Marinated Skirt Steak. Recipe.

I talk a lot about wonders of sous vide cooking. Because I love it. This particular cut, however, is best grilled. I don’t know why.


Prep Time: 6 hous with 15 minutes active time
Cook Time: 10 minutes
Yields: 4 portions

Tools and Devices

  • Gril or any flat, very hot surface that can take a long steak at once
  • Knife
  • Ziplock bag - 1 gallon size.


  • Skirt Steak - 4 long strips (36 inches or longer)
  • Soy Sauce
  • Organic Apple Cider Vinegar
  • Grapefruit
  • Honey
  • Salt
  • Black, freshly ground pepper


  • Cut grapefruit into 1" slices
  • Mix together equal parts of soy sauce and apple cider vinegar. See if 1 cup of each will do and if not - mix more as needed.
  • Add a table spoon of honey. May be 2.
  • Place steaks in the ziplock bag
  • Place grapefruit between the cuts
  • Pour in the mix and ensure it covers the steaks.
  • If you have more steaks than can fit in one bag - use two.
  • Remove air from the ziplock before it gets completely sealed.
  • Leave in the fridge for 5-6 hours or overnight.
  • Heat the grill on high heat.
  • Take the bags out of the fridge one hour before cooking to reach room temperature.
  • Grill 2 minutes each side, rest for 5 minutes and grill again for another 30 secs each side.
  • Important: Cut this steak against the fibers when serving.
  • Serve with either asparagus or salad with sweet potato fries on a side.
  • Red wine or moonshine or tequila.

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