The art of marinades! A little of this, a little of that - add our premium, dry-aged beef and the result is a flavorful and juicy dinner to pair with your favorite sides. Our family has enjoyed this marinade for skirt steaks and flank steaks for years, but feel free to adapt to your liking. The best part is that most folks always have these ingredients on hand and the leftovers make for an excellent steak salad.
This recipe is intended for approximately 1 - 1.5 lb. piece of meat.
Makes 4 servings, Prep: 5 minutes Marinate: 2 hrs. Cook Time: 15 minutes Total Time: 2.5 hrs.
For more serving suggestions and info, visit Beef, It’s What’s for Dinner
Ingredients
- Approx. 1-1.5 lb. Springdale Farms Skirt Steak
FOR THE MARINADE:
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3/4 C. Soy Sauce (low-sodium)
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2/3 C. Vegetable Oil
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1/2 C. Lemon Juice
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1/4 C. Worcestershire Sauce
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1/4 C. Prepared Mustard
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2 Cloves Garlic, minced
Directions
- In a small bowl, whisk together all of the marinade ingredients (soy sauce, vegetable oil, lemon juice, Worcestershire sauce, prepared mustard, minced garlic)
- Combine the steak with the marinade in a gallon size Ziploc bag, pressing out excess air before sealing shut
- Refrigerate and marinate for at least 2 hrs. or overnight
- Preheat a grill or cast iron skillet over medium-high heat.
- Use tongs to transfer the steak to the grill or pan. Cook for 6-8 minutes on each side or until desired doneness. Allow the meat to rest for 10 minutes before slicing and serving.
NOTES:
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Using a Ziploc bag allows the marinade to stay close to the meat and incorporate well
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The longer the steak marinades the more flavor the meat will have
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We prefer this cut seared at a high heat and cooked rare/medium vs. well-done
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Thinly slice, diagonally against the grain for tenderness
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