Recipe by Chef John
"I was in Santa Monica a few years ago, where I ordered a chicken Parmesan that featured a garlic, rosemary, and Marsala-spiked sauce. I loved the subtle sweetness the wine added to the tomato. For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill and doesn't need much help, but I love how this came out."
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ground black pepper
1 (1 1/2-pound)
skirt steak, cut in half across the grain
Well this was just OK. I marinated it for 7 hours and the flavor was SO INTENSE. In the video chef john says he only marinated it for half the time. That may be the key to this recipe. I didn't think it was that bad but my Fam did.
Excellent flavor! I have to say I was skeptical about the ingredients for the marinade, but Chef John nailed it! My steak marinated for about 10 hours. Once I put the steak on the grill I sauted some sliced mushrooms in butter and then added leftover marinade and reduced it for about 10 minutes to top the steak.
Thanks Chef John! I will make this again and again!
Loved it. Only marinated for 4 hours and added a splash of olive oil to the marinade. I only had fresh Rosemary and used about a tablespoon ( fresh is less intense so use more.) Also added a splash of Tabasco. I love a good rare steak but skirt steak, in my opinion, needs to just be pink inside. Went just over 6 minutes on each side.
OMG This is an excellent recipe, I used this on a chuck steak grilled med rare. I followed the recipe exact, but the next day i took the left over beef cut it into small pieces then put them in a bowl with flour, garlic powder, salt and pepper then browned the meat in a skillet with olive oil. I then added the mushrooms and onions (also left over) 2 potatoes cut into small pieces 3 carrots and 3 stalks of celery, covered with low sodium beef broth cooked until vegis were done. Great beef stew i will always use this marinade for beef stew, it was perfect. Thank you chef John. What flavor!!!!
I enjoyed the flavor of this. I was SO committed to using skirt steak, but then sirloin was buy-1-get-1 free, and I couldn't resist that deal. It wasn't the same tenderness I was hoping for when I found myself salivating over the video for this recipe, but that's probably my own silly fault for not using the correct cut of meat. However, I wonder if I had marinated overnight, perhaps the tenderness I was shooting for could've been achieved.
* Percent Daily Values are based on a 2,000 calorie diet.
Marsala Marinated Skirt Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
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