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Grilled Flash-Marinated Skirt Steak

by Jeffrey McCarrell on August 12, 2019

When I am tired of chicken and fish…which is quite often, I love to go by Fresh Market and pick up some skirt steak and throw it down on the grill pan. This is one of my go-to recipes for then I throw it down on the grill pan. I hope you like it!! You can put this on the grill or in the broiler as well.

Store-bought marinades are an easy shortcut for time-crunched cooks, but they come with a side of bad news: many are loaded with unnecessary sugar and sodium. Skip the condiment aisle and instead pick up some high-flavor ingredients you can use to make your own homemade marinades. Don't have a lot of time to marinate? Just go with intensely flavorful ingredients (like soy sauce and vinegar); a half-hour or less will take you from bland to grand. In this simple skirt steak recipe, we're using balsamic vinegar, garlic, and soy sauce to deliver a flavor punch in just 30 minutes of marinating. Memorize this recipe; you'll be using it over and over again.


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 4 teaspoons honey
  • 2 teaspoons olive oil
  • 2 garlic cloves, crushed
  • 2 (8-oz.) skirt steaks
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Marinate

    1. Combine balsamic vinegar, soy sauce, honey, olive oil, and crushed garlic in a large ziplock plastic freezer.
    2. Add steaks; seal bag. Turn to coat.
    3. let stand at room temperature for 30 minutes.
    4. Remove steaks; discard marinade.

    Cooking Instructions

    1. Heat a grill pan over high; lightly coat with cooking spray.
    2. Add steaks; cook to desired degree of doneness, about 3 minutes per side.
    3. Transfer steaks to a cutting board; let stand 5 minutes.
    4. Cut across the grain into thin slices.
    5. Sprinkle with salt and pepper.