My skirt steak marinade is made with a simple mixture of olive oil, lime juice, soy sauce, garlic powder, and onion powder. It’s easy to prepare and gets skirt steak super tender and savory for fajitas, tacos, or just a quick steak dinner.

This skirt steak marinade is proof you don’t need much to make an affordable cut taste amazing. It’s just 5 simple ingredients and 10 minutes to whisk together, then the lime and soy do the work while it sits in the fridge. The steak comes out so tender and savory, you’d never guess it was this easy.

I use it most for taco night, and my son Connor can’t get enough of them. It’s a lot like my easy steak marinade and flank steak marinade, just made for skirt steak instead. Mix it up in the morning and dinner is already halfway done, whether that’s fajitas, tacos, or steak over rice.

Ingredients you’ll need

• Skirt steak – This thin cut of steak is known for its rich, beefy flavor and how well it absorbs marinades. I use about 1 pound of meat for this recipe.
• Olive oil – Helps distribute the flavors of the marinade evenly and promotes browning during cooking.
• Soy sauce – Infuses salty, umami depth into the meat.
• Lime juice – Brightens and balances out the overall taste of the recipe while also tenderizing the meat.
• Garlic powder – Adds bold, earthy warmth to every bite. Powdered is my go-to as it spreads evenly throughout the marinade and won’t burn as it cooks.
• Onion powder – Pairs perfectly with the garlic and brings subtle notes of sweetness into the marinade.

How long to marinate skirt steak

Marinate skirt steak for 2 to 8 hours. I say 4 hours is the sweet spot. It’s a thin cut and kind of fibrous, so it takes on flavor fast and doesn’t need to sit overnight.

Can you marinate it too long? Yep. If you go past 8 hours, the lime starts to break down the meat and it turns mushy instead of tender. Even 30 minutes in the fridge adds good flavor if that’s all the time you’ve got.

How to make skirt steak marinade

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Add all the marinade ingredients to a medium bowl and whisk until well combined, then set aside a few tablespoons in a small bowl for basting.

STEP TWO: Place your skirt steak in a large bag or shallow bowl and pour the marinade over the top so it covers the meat fully. Marinate in the refrigerator for 2 to 8 hours.

STEP THREE: Take the marinated steak out of the fridge 20 minutes before cooking. While your skillet or grill heats up, discard the used marinade.

How to cook skirt steak

Skirt steak likes to cook hot and fast. Whether you use a skillet or the grill, get it really hot first, cook it quick, and pull it before it goes past medium. This is a thin cut, so it can overcook pretty fast.

In a skillet

Add the steak to a hot skillet on medium-high heat and cook for 3 to 4 minutes per side for medium-rare, or 4 to 5 minutes per side for medium.

Move the steak to a cutting board and let it rest for 5 minutes so the juices settle back in. Slice against the grain, then serve and enjoy!

On the grill

Heat the grill to high, around 450 to 500°F. Grill the steak for 3 to 4 minutes per side for medium-rare or 4 to 5 minutes for medium, then rest it 5 minutes and slice against the grain.

A quick note on doneness. I pull mine at 130 to 135°F for medium-rare using an instant-read thermometer. It’s the easiest way to not overcook it, since skirt steak turns tough fast if you leave it on too long.

Slice against the grain

Always slice skirt steak against the grain. That’s the difference between a tender vs. chewy steak, and it’s the step a lot of people skip.

Skirt steak has long muscle fibers that all run the same direction, and you can see them right on the surface like a bunch of thin lines. When you cut across those lines instead of along them, you shorten the fibers and the steak eats tender. So rest your steak for 5 minutes, look for which way the lines run, and slice it thin at an angle across them. If you cut it the wrong way, even a perfectly cooked steak will come out tough.

