Go Back
Sliced, medium-rare {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} topped with chimichurri sauce on a wooden board.

Zesty Herb Marinated Skirt Steak

This recipe features tender, juicy skirt steak infused with a vibrant, zesty herb marinade, perfect for grilling or pan-searing. It's quick to cook and full of flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Latin American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil
  • 2 tbsp soy sauce low sodium preferred
  • 2 tbsp fresh lime juice
  • 1 tbsp Worcestershire sauce
  • 4 cloves garlic minced
  • 1/4 cup fresh cilantro chopped
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp salt or to taste
For the Steak
  • 1.5 lbs skirt steak or flank steak, trimmed of excess fat

Equipment

  • Large Ziploc bag or shallow dish
  • Whisk
  • Grill or Cast Iron Skillet
  • Tongs
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Marinade
  1. In a medium bowl, whisk together the olive oil, soy sauce, fresh lime juice, Worcestershire sauce, minced garlic, chopped cilantro, ground cumin, chili powder, dried oregano, black pepper, and salt until well combined.
Marinate the Steak
  1. Place the skirt steak in a large Ziploc bag or a shallow non-reactive dish. Pour the prepared marinade over the steak, ensuring it's evenly coated. Seal the bag (removing as much air as possible) or cover the dish.
  2. Refrigerate and marinate for at least 2 hours, or preferably 4-8 hours for maximum flavor. Do not marinate for more than 12 hours, as the lime juice can start to break down the meat too much.
Cook the Skirt Steak
  1. About 30 minutes before cooking, remove the steak from the refrigerator to bring it closer to room temperature. This promotes more even cooking. Discard any excess marinade.
  2. Preheat your grill to medium-high heat (about 450-500°F / 230-260°C) or a cast-iron skillet over high heat until smoking. Lightly oil the grill grates or skillet.
  3. Carefully place the skirt steak on the hot grill or in the skillet. Cook for 3-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness. Skirt steak cooks quickly due to its thinness.
Rest and Slice
  1. Once cooked, transfer the skirt steak to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful steak.
  2. Slice the steak against the grain into thin strips. Skirt steak has a very noticeable grain, and slicing against it is crucial for tenderness.
  3. Serve immediately with your favorite sides like rice, beans, tortillas for tacos, or a fresh salad.

Notes

For best results, pat the skirt steak dry with paper towels before marinating. This helps the marinade adhere better and allows for a better sear. When grilling, avoid overcooking skirt steak as it can become tough quickly. Use a meat thermometer if unsure about doneness. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.