Herb Marinated Skirt Steak

My family loves the tender, juicy flavor of skirt steak, but this yummy marinade goes well with just about any cut of beef. From tri-tip to flank steak or even poured over a roast in the slow cooker, this marinade will fast become one of your go-to recipes. The fresh herbs are the star of the show here, so be sure not to take a shortcut and use dried. It just wouldn’t be the same.

STEAK

2 pounds (907 g) skirt steak, cut into thirds
MARINADE

1/3 cup (720 ml) olive oil
3 TBSP (45 ml) coconut aminos
¼ cup lime juice
¼ cup tomato sauce
3 TBSP (45 ml) honey
2 green onions, sliced
2 cloves garlic, minced
1 small shallot, minced
1 TBSP (15 ml) chopped fresh rosemary
2 tsp chopped fresh thyme
1 TBSP (15 ml) chopped fresh oregano
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
Serves 4

Prep Day:

Place the skirt steak in a 1-gallon freezer bag.
In a small bowl, mix together the marinade ingredients.
Pour the marinade over the steak pieces in the bag. Remove the air from the bag, and seal. Squish the bag gently to coat the steak in the marinade.
Place the bag in another 1-gallon freezer bag. Remove the air, seal, and freeze until needed.
Serving Day:

Thaw the steak in the refrigerator overnight.
When ready to cook, heat the grill to medium-high heat.
Remove the steak from the freezer bag, and discard the bag and leftover marinade.
Grill the steaks for 3 minutes per side or until they are cooked but still pink in the center.
Transfer the steaks to a platter, tent with foil, and let them rest for 10 minutes.
Slice the steak against the grain, and serve.

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Herb marinated skirt steak is a five-minute grill dinner bursting with fresh flavour. Skirt steak soaks in a vibrant marinade of rosemary, thyme, oregano, parsley, and basil with lime, honey, and coconut aminos, then grills fast and pink before being sliced against the grain.

Pro Tips

• Use all five fresh herbs as written — rosemary and thyme build the base while parsley and basil keep the marinade bright rather than heavy.
• Marinate the steak in the bag and squish it gently to coat; skirt steak's loose grain drinks up marinade faster than almost any cut.
• Grill just 3 minutes per side over medium-high heat for meat that's cooked but still pink in the centre — skirt steak goes tough past medium.
• Rest the grilled steaks 10 minutes tented with foil, then slice thin against the grain. Cutting with the grain is the number one reason skirt steak eats chewy.
• Discard the leftover marinade that touched the raw meat — it's done its job in the freezer bag.

Frequently Asked Questions

What's the best way to cook skirt steak?

A hot, fast grill or cast-iron sear is ideal — 3 minutes per side. Skirt steak is thin, so it cooks in a flash and stays tender when kept medium-rare to medium.

Is this steak marinade paleo?

Yes: olive oil, coconut aminos, lime juice, tomato sauce, honey, and a heap of fresh herbs and aromatics. No soy sauce, sugar, or gluten.

Can I freeze marinated skirt steak?

Absolutely — this is a freezer-meal recipe. Bag the steak with the marinade, freeze flat, and thaw overnight in the fridge before grilling.

Can I use flank steak instead?

Yes, flank steak takes the same marinade well. It's thicker, so add a minute or two per side and slice it just as thin against the grain.

Recipe Card

Stav Kogan

Herb Marinated Skirt Steak

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 lb skirt steak, cut into thirds
• 1/3 cup olive oil
• 3 TBSP coconut aminos
• ¼ cup lime juice
• ¼ cup tomato sauce
• 3 TBSP honey
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1 TBSP chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 1 TBSP chopped fresh oregano
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil

Method

 

1. Serves 4 Prep Day: Place the skirt steak in a 1-gallon freezer bag.
2. In a small bowl, mix together the marinade ingredients.
3. Pour the marinade over the steak pieces in the bag.
4. Remove the air from the bag, and seal. Squish the bag gently to coat the steak in the marinade.
5. Place the bag in another 1-gallon freezer bag.
6. Remove the air, seal, and freeze until needed.
7. Thaw the steak in the refrigerator overnight.
8. When ready to cook, heat the grill to medium-high heat.
9. Remove the steak from the freezer bag, and discard the bag and leftover marinade.
10. Grill the steaks for 3 minutes per side or until they are cooked but still pink in the center.
11. Transfer the steaks to a platter, tent with foil, and let them rest for 10 minutes.
12. Slice the steak against the grain, and serve.

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