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This quick-and-easy, no-fuss marinade packs big flavor with just four simple ingredients.
Grilled Skirt Steak Marinade Recipe
We’ve tested a lot of different recipes for marinades, and one thing is for certain, you don’t need a lot of ingredients to create really delicious flavor. This simple marinade is perfect for quick and easy meal prep and gives a versatile flavor to the steak that makes it a great addition to a wide variety of meals. The coconut aminos give the steak a salty umami flavor with just a hint of sweetness, while the garlic and the olive oil provide depth. All of those delicious flavors are enhanced and brightened by a few squeezes of lemon juice!
What makes this recipe a good marinade for skirt steak?
A good marinade is really a cook’s best friend. It adds complexity to any dish without a lot of hands-on time. The depth of flavor that is achieved from the few ingredients makes this marinade perfect for both simplicity and ease. As an added bonus, the acidity from the lemon juice also helps break down the muscle fibers in the meat.
Does skirt steak need to be marinated?
Skirt steak doesn’t need to be marinated (it is a delicious cut of meat seasoned with just salt and pepper), but it is a cut of meat that takes really well to marinades and absorbs a lot of the flavor. This makes it ideal for a marinade soak!
Does marinating overnight make a difference?
The majority of the flavor from the marinade is going to be absorbed into the outer layer of the skirt steak in the first 30 minutes to 2 hours. So from a flavor standpoint, it doesn’t make a huge difference. From a tenderness standpoint, marinating overnight may result in a more tender texture as the acid from the lemon juice can help break down some of the connective tissues in the steak. Be sure not to leave the steak in the marinade for much longer than 24 hours because the outside of the steak can become mushy.
Skirt Steak Marinade Ingredients
- 1 pound skirt steak
- ½ cup of coconut aminos
- 2 tablespoons of lemon juice
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of granulated garlic (or 3 cloves of fresh, minced garlic)
This marinade was made really simply for both big flavor and a quick prep in mind. Here are some ideas for additions and substitutions to this marinade:
- Sub the coconut aminos. If you prefer a savory marinade without the touch of sweetness that the coconut aminos add, you could use tamari or soy sauce as the base instead.
- Add spices. Add additional spices such as ginger, paprika, cayenne, chili powder, red pepper flakes, or onion powder.
- Use a different meat. While this recipe was written with skirt steak in mind, you could certainly substitute for another cut of beef or even use it with chicken or pork.
How to Make a Simple Skirt Steak Marinade
To make this easy marinade, here’s what you’ll do:
- Add ingredients. Combine all of the ingredients in a mason jar or bowl and shake or whisk to combine.
- Marinate. Pour the marinade over the skirt steak in a casserole dish and cover, or place the steak in a sealable bag, then add the marinade. This marinade makes enough for about 1 pound of skirt steak.
- Refrigerate. Place the covered dish or bag in the fridge and marinate for 30 minutes or up to 24 hours.
- Cook and enjoy! Use your preferred method to cook your skirt steak (mine is the grill!), serve, and enjoy!
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Skirt Steak Marinade FAQs
You absolutely can if you want to take this extra step! We have found that this marinade provides delicious flavor throughout the meat without any additional tenderizing of the meat in the process, but if you prefer, you can use a fork to poke some holes in the meat prior to adding the marinade to help it soak further into the meat.
Skirt steak can be marinated anywhere from 30 minutes to 24 hours.
As with any meat, if left too long in a marinade, the texture can become mushy as the meat continues to break down, so stick with no more than 24 hours for the best results!
Flap steak and skirt steak are similar cuts of meat but come from slightly different parts of the cow’s abdomen. Flap steak tends to have more marbling, while flank steak is a leaner cut of meat. Flap steak is also a slightly more tender cut of meat.
Skirt steak and flank steak are also really similar cuts of meat that come from different parts of the flank of the cow. Skirt steaks tend to have a more predominant beefy flavor, while flank steaks can be a little more tender.
Since the meat will get cooked to temperature over high heat, there’s no need to rinse off the marinade prior to cooking.
For the best taste and texture, we don’t recommend leaving your skirt steak to marinate for longer than 24 hours.
Skirt steak does best when cooked quickly over high heat, such as on a grill.
- 1/2 cup coconut aminos
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon granulated garlic (or 3 cloves fresh, minced)
- Combine all the ingredients in a mason jar or bowl and shake or whisk to combine.
- Pour the marinade over the skirt steak in a casserole dish and cover, or place the steak in a sealable bag, then add the marinade. This marinade makes enough for about 1 pound of skirt steak.
- Place the covered dish or bag in the fridge and marinate for 30 minutes – 24 hours.
- Use your preferred method to cook your skirt steak (like the grill), serve, and enjoy!
- If you prefer a savory marinade without the touch of sweetness that the coconut aminos add, you could use tamari or soy sauce as the base instead.
- Add additional spices such as ginger, paprika, cayenne, chili powder, red pepper flakes, or onion powder.
- While this recipe was written with skirt steak in mind, you could certainly substitute for another cut of beef or even use it with chicken or pork.