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.

Grilled Skirt Steak with Homemade Asian Barbeque Marinade

½ orange, juiced

brown sugar

rice vinegar

soy sauce

chile paste

fish sauce

garlic clove, mashed

skirt steaks

Preheat grill for medium heat and lightly oil the grate.


Whisk orange juice, brown sugar, rice vinegar, soy sauce, chile paste, fish sauce, and garlic in a large bowl. Add skirt steak and marinate for 15 minutes.


Cook steaks on the preheated grill until they are browned and are hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).


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!

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!!!

LB

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!

Cooked under the broiler. Delicious and a hit.

I prepared this recipe as written fish sauce and all. I found it to be easy and delicious and will definitely be adding this to the list of keepers. As with most other Chef John recipes there is not only a lot of flavor here but it is also well-balanced. I also tried this marinade on pork tenderloin and flank steak and both were fantastic. I allowed those to marinate for 8-10 hours though because they were not as thin as skirt steak and I was looking for a serious hit of flavor.

This marinade really is fantastic. I've used it for skirt steak as shown but also for salmon - delicious! I agree with the previous reviewer who commented that skirt steak really only needs 2-3 minutes each side.

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!

It has some great potential I think a better cut of meat maybe worthy of a 5 star I had the butcher cut two of the leanest flank steaks he could but they still weren't that good to me going to try it with a London Broil cut in half to see if it makes a difference I do not like any fat that I can taste in my steak....I did add about a teaspoon of ginger to it as well....

grilled skirt steak with homemade asian barbeque marinade

Prep Time: 5 minutes

Cook Time: 8 minutes

Total: 28 minutes

Servings: 2

Author : Chef John

Ingredients

Instructions

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