Marinated Skirt Steak

I was in a hurry and using the skirt steak for fried rice, so I cut the meat before I put it into the marinade. The marinade and the meat were delicious, BUT - I didn't drain the marinade thoroughly and it seemed like the steak was basically boiling, there was so much liquid. I drained out the liquid and put the meat back in and there was STILL tons of liquid. So if you want to marinate pieces quickly, cutting them up worked fine, but try to squeeze out as much marinade as possible before sauteeing the meat.

• Anonymous

• CT

• 1/10/2021

Totally stupid use of balsamic for marinade. Acid did not tenderize. Only made the meat sweet. Remove this recipe from the site so people do not waste their money on the meat they purchased.

• DeltaTango

• Boat Town USA

• 11/7/2020

I loved this marinade. It was really delicious. However, it overpowered the meat. But, the meat was very tough and probably not very tasty, anyway. (It was the wrong cut of skirt - it was inside skirt, not outside, which is much better and more tender.) I'll use it again, when I get the right meat, or on another kind of steak.

• stapress7188

• Brooklyn, NY

• 6/7/2020

Addendum to my review: instead of slicing the skirt steak, I grilled it in more-or-less hamburger-sized pieces and served it on toasted buns (in this case, brioche hamburger buns). My steak sandwiches were a great hit!

• tomdg

• Palo Alto, CA

• 7/11/2018

I thought this was a great marinade and got a lot of compliments for it. I omitted the cilantro as my wife thinks it tastes like soap (I like it a lot, but I wasn't sure what it would add here, so I served it on the side--it was good). The first time I tried it, I added the juice of a lime and liked the citrus note; the second time, I added the juice from a blood orange and liked that even better (I like citrus; I frequently add some dried orange peel to marinades--and scrambled eggs )! Both times I made this, I wound up with a little too much skirt steak, so I scraped most of the marinade off and refrigerated the steak in a glass bowl so as not to overly marinate. It might have tasted even better the next day. Anyway, the marinade is now in my rotation!

• tomdg

• Palo Alto, CA

• 7/11/2018

Despite the other reviews, I was unimpressed with this marinate. I and my family found it to be bland. I did use it with flank steak, as I couldn’t find skirt steak, but I would be surprised if that made a difference.

• Anonymous

• Newburyport, MA

• 6/11/2018

Decent simple marinade. The cilantro has no effect on the flavour event when used at much greater quantities than required by the recipe.

• fuzzyvagina

• Amsterdam, NL

• 9/24/2017

Try using Mojo its in the Spanish section of the grocery. You will also need 1 Corona and white onion garlic and salt that's it.

• rich23af

• Ohio

• 3/13/2017

I tried this based upon the fact I had 3 pounds of skirt steak in my freezer for several months! I didn't have fresh cilantro so I substituted it with a Goya product that is made from it.....worked well...along with a plain white onion and used some walnut oil! I allowed the steak to marinade for about 5 hours and prepared in my stove top grill pan is several batches......I got the best steak that I had had in a long time!!! Moist, tender and even reheats very well....only 1 person eating 3 pounds of meat....My new go-to recipe!!!!

• Anonymous

• Brooklyn, NY

• 9/28/2016

After reading the reviews for this recipe I decided to give it a try. My on-hand ingredients worked fantastic! Tender & good strong flavor after only 3.5 hours. I will make this again! Here were the changes I made - YUM! (Reducing the cayenne provided just the right amount of heat based on serving this with traditional homemade chimichurri - which is spicy and hot. The guajillo was the perfect sub for the other 1/2 TBLS of cayenne. Guajillo is warm, flavorful but not hot) 1/4 cup reduced balsamic 1/4 cup water 1/4 cup cherry balsamic 2 shallot sized red spring onions from farmers market (red parts only) 1/2 TBLS cayenne 1/2 TBLS good quality ground guajillo chili 1/8-1/4 cup cilantro I chose to use good quality grapeseed oil for it's high smoke point for grilling (around 485*) and neutral flavor profile. So good I plan to try it with other meats.

• MichganGirl

• Ann Arbor, Michigan

• 6/22/2015

I made a riff on this recipe by 1) adding1/4 cup soy sauce 2) adding 1 can Chilpolte chilis 3) adding 2 Tsp lime juice 4) adding 2 Tsp fresh Mex oregano 5) removing Italian dressing and just adding canola oil

• may_

• Madison, WI

• 7/28/2014

我爱这个腌料!很容易做very forgiving. I make it with 2lb of skirt steak and all 4 of my kids eat it which is unusual. I make the recipe as is. We like the spiciness of it.

• dioh

• Berkeley Heights, NJ

• 3/12/2014

Made up as instructed and the steak came out delicious. I used an aged balsamic, whipped the mixture smooth in a Vitamix and cooked the meat on a gas grill at medium high temperature (400 degrees) for the time indicated. There is probably a bit more marinade than necessary for 4lbs, though.

• Viennabelle

• Vienna, VA

• 7/14/2013

This was a hit at two recent events - a barbeque for my son's college baseball team and a dinner party for 6 at home. A tbsp of cayenne sounds like a lot, but it melds into the other flavors of the marinade quite nicely. Used on flap steak as well as the recommended skirt steak.

• hermothersdaughter

• 4/11/2013

Used flank steak, marinated four hours. I thought this tasted great, even though I could not taste the cilantro after it was cooked. My balsamic was a maple fig, so that might have added another dimension.

• Anonymous

• Palo Alto, CA

• 9/4/2012