Tender chunks of skirt steak, marinated to perfection, infused with balsamic vinegar and coconut aminos, complemented by the sweet flavor of roasted peppers and garlic. Each bite offers a melt-in-your-mouth experience that will leave you craving more.

Whether you’re looking to impress your dinner guests or simply treat yourself to a tasty meal, our Balsamic Marinated Skirt Steak is guaranteed to elevate your dining experience to new heights.

If you enjoy balsamic marinated meat you may also like these Balsamic Braised Short Ribs.

Balsamic roasted steak, cilantro, wooden cutting board.

Table of Contents

There’s nothing quite like tender chunks of steak bursting with fresh flavor served with seared fresh veggies and roasted garlic. Truly a meal to celebrate with a variety of colors and textures. Adding a full head of garlic adds even more flavor but don’t worry the recipe won’t be too garlicky as you can pull out the cloves and spread it amongst the meat and veggies as you wish.

Skirt steak vs flank steak

Skirt steak is a piece of meat not too dissimilar from flank steak but it is thinner and has more marbling which means it has more fat. Skirt steak is typically long and flat which allows it to absorb marinades well. If you can’t find skirt steak, as it is not as easy to find as flank steak, you can substitute with flank steak.

Why You’ll Love This Recipe

Colorful: With a variety of vibrant peppers and red onions, this skirt steak recipe is nice and colorful.

Flavorful: Allowing the steak to marinate helps intensify the flavors.

Make ahead option: This steak recipe is perfect if you like to meal prep and plan ahead. You can let it marinate overnight and cook the next day and then it’s good to leave in the fridge for a few days.

Quick cooking: Since skirt steak is long and thin, it cooks up quickly.

Red and yellow bell peppers, limes, red onions, garlic, marinade, flank steak, salt and pepper, cilantro.
Red and yellow bell peppers with red onions, garlic, limes, cilantro and salt and pepper.

Ingredients For This Skirt Steak Recipe

  • Skirt steak: Skirt steak is ideal for absorbing the flavors in this marinade.
  • Sweet peppers: Use whole sweet peppers, any color works.
  • Red onion: Use a whole red onion, sliced.
  • Garlic: A head of garlic, mostly peeled and sliced 1/4 of the way down, adds loads of flavor to this steak recipe.
  • Olive oil: Extra virgin olive oil is best but any type will work.
  • Oregano: Dried oregano adds more flavor.
  • Salt and pepper: Add salt and pepper to taste.
  • Lime: Freshly squeezed lime juice adds a fresh and tart flavor.
  • Cilantro: Fresh cilantro is perfect as a garnish but if you aren’t keen on cilantro you can use parsley.

MARINADE FOR SKIRT STEAK

  • Balsamic vinegar: Balsamic vinegar adds a sweet and tangy flavor.
  • Coconut aminos: Coconut aminos add a salty flavor but you can also use soy sauce.
  • Olive oil
  • Salt and pepper
Skirt steak marinating, roasted garlic, limes, and cilantro.

How To Cook Skirt Steak

  • Step 1: Whisk marinade ingredients together, pour over the skirt steak, and toss to coat evenly. Cover with foil and marinate for 2 hours or up to 8 hours.
  • Step 2: Combine sweet peppers, onion slices, oil, salt, pepper, and oregano in a bowl with the head of garlic and toss to coat evenly.
  • Step 3: Preheat the skillet, griddle, grill or whichever method you decided to cook the steak until it is very hot.
  • Step 4: When the griddle is hot, add pepper mix and toss until charred and softened, and then transfer to a bowl, garnish with cilantro, cover, and set aside.
  • Step 5: Remove the steak from the marinade and discard the marinade. Place skirt steak on the hot griddle and cook, then flip on the other side and cook. Transfer the skirt steak to a cutting board and allow it to rest for 10 minutes.
  • Step 6: Slice the skirt steak against the grain, add a tiny pinch of kosher salt, give it a fresh squeeze of lime juice and garnish with cilantro before serving.
Roasted veggies in a blue bowl, sliced balsamic skirt steak on a wooden cutting board, white and blue dish towel and fresh cilantro and pesto.
Roasted veggies in a blue bowl, sliced balsamic skirt steak on a wooden cutting board, white and blue dish towel, fresh cilantro, pesto, and salt and pepper.

