Step 1

In a large bowl, whisk together the red wine, soy sauce, olive oil, brown sugar, minced garlic, fresh lemon juice, vinegar, salt, and black pepper.

Step 2

Place the skirt steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and massage the steak to ensure that it is evenly coated with the marinade.

Step 3

Transfer the steak to the refrigerator and marinate for at least 1-2 hours or up to 6 hours.

Step 4

Remove the steak from the refrigerator 30 minutes before cooking to allow it time to come to room temperature.

Step 5

Grilling instructions: Clean the grill grates and lightly oil them with vegetable oil or cooking spray. Preheat the grill to high heat (about 450°F-500°F). Remove the steak from the marinade and pat dry with paper towels. Grill for approximately 4-5 minutes on each side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital meat thermometer.

Step 6

Stovetop Instructions: Set a large cast iron skillet or grill pan over high heat. Add one tablespoon of oil and let it get hot. Remove the steak from the marinade, pat dry with paper towels, and add it to the pan. Use the back of a spatula to gently, yet firmly, press down on the steak to ensure that it is in contact with the skillet (this helps get a nice sear). Cook for 3-4 minutes on each side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital read meat thermometer.

Step 7

Broiler Instructions: Preheat the broiler and position the oven rack about 4-6 inches away from the broiler element. Remove the steak from the marinade and pat dry with paper towels. Line the bottom of your broiler pan with aluminum foil and spray the top rack of the broiler pan with non-stick cooking spray. Place the steak on the top rack of the broiler pan and transfer to the oven. Broil for 3-4 minutes per side or until the internal temperature registers 125-135℉ (medium-rare to medium) as measured by a digital read meat thermometer. Note: Keep a close eye on the steak during broiling, as cooking times can vary depending on your oven and the thickness of the meat.

Step 8

Transfer the steak to a cutting board. Let the steak rest for about 5-10 minutes, allowing the juices to redistribute within the meat.

Step 9

Using a sharp knife, slice the steak thinly against the grain (across the muscle fibers) for optimal tenderness.