Marinated Skirt Steak
This Marinated Skirt Steak is a flavor-packed delight! Tender, juicy, and perfect for grilling or tacos, it’s a must-try!
Servings: 4 servings
Ingredients
- 600 grams skirt steak
- 2 sprigs thyme
- 150 milliliters extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 sprig rosemary
- 1 leaf bay leaf
- 2 cloves garlic
- fine sea salt to taste
Instructions
- In a mixing bowl, combine the extra virgin olive oil, freshly ground black pepper, thyme, rosemary, bay leaf, and minced garlic. Whisk them together until well blended.
- Place the skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour; for best results, marinate overnight.
- Preheat your grill or grill pan to medium-high heat.
- Remove the skirt steak from the marinade and let any excess marinade drip off. Season both sides with fine sea salt. Place the steak on the grill and cook for about 3-4 minutes on each side for medium-rare.
- Once cooked to your liking, remove the steak from the grill and let it rest for at least 5 minutes before slicing against the grain into thin strips.
Equipment
- Mixing Bowl
- Whisk or fork
- Resealable plastic bag or shallow dish
- Grill or Grill Pan
- Meat Thermometer
Notes
- For best flavor, marinate overnight.
- Use a meat thermometer to check for doneness.
- Store leftovers in an airtight container for up to 3 days.