Asian Marinated Skirt Steak Recipe

Skirt Steak
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  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 2 Pounds (6 Servings)
Nutritional Guidelines (per serving)
469 Calories
25g Fat
17g Carbs
44g Protein
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Nutrition Facts
Servings: 2 Pounds (6 Servings)
Amount per serving
Calories 469
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 44%
Cholesterol 129mg 43%
Sodium 498mg 22%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Protein 44g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are many Asian barbecue sauces and marinades sold at the grocery store, but they are mostly made of corn syrup and salt. When you see how fast this marinade is to make, and how delicious the skirt steaks turns out, you won't be buying those bottled brands any longer.


  • 3 tablespoon brown sugar
  • 3 tablespoon rice vinegar
  • 1 tablespoon hot chili sauce (or other hot sauce to taste)
  • 2 tablespoon soy sauce
  • 1/2 navel orange (juiced)
  • 3 cloves garlic (smashed)
  • 2 pounds beef skirt steak (cut into 6-inch pieces)

Steps to Make It

  1. In a large bowl, combine all the brown sugar, vinegar, chili sauce, soy sauce, orange juice, and garlic and whisk together thoroughly.

  2. Add the skirt steak, and toss in the marinade until all the pieces are coated evenly.

  3. Cover the bowl and let sit at room temperature for 15 minutes.

  4. Preheat a gas grill to high. Remove the skirt steak from marinade.

  5. Grill about 4 minutes per side for medium meat (see below).

  6. Remove to a cutting board and let rest for 5 minutes before serving.


Skirt steak can be very chewy if cooked too rare. Cooked medium will produce a tender and juicy steak. This is also a great steak if you like your beef cooked medium-well, as the meat will stay fairly moist.

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