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linda mcguinnness: "Loved it served
with roasted smashed potatoes" Read More
7Ingredients
36Minutes
330Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 lb. skirt steak
- 2 Tbsp. extra virgin olive oil
- 3 tsp. soy sauce
- 1/2 tsp. ground ginger
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 2 tsp. rice vinegar
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Directions
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol85mg28% |
Sodium400mg17% |
Potassium580mg17% |
Protein32g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate<1g0% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A0% |
Vitamin C0% |
Calcium2% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(16)
Brad a year ago
I prepared the meat exactly as the recipe suggested. I left it to marinade in the refrigerator for 2 hours. I heated up my 14 inch cast iron skillet to med to medium high. It looked beautiful with a little pink in the middle and very juicy. The meat tasted fantastic but it was very tough. I let it rest for the suggested time but it was difficult to cut using the cross grain method. Some of us just made fajitas and the others mixed it with sides of baked beans and scalloped potatoes and of course a garden salad! I will try think about trying this again but maybe using a different cut of meat! The only reason that it received 3 stars was because of the taste.
Karen G. 2 years ago
I made this for a special dinner with my son. I've never cooked skirt steak before and was worried it wouldn't come out right. I followed this recipe exactly as written and it was amazing!! Thank you for sharing this recipe.
7679 2 years ago
Easy and fast!!! I marinated it overnight. Absolutely delicious!!!!! Will do it again
Anita Cardona 2 years ago
Delicious!! The marinade was great. I marinated it for 2 hours. I grilled it instead of cooking it on a pan. I preheated half of the grill on high and the other on low. I cooked it on high for 1 minute on each side and moved the steak to the side with low heat for 3 minutes each side. Then let it rest for 10 minutes before slicing. I also added kosher salt just before grilling. I removed the excess fat before cooking too.
Aimie Ingersoll 3 years ago
Absolutely amazing!! I left off the vinegar and added coconut aminos to the marinade it was delicious!!!!
Alex Lemmer 4 years ago
the marinade is awesome. cooking it on an iron skillet indoors though, was a poor life choice. set off every smoke alarm in the house. finished it on the grill and it came out perfect.
Arkel Sneed 5 years ago
I made a few changes due to personal preferences but the overall recipe was spot on and it came out tender and perfectly cooked. I'm a fan and follower now. I like it when folks cook in a style similar to my own. Nicely done!
Pamela Dale 5 years ago
I don't know if it was the steak or the flavorful marinade but this steak was tender, tasty and cooked just right. This is my go to for skirt steak from now on. Yum yum.
Marcus 6 years ago
Excellent. I' ve made it twice. I recommend making at least a double dose of the marinade and be a little heavier on the ginger root. I used butterflied skirt steak an removed all large areas of fat.
Kim 6 years ago
Simple, flavorful, delicious. Everything you want in a dinner dish. I just wish we had made more!