Ingredients
Scale
- 1 whole skirt steak (1.5–2 pounds)
- ½ teaspoon kosher salt
- ⅓ cup olive oil (or avocado oil)
- ¼ cup apple vinegar (or apple juice vinegar)
- 3 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 4 cloves garlic (finely minced)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh rosemary
- 1 teaspoon ground pepper
Instructions
- Trim excess fat from the skirt steak to prevent flare-ups during grilling.
- Season the steak with kosher salt and place it in a resealable bag.
- In a bowl, whisk together olive oil, apple vinegar, soy sauce, Dijon mustard, garlic, thyme, rosemary, and ground pepper.
- Pour the marinade over the steak in the bag. Seal tightly and refrigerate for at least 2 hours or up to 12 hours.
- Preheat your grill or skillet until hot. Pat the steak dry for optimal searing.
- Grill the steak on high heat until charred outside but tender inside, about 4-5 minutes per side.
- Let the steak rest for about 10 minutes before slicing against the grain.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 310
- Sugar: 0g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 80mg