Tulo

Skirt Steak Marinade Recipe

Sliced grilled skirt steak fanned out on a wooden cutting board, showing a charred crust and pink interior, with lime wedges and chopped cilantro alongside.
Photo by wutthichai charoenburi on Pexels

Skirt steak has long, visible muscle fibers and benefits from acid and salt working together: lime and orange juice help season and tenderize the surface quickly, while soy sauce adds glutamates for savory depth without needing hours of marinating time.

Prep
15 min
Cook
10 min
Total
145 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb skirt steak
  • 1/4 cup olive oil
  • 3 tbsp lime juice, fresh
  • 3 tbsp orange juice, fresh
  • 3 tbsp soy sauce
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp brown sugar
  • 1/4 cup cilantro, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Nutrition per serving

Calories
273
Protein
11g
Carbs
10g
Fat
22g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a bowl or zip-top bag, whisk together the olive oil, lime juice, orange juice, soy sauce, garlic, cumin, chili powder, brown sugar, and pepper.
  2. 2Add the skirt steak, turning to coat fully. Press out excess air if using a bag.
  3. 3Refrigerate and marinate for at least 30 minutes and up to 4 hours, no longer, the citrus will start to turn the surface mushy past that point.
  4. 4Remove the steak from the marinade about 20 minutes before cooking to take the chill off, and pat the surface dry with paper towels. Discard the used marinade.
  5. 5Season both sides with kosher salt just before cooking.
  6. 6Heat a grill, grill pan, or cast iron skillet over high heat until very hot, almost smoking.
  7. 7Cook the steak for 3-4 minutes per side for medium-rare, depending on thickness, flipping once a deep brown crust has formed.
  8. 8Transfer to a cutting board and rest for 5-8 minutes.
  9. 9Slice thinly against the grain, on a sharp diagonal, and top with chopped cilantro before serving.
How to Use a Meat Thermometer

Tips & variations

  • For a smokier, spicier version, swap the chili powder for 1 tablespoon of adobo sauce from a can of chipotles in adobo.
  • Skirt steak cooks fast and unevenly if left whole across a large grill grate; cutting it into 2-3 shorter pieces first makes it easier to manage and flip.
  • This same marinade works well on flank steak or flap steak with the same short marinating window.
  • For an Asian-leaning variation, add 1 tablespoon of rice vinegar and a teaspoon of grated ginger in place of the cumin and chili powder.

Storage & reheating

Store cooked, sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat just until warmed through, overcooking at this stage will dry out the thin slices quickly. Freeze cooked steak for up to 2 months, thawed overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • A screaming-hot pan or grill matters more than exact timing here; skirt steak is thin enough that a weak sear leaves it gray and steamed rather than crusted.
  • Save the discarded marinade's flavor by reserving a separate small batch before adding raw steak, then use that untouched portion to brush on partway through cooking or drizzle over the sliced meat.

FAQ

How long should skirt steak marinate?

Between 30 minutes and 4 hours is the useful range. The citrus in this marinade tenderizes quickly because skirt steak is thin, and marinating overnight will make the exterior mushy rather than more flavorful.

Can I marinate skirt steak overnight?

It's not recommended with this citrus-based marinade. If longer marinating is needed, cut the lime and orange juice in half and replace the difference with more oil to reduce the acid's effect on texture.

Should I cook skirt steak fast or slow?

Fast and hot. Skirt steak is best cooked quickly over high heat to medium-rare or medium; cooking it slowly or past medium makes it noticeably tougher.

What's the best way to slice skirt steak?

Always slice thinly against the grain, on a diagonal. Look at the direction of the muscle fibers running through the cooked steak and cut perpendicular to them.

What sides go well with marinated skirt steak?

Warm tortillas, grilled corn, a simple tomato-onion salsa, or a green salad with lime vinaigrette all complement the citrus and char flavors without competing with them.

More recipes