Ingredients
Marinade Ingredients
- ½ cup soy sauce (or tamari for gluten-free option)
- ¼ cup balsamic vinegar
- 4 cloves garlic, minced
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
Main Ingredient
- 1 ½ pounds skirt steak
Instructions
- Prepare the Marinade: In a medium bowl, combine the soy sauce, balsamic vinegar, minced garlic, kosher salt, and olive oil. Whisk the ingredients together until well blended to create a flavorful marinade.
- Marinate the Steak: Place the skirt steak in a large 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 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Preheat your grill to high heat to achieve a good sear and char.
- Grill the Steak: Remove the steak from the marinade, letting excess drip off, and place it on the hot grill. Cook for about 3-4 minutes per side for medium-rare doneness, adjusting the time as needed for desired doneness.
- Rest and Serve: Transfer the grilled skirt steak to a cutting board and let it rest for 5-10 minutes. Slice the steak thinly against the grain to ensure tenderness before serving.
Notes
- For a gluten-free version, substitute tamari for soy sauce.
- Marinating overnight enhances flavor and tenderness but a minimum of 2 hours is sufficient.
- Skirt steak cooks quickly due to its thin cut; avoid overcooking to maintain juiciness.
- Resting the steak after grilling helps retain its juices.
- Serve with grilled vegetables or a fresh salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
