Recipe by Chef John
"The problem with bottled sauces and marinades is that the only words you recognize on the ingredients list are ‘high fructose corn syrup,' and ‘dehydrated garlic.' Hopefully, you will see just how simple this sauce is to make. Not only is it MSG-free, but the flavor is far superior to any of those supermarket bottles."
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1 1/2 tablespoons
garlic clove, mashed
trimmed skirt steaks
Thank you Chef John - this is great marinade and made for a delicious fast and easy dinner. I would marinate the meat longer than the 15 minutes called for and as for cooking to 140 - I don't agree - this meat should be pink in the center and only takes a couple of minutes per side on a hot grill. Slice against the grain into thin strips and you can't go wrong. Delicious! Enjoy!
I made this today with high hopes that stemmed from the five star reviews. I followed the recipe to the "T" except the marinade time. I will never use skirt steak again. If I had marinated it for only 15 minutes it would have been even worse. On the other hand the Orange glazed carrots were very delicious.
Wow! Very rarely do I think something is worthy of a 5 star rating, but this is simply the best skirt steak I have ever had! Not sure marinated it for 15 minutes would actually do the trick. Maybe it's true, but I didn't want tough meat. So to be sure, I marinated for about a day and a half, turning it over and over in the fridge to make sure all sides were nice and juicy! I can't wait to get more skirt steak to do it again! Thanks for sharing your recipe!
The Best I Ever Had...My Son (who does not like steak) Ask me to cook it all the time now!!! The Best Compliment You Can Get...(2 adjustments...1 teaspoon of soy sauce, 1 teaspoon of fish sauce) ...Other Than That...Excellent!!!
My husband and I thought this was one of the best steak dinners we have ever had at home! I marinaded about an hour and the steak was so tender and the flavor was amazing. Thanks Chef John!
Cooked under the broiler. Delicious and a hit.
This is AMAZING!! I didn't have skirt steak, so I used london broil sliced about 1" think and marinated it about 8 hours. While the steak was grilling, I heated up the marinade and put it over hot rice. This is a definite "keeper" and also quite an inexpensive meal. My family likes things on the "zippy" side, so I use 2 tablespoons of the chile paste instead of one.
I followed the recipe exactly but I marinated the skirt steak over night and then grilled it outside. DELICIOUS. My 11 year old loved it. When he tasted the steak he said "mmm....the steak is bomb". Excellent recipe. Thanks Chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Skirt Steak with Homemade Asian Barbeque Marinade
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 139
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