minutes on each side.
Doneness Temperature:For medium-rare, target 120 to 125ºF (49 to 52ºC). For medium, target 130 to 135ºF (50 to 57ºC). For medium-well, target 140 to 145°F (60 to 63°C).
Make it Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce.