How to Cook Skirt Steak | Pat's Five-Minute Marinade

Pat calls this the Five-Minute Marinade because you only need to keep the steaks in the marinade for five minutes for it to have an impact on the meat's flavor.  That isn't to say that if you wanted to leave the meat in the marinade for hours, it wouldn't be just as good or better!

Many top steakhouses and chefs specifically seek out Prime outside skirt steak for its rich beefy flavor and ability to cook beautifully over high heat.  It's more tender than Inside Skirt and has superior marbling.

Skirt steak is incredibly versatile - it shines with just a simple seasoning of salt and pepper but also holds up beautifully to bold marinades and robust dry rubs. 

FIVE-MINUTE MARINADE

Ingredients:

3 outside prime skirt steaks (about 3 pounds) CLICK HERE

Kosher salt and freshly ground black pepper

2 cups packed light or dark brown sugar

1/2 cup balsamic vinegar

1/4 cup of Worcestershire sauce

6 cloves of garlic, smashed and roughly chopped

Leaves from 5 or 6 sprigs of fresh rosemary (optional)

Makes 2 cups, or enough for about 3 pounds of meat

Instructions:

1. Combine the sugar, vinegar, Worcestershire sauce, garlic, and rosemary (if using) in a large casserole dish.  The marinade is now ready for your steaks.
2. Add the skirt steaks to the marinade and turn to coat them on all sides.  Leave steaks in the marinade for as little as five minutes or up to overnight.
3. Heat a grill or a grill pan to high heat
4. Remove the skirt steaks from the marinade.  Wipe them down with a paper towel (optional) for a darker crust.  Season both sides with salt and pepper and put the steaks on the grill.  Cook the steaks until they are caramelized on both sides, about 3 minutes per side for medium rare.  Remove the steaks from the grill and let them rest for 5 minutes.
5. Slice steaks against the grain and serve.