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Balsamic Marinated Skirt Steak

This Balsamic Marinated Skirt Steak is a savory marinade that adds so much flavor into the skirt steak and helps tenderize it and keep it juicy. The steak is grilled to perfection and paired with a sweet pineapple salsa. This skirt steak works great on tacos, in rice bowls or on its own.

Balsamic Marinated Skirt Steak on a cutting board with a fork and knife.

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BALSAMIC MARINATED SKIRT STEAK

Did you know that May 16th was National Barbecue Day? 

We love grilling in my house and do it often once the weather is warmer. 

The Ohio Beef Council are celebrating with this Balsamic Marinated Skirt Steak that I like to serve with a delicious Pineapple Salsa. 

We love using this tender, juicy skirt steak in rice bowls, on tacos or serve it alongside grilled vegetables. The Pineapple Salsa is the perfection addition to the steak but chimichurri sauce would also be great.

This recipe for marinade skirt steak is the perfect recipe for a crowd and can be easily doubled or tripled.

I used skirt steak for this recipe because it is one of my favorite cuts of beef. It is thin and cooks quickly on the grill but it still tender and juicy. 

If you can’t find skirt steak you could use flank steak or flat iron in its place. 

For those looking to add protein to your meals beef is a great option.

One 3 oz cooked serving of beef provides half your Daily Value of protein (25 grams), for under 200 calories.

Beef supplies 10 essential nutrients, including B-vitamins, zinc, niacin, phosphorus and iron, which helps support an active lifestyle. It is a nice, healthy grilling option! 

Balsamic Marinated Skirt Steak tacos on a cutting board.   

WHY YOU WILL LOVE THIS BALSAMIC MARINATED SKIRT STEAK

FLAVORFUL BEEF: The marinade adds great flavor to the skirt steak. The savory, rich flavor from the balsamic vinegar is perfect with beef and pairs nicely with the other marinade ingredients. 

EASY RECIPE FOR A CROWD: This is such an easy skirt steak marinade for a crowd. You can double or triple the marinade if you are feeding a crowd. You can make this simple steak and serve it alongside grilled vegetables and a big summer orzo salad or your favorite side dishes.

MEAL PREP: Grilling steak on a Sunday is a great way to meal-prep. You can chop the steak up so it is ready for tacos, rice bowls and salads throughout the week. Skirt steak cooks so quickly making it a quick and easy meal idea. 

Balsamic Marinated Skirt Steak ingredients on a white board.

WHAT INGREDIENTS DO I NEED FOR THIS MARINATED SKIRT STEAK?

FOR THE STEAK MARINADE:

SKIRT STEAK

BALSAMIC VINEGAR {YOU COULD USE RED WINE VINEGAR IF THAT IS ALL YOU HAVE}

EXTRA VIRGIN OLIVE OIL

WORCESTERSHIRE SAUCE

DIJON MUSTARD

BROWN SUGAR

GARLIC CLOVES

OREGANO, SALT & BLACK PEPPER

Balsamic Marinated Skirt Steak pineapple salsa in a clear bowl with a spoon.

FOR THE PINEAPPLE SALSA:

PINEAPPLE 

RED BELL PEPPER

RED ONION

JALAPENO

LIME JUICE

CRUSHED RED PEPPER

CILANTRO 

Balsamic Marinated Skirt Steak steak on a white platter with a blue rim.

HOW DO YOU MAKE THIS SKIRT STEAK MARINADE RECIPE? 

PREPARE THE MARINADE: In a medium mixing bowl or large resealable plastic bag whisk together the balsamic vinegar, olive oil, worcestershire sauce, dijon mustard, brown sugar, garlic, oregano, salt and pepper.

Add the skirt steak to the marinade and refrigerate for 20 minutes or up to 2 hours.

Balsamic Marinated Skirt Steak skirt steak in the marinade.

PREPARE THE GRILL: Preheat grill to medium-high heat and brush with oil if needed. {If you don’t want to grill this skirt steak you could use a large cast iron skillet. }

Remove the steak from the marinade.

GRILL THE STEAK: Place steak on the grill and brush the extra marinade on the steak. Discard the leftover marinade.

Get a good sear on the steak on each side for 2-3 minutes for medium-rare and 4-5 minutes for medium until the steak reaches an internal temperature of 130 degrees F {for medium rare}.

Easy Beef Gyros

PREPARE THE PINEAPPLE SALSA: While the steak grills, prepare the pineapple salsa. In a medium bowl add the pineapple, red bell pepper, red onion, jalapeño, lime juice, crushed red red pepper and fresh cilantro and mix well. Add salt and pepper to taste.

Balsamic Marinated Skirt Steak pineapple salsa being prepared in a clear bowl.

Remove the steak from the grill and tent foil over it for 5 minutes to let it rest.

