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Marinated Skirt Steak


  • 3/4 cup balsamic vinegar

  • 1/2 cup corn oil (or other neutral oil, canola or grapeseed)

  • 1/4 cup Soy sauce

  • 2 shallots, roughly chopped

  • 4 garlic cloves

  • 1 tbsp cayenne pepper

  • 1 bunch chopped fresh cilantro leaves

  • 1 tsp ground black pepper

  • 1 tbsp kosher salt

  • 4 lbs skirt steak, cleaned of exterior fat and connective tissue


  1. Put all ingredients, except steak, in a blender and blend until smooth.

  2. Place steak in glass container or plastic ziplock bag, and pour marinade all over skirt steak. Marinate, refrigerate for 3 to 4 hours before grilling, but no more than 10 hours.

  3. Remove skirt steak from marinade.

  4. Grill steak over medium-high heat for 5 minutes per side, for medium-rare.

  5. Let steak rest for 10 minutes, then slice steak thinly against the grain, starting at one corner and cutting on the bias.


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