Description

This marinated skirt steak is juicy, tender, and packed with bold beef flavor in every bite. A simple, balanced marinade helps soften the meat while enhancing its natural taste, making it perfect for quick grilling or pan-searing. It’s an easy dinner recipe that feels special without extra effort.

Ingredients

Scale

1½ to 2 pounds skirt steak
⅓ cup vegetable oil or olive oil
¼ cup fresh citrus juice or apple cider vinegar
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika

Optional: fresh herbs for garnish

Instructions

In a bowl, whisk together oil, citrus juice or vinegar, garlic, salt, pepper, onion powder, and paprika.
Place the skirt steak in a sealed bag or shallow dish and pour the marinade over it, turning to coat evenly.
Refrigerate for 2 to 4 hours, flipping once for even flavor.
Remove steak from the marinade and let excess drip off before cooking.
Grill or pan-sear over high heat for 3 to 5 minutes per side, depending on thickness.
Rest the steak for 5 minutes, then slice thinly against the grain before serving.

Notes

Always slice skirt steak against the grain to keep it tender.

Avoid marinating longer than 8 hours, as the meat can become too soft.

Let the steak rest briefly after cooking to lock in juices.

Use high heat and cook quickly to prevent dryness.

This recipe works well for make-ahead meals and short-term meal prep.

Prep Time: 10 minutes
Cook Time: 8–10 minutes