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Five-Minute Marinated Skirt Steak

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Serves 4

  • To learn more, read:
    How to Grill Skirt Steak
  • by from Fine Cooking
    Issue 136

You don’t have to marinate a steak overnight to get great flavor—with this marinade, five minutes is all you need. The marinade is thicker than most, but that helps it cling to the meat. Serve the steak with smashed new potatoes and fresh-from-the-garden green beans.

  • 1 cup packed light or dark brown sugar
  • 1/4 cup balsamic vinegar
  • 2 Tbs. Worcestershire sauce
  • 3 medium cloves garlic, coarsely chopped
  • 2 Tbs. coarsely chopped fresh rosemary
  • 1-1/2 lb. skirt steak, trimmed of excess surface fat
  • Kosher salt and freshly ground black pepper
Tip:
Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.

Combine the sugar, vinegar, Worcestershire, garlic, and rosemary in a baking dish or zip-top bag large enough to hold the steak. Add the steak and turn to coat. Let sit at room temperature for at least 5 minutes and up to an hour.

Prepare a high (500°F to 600°F) charcoal or gas grill fire. Take the steak out of the marinade and season both sides generously with salt and pepper. Cut into smaller pieces to make grilling more manageable, if you like.

Grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.

nutrition information (per serving):
Calories (kcal): 320, Fat Calories (kcal): 120, Fat (g): 14, Saturated Fat (g): 4.5, Polyunsaturated Fat (g): 0.5, Monounsaturated Fat (g): 6, Cholesterol (mg): 115, Sodium (mg): 380, Carbohydrates (g): 11, Fiber (g): 0, Protein (g): 38

Photo: Scott Phillips

Made it exactly from the recipe and it was so juicy,crusty and not to sweet at all for me. Flavorful would be an understatement, delicious!!

Based on other reviews, I cut the brown sugar in the marinade doen to 1/4 cup and it was perfect! Super easy, slightly sweet with a nice crust, delicious!

I would give this 5 stars but the extraodinarily large amount of sugar precludes this. I dispensed with the sugar entirely from the marinade. Just before grilling, I mopped off the excess marinade and then sprinkled with approximately 3/4 teaspoon (not tablespoon) of regular sugar (brown sugar being too hard to sprinkle) in order to facilitate caramelizing. This was excellent.

Waste of a good cut of beef. Tasted like I poured sugar on steak which is essentially what the recipe called for.

This was really inedible, and disappointing, as I got "outside" skirt, and it was really tender. I cut the sugar in 1/2, and it was still way too sweet.

Really love the concept of a quick marinade for skirt steak. I thought this one worked very well. Just forgot to salt & pepper the meat before grilling (VERY unlike me to forget this step!), and it definitely needs the seasoning! The brown sugar could probably be reduced a bit but remember it's the sugar that's going to help create that wonderful charred exterior. High heat is the key here, in order to burn off that sugar. We found the steak to be very flavorful and just slightly sweet. GREAT recipe for a busy work week for me!

Way too sweet. I checked back to see if I read the recipe wrong. 1 cup of brown sugar?

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