Skirt Steak Marinade with Cider and Sage
This skirt steak marinade is a delicious blend of citrus, fresh sage, garlic, and apple cider vinegar, providing a rich, tangy, and savory flavor that enhances the steak's natural taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner, Lunch, Main Course
- Cuisine: American
Ingredients
Scale
- 2 tablespoons apple cider vinegar
- 1 lemon, zest and juice
- 1 tablespoon pure maple syrup
- 1 tablespoon mustard
- 3 cloves garlic, chopped
- 8 sage leaves left whole
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 2 tablespoons olive oil
- 24 oz skirt steak (about 1.5 pounds) (fat trimmed and removed)
Instructions
- In a mixing bowl, add the apple cider vinegar, lemon zest, lemon juice, maple syrup, mustard, garlic, sage, salt, pepper, and olive oil. Mix with a whisk vigorously until a yellow creamy marinade forms. Reserve 1/4 cup of the marinade for later use.
- Pour the marinade over the steak. Flip the meat with tongs to ensure all sides are covered in the marinade.
- Place the marinated skirt steak in the fridge for at least 30 minutes or up to 24 hours.
- Preheat your grill or stovetop pan to high heat. Skirt steak cooks quickly, so you want to start with a hot surface to sear it properly.
- For medium-rare doneness, cook the skirt steak for about 2-3 minutes per side. If you prefer a more well-done steak, cook it for an additional 1-2 minutes per side.
- Once cooked, allow the skirt steak to rest on a cutting board for a few minutes before cutting it.
- Once rested, use a sharp knife to cut the steak against the grain into thin slices. The thin slices will ensure tenderness and make it easier to enjoy.
- Serve with a drizzle of the reserved marinade over the skirt steak and garnish with fresh sage leaves.