Expert tips

• Don’t over marinate the steak. Lime juice helps tenderize the steak, but sitting in it too long can cause it to become mushy instead. 2-8 hours is the best timing.
• Reserve some fresh marinade for basting. This is a great way to add extra flavor! Just be sure to set some aside before adding the raw steak, since even the best skirt steak marinade can’t be reused once it’s touched raw meat.
• Bring the steak to room temperature before cooking. 20 minutes is enough, so just work on your side dish while it’s sitting there since it cooks quick anyway!
• Get the skillet or grill really hot. Skirt steak is a thin cut, so it cooks quick. A super hot grill will help get that nice sear on the outside quickly.
• Rest before slicing. Letting the steak rest allows all the juices to be reabsorbed by the meat. If you cut it right away, they will all spill out onto the cutting board and will lose its juiciness.
• Always slice against the grain. This is my best tip to guarantee juicy, tender slices of meat every time.

What to make with it

I use this marinade on steak all the time, and it’s great for taco night. My favorite way to use it is piling the sliced steak into steak fajitas with peppers and onions, or folding it into cheesy steak quesadillas for an easy dinner. It’s also so good over rice in my steak bowl, or you can build it into a burrito bowl by swapping the steak in for the chicken. Slice it thin and it works in just about anything, even steak tacos or a big steak salad.

Variations

• Swap the protein. This same marinade is great on flank steak, chicken, or shrimp. Chicken needs a bit longer to soak, and shrimp only needs 15 to 30 minutes since it’s so delicate.
• Make it carne asada. Add a teaspoon each of cumin and chili powder for a smoky, Mexican-style flavor that’s perfect for tacos. I make it this way in the air fryer and use leftovers for my carne asada quesadillas.
• Use orange juice instead of lime. It’s a little sweeter and less sharp, which gets you closer to a classic carne asada marinade.
• Add a drizzle of honey. A spoonful balances out the salty soy sauce and helps the steak get a nice caramelized edge in the pan.
• Stir in fresh cilantro or jalapeño. The cilantro brightens the whole thing up and the jalapeño adds a little heat.

Storing and make ahead

If you want to prep the marinade early, whisk it up and keep it in a jar in the fridge for up to 5 days before you use it. You can also freeze the steak right in the marinade for a dump-and-go dinner later. Add the steak and marinade to a freezer bag, squeeze out the air, and freeze for up to 3 months. It marinates as it thaws, so just move it to the fridge the night before and it’s ready to cook.

Keep any cooked steak in an airtight container in the fridge for 3 to 4 days. Skirt steak is thin, so it can dry out if you reheat it too fast. I warm mine low and slow in a skillet with a splash of broth or water, just until it’s heated through. It’s also really good cold, sliced over a salad or tucked into a wrap for lunch the next day.

Frequently asked questions

What tenderizes skirt steak?

Really two things help tenderize it. The acid in the marinade, which here is the lime juice, soaks in and breaks down the tough fibers so the meat gets tender. Then also how the steak is sliced. Skirt steak has long fibers, so cutting it thin against the grain shortens them and keeps every bite from turning chewy. If you do both, even a lean cut like skirt steak comes out great!

Can you reuse the marinade?

No, don’t reuse marinade that’s touched raw steak. It has raw meat juices in it, so it’s not safe to pour back over your cooked meat. If you want some for basting or drizzling at the end, set a few tablespoons aside in a separate dish before you add the steak.

Do you rinse the marinade off before cooking?

Nope, no need to rinse. Just let the extra drip off before the steak hits the pan or grill. If it goes in soaking wet, it steams instead of searing, so shake off the excess but leave all that flavor on the meat.

What’s the best cut if I can’t find skirt steak?

Flank steak is the best swap. It’s another thin, lean cut, so it takes to this marinade and the quick, hot cooking the same way. Just make sure you slice it against the grain too, since flank can get chewy if you cut it wrong.

More steak and marinade recipes

• London Broil Marinade
• Pork Chop Marinade
• Skirt Steak Crock Pot
• Slow Cooker Flank Steak
• Air Fryer Steak Bites
• Steak Sandwich