Mouthwatering Marinated Grilled Skirt Steak Recipe From Marcela Valladolid (6 Ingredients) by Donna John
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When you live in a hot climate, grilling is a year-round thing. And being from Texas, we need a good steak quite often! While we enjoy our ribeyes, T-bones, porterhouses and tenderloins, we also enjoy a good grilled skirt steak (and it doesn't have to be in fajita form!). This juicy beer-marinated grilled skirt steak recipe, inspired by Marcela Valladolid's recipe in Food Network Magazine, is welcome on our dinner plates anytime!
This marinated and grilled steak recipe has only six simple ingredients, requires just an hour of marinating time and cooks up in about 10 minutes. Here is your short shopping list so you can grill one up for dinner: an orange, an onion, fresh garlic, skirt steak, light beer and soy sauce.
Variations: If you don't want to grill outside, you can cook the steak in a grill pan or cast iron skillet. You could even pop it under the broiler. For a gluten-free steak, use tamari instead of soy sauce.
Confused if flank steak is the same as skirt steak? I was, too, until I did a little research. Flank steak and skirt steak are similar and often interchanged in recipes, but they are a little different:
- Flank steak is thicker and wider than skirt steak, which is a longer and thinner cut of beef.
- Skirt steak has a more fibrous grain than flank steak.
- It's said that skirt steak is more beefy tasting compared to flank steak.
- Skirt steak has more fat (marbling) than flank steak.
- Skirt steak tends to soak up more marinade compared to flank steak.
- Skirt steak is usually more expensive than flank steak.
With all that said, you can substitute a flank steak in this high-protein, low-carb recipe. Serve this melt-in-your-mouth skirt steak for dinner with your favorite side dishes. And don't forget a cold beer to wash it down with.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour and 20 minutes
Servings: 6
Ingredients
- 1 orange, sliced thin (do not remove the peel)
- 1 small onion, sliced thin
- 4 cloves garlic, smashed or minced
- 2 pounds skirt steak
- 1 cup light beer
- 1/2 cup soy sauce
Here's how to make it:
- Put half the orange slices, half onion slices and half of the garlic into a shallow dish. Season the steak with salt and black pepper and place it on top of the oranges and onions. Top with the remaining oranges, onions and garlic.
- Pour the beer and soy sauce over the steaks. Cover and allow to marinate for at least 1 hour at room temperature. If you don't want to layer the ingredients in a baking dish, you can put everything into a food storage bag. If you're marinating the beef for more than one hour, put it into the refrigerator.
- When ready to cook, preheat the grill to medium-high. Remove the steak from the marinade and grill to desired doneness, flipping often. For medium rare, cook about 4 minutes per side. Allow the steak to rest before slicing and serving. (Slice the steak against the grain and don't forget to let it rest.)
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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