This skirt steak marinade is quick and easy to make with a handful of simple ingredients that complement your juicy steak dinner! The acid in soy sauce and rice vinegar produces an incredibly tender steak. When paired with Thai sweet chili sauce, hoisin sauce, and minced garlic, you'll have a marinade that brings delicious flavor to every bite!
Best Skirt Steak Marinade Recipe
I always love making my own marinades as they are super quick to prepare and only require a few simple ingredients. This skirt steak marinade is no exception and will take your steak dinner to the next level!
Although this recipe can get some quick flavor in 30 minutes, I prefer a longer soaking time of at least 12 hours. Trust me, if you have the extra time, it's totally worth the wait!
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🥘 Skirt Steak Marinade
Simply grab your steak from the grocery store along with a handful of ingredients to tenderize and enhance its flavor! Since this recipe is made with melted beef tallow, you'll want to slightly warm up the other ingredients when you combine them together.
- Beef Tallow - ¼ cup of melted beef tallow or your preferred neutral-flavored cooking oil with a high smoke point.
- Soy Sauce - ⅓ cup of low-sodium soy sauce.
- Rice Vinegar - 2 tablespoons of rice vinegar.
- Thai Sweet Chili Sauce - 1½ tablespoons of Thai sweet chili sauce.
- Hoisin Sauce (optional) - 1 tablespoon of hoisin sauce.
- Ginger - 2 teaspoons of ginger that's finely crushed and minced, or use ginger paste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Skirt Steak Marinade
The best part about making your own skirt steak marinade is that is incredibly easy to whip up in a flash! All you will need is a mixing bowl, measuring spoons, measuring cups, and a silicon whisk to get started!
This marinade recipe will make 2⅓ cups or approximately 6 servings! Depending on the size of your skirt steak, you might need to make a double batch if it's over 4 pounds.
- Add ingredients. In a mixing bowl (or zip-top plastic bag), add ¼ cup (56 grams) of beef tallow, ⅓ cup (79 milliliters) of low sodium soy sauce, 2 tablespoons (30 milliliters) of rice vinegar, 1½ tablespoons (26 grams) of Thai sweet chili sauce, 1 tablespoon (16 grams) of hoisin sauce if using, and 2 teaspoons (4 grams) of ginger.
- Combine. Use a whisk and mix until the ingredients are well combined.
- Add steak. Place skirt steak in a shallow dish or zip-top plastic storage bag. Add the marinade and submerge the steak, or massage the marinade into the meat.
- Marinate. Marinate your steak for at least 30 minutes or up to overnight (12 hours is ideal, 24 hours at most) before cooking.
🍴 What To Serve With Marinated Skirt Steak
This marinade is great to use when you're looking for extra tender skirt steak with an Asian-infused flavor! Try pairing it with my curry rice, grilled bok choy, and an Asian cucumber salad for a truly special meal! Enjoy!
💭 Angela's Tips & Recipe Notes
- This recipe yields 2 ⅓ cups of steak marinade.
- You could marinate up to 4 pounds of steak with this marinade; for any higher amount, you might want to make a second batch.
- I recommend letting your skirt steak soak in the marinade for at least 12 hours at minimum. Although short marinating times will add flavor, they don't do much to the texture of the meat. Avoid soaking the steak over 24 hours so that the texture of the surface doesn't become too mushy and soft from the vinegar.
- I recommend when making this skirt steak, marinade with tallow and the other ingredients should be warmed slightly, too, before combining.
- If you don't have any fresh ginger or ginger paste, you can substitute for frozen ginger cubes. You'll want to thaw them out first. 1 cube is equal to 1 teaspoon, so use 2 cubes.
- Avoid using any marinade that has touched raw meat, and once you've marinated your steak, dispose of any leftover marinade.
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🥡 Storing
Store your skirt steak marinade in a resealable bag or airtight container for a maximum of 7 days before using it.
Freezing Skirt Steak In Marinade
After sealing your marinating steak in a freezer storage bag, you can freeze it for up to 3 months. As the meat thaws in the refrigerator overnight, it will undergo the marination process.
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📖 Recipe Card
Skirt Steak Marinade
Ingredients
- ¼ cup beef tallow (melted, your preferred neutral-flavored cooking oil with a high smoke point)
- ⅓ cup low sodium soy sauce
- 2 tablespoon rice vinegar
- 1½ tablespoon Thai sweet chili sauce
- 1 tablespoon hoisin sauce (optional)
- 2 teaspoon ginger (finely crushed and minced, or ginger paste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a mixing bowl (or zip-top plastic bag), add ¼ cup beef tallow, ⅓ cup low sodium soy sauce, 2 tablespoon rice vinegar, 1½ tablespoon Thai sweet chili sauce, 1 tablespoon hoisin sauce if using, and 2 teaspoon ginger.
- Use a whisk and mix until the ingredients are well-combined.
- Place skirt steak in a shallow dish or zip-top plastic storage bag. Add the marinade and submerge the steak, or massage the marinade into the meat.
- Marinate your steak for at least 30 minutes, or up to overnight (12 hours is ideal, 24 hours at most) before cooking.
Notes
- This recipe yields 2 ⅓ cups of skirt steak marinade.
- You could marinate up to 4 pounds of steak with this marinade; for any higher amount, you might want to make a second batch.
- I recommend letting your steak soak in the marinade for at least 12 hours at minimum. Although short marinating times will add flavor, they don't do much to the texture of the meat. Avoid soaking the steak over 24 hours so that the texture of the surface doesn't become too mushy and soft from the vinegar.
- I recommend when making this skirt steak, marinade with tallow and the other ingredients should be warmed slightly, too, before combining.
- If you don't have any fresh ginger or ginger paste, you can substitute for frozen ginger cubes. You'll want to thaw them out first. 1 cube is equal to 1 teaspoon, so use 2 cubes.
- Avoid using any marinade that has touched raw meat, and once you've marinated your skirt steak, dispose of any leftover marinade.
- To store: Store your skirt steak marinade in a resealable bag or airtight container for a maximum of 7 days before using it.
- To freeze: After sealing your marinating skirt steak in a freezer storage bag, you can freeze it for up to 3 months. As the meat thaws in the refrigerator overnight, it will undergo the marination process.
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