Let me just say this was hands down the best skirt steak recipe I’ve ever had. I didn’t use a fancy or expensive cut of meat. I used inside skirt steak, which can be a little tough, but with the right prep and marinade it can turn out insanely good!
I gave the meat a serious beating with my meat mallet on both sides, and it made a huge difference in tenderness. Don’t be afraid to really go for it. This step helps break down the muscle fibers so it grills up juicy and flavorful.
Now let’s talk about that marinade. It is now my go-to. Packed with olive oil, red wine vinegar, lime juice, soy sauce, Maggi, garlic, onion, and Mexican oregano, it adds so much depth and flavor to the meat. I let the steak marinate for about 6 to 8 hours in the fridge, and by the time it hit the grill, it was soaked in all that savory goodness.
Grill it to your liking. My husband likes his well done, but I’m a medium girl myself. Either way, it’s juicy, tender, and full of bold flavor. After grilling, I let it rest for five minutes so all the juices stay locked in.
I served it with warm corn tortillas and fresh pico de gallo, and it was absolutely perfect. This recipe is ideal for cookouts, family dinners, or anytime you’re craving a good steak without spending a fortune.
Trust me, once you try it, it’ll be your new favorite way to make grilled steak.
Best Skirt Steak Recipe
Ingredients
- 4 1/2 lbs inside skirt steak
- 1 onion diced
- 2 heads garlic peeled and minced
- 1 cup olive oil
- 5 tbs red wine vinegar
- 4 tbs lime juice
- 4 tbs soy sauce
- 1 tbs maggi sauce
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp Mexican oregano
Instructions
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Place the skirt steak on a cutting board and beat it thoroughly on both sides using a meat mallet. This step helps break down the muscle fibers for a more tender bite.
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In a large bowl or measuring cup, mix together the olive oil, red wine vinegar, lime juice, soy sauce, Maggi sauce, salt, pepper, and Mexican oregano. Stir well until fully combined.
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In a large dish, layer half of the steak. Pour half of the marinade over the steak and top with half the diced onion and garlic. Add the remaining steak, then pour over the rest of the marinade and top with the rest of the onion and garlic.
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Cover and refrigerate for 6-8 hours.
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Preheat your grill over medium heat for about 5 minutes. Grill the steak for 5 to 7 minutes per side, depending on your desired doneness. Transfer to a tray, cover, and let rest for 5 minutes before slicing.