Easy Italian Marinated Skirt Steak
This Italian marinated skirt steak is tender, juicy, and packed with garlic, herbs, and balsamic flavor. An easy, restaurant-quality steak recipe.
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?
Leave a comment below or tag us @tasting.with.tina on Instagram!
