Ingredients
- Skirt steak: 1.5-2 pounds
- Garlic: 6 cloves, minced
- Honey: 1/4 cup
- Soy sauce: 1/4 cup
- Olive oil: 2 tablespoons
- Red pepper flakes: 1/2 teaspoon
- Black pepper: 1 teaspoon
- Fresh rosemary: 1 tablespoon, chopped (optional)
Instructions
- Step 1: Prepare the marinade by combining minced garlic, honey, soy sauce, olive oil, red pepper flakes, black pepper, and rosemary (if using) in a bowl. Whisk together until well combined.
- Step 2: Place the skirt steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour (and up to 4 hours).
- Step 3: Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade.
- Step 4: Grill the skirt steak for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure desired temperature (130-135°F for medium-rare).
- Step 5: Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice thinly and serve immediately.
Notes
- Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat sliced steak gently in a skillet with a splash of broth or water to prevent it from drying out.
- Serve this flavorful skirt steak with a bright chimichurri sauce and a side of grilled vegetables for a complete meal.
- Don't skip the resting period; it's crucial for a juicy steak, so tent it loosely with foil after grilling to keep it warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American