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Not the softest cut, but very flavorful and delicious
Prep Time19 minutes
Cook Time6 minutes
Resting time3 hours 20 minutes
Total Time3 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: steak
Servings: 4 servings

Equipment

  • zip bag
  • cutting surface
  • paring knife
  • grill
  • tongs (or spatula)
  • instant-read thermometer

Ingredients

  • 2 lbs skirt steak
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 3 tbsp red wine vinegar
  • 2 tbsp molasses
  • 1/2 cup olive oil
  • 3 garlic cloves
  • 1/2 medium onion

Instructions

Marinading

  • Chop the half of a medium onion
  • Peel the garlic cloves
  • Smash the garlic cloves with the side of the knife
  • In the zip bag, put the chopped onion, smashed garlic cloves, 0.25 cup of soy, 0.25 cup of Dijon, 3 tbsp of red wine vinegar, 2 tbsp of molasses, and 0.5 cup of olive oil
  • Massage the bag to work the ingredients together and make them mix well
  • Add the 2 lbs of skirt steak
  • Zip up the bag tightly, roll it up, and put it in the fridge
  • Let it rest for at least 3 hours, but could be overnight as well

Grilling

  • Take the marinade bag out from the fridge and let it rest at room temperature for at least 15 minutes, but could be up to an hour
  • While that's resting, pre-heat your grill on high for about 10 minutes, to get the metal grill very hot
  • After the steak has rested, take it out of the bag and carefully put it on the grill, since the dripping marinade can cause flames
  • Grill on high for 3 minutes per side in the hottest part of the grill (usually back center)
  • With an instant-read thermometer, make sure the inside of the steak is at a good temperature. If it's too low, cook it some more, obviously.
  • Let it rest for about 5 minutes

Notes

Adapted from RecipeGirl