Honey Soy Skirt Steak Recipe – This honey, soy, garlic, and ginger marinade is delicious with ribeye, flank or skirt steak! Skirt steak cooks quickly, making it perfect for a weeknight, or weekend favorite!
This post is sponsored by Morton Salt.
Skirt steak makes a great cut of beef for quick and easy weeknight meals. Skirt steak is a long, lean cut of beef from the chest and underbelly of the cow. It has a more pronounced beef flavor than flank steak and takes well to marinades. If you aren’t family with skirt steak, it is used regularly in fajitas. If you haven’t cooked it at home, or even if you have, this recipe is definitely one that you should try! I think you’ll love it as much as we do!
A while back, Bart and I visited New Orleans for Morton Salt’s Next Door Chef event. I’ve mentioned this even previously when I shared my Chocolate Pots de Creme with Salted Caramel Sauce recipe with you that was inspired by the dessert served to us that day.
This was the third in Morton Salt’s series of Next Door Chef events where someone’s home is converted into an actual restaurant for the day! The person is then paired with a professional chef to learn how to make a restaurant-quality meal using different types of salt.
In New Orleans, our local, Siobhan, was paired with professional chef, Nina Compton, to turn her home into the pop-up restaurant Roux on Canal for the day! You can see the video from the day as well as download all of the recipes from that event at MortonSalt.com/NextDoorChef. If you recreate any of these recipes in your own home, be sure to tag photos of them on social media with #NextDoorChef and follow along with others in their recreations, too!
All of the food was out of this world delicious, but our absolute favorite was the skirt steak served that day. The marinade adds so much flavor to the skirt steak, but it also serves the purpose of tenderizing the meat as well.
The marinade comes together quickly. You simply stir together 1 teaspoon of the olive oil, all of the soy sauce (or you can use coconut aminos if you are sensitive to soy or following a paleo lifestyle), the honey, red wine vinegar, crushed pepper flakes, ginger, garlic, and 1 1/2 teaspoons of the Morton Kosher Salt and half of the green onions. You then pour this marinade over the skirt steak, cover it well and refrigerate for an hour to allow it to marinate.
The kosher salt in the recipe helps to tenderize the meat as it breaks down the fibrous tissue of the beef.
A general rule of thumb that I learned from my friend Jaden and that I was able to confirm with Chef Compton during the event is to use about 1/2 to 1 teaspoon of kosher salt to each side of the skirt steak and to allow it to marinate for about 1 hour per half inch of thickness to the beef.
That simple trick makes all the difference! I think that it makes for perfectly tender and seasoned steak!
Once the steak has marinated, simply transfer it to a grill or grill pan heated to medium heat. Since skirt steak is best served medium rare to rare, it cooks quickly! You’ll want to stay nearby!
Cook your skirt steak three minutes on one side and then flip to cook on the other side for three more minutes. Then, remove the steak to a cutting board and allow to rest for about 3 more minutes.
Once it has rested for a little bit, slice the skirt steak into about 1/2-inch to 1-inch slices.
Top with the remaining green onions for serving and serve immediately.
We love it with a fresh side salad, grilled corn (as served at the event), as well as for fajitas, quesadillas, or to top salads. Basically, any way that you can imagine, it works!
Here’s the Honey Soy Skirt Steak recipe that I’ve adapted for the event. I think you’ll love it as much as we do!
Honey Soy Skirt Steak Recipe
- 2 teaspoons olive oil divided
- 1 1/2 teaspoons soy sauce or coconut aminos
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons red wine vinegar
- 1/2 teaspoon crushed pepper flakes
- 1/2 teaspoon ground ginger
- 1 clove garlic minced or 1/2 teaspoon garlic powder
- 1 (12-ounce) skirt steak
- 2 teaspoons kosher salt divided
- 1 bunch green onions finely sliced, divided
- Place the skirt steak into a 13x9 baking dish or into a thick zip top bag.
- Combine 1 teaspoon of the olive oil, soy sauce (or coconut aminos), honey, red wine vinegar, crushed pepper flakes, ginger, half of the kosher salt, and half of the green onions in a small bowl or a measuring cup and then pour over the skirt steak. Cover the skirt steak with plastic wrap (or seal the bag) and refrigerate for 1 hour.
- Drizzle the remaining teaspoon of olive oil onto a grill pan set over medium high heat. Add the skirt steak to the skillet and cook for 3 minutes. Then, turn the steak over and cook for another 3 minutes. Remove from the skillet and slice the steak into 1-inch pieces. Top the steak with the remaining green onions and season with the remaining kosher salt and serve.