This Italian marinated skirt steak is one of my favorite ways to make a simple cut of beef feel elevated and full of flavor. The marinade is packed with olive oil, garlic, fresh herbs, and a touch of balsamic, creating a steak that's tender, juicy, and perfectly seasoned.
If you love easy, elevated dinners, this is the kind of recipe that delivers big flavor with minimal effort. It's perfect for weeknights but impressive enough to serve when you have guests over.
As a cookbook author and professional recipe developer, I'm always looking for ways to maximize flavor with simple ingredients. This marinade does exactly that, transforming skirt steak into something that feels restaurant-worthy.
If you're looking for more delicious steak recipes, check out our Seared Filet Medallions, Bavette Steak, or Bone in Ribeye recipes.
Jump to:
- Why You'll Love This Recipe
- What Is Skirt Steak
- How to Marinate Skirt Steak
- Ingredients
- Directions
- What Does Baking Soda Do for Steak
- How to Slice Skirt Steak
- Tina's Tips and Tricks
- Recipe Variations
- Best Temperature for Skirt Steak
- Frequently Asked Questions
- Storage and Reheating
- What to Serve With
- Easy Italian Marinated Skirt Steak
Why You'll Love This Recipe
- Packed with bold, Italian-inspired flavor
- Tender and juicy every time
- Simple ingredients, big payoff
- Great for grilling or stovetop cooking
- Perfect for weeknights or entertaining
What Is Skirt Steak
Skirt steak is a long, thin cut of beef from the plate section of the cow. It is known for its rich flavor and slightly chewy texture. Because it is a tougher cut, marinating and slicing against the grain are key to making it tender.
How to Marinate Skirt Steak
For the best flavor and texture, skirt steak should be marinated for at least 4 hours. The combination of acid, oil, and seasonings helps break down the muscle fibers and infuse the meat with flavor.
How Long to Marinate
- Minimum: 4 hours
- Ideal: 8 to 12 hours
- Maximum: 24 hours
Avoid marinating longer than 24 hours, as the texture can become too soft.
Ingredients
Here are the ingredients you'll need for this recipe:
- Fresh basil: Adds a fresh, bright finish.
- Skirt steak: A thin, flavorful cut of beef that cooks quickly and absorbs marinade well.
- Olive oil: Forms the base of the marinade and helps carry flavor into the meat.
- Lemon juice: Adds brightness and helps tenderize the steak.
- Balsamic vinegar: Adds depth and a subtle sweetness.
- Dijon mustard: Helps emulsify the marinade and adds a tangy flavor.
- Garlic: Adds bold, savory flavor.
- Fresh rosemary: Adds an earthy, aromatic note.
- Fresh thyme: Adds a subtle herbaceous flavor.
- Kosher salt: Enhances all of the flavors.
- Black pepper: Adds mild heat.
- Red pepper flakes: Adds a touch of spice.
- Baking soda: Helps tenderize the meat for an extra soft texture.
- Avocado oil: High smoke point oil for searing.
Directions
Marinate the steak
Place the skirt steak in a large resealable bag or shallow container. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, rosemary, thyme, salt, pepper, red pepper flakes, and baking soda (if using). The mixture may lightly bubble when the baking soda meets the lemon juice - this is normal. Pour the marinade over the steak and turn to coat evenly. Cover and refrigerate for at least 4 hours or up to 24 hours.
Bring steak to room temperature
Remove the steak from the refrigerator about 30 minutes before cooking.
Cook the steak
Heat avocado oil in a large cast iron skillet over high heat. Remove the steak from the marinade and lightly pat dry. Sear the steak for 3-4 minutes per side, until a deep crust forms and the internal temperature reaches about 125°F for rare or 130-135°F for medium rare.
Rest, slice, and serve
Transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice the steak thinly against the grain at an angle and garnish with fresh basil before serving.
What Does Baking Soda Do for Steak
A small amount of baking soda helps tenderize the meat by raising the pH level, which prevents the proteins from tightening during cooking. This results in a more tender, juicy steak. It is optional but a great trick if you want extra tenderness.
How to Slice Skirt Steak
Always slice skirt steak against the grain. You will see long muscle fibers running through the meat. Cutting across those fibers shortens them, making each bite more tender.
Tina's Tips and Tricks
- Pat the steak dry before cooking. This helps create a deep, golden crust instead of steaming the meat.
- Do not skip the rest time. Letting the steak rest for 5 to 10 minutes keeps it juicy and prevents the juices from running out.
- Slice against the grain. This is the most important step for tender steak. Look for the lines in the meat and cut across them.
- Use high heat. Skirt steak cooks quickly and benefits from a hot pan or grill to get a good sear.
- Do not overcook. Skirt steak is best at medium rare. Cooking it too long can make it tough.
- Marinate long enough. At least 4 hours is key for flavor.
Recipe Variations
- Grill instead of pan-searing for a smoky flavor
- Add parmesan or shaved pecorino on top
- Use dried herbs if fresh are not available
- Add a splash of red wine to the marinade
- Finish with a squeeze of fresh lemon
Best Temperature for Skirt Steak
- Rare: 125°F
- Medium rare: 130 to 135°F
- Medium: 140 to 145°F
For the best texture and flavor, aim for medium rare and use a meat thermometer for accuracy.
Frequently Asked Questions
Yes, flank steak or hanger steak are great alternatives.
No, it is optional but helps make the steak more tender.
Yes, grill over high heat for 3 to 4 minutes per side.
Storage and 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-low heat or enjoy cold sliced over salads or sandwiches.
What to Serve With
Easy Italian Marinated Skirt Steak
Ingredients
- 1-1½ lb skirt steak
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 4 cloves garlic minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ teaspoon baking soda optional, helps tenderize the steak
- 1 tablespoon avocado oil for cooking
- fresh basil for serving
Instructions
- Marinate the steak. Place the skirt steak in a large resealable bag or shallow container. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, rosemary, thyme, salt, pepper, red pepper flakes, and baking soda (if using). The mixture may lightly bubble when the baking soda meets the lemon juice - this is normal. Pour the marinade over the steak and turn to coat evenly. Cover and refrigerate for at least 4 hours or up to 24 hours.
- Bring steak to room temperature. Remove the steak from the refrigerator about 30 minutes before cooking.
- Cook the steak. Heat avocado oil in a large cast iron skillet over high heat. Remove the steak from the marinade and lightly pat dry. Sear the steak for 3-4 minutes per side, until a deep crust forms and the internal temperature reaches about 125°F for rare or 130-135°F for medium rare.
- Rest the steak. Transfer the steak to a cutting board and let it rest for 5-10 minutes.
- Slice and serve. Slice the steak thinly against the grain at an angle and garnish with fresh basil before serving.
Did You Make This Recipe?
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