Ingredients
- Skirt steak: 1.5-2 pounds
- Honey: 1/4 cup
- Soy sauce: 1/4 cup
- Garlic: 6 cloves, minced
- Olive oil: 2 tablespoons
- Red pepper flakes: 1/2 teaspoon
- Fresh parsley: 2 tablespoons, chopped
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: In a large bowl or ziplock bag, whisk together the honey, soy sauce, minced garlic, olive oil, red pepper flakes, and black pepper.
- Step 2: Add the skirt steak to the marinade, ensuring it is fully coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for a more intense flavor.
- Step 3: Preheat your grill to high heat. Remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade.
- Step 4: Grill the steak for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Be careful not to overcook it, as skirt steak can become tough.
- Step 5: Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.
- Step 6: Garnish with fresh chopped parsley and serve immediately.
Notes
- Store leftover sliced steak in an airtight container in the fridge for up to 3 days.
- For best results, reheat sliced steak gently in a skillet with a touch of olive oil over medium-low heat to prevent it from drying out.
- Serve this mouthwatering steak with a bright and zesty chimichurri sauce to complement the honey-garlic marinade.
- Don't skip the resting period after grilling – it allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American