Once ready to serve slice the steak {against the grain} into thin slices on a cutting board. Serve with the pineapple salsa on its own, with warm tortillas to make tacos or steak fajitas, or rice bowls.

Balsamic Marinated Skirt Steak skirt steak on a cutting board with cilantro.

NOTES AND TIPS FOR THIS SKIRT STEAK RECIPE:

MARINADE: This is a great marinade. I suggest marinading for at least 20 minutes to help infuse the flavors into the beef and create juicy steak. If you want to marinade for longer that works as well and just helps to tenderize the meat. 

CITRUS: Citrus is a nice addition to the marinade. I like to use lime juice but you can also use lemon juice. It is the best way to create tender steak.

SPICES: I used oregano in this recipe but you could add other spices like Italian seasoning, paprika, cumin or cayenne red pepper.

VEGETABLES: I love grilling vegetables alongside my beef. You can add make extra marinade and marinade the veggies in that marinade before grilling otherwise I like to just add olive oil, salt and pepper to the veggies before grilling. 

SLICING THE BEEF: Always slice the beef against the grain. Cutting against the grain means to cut through the fibers and make them shorter. This makes the meat more tender and easier to chew.

CUTS OF BEEF: You might see skirt steak called outside skirt steak or inside skirt steak at the store. Either work. Can’t find skirt steak at the grocery store? Don’t worry! Although not as flavorful as skirt steak, flank steak or hanger steak is a flavorful cut of steak too.

TEMPERATURE OF BEEF: Always use a meat thermometer when trying to determine beef’s doneness! Temperature should read 145°F for medium rare beef, 160°F for medium, and 170°F for well done. Keep in mind that beef’s internal temperature will continue to rise, even after it’s removed from the grill. 

REST THE BEEF: Make sure to let the steak rest. This helps the juices redistribute through the steak and helps lock in the flavor. 

Balsamic Marinated Skirt Steak one taco on a cutting board.

OTHER BEEF RECIPES YOU MIGHT LIKE: 

GROUND BEEF LAYERED HUMMUS 

SPAGHETTI PIE RECIPE 

LEBANESE MEAT STUFFED PITA 

MEDITERRANEAN GROUND BEEF STUFFED PEPPERS

SLOW COOKER SHREDDED BEEF BOWLS 

BEEF KAFTA MEATBALLS 

Balsamic Marinated Skirt Steak with logo.

Balsamic Marinated Skirt Steak on a cutting board with a fork and knife.

Balsamic Marinated Skirt Steak

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinade Time: 20 minutes
Total Time: 45 minutes

This Balsamic Marinated Skirt Steak is a savory marinade that adds so much flavor into the skirt steak and helps tenderize it and keep it juicy. The steak is grilled to perfection and paired with a sweet pineapple salsa. This skirt steak works great on tacos, in rice bowls or on its own.

Ingredients

  • 1 lb. Skirt Steak
  • 1/4 cup balsamic vinegar
  • 2 tbsps. extra virgin olive oil
  • 1 tbsp. worcestershire sauce
  • 2 tbsps. dijon mustard
  • 2 tsps. brown sugar
  • 3 garlic cloves, minced
  • 1 tbsp. oregano
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

FOR THE PINEAPPLE SALSA

  • 1 cup diced pineapple
  • 1/2 of a red bell pepper, seeds removed, diced
  • 1/4 cup red onion, diced
  • 1 jalapeño, seeds removed, diced {optional}
  • 1/2 of a lime, juiced
  • 1/4 tsp. crushed red pepper {optional}
  • 3 tbsps. fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade: In a medium mixing bowl whisk together the balsmic vinegar, olive oil, worcestershire sauce, dijon mustard, brown sugar, garlic, oregano, salt and pepper.
  2. Add the skirt steak to the marinade and refrigerate for 20 minutes or up to 2 hours.
  3. Preheat grill to medium-high heat and brush with oil if needed.
  4. Remove the steak from the marinade.
  5. Place the steak on the grill and brush the extra marinade on the steak. Discard the leftover marinade.
  6. Sear the steak on each side for 3 minutes for medium-rare and 4-5 minutes for medium until the steak reaches an internal temperature of 130 degrees F {for medium rare}.
  7. While the steak grills, prepare the pineapple salsa. In a medium bowl add the pineapple, red bell pepper, red onion, jalapeño, lime juice, crushred red pepper and cilantro and mix well. Add salt and pepper to taste.
  8. Remove the steak from the grill and tent foil over it for 5 minutes to let it rest. Once ready to serve slice the steak {against the grain} into thin strips.
  9. Serve with the pineapple salsa on its own, in tacos or rice bowls.

Notes

You can add lime juice to this marinade to help tenderize the steak even more but do not marinade longer than 20 minutes or the citrus starts to break the steak down.

 Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own. 

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