Celebrating Modern Jewish Living Through Food, Tradition, and Family
Marinated Skirt Steak
This is our go-to, no-fail recipe for marinated skirt steak and it’s absolutely to-die-for delicious when cooked to perfection on the grill.
The Backstory: Whenever I think of marinated skirt steak I am reminded of beautiful spring days and the long hot summers. I loved to grill outdoors, and this recipe is what I usually make when grilling skirt steaks. I have also made this on a grill pan indoors, but for some reason, I always consider this an outdoor dish. More of the Backstory after the recipe…
Marinated Skirt Steak
A savory marinate of soy sauce, Dijon mustard, garlic and spices add delicious flavor to this juicy cut of meat. Less than 10 minutes on the grill and you've got a delicious steak that's perfect for dinner, salads, or sandwiches.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 4 people
Ingredients
- 2 lbs. Kosher Skirt Steak
- 1/3 cup soy sauce
- 1/3 cup canola or vegetable oil
- 2 cloves garlic chopped
- 1 tbsp. dried parsley flakes crush with your fingers to release the oils.
- 1/2 tsp. Dijon mustard
- 1 tbsp. honey
Instructions
-
In a small bowl, mix soy sauce, oil, garlic, mustard. parsley and honey. Put steaks into a large baking dish and pour marinate over meat, turning so all sides are coated. Cover with foil or clear wrap and refrigerate for 2 hours or overnight. Turn occasionally.
-
Heat grill (outdoors),or grill pan or electric skillet, (indoors) to medium heat. Remove meat from marinate, letting the marinate drip back into the baking dish to collect the excess marinate. Set aside
-
Depending on thickness of steak, cook for about 4 minutes. Before turning steak over, brush on some of the reserved marinate. Turn steak and grill for another 4 minutes. This will be about medium rare. Do not over cook the steak as it can become too tough to eat.
-
Remove and let rest 5 minutes before slicing.
…The Backstory continues: During the warm months, when I lived in Staten Island, New York, and I was raising my kids, I would stock up on this type of steak, hamburgers, and hot dogs and I was all set for summer. All I had to do was defrost the meat by putting it in the fridge overnight and in the mornings, I would make a marinade, cover with clear wrap or foil, and put it back in the fridge to let the marinade tenderize and flavor the steak. Easy.
Later on, I would heat the grill and I was literally minutes away from a great dinner. Follow my lead and serve this with baked beans, a crisp green salad, and some bakery rolls and you’ll be enjoying your summer months with easy meals that you can throw together in minutes. The best part? The leftovers are equally delicious on a sandwich or in a salad the next day.
Please follow and like us:
Myrna Turek
I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Latest posts by Myrna Turek (see all)
- Bread Pudding - January 1, 2020
- Strawberry Bread - January 1, 2020
- Roasted Spinach - August 29, 2018
- Pumpernickel Bread - August 29, 2018
Subscribe to