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Marinated Skirt Steak

A recipe by Julie Van Rosendaal

Marinated Skirt Steak

Total Time:






Skill Level:



  • 1 - 1 1/2 lb. Members’ Reserve inside skirt steak
  • 1/4 tsp. red chilli flakes
  • 2 garlic cloves, crushed
  • 2 green onions, chopped
  • 1 Tbsp. brown sugar or honey
  • 2 Tbsp. lime juice or rice vinegar
  • 3 Tbsp. soy sauce
  • 1/4 cup canola or olive oil
  • canola oil, for cooking

How to Make It

Combine all the marinade ingredients in a bowl or large zip-lock bag. Add the steak, cover or seal and refrigerate for at least an hour, or up to 24. (It can also be frozen in the marinade for up to 3 months.)

When you’re ready to cook, remove the steak from the marinade and set a heavy (cast iron is ideal) skillet over medium-high heat. Add a drizzle of oil and cook the steak for 4-5 minutes per side for medium-rare, or until cooked to your liking. Set aside on a cutting board to rest, then thinly slice across the grain. Serve with a crunchy romaine or green salad, steamed green beans or other vegetables in season, potatoes or rice.

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