There’s something truly magical about the sizzle, aroma, and bold flavors of a Charred and Juicy Marinated Skirt Steak. This recipe transforms a humble cut of beef into a tender, deeply flavorful centerpiece that’s bursting with garlicky-herb essence and smoky char. Whether you’re grilling outdoors or searing stovetop, each bite has just the right balance of tang, umami, and fresh herbs. You’ll find yourself coming back to this recipe again and again—for summer cookouts, easy weeknights, and even special occasions when you want to impress without fuss.

Charred and Juicy Marinated Skirt Steak Recipe - Recipe Image

Ingredients You’ll Need

This Charred and Juicy Marinated Skirt Steak comes together with a handful of everyday staples, each bringing something essential to the table. It’s the interplay of acidity, richness, and aromatics that make this steak unforgettable—don’t skip a thing!

Skirt steak: This cut is prized for its rich flavor and ability to soak up marinades beautifully, but trim it well for the best texture.
Kosher salt: Seasons the meat deeply and starts the tenderizing process—don’t be shy with it.
Olive oil (or avocado oil): Adds moisture, helps carry flavors into the steak, and ensures a juicy bite.
Red wine vinegar (or sherry vinegar): Brings bright tang to balance the richness of the beef.
Soy sauce: Adds savory depth and a subtle hint of umami to the marinade.
Worcestershire sauce: Brings complexity with its signature mix of sweet, tangy, and savory notes.
Dijon mustard: A punchy element that also helps emulsify the marinade.
Garlic, finely minced: For a fragrant, robust backbone to the marinade.
Fresh thyme leaves: Delicate herbal notes that complement grilled beef beautifully.
Minced fresh rosemary: Earthy, piney undertones that really take the aroma to the next level.
Ground pepper: Key for finishing the steak with just the right amount of heat and spice.

How to Make Charred and Juicy Marinated Skirt Steak

Step 1: Trim the Steak

Start by unrolling the skirt steak on a cutting board and pat it dry—it helps you work safely and allows the seasoning to stick. Place the fattiest side up, then use a sharp paring knife to carefully separate the fat cap from the flesh, sliding the blade parallel along the grain. Remove any large areas of fat, silverskin, or membrane on both sides. Once it’s trimmed, slice the steak into 3-4 even pieces; this ensures uniform cooking and makes flipping on the grill easier.

Step 2: Salt and Bag

Generously sprinkle kosher salt over every inch of the skirt steak pieces, making sure all sides are coated. Then, pop the salted steaks into a large resealable bag—this will keep the marinade close to the meat and make cleanup a breeze.

Step 3: Mix the Marinade

In a bowl or a measuring cup, combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, thyme, and rosemary. Whisk together until the mixture is slightly thickened and all the ingredients are evenly mixed. You’ll notice the aroma coming to life already!

Step 4: Marinate the Steak

Pour the marinade into the bag with the steak, seal tightly while squeezing out as much air as you can, and use your hands to gently massage the marinade all around the steak. Lay the bag flat in the fridge for at least 2 hours (or up to six). If you can, flip the bag once or twice during this time to make sure every inch of steak gets that flavorful marinade.

Step 5: Rest at Room Temperature

Using tongs, remove the steak from the bag about 30 minutes before you intend to cook it. Let the excess marinade drip away, then set the steak pieces on a plate at room temperature; this takes the chill off and ensures an even, juicy cook.

Step 6: Preheat the Grill or Pan

Get your grill screaming hot, or heat a grill pan or cast-iron skillet to medium-high or high heat. This is crucial for building that signature char and locking in the juices that make a Charred and Juicy Marinated Skirt Steak so irresistible.

Step 7: Pat Dry and Season

Just before the steak hits the heat, use paper towels to blot off any surface marinade—this helps get a sear rather than a steam! Then freshly grind pepper all over the steak to create a beautiful peppery crust as it cooks.

Step 8: Grill to Perfection

Arrange the steak pieces in a single layer, leaving a little space between each. If you’re using a grill, keep the lid open. Char the steak undisturbed for about 3-4 minutes; flip and grill for another 2-4 minutes, until a deep crust has formed and the internal temperature is around 125 to 130°F for medium-rare. Skirt steak cooks fast, so keep a close eye!

Step 9: Rest and Slice

Once off the heat, transfer the steaks to a cutting board and let them rest for at least 10 minutes so all those incredible juices redistribute. To serve, slice against the grain into half-inch strips—this last step is essential for maximum tenderness and the classic presentation of a Charred and Juicy Marinated Skirt Steak.

How to Serve Charred and Juicy Marinated Skirt Steak

Garnishes

A sprinkle of flaky salt and a shower of freshly chopped herbs go a long way to finish this dish. For even more vibrancy, drizzle with chimichurri, salsa verde, or a squeeze of lime. These simple touches brighten up each smoky, juicy bite and take your Charred and Juicy Marinated Skirt Steak to steakhouse-worthy territory.

Side Dishes

Classic choices like roasted potatoes, grilled veggies, or a fresh summery salad all shine next to this steak. You can’t go wrong with a simple arugula salad tossed in lemon, or crisp corn on the cob to soak up those fabulous steak juices. Even a crusty loaf of bread is perfect for mopping up every last drop.

Creative Ways to Present

Sliced Charred and Juicy Marinated Skirt Steak is as versatile as it is delicious! Layer slices in tacos with pickled onions, top a grain bowl with avocado and radishes, or pile it high on a toasted baguette with herby aioli. The steak’s bold flavor stands up to all kinds of creative riffs, so don’t hesitate to make it your own.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap them tightly in foil or store in an airtight container in the fridge. The steak will stay juicy and flavorful for up to three days. Just be sure to slice only what you plan to use so it retains all of its moisture.

Freezing

Charred and Juicy Marinated Skirt Steak freezes beautifully! Let the steak cool completely, then wrap tightly in plastic and foil before stashing in a freezer bag. It’ll keep for up to two months. For best results, freeze unsliced; thaw in the fridge for 24 hours before using.

Reheating

To gently reheat, lay steak slices in a single layer on a plate and cover with a damp paper towel; microwave in 20-second bursts until just warmed through. Or, toss briefly in a hot skillet with a splash of broth or water to keep things juicy—take care not to overcook or the steak could get tough.

FAQs

Can I use flank steak instead of skirt steak?

Absolutely! Flank steak works as a great substitute and will soak up the marinade well. The texture is slightly different, but it’s still delicious when charred and sliced thin against the grain.

How long should I marinate the steak?

For the best results and deepest flavor, marinate the steak for at least 2 hours, and up to 6. Any longer and the fibers can start to break down too much, making the meat mushy instead of juicy and tender.

Can I cook this on a stovetop if I don’t have a grill?

Yes! A heavy cast-iron skillet or grill pan over medium-high to high heat works perfectly. Just be sure you’ve got good ventilation, as you want a high-temp sear for that signature char.

Why do I need to pat the steak dry before grilling?

This crucial step removes excess marinade, helping the steak sear quickly and form a beautiful crust instead of steaming. Dry steak equals better browning and tastier results.

What’s the best way to slice skirt steak?

Always slice the steak against the grain (the visible lines in the meat). This shortens the fibers, making each bite more tender and easier to chew—essential for enjoying a Charred and Juicy Marinated Skirt Steak.

Final Thoughts

If there’s one recipe you should always have in your back pocket for a wow-worthy meal, it’s this Charred and Juicy Marinated Skirt Steak. It’s simple, quick, and absolutely packed with flavor. I hope you love it as much as I do—get those grills hot, and enjoy every juicy bite!