Garlic Herb Skirt Steak Marinated
This skirt steak is my favorite little culinary flex: bold garlic, fresh herbs, and a marinade that does most of the heavy lifting while you pretend you planned this all along. It’s fast, char-friendly, and somehow fancier than the number of dishes it creates. Try it because it tastes like you actually read a recipe and also like you totally winged it—best of both worlds.
Once, I tried to impress my husband by grilling this for dinner while simultaneously refereeing a toddler negotiation over dinosaur ownership. I flipped the steak with dramatic flair, the grill answered with a tiny flame, and my husband clapped like it was the Fourth of July. Then I realized I had marinated the meat in a bowl I’d already used to whisk a kid’s pancake batter. We ate steak with a hint of maple and a side of mortified honesty. He still claims it was the best accidental flavor profile he’s ever had.
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Why You’ll Love This Garlic Herb Skirt Steak Marinated
– Fast: Marinade does the glam work; you get a steak that tastes like effort in under an hour.
– Flavor-forward: Garlic and herbs sing together like they rehearsed—no boring steak here.
– Crowd-pleaser: Feeds a small army or one very committed carnivore.
– Flexible: Grills, cast-iron, or a pan will all pretend to be gourmet for you.
Time-Saving Hacks
– Freeze the steak for 20 minutes before slicing against the grain—easier cuts, less drama.
– Use bottled minced garlic in a pinch. I’ll judge you silently, but I’ll still come to dinner.
– Marinate in a zip-top bag to cut down on dishes (and your chances of existential despair at the sink).
– Toss the marinade into the pan after straining and reduce it to use as a quick sauce—less cleanup, more credit.
Serving Ideas
– Serve sliced thin over warmed tortillas with pickled onions and cilantro. Taco night = solved.
– Make a salad of arugula, cherry tomatoes, and shaved parmesan; steak on top like it owns the place.
– Serve with a cold beer if you’re pretending this was casual; serve with wine if the kids drove you nuts.
– Keep it stupidly simple: steak, salt, a squeeze of lemon, a nap. Honesty is underrated.
What to Serve It With
Roasted potatoes or cilantro-lime rice for a comfortable carb hug. Grilled veggies if you’re pretending to be healthy. A simple chimichurri or chimera-level mix of chopped herbs, garlic, and olive oil if you want to look like you planned extras.
Tips & Mistakes
– Don’t overcrowd the pan: one layer of steak is all it needs. Crowding = steam = sad crust.
– Rest: Let it sit 5–10 minutes after cooking. Your patience will be rewarded with juicier bites.
– Slice against the grain. If you slice with the grain you’ll have chewy strips and a legitimate reason to cry.
– If your pan looks too small—yes, this pan is too small. No, I won’t wash fewer dishes. I’ve tried both.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Wrap tightly or use an airtight container; eat within 3–4 days unless you enjoy science experiments.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
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Garlic Herb Skirt Steak Marinated
Ingredients
Main Ingredients
- 1.5 lb skirt steak Choose a well-marbled cut for the best flavor.
- 1 cup fresh parsley, chopped
- 0.25 cup olive oil
- 4 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp soy sauce Adds umami flavor.
- 1 tsp black pepper Freshly ground for best taste.
Instructions
Preparation Steps
- In a mixing bowl, combine olive oil, minced garlic, red wine vinegar, soy sauce, parsley, and black pepper.
- Place the skirt steak in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 1 hour.
- Preheat a grill or skillet over medium-high heat.
- Remove the steak from the marinade and discard the marinade. Grill the steak for about 5 minutes on each side, or until it reaches desired doneness.
- Let the steak rest for 5 minutes before slicing thinly against the grain.