Flash-Marinated Skirt Steaks with Balsamic, Black Pepper, and Thyme
By Matthew FairmanPublished on September 5, 2023
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Skirt steaks come from two different muscles and are sometimes (though not always) labeled as “inside” skirt steak or “outside” skirt steak. We prefer the more tender outside cut, which measures 3 to 4 inches wide and ½ to 1 inch thick. If you can find only the inside cut, which typically measures 5 to 7 inches wide and ¼ to ½ inch thick, halve the steaks lengthwise before cutting them into smaller steaks in step 1. It is difficult to take an accurate temperature on skirt steaks because they are so thin; if you have trouble getting a temperature reading, rely on the times in the recipe. Depending on the length of your whole skirt steaks, you will get anywhere from eight to 10 portions once the steaks are cut into 3- to 4-inch sections.
Instructions
- Slice steak with grain into 3- to 4-inch-long steaks. Whisk vinegar, soy sauce, olive oil, garlic, honey, 2 teaspoons thyme, pepper, and salt together in large bowl. Transfer 2 tablespoons marinade to second bowl; set aside. Place steaks in first bowl with marinade and toss to coat. Let sit at room temperature for 10 minutes. Remove steaks from bowl, pat dry with paper towels, and place on plate; discard marinade.
- Set wire rack in rimmed baking sheet. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half of steaks and cook until browned on both sides, about 2 minutes per side.
- Continue to cook, flipping steaks about every 30 seconds, until steaks are well browned and register 130 to 135 degrees, 2 to 4 minutes longer. Transfer steaks to prepared rack, tent with aluminum foil, and let rest for at least 5 minutes. Wipe skillet clean and repeat with remaining 1 tablespoon vegetable oil and steaks.
- Slice steaks thin against grain and transfer to platter. Pour any accumulated juices from cutting board and sheet over steaks. Drizzle with reserved marinade and sprinkle with remaining 1 teaspoon thyme. Serve.
Time
45 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Because it has a high ratio of exterior surface area to interior area, skirt steak takes exceptionally well to marinating. Marinades don't penetrate deeply into the meat, but in the case of this relatively thin cut, they don't need to. In just 10 minutes, the bold, flavorful mixture of balsamic, soy sauce, garlic, honey, olive oil, black pepper, and thyme imparted loads of flavor. Sweet honey and balsamic not only balanced the saltiness of umami-rich soy sauce but also aided in browning, meaning that the thin steaks achieved flavorful caramelization without risk of overcooking.
Before You Begin
Skirt steaks come from two different muscles and are sometimes (though not always) labeled as “inside” skirt steak or “outside” skirt steak. We prefer the more tender outside cut, which measures 3 to 4 inches wide and ½ to 1 inch thick. If you can find only the inside cut, which typically measures 5 to 7 inches wide and ¼ to ½ inch thick, halve the steaks lengthwise before cutting them into smaller steaks in step 1. It is difficult to take an accurate temperature on skirt steaks because they are so thin; if you have trouble getting a temperature reading, rely on the times in the recipe. Depending on the length of your whole skirt steaks, you will get anywhere from eight to 10 portions once the steaks are cut into 3- to 4-inch sections.
Instructions
- Slice steak with grain into 3- to 4-inch-long steaks. Whisk vinegar, soy sauce, olive oil, garlic, honey, 2 teaspoons thyme, pepper, and salt together in large bowl. Transfer 2 tablespoons marinade to second bowl; set aside. Place steaks in first bowl with marinade and toss to coat. Let sit at room temperature for 10 minutes. Remove steaks from bowl, pat dry with paper towels, and place on plate; discard marinade.
- Set wire rack in rimmed baking sheet. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half of steaks and cook until browned on both sides, about 2 minutes per side.
- Continue to cook, flipping steaks about every 30 seconds, until steaks are well browned and register 130 to 135 degrees, 2 to 4 minutes longer. Transfer steaks to prepared rack, tent with aluminum foil, and let rest for at least 5 minutes. Wipe skillet clean and repeat with remaining 1 tablespoon vegetable oil and steaks.
- Slice steaks thin against grain and transfer to platter. Pour any accumulated juices from cutting board and sheet over steaks. Drizzle with reserved marinade and sprinkle with remaining 1 teaspoon thyme. Serve.
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