My family loves the tender, juicy flavor of herb marinated skirt steak, but this yummy marinade goes well with just about any cut of beef. From tri-tip to flank steak or even poured over a roast in the slow cooker, this marinade will fast become one of your go-to recipes. The fresh herbs are the star of the show here, so be sure not to take a shortcut and use dried. It just wouldn’t be the same.
- 2 pounds skirt steak, cut into thirds
- 1/3 cup olive oil
- 3 TBSP coconut aminos
- ¼ cup lime juice
- ¼ cup tomato sauce
- 3 TBSP honey
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 TBSP chopped fresh rosemary
- 2 tsp chopped fresh thyme
- 1 TBSP chopped fresh oregano
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- Place the skirt steak in a 1-gallon freezer bag.
- In a small bowl, mix together the marinade ingredients.
- Pour the marinade over the steak pieces in the bag. Remove the air from the bag, and seal.
- Squish the bag gently to coat the steak in the marinade.
- Place the bag in another 1-gallon freezer bag. Remove the air, seal, and freeze until needed.
- Thaw the steak in the refrigerator overnight.
- When ready to cook, heat the grill to medium-high heat.
- Remove the steak from the freezer bag, and discard the bag and leftover marinade.
- Grill the steaks for 3 minutes per side or until they are cooked but still pink in the center.
- Transfer the steaks to a platter, tent with foil, and let them rest for 10 minutes.
- Slice the steak against the grain, and serve.
- Adding up creamy beef green bean casserole as a side dish would create a great aroma at the dinning table