Tips and Variations

Allow marinated skirt steak to come to room temperature. Remove marinated skirt steak from fridge 30 minutes before cooking so it cooks up juicy and evenly.

Let the meat sit after cooking. Give the meat some time to relax and redistribute the juices before you cut it.

Change up the veggies. Roasted peppers look nice but roasted broccoli, zucchini or cauliflower will also work.

Make a double batch of the marinade. This simple marinade can be used on any meat so make a double batch to use for another meal.

Roasted red and yellow bell peppers, red onion and a bulb of garlic.

FAQs

how long should you marinate the meat?

The meat should marinate for at least 2 hours but overnight is preferable.

why should the meat come to room temperature before cooking it?

Room temperature meat will cook more evenly if allowed to come to room temperature and not cooked straight from the fridge.

Is this skirt steak very garlicky?

This recipe does use a whole head of roasted garlic but you won’t find the taste too garlicky.

which color of peppers are best for this steak recipe?

Any color of peppers will work though it is nice to use a variety of colors.

what does balsamic vinegar do to the meat?

Balsamic vinegar helps tenderize the meat and helps it caramelize during cooking.

How to cut skirt steak?

The best way to cut skirt steak is against the grain. This cuts through the tough fibers and makes the meat more tender and easier to eat.

what is a good alternative to skirt steak?

If you can’t find skirt steak you can use flank steak, flat iron steak, hanger steak, or sirloin flap meat.

how to cook skirt steak on the grill?

Heat your grill to 450F degrees cook the steak for 5-7 minutes on each side.

Sliced balsamic skirt steak on a wooden cutting board with a wooden handled knife, cilantro, and lime.

Make Ahead and Storage

Make ahead: This balsamic marinated skirt steak is perfect to make ahead as it will keep well in the fridge for 3-4 days.

Storage: Store uneaten steak in the refrigerator in an airtight container or in the freezer for up to 3 months.

RECIPE TIP

If you are wondering how to cut skirt steak nice and thin, try using an electric knife. And make sure to cut against the grain.

More Steak Dinner Recipes

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how to cook skirt steak

Balsamic Marinated Skirt Steak

by Silvia Dunnirvine
Looking to impress your dinner guests or simply treating yourself to a tasty meal? Try our Balsamic Marinated Skirt Steak this recipe is guaranteed to elevate your dining experience to new heights.
Prep: 5 minutes
Cook: 25 minutes
marinate time: 2 hours
Total: 2 hours 30 minutes
Servings: 4 servings
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Ingredients 

  • 2 lb skirt steak
  • 12 oz sweet pepper whole
  • 1 whole red onion sliced
  • 1 head garlic
  • 2 tbsp olive oil
  • 1/2 tbsp oregano
  • salt and pepper to taste
  • 1 lime
  • fresh cilantro

Marinade for Skirt Steak

  • 1/3 cup balsamic vinegar
  • 3 tbsp coconut aminos sub for soy
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions 

  • In a small bowl whisk together marinate ingredients. Add marinate to skirt steak, toss to coat evenly. Cover with foil and marinate for 2 hours or up to 8 hours. Note: remove marinated skirt steak from fridge 30 minutes before cooking.
  • In a large bowl combine sweet peppers, onion slices, oil, salt, pepper and oregano. Also add in whole head of garlic, mostly peeled but not completely peeled and sliced about 1/4 of the way down. Toss everything to coat evenly.
  • Preheat the skillet, griddle or grill whichever method you decide to cook the steak until it is very hot (about 450F degrees).
  • When the griddle is hot add in pepper mix and toss occasionally until charred and softened (about 10-12 minutes). Transfer veggies to a bowl, garnish with cilantro, cover and set aside.
  • Remove steak from marinate and discard marinate. Place skirt steak on the hot griddle and cook for about 5-7 minutes, then flip to the other side and cook for another 5-7 minutes. Transfer skirt steak to a cutting board and allow it to rest for 10 minutes.
  • Slice the skirt steak against the grain. Add a tiny pinch of kosher salt, give it a fresh squeeze of lime and garnish with cilantro before serving.

Nutrition

Calories: 523kcal | Carbohydrates: 21g | Protein: 50g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 409mg | Potassium: 895mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2701IU | Vitamin C: 116mg | Calcium: 48mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Balsamic Marinated Skirt Steak, How to Cook Skirt Steak, Skirt Steak Recipe
Course: Dinner
Cuisine: Mexican
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Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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