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A simple balsamic marinade turns skirt steak into such a flavorful cut of meat on the grill. The marinade consists of just three ingredients, but you won’t believe how it transforms the steak into something really special. The balsamic vinegar really tenderizes the meat. And skirt steak takes just minutes to grill up juicy and tender — but with a nice chew.
You can also use flank steak; the marinating and cooking time will be the same. Other steaks can be used as well, but thicker steaks might take a few minutes longer on the grill. This will be your go-to marinade for steaks all summer long.
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Balsamic Marinated Skirt Steak Recipe: This marinade is so simple to make, and so flavorful. You can also use other cuts of steak instead!
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Balsamic Marinade Ingredients
Other than olive oil, salt, and pepper, this marinade includes balsamic vinegar and garlic — and that’s it! True balsamic vinegar (known as aceto balsamico in Italian) is made only in Modena, Italy. It must be aged for a minimum of 12 years, up to 25, in a strictly delineated process.
Balsamic vinegar is made from grape must (musto), which is grapes that have been crushed in their entirety, with the skin and seeds and everything included. It is dark and syrupy and has a notable level of sweetness playing into the tanginess.
- Olive oil – Adds richness to the marinade and helps keep the steaks juicy.
- Balsamic vinegar – Since there are so few ingredients in this recipe, it’s worth finding a good balsamic for this steak. However, since it’s grilled, I wouldn’t use the top-of-the-line balsamic; save that for dishes where there is no heat involved.
- Minced garlic – Use fresh if at all possible.
Skirt Steak on the Grill
Skirt steak is a long thin, flavorful steak with a nice, chewy texture. Chefs and beef lovers often name skirt steak as their favorite cut. It’s often used when making fajitas, and it’s also great thinly sliced and used in stir-fries. You could sub in hanger steak or flank steak with similar grilling times.
How to Make Balsamic-Marinated Skirt Steak
- Make the marinade: In a large shallow container, combine the oil, vinegar, garlic, salt, and pepper.
- Marinate the steaks: Add the steaks, cover, and refrigerate for 12 to 24 hours. Remove the steaks and pat them dry with pepper towels. Discard the remaining marinade.
- Preheat the grill: Heat the grill to medium-high. Carefully oil the grill rack.
- Grill the steaks: Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. This should take 8 to 10 minutes total for rare (120-degree internal temperature), 10 to 12 minutes for medium rare (125-degree internal temperature), and 12 to 14 minutes for medium(130 degrees).
- Let the steaks rest: Remove the steaks from the grill to a cutting board and let sit for at least 5 minutes before cutting into them.
- Slice and serve: Slice the steaks across the grain and serve.
Tips
- Don’t marinate the meat for more than 24 hours, or the acid in the vinegar can start to make the meat break down and turn mushy.
- Make sure to only cook this steak to medium-rare or rare as it can be a bit tough when it’s cooked beyond that level of doneness. Skirt steak is best cooked quickly over high heat, just until the outside is seared, so grilling is a perfect cooking method for this cut of beef.
- You can buy a 2-pound skirt steak and just cut it crosswise into two or three pieces, which is easier to handle on the grill.
- Make sure to cut the cooked steak against the grain to achieve the best texture and juiciness.
What to Serve With Skirt Steak
Grilled Asparagus with Vinaigrette
Grilled Onions
Pico de Gallo
More Steak Recipes
- How to Cook Rib-Eye Steaks on the Stove
- Grilled Sirloin Cap
- Skirt Steak Tacos
- Filet Mignon with Roasted Brussels Sprouts and Lemon-Herb Mayo
- Marinated Petite Filets
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Balsamic-Marinated Skirt Steak
Equipment
Ingredients
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons minced garlic
- Kosher salt and freshly ground pepper (to taste)
- 2 (1-pound) skirt steaks (see Note)
Instructions
- In a large shallow container, combine the oil, vinegar, garlic, salt, and pepper. Add the steaks, turning to coat them well with the marinade. Cover and refrigerate from 12 to 24 hours.
- Remove the steaks and pat them dry with pepper towels. Discard the remaining marinade.
- While the steaks sit out and come to room temperature, preheat the grill to medium-high. Carefully oil the grill rack.
- Season the steaks generously with salt and pepper on both sides. Grill the steaks, turning once about halfway through the cooking time for simple grill marks on each side. This should take 8 to 10 minutes total for rare (120 F internal temperature), 10 to 12 minutes for medium rare (125 F internal temperature), and 12 to 14 minutes (130 F for medium).
- Remove the steaks from the grill to a cutting board and let sit for at least 5 minutes before cutting into them. Then slice the steaks across the grain and serve.
Notes
- You can buy a 2-pound skirt steak and just cut it crosswise into two or three pieces, which is easier to handle on the grill.
- Don’t marinate the meat for more than 24 hours, or the acid in the vinegar can start to make the meat break down and turn mushy.
- Make sure to only cook this steak to medium-rare or rare as it can be a bit tough when it’s cooked beyond that level of doneness. Skirt steak is best cooked quickly over high heat, just until the outside is seared, so grilling is a perfect cooking method for skirt steak.
- Make sure to cut the cooked steak against the grain to achieve the best texture and juiciness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
