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Skirt Steak Recipe

Skirt Steak

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Average Rating:

Total Reviews: 234

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  • on April 22, 2013

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    My husband and I really enjoy this recipe however, I do not put the scallion in the blender. The one time I did I did not like the flavor or consistancy so I just eliminated the scallion. Also, we cook it on the grate on a gas grill.

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  • on April 21, 2013

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    Absolutely loved it! Made it in our our gas grill and still came out delicious. I've always stayed away from recipes where they mix sweet, sour and salty elements just because is out of my comfort zone when it comes to trying new foods and seasonings. This recipe is a MUST TRY! You will not be disappointed :-
    Thanks Alton!

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  • on April 14, 2013

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    my husband made this marinade for some skirt steak he bbq'd the other evening. he did not bother with the whole 'cook it on the coals' thing as we have a gas grill and a nice grill pan we sit on top of that. regardless, it was FABULOUS! make this marinade...you will not be disappointed...just thinking of it is making my mouth water!! deelish!

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  • on March 26, 2013

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    This has been my basic go to recipe now for a beef marinade for the last few years. Use this as a base and go from there. I like it a little heavier on the garlic and pepper flakes so I add more but you can omit this completely if you want, you will find that anything goes. I use this recipe to marinade other cuts too such as tri tip and it works awesome. I also like to marinade for longer then the recipe states but be careful about going too long because the citrus will cook the meat but overnight works good. I also sometimes freeze the skirt steak in the marinade and then I can just defrost and cook. I don't go as far as cooking directly on the hard wood charcoal or the hair dryer and I use regular Kingsford charcoal but grill as close to the heat as I can get (about an inch or less and get killer results. It is very important to let the meat rest befoe slicing against the grain and as thin as you can,

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  • on February 21, 2013

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    I omitted the cumin and increased the marinating time to approx. 8 hours as I didn't think an hour or two would be sufficient. I then cooked them on the bbq as I simply could not be bothered doing the hairdryer thing. The steak came out tender and flavorful. I'll make this marinade again.

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  • on January 28, 2013

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    Easy..yummy..great with Pommas Anna and green salad

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  • on January 24, 2013

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    followed recipe exactly and it tasted yummy was tender i don't know how you can screw this up

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  • on January 22, 2013

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    Cooking on the coals did not work.What was I thinking!Alton must like the taste of ashes.I mean really.

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  • on December 01, 2012

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    Best freakin marinade ever. Turned the skirt steaks into the most tender, juicy and lip smaking piece of steak ever. Only change was leaving out the red pepper flakes as I don't think all my food should burn my tongue. And after tasting this, I don't think the red pepper flakes were necessary. Oh and I didn't grill it as its too cold out tonight, I broiled it on top shelf on Hi-broil for a few minutes.

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  • on October 27, 2012

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    Love the marinade. I'm another cook who rarely measures but I think I had roughly the equivalent proportions of ingredients. We have a gas grill and I did leave a bit of the marinade on the meat when I grilled it, left all burners on highest setting, and cooked about 2 minutes on each side... simply fabulous. I also left the meat sitting in the marinade for way more than hour - closer to 3-4 actually, and it was as tender as butter. Will probably use this or some variation of this marinade in future, as flap steak is becoming easier to find and is an economical alternative to the more expensive cuts.

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