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Five-Minute Marinated Skirt Steak

Scott Phillips

Servings: 4

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

Nutritional Information

  • 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


  • 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.


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.


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Reviews (7 reviews)

  • Stardust4300 | 06/07/2016

    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!!

  • Krispie | 03/11/2016

    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!

  • bikesncrafts | 09/03/2015

    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.

  • CCoyle | 07/21/2015

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

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