Marinated Skirt Steak
This marinated skirt steak is bursting with fresh herb flavors and perfectly tender. Easy to prepare and ideal for grilling or pan-searing!
Equipment
- Mixing Bowl
- Whisk or fork
- Resealable Plastic Bag or Shallow Dish
- Grill or cast-iron skillet
- Meat Thermometer
Ingredients
Ingredients
- 600 grams skirt steak
- 2 sprigs thyme
- 150 milliliters extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 sprig rosemary
- 1 bay leaf
- 2 cloves garlic
- fine sea salt to taste
Instructions
Prepare the Marinade
- In a mixing bowl, combine the extra virgin olive oil, freshly ground black pepper, thyme, rosemary, bay leaf, and minced garlic. Whisk everything together until well blended.
Marinate the Steak
- Place the skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, though marinating overnight will yield even better results.
Cook the Skirt Steak
- Preheat your grill or cast-iron skillet over medium-high heat until hot enough to sear the steak.
- Remove the steak from the marinade and let any excess drip off. Season both sides with fine sea salt. Place the steak on the hot grill or skillet and cook for about 3-5 minutes on each side, depending on your desired doneness. For medium-rare, aim for an internal temperature of around 130°F (54°C).
Rest and Serve
- Transfer the cooked steak to a cutting board and let it rest for at least 5 minutes to allow the juices to redistribute.
- Slice the skirt steak against the grain into thin strips and serve with your choice of sides.
Notes
- Marinate the steak overnight for maximum flavor and tenderness.
- Use a meat thermometer to ensure perfect doneness without overcooking.
- Try adding a splash of citrus juice or crushed red pepper flakes to customize the marinade.
- Skirt steak can be frozen after marinating; thaw overnight before cooking.