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After years of grilling I've perfected this marinade recipe in my backyard kitchen. It transforms skirt steak into something absolutely magical. The best part? It's so versatile I use it on everything from flank steak to pork tenderloin when I want guaranteed juicy results.
What Makes This Special
Every time I make this marinade my family gets excited. The combination of tangy balsamic rich soy sauce and bright apple cider vinegar creates layers of flavor that make the meat incredibly tender. It's become my secret weapon for turning simple cuts into restaurant quality meals.
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What You'll Need
- Skirt Steak: Use skirt, flank, or hangar steak, and ensure it's fresh for best results.
- Balsamic Vinegar: Adds a rich, salty-sweet flavor. Use any quality balsamic vinegar on hand.
- Soy Sauce: Opt for low-sodium soy sauce to balance flavors, or substitute with Worcestershire sauce.
- Apple Cider Vinegar: Enhances the marinade's complexity with a tangy note.
- Minced Garlic: Freshly minced or jarred, it infuses the marinade with robust flavor.
- Kosher Salt: Provides a balanced seasoning; adjust to taste.
- Cracked Black Pepper: Freshly cracked for a bold peppery bite.
- Olive Oil: Extra virgin olive oil is ideal for its richness and ability to coat the steak.
Let's Get Cooking
- Combine Ingredients
- Whisk balsamic vinegar, soy sauce, apple cider vinegar, minced garlic, salt, pepper, and olive oil in a bowl until well combined.
- Marinate Steak
- Place the steak in a Ziploc bag with the marinade, press out excess air, and seal tightly. Marinate for 30 minutes at room temperature or up to 2 hours in the fridge.
- Grill Steak
- Preheat a grill or cast-iron pan to medium-high heat. Cook the steak for 6-8 minutes per side, depending on your desired doneness.
- Rest and Serve
- Allow the steak to rest for 10 minutes to retain its juices before slicing against the grain and serving.
My Kitchen Secrets
I learned the hard way that patience is key here. Let your steak come to room temperature before grilling and always use a meat thermometer. Trust me rare hits at 125°F and medium rare at 130°F. That resting time after cooking? It's non negotiable for the juiciest results.
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Perfect Pairings
In my house this steak stars alongside creamy garlic mashed potatoes or sometimes I'll throw together a quick Mexican rice. My kids love it when I serve it with mac and cheese but a crisp salad works beautifully too for lighter meals.
One Marinade Endless Possibilities
The magic of this marinade is how well it works on everything. Last week I used it on pork chops and my husband couldn't stop raving. Sometimes I'll marinate chicken breasts when I want to switch things up it never disappoints.
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Keeping It Fresh
I often make extra and store the leftovers in our fridge they're amazing for quick lunches all week. Sometimes I'll freeze portions for up to five months though they rarely last that long. Just remember never reuse marinade that's touched raw meat.
Pro Tips from My Kitchen
Trust your meat thermometer it never lies. When I'm grilling for a crowd I make sure to space the steaks evenly and keep a close eye on temperature. Always slice against the grain it makes such a difference in tenderness.
Why I Love Skirt Steak
Skirt steak has become my favorite cut for casual dinners and special occasions alike. It's budget friendly incredibly flavorful and with this marinade it turns into something truly spectacular. Plus it cooks so quickly perfect for busy weeknights.
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Frequently Asked Questions
- → Can I marinate longer than 2 hours?
- Not recommended for skirt steak. The acids can break down the meat too much, making it mushy if marinated too long.
- → What's the best cooking temperature?
- High heat is best for skirt steak. It's thin and cooks quickly, getting a good sear while staying tender inside.
- → Why let the meat rest?
- Resting for 10 minutes lets the juices redistribute through the meat. Cutting too soon loses flavor and juiciness.
- → How should I slice the steak?
- Always slice against the grain for maximum tenderness. Look for the muscle fibers and cut across them.