The Pioneer Woman Tasty Kitchen
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Marinated Skirt Steak

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Level: Easy

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Description

This marinated skirt steak is so tasty, I make over and over and again. Ideally, the beef should marinate for 4-24 hours, but it’ll definitely work if you only have 30 minutes.

Ingredients

  • 2 pounds Skirt Steak, Flap Steak, Or Hanger Steak
  • 6 Tablespoons High Quality Balsamic Vinegar
  • 4 Tablespoons Canola Oil
  • 2 Tablespoons Wocestershire Sauce
  • 1 whole Scallion/Green Onion
  • 1 clove Garlic, Peeled
  • ½ teaspoons Ground Black Pepper
  • 1-½ teaspoon Kosher Salt
  • 1-½ teaspoon McCormick "Hamburger" Seasoning (or Other Steak Seasoning)

Preparation

Note: Ideally, the beef should marinate for 4-24 hours, but it’ll definitely work if you only have 30 minutes.

Trim skirt steak of excess fat or silver skin. Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces and place in a gallon-size zip top bag.

Make the marinade by processing the remaining ingredients in a blender or food processor. Reserve 2 tablespoons of the marinade to serve as a sauce. Pour remaining marinade over steaks in the zip top bag. Seal bag well and knead to make sure the marinade reaches all surfaces of the meat. Chill for 4 to 24 hours (tossing every few hours). Chill the reserved 2 tablespoons of marinade separately.

Remove steaks from marinade and dry with paper towels. Preheat grill (or cast iron pan on the stove top) to medium-high heat. Cook steak for 2-4 minutes per side. Remove steak to a clean plate. Allow steak to rest for 5-10 minutes before slicing thinly across the grain. Toss with reserved marinade and serve.

Note: If cooking on the stove top, remove steaks and deglaze pan with 1/4 cup water and reserved marinade; cook until mixture reduces by half, then pour over sliced steaks and serve.

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