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Sliced skirt steak on a wooden cutting board. Steak is surrounded by sliced limes and a small bowl of chopped parsley.
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Easy Skirt Steak Marinade (5 Ingredients)

My skirt steak marinade uses just 5 simple ingredients to make the most tender, savory steak. It takes 10 minutes to mix, then let it soak and cook it up fast for tacos, fajitas, or an easy steak dinner.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time4 hours
Total Time4 hours 20 minutes
Course: Sauces & Dips
Cuisine: American
Servings: 4 Servings
Calories: 308kcal
Author: Samantha Erb

Ingredients

  • 1 pound skirt steak
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

Marinate

  • In a medium bowl, whisk together the olive oil, soy sauce, lime juice, garlic powder, and onion powder.
  • Place the skirt steak in a large zip-top bag or shallow dish and pour the marinade over it, turning to coat all sides. Cover and refrigerate for 2 to 8 hours. I like 4 hours. Take the steak out of the fridge 20 minutes before cooking and discard the used marinade.

To cook in a skillet

  • Heat a large skillet over medium-high heat. Add the steak and cook 3 to 4 minutes per side for medium-rare (130 to 135°F), or 4 to 5 minutes per side for medium.

To cook on the grill

  • Heat the grill to high, about 450 to 500°F. Grill the steak 3 to 4 minutes per side for medium-rare or or 4 to 5 minutes per side for medium.

To finish

  • Move the steak to a cutting board and let it rest for 5 minutes. Slice thin against the grain, then serve.

Notes

Marinate for 2 to 8 hours for the best flavor. Any longer and the lime can start to break the meat down and make it mushy.
Always slice against the grain so the steak stays tender.
Store leftover cooked steak in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of broth so it doesn't dry out. You can also freeze the steak right in the marinade for up to 3 months, then thaw in the fridge overnight before cooking.

Nutrition

Calories: 308kcal | Carbohydrates: 2g | Protein: 26g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 886mg | Potassium: 385mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 2mg