There are so many different ways to cook skirt steak, but this one stands out as a favorite! The marinade infuses the steak with bold flavors from soy sauce, rice vinegar, and aromatic spices like ginger and garlic powder. After a quick marination, the steak is cooked to perfection, developing a tender texture and rich aroma. Resting the steak ensures juicy slices, and the scallion topping adds a fresh, vibrant finish. It's super easy to...
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Mix extra virgin olive oil, soy sauce, ground ginger, ground garlic powder, and rice vinegar together in a zip-top bag.
Add the skirt steak to the bag, coat well, and marinate in the refrigerator for at least 30 minutes.
Cook the steak over medium heat for about 5 minutes on each side until browned and cooked to your desired doneness.
Let the steak rest for about 10 minutes before slicing to retain its juices.
Top with scallion and serve.
For a deeper flavor, marinate the steak overnight in the refrigerator.
Use fresh ginger and garlic instead of ground for a more aromatic marinade.
Slice the steak against the grain for tender pieces.
Can I use a different cut of steak?
Yes, you can use flank steak or flat iron steak as substitutes for skirt steak.
How long should I marinate the steak?
At least 30 minutes, but marinating overnight will enhance the flavor.
What can I use instead of rice vinegar?
You can substitute rice vinegar with apple cider vinegar or white vinegar.
Can I cook the steak on a grill instead of a pan?
Yes, grilling the steak over medium heat works well and adds a smoky flavor.
How do I know when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
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