Rating: 4.5 stars
58 Ratings
  • 5 star values: 39
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 6

This budget-friendly grilled skirt steak is quick and easy to make, whether it’s outdoors on the grill or indoors on a grill pan. Use balsamic vinegar to create a base for a fast and easy marinade made up of kitchen staples. For bolder flavor, marinate the steak for 24 hours. For a perfectly complemented meal, serve with Sautéed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad

Recipe by Cooking Light May 2010


Read the full recipe after the video.

Recipe Summary

40 mins
4 servings (serving size: 3 ounces)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.

  • Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.

Nutrition Facts

201 calories; fat 10.3g; saturated fat 4g; mono fat 5.2g; poly fat 0.4g; protein 22.3g; carbohydrates 3.1g; cholesterol 51mg; iron 2.6mg; sodium 323mg; calcium 16mg.