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Marinated Skirt Steak

Yield (8 servings)


  • 3/4 cup balsamic vinegar

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

  • 1/4 cup Worcestershire sauce

  • 2 shallots, roughly chopped

  • 2 garlic cloves

  • 1 tbsp cayenne pepper

  • 1 tbsp chopped fresh cilantro

  • 1 tsp fresh ground black pepper

  • 1 tbsp kosher salt

  • 4 pounds skirt steak (cleaned of exterior fat and connective tissue)


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

  2. Place skirt steak in a ziplock bag and pour marinade into bag over steak, seal bag. Marinate in the fridge for 3 to 4 hours, but no more than 10 hours.

  3. When ready to cook the steaks, prepare your grill for grilling. Remove skirt steak from marinade and grill steak over medium high heat for 4 to 5 minutes per side, for medium rare.

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


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