Teriyaki Skirt Steak is a tender, delicious change from fajitas.

Teriyaki Skirt Steak Recipe – Easy Main Dish

 

Teriyaki Skirt Steak is a delightful new way to use this cut of meat that is primarily used in the wildly popular fajitas. You will want to save the easy homemade teriyake sauce recipe to use on other meats, poultry and seafood.

Take care not to overcook the skirt steak. It should be medium-rare, or at the least no more than medium. Otherwise, it will be dry and chewy. It is also very important to slice this cut of beef across the grain to avoid a stringy texture.

If you do not have a grill, quickly (and I mean quickly!) sear the meat in a super-hot, greased cast iron skillet.

Teriyaki Skirt Steak Recipe


Teriyaki Sauce:
1/3 cup soy sauce
1/3 cup balsamic vinegar
1/2 cup brown sugar, firmly packed
1/4 teaspoon black pepper
2 cloves garlic, pressed or finely minced
1 teaspoon grated fresh ginger root
2 green onions (scallions), thinly sliced, tops included

2 pounds skirt steak

Make the Teriyaki Sauce:
Combine soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over. Remove from heat, stir in garlic and ginger, and let cool to room temperature. Stir in green onions.

Place skirt steak in a large freezer zip-top bag. Pour in half of the teriyaki sauce, squeeze out the air, and toss to coat meat.

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Refrigerate 4 hours or overnight.

Cook the Meat:
Remove skirt steak from the teriyaki sauce and pat dry. Let come to room temperature.

Preheat grill to 400 F. Grill skirt steaks to medium-rare doneness, 2 to 3 minutes per side, turning only once. Brush with remaining teriyaki sauce and let rest for 5 minutes. Slice teriyaki skirt steak against the grain to serve. Alternatively, the remaining teriyaki sauce may be served on the side.

Yield: 4 servings

Notes:
• If you have a cast iron grill pan or heavy skillet that can take high heat, along with good ventilation, you can cook the skirt steak on the stove-top. It is important that the pan be smoking hot before the meat goes in.

• If you don’t use fresh ginger very often, buy a piece, use what you need, then wrap it and toss it in the freezer. You can grate ginger right from the freezer.

Teriyaki Skirt Steak Recipe Photo ©2020 Peggy Filippone

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