Balsamic Marinated Skirt Steak
on May 21, 2023, Updated Jun 13, 2025
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This marinade for grilled skirt steak is so simple to make and so flavorful. You can also use other cuts of steak, like flank steak, instead!
This simple balsamic steak marinade consists of just three ingredients (baslamic vinegar, garlic, and olive oil), but you won’t believe how it transforms skirt steak into something really special. The balsamic vinegar really tenderizes the meat and adds a rich, slightly sweet-tart flavor. And skirt steak takes just minutes to grill up tender and juicy — but with a nice chew. It’s one of the easiest and most flavorful grilled steak recipes you can make this summer.
Chefs and beef lovers often name skirt steak as their favorite cut. Think of skirt steak when making steak quesadillas or fajitas. Use thinly sliced skirt steak in stir-fries. You could substitute hanger steak or flank steak with similar marinating and grilling times. 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 recipe for steaks all summer long.
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Pair this steak with Classic Caesar Salad, Cherry Tomato Salad, and Mayo-Free Potato Salad. And leftovers would be great atop a Greek Salad.
Also, check out Skirt Steak Street Tacos!
What's In This Post?
Balsamic Marinated Skirt Steak Recipe: This marinade is so simple to make, and so flavorful. You can also use other cuts of steak instead!
Balsamic Vinegar in Steak Marinade
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.
How to Make Grilled Balsamic Marinated Skirt Steak
- Make the marinade: In a large shallow container, combine the oil, vinegar, garlic, salt, and black 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 to medium-high: Carefully oil the grill rack.
- Grill the steaks: Grill the steaks on the hot grill, turning once about halfway through the cooking time for simple grill marks on each side. The grill time should take 8 to 10 minutes total for rare (120 degree internal temperature), 10 to 12 minutes for medium rare (125 degrees), and 12 to 14 minutes for medium (130 to 135 degrees). If you don’t have a meat thermometer, you can test the steaks for doneness using the touch or poke methods.
- 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.
Grilled Marinated Skirt Steak 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.
- Cook skirt steak to medium-rare or rare as this particular cut 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
More Grilled Steak Recipes
- Grilled Ribeye
- Grilled Top Sirloin
- Marinated and Grilled London Broil
- Grilled Filet Mignon
- Grilled Sirloin Cap
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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 black 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.
