Ingredients
- Skirt Steak: 1.5 – 2 pounds
- Honey: 1/4 cup
- Soy Sauce: 1/4 cup
- Garlic: 6 cloves, minced
- Olive Oil: 2 tablespoons
- Rice Vinegar: 2 tablespoons
- Red Pepper Flakes: 1/4 teaspoon (optional)
- Black Pepper: 1/2 teaspoon
Instructions
- Step 1: Prepare the marinade: In a bowl, whisk together the honey, soy sauce, minced garlic, olive oil, rice vinegar, red pepper flakes (if using), and black pepper.
- Step 2: Marinate the steak: Place the skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it's evenly coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for a deeper flavor.
- Step 3: Preheat the grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly.
- Step 4: Grill the steak: Remove the steak from the marinade and discard the marinade. Place the steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness.
- Step 5: Rest and slice: Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain. This helps the juices redistribute, resulting in a more tender and flavorful steak.
- Step 6: Serve and enjoy: Slice the steak thinly against the grain and serve immediately. Garnish with fresh herbs, if desired.
Notes
- Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, warm sliced steak gently in a skillet over medium-low heat with a splash of beef broth to prevent drying.
- Serve this flavorful skirt steak over a bed of fluffy rice or alongside grilled vegetables for a complete and satisfying meal.
- Don't skip the resting period after grilling; it's crucial for a juicy, tender result, so tent it loosely with foil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American