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 skirt steak, cut into thirds
MARINADE
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
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.
