Herbed Skirt Steak

Herbed Skirt Steak is a fast, flavorful, and elegant dish that’s perfect for weeknight dinners or outdoor grilling. Marinated in a vibrant mix of fresh herbs, garlic, and citrus, the steak is grilled until tender and juicy, then sliced thinly for serving. This recipe brings together simplicity and bold flavor, making it a staple for steak lovers.

Why You’ll Love This Recipe

• Quick-cooking and perfect for busy evenings
• Herb marinade delivers fresh, bold flavor
• Ideal for grilling or stovetop preparation
• Delicious on its own or in tacos, salads, or wraps
• Naturally gluten-free and high in protein

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Skirt steak (about 1½ pounds)
• Olive oil
• Fresh lemon juice
• Fresh garlic, minced
• Fresh herbs (such as parsley, basil, thyme, or oregano)
• Scallions or green onions, finely sliced
• Red chili flakes (optional, for a touch of heat)
• Salt
• Black pepper

Directions

1. In a bowl, whisk together olive oil, lemon juice, garlic, chopped herbs, scallions, chili flakes, salt, and pepper.
2. Place the steak in a resealable bag or dish, pour the marinade over it, and coat evenly.
3. Marinate in the refrigerator for at least 1 hour (or up to 8 hours for deeper flavor).
4. Preheat a grill or grill pan over high heat.
5. Remove the steak from the marinade and let any excess drip off.
6. Grill the steak for 3–4 minutes per side for medium-rare, depending on thickness.
7. Let the steak rest for 5 minutes, then slice thinly against the grain. Serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes (plus marinating time)
Cook time: 6–8 minutes
Total time: 20 minutes (plus marinade)

Variations

• Add mustard or balsamic vinegar to the marinade for extra depth
• Use chimichurri or pesto instead of fresh herbs for a different twist
• Swap skirt steak for flank steak if needed
• Serve with roasted potatoes, grilled vegetables, or a fresh salad
• Make steak sandwiches or tacos with leftovers

Storage/Reheating

Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium heat or microwave in short bursts, covered, to avoid drying out.

FAQs

Can I use dried herbs instead of fresh?

Yes, but use about ⅓ the amount, as dried herbs are more concentrated.

What’s the best way to tenderize skirt steak?

Marinating and slicing against the grain are key to keeping it tender.

Can I cook this on the stovetop instead of a grill?

Absolutely. A hot cast-iron skillet or grill pan works perfectly.

How do I know when the steak is done?

Use a meat thermometer—130°F for medium-rare, 140°F for medium.

Can I marinate it overnight?

Yes, up to 8 hours is great. Avoid longer to prevent mushy texture from the acid.

What if I don’t have lemon juice?

You can substitute with lime juice or a splash of vinegar.

Should I trim the skirt steak before marinating?

Trim any excess fat or silver skin for even cooking.

What sides go best with herbed skirt steak?

Roasted veggies, couscous, mashed potatoes, or grilled corn are great choices.

Is skirt steak the same as flank steak?

They’re similar but not the same—skirt steak is thinner and more flavorful.

Can I freeze the marinated steak?

Yes, freeze it in the marinade and thaw before grilling.

Conclusion

Herbed Skirt Steak is a standout dish that’s both easy and packed with flavor. With a simple herb marinade and a quick grill, you get a restaurant-quality steak at home in no time. Whether you’re planning a dinner party or a relaxed family meal, this recipe is guaranteed to impress.

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