Yield: 1 enough for 2 pounds of steak
Skirt Steak Marinade
This skirt steak marinade is spicy, umami-filled, and has a hint of sweetness. It's so easy to make, and will leave your steak ultra tender.
Ingredients
- ¼ cup olive oil, or avocado oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme, or minced fresh thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Add all the ingredients into a small bowl and stir until well blended.
- Pour marinade over steak, chicken or pork and marinate for at least 30 minutes before cooking. (Or add meat to a gallon ziplock bag, pour the marinade over meat, seal the bag and store in the refrigerator for up to 12 hours.) Making sure to shake the bag a few times while marinating.
- Remove the meat from the marinade and cook as desired.
Notes
Storage: This recipe makes enough skirt steak marinade for 2 pounds of meat. But if you have more marinade than you need, don’t worry: you can store it in the fridge for a week in an airtight container. You can also freeze the marinade for up to 6 months, though you’ll have to give it a mix when it thaws.
Don’t Over-Marinate: You can marinate your steak overnight and it will be delicious. However, it’s best to not marinate for more than 12 hours, and we think the sweet spot is between 30 minutes and 2 hours. Because skirt steak is so lean, the acid in the marinade tenderizes it. But if it tenderizes for too long, it will break down too much, and become mushy.
Swap Herbs: If you prefer, you can use rosemary instead of thyme in this recipe. You can also use rosemary and thyme together to make an extra-herbaceous marinade.
Add Onion: If you want to add a little more depth of savory flavor, add 1 tablespoon of dried minced onion. It adds an extra layer of flavor to your steak!
Use The Excess Marinade: After the steak is done marinating, don’t throw the liquid away. Instead, pour it into the skillet right before the steak is done cooking, and let the meat baste in it for extra flavor and juiciness.
Nutrition
Serving: 2 tablespoons, Calories: 92kcal, Carbohydrates: 2g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 730mg, Potassium: 36mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 107IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg