Skirt steak is one of our very favorite cuts of meat. We eat it at least once a month. It is pretty cheap and so tender and juicy. We bought some skirt steak the other night, and I wasn't really sure what I wanted to do with it. I was going to make one of my very favorite marinades, Sweet Heat Marinade, but I didn't have all the ingredients. SO, I had to improvise. I took some of the ingredients from the Sweet Heat Marinade, combined it with the Italian Steak Marinade and crossed my fingers.
Well, it turned out amazing! I mean, seriously delicious! I'm so glad I wrote down how I made it. We ate this two days in a row and still had a little left for Chicken Legs to make a skirt steak and egg white omelet for breakfast. We loved this steak so much that we are already planning on grilling it again very soon! The steak has tons of great flavor and was super tender. The key is to not overcook it and make sure to cut it against the grain.
- 1/3 cup hot sauce
- 1/2 cup Italian dressing
- 1/4 cup Worcestershire sauce
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 3 Tbsp brown sugar
- 6 Tbsp Dale's Steak Seasoning or Moore's Original Marinade
- 2 lbs skirt steak
Combine all ingredients and refrigerate several hours to overnight.
Remove skirt steak from marinade and grill to desired temperature. 6 to 8 minutes for medium-rare.