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A piece of raw skirt steak marinating in a dark, seasoned liquid inside a white bowl, viewed from above on a light surface.
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Skirt Steak Marinade

An easy skirt steak marinade made with lime juice, Worcestershire sauce, olive oil, and warm pantry spices. Perfect for tacos, rice bowls, salads, potatoes, and more.
Prep Time5 minutes
Cook Time10 minutes
Marinade Time30 minutes
Course: marinades, sauces
Cuisine: Mexican
Diet: Low Fat
Servings: 6
Calories: 266kcal
Author: Sarah Jenkins

Ingredients

  • 1 ½ lbs skirt steak
  • ¼ cup olive oil
  • 2 tbsp Worcestershire sauce
  • ¼ cup lime juice from about 2 limes)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt

Instructions

  • Whisk together the olive oil, Worcestershire sauce, and lime juice in a small bowl.
  • Add the cumin, coriander, chili powder, garlic powder, onion powder, salt, and pepper. Whisk until combined.
  • Place the skirt steak in a shallow dish or zip-top bag. Pour the marinade over the steak and turn to coat.
  • Refrigerate for at least 30 minutes, or up to 4 hours.
  • Remove the steak from the marinade and let the excess drip off. Cook on a hot grill or cast iron skillet over high heat for 2 to 4 minutes per side, until charred and cooked to medium-rare, about 130°F.
  • Transfer to a cutting board and rest for 5 to 10 minutes. Slice thinly against the grain. Serve with tacos, potatoes, grilled veggies, salads or grain bowls.

Notes

  • Marinate for at least 30 minutes. For even better flavor, marinate for 2 to 4 hours.
  • Pull the steak from the fridge about 30 minutes before cooking.
  • Use very high heat so the steak gets a good char.
  • Always slice against the grain for the most tender result.
  • For grilling, preheat the grill to at least 500°F. Grill 3 to 4 minutes per side, pulling at about 130°F for medium-rare.
  • The marinade can be made 3 to 4 days ahead and refrigerated. Stir before using.
  • Don't marinate longer than 12 hours — the lime juice can start to affect the texture of the meat.

Nutrition

Calories: 266kcal | Carbohydrates: 3g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 543mg | Potassium: 414mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 3mg
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