Garlic Herb Skirt Steak
From The Kitchen · Proteins
Skirt steak is the weeknight steak — big-flavored, quick-cooking, and forgiving as long as you get the pan hot and slice it right. A short garlic-herb marinade is all it needs.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 1/2 lb skirt steak
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp red wine vinegar
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Whisk the olive oil, garlic, herbs, vinegar, salt and pepper. Marinate the steak 30 minutes to 2 hours.
- Heat a grill or cast-iron skillet until very hot.
- Pat the steak dry and sear 3–4 minutes per side for medium-rare.
- Rest the steak 5–10 minutes.
- Slice thin against the grain and serve.
Gina’s tip
Slice thin and against the grain — skirt steak is a long-fibered cut, and cutting across those fibers is the difference between tender and chewy.
Red meat has its place — iron, protein, satisfaction. Keep the portion sensible and the sides green.
Serve With
- Grilled vegetables
- Chimichurri
- A simple arugula salad
I hope this one finds a place in your kitchen. Enjoy.
— Gina