Ingredients
Scale
- 1½ lbs skirt steak
- ¼ cup olive oil
- 2 tablespoons worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 4 garlic cloves, finely grated
- 1 tablespoon finely grated shallot
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- In a bowl, whisk together ¼ cup olive oil, 2 tablespoons worcestershire sauce, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, 4 finely grated garlic cloves, 1 tablespoon finely grated shallot, ¼ cup finely chopped fresh parsley, ¼ cup finely chopped fresh basil, 1 teaspoon kosher salt, and ½ teaspoon black pepper until well combined.
- Add 1½ pounds skirt steak and turn to coat evenly in the marinade. Cover and refrigerate for at least 8 hours or up to overnight.
- Preheat your grill to high heat. Remove the steak from the marinade.
- Grill the steak for 3-4 minutes per side, depending on thickness, until the internal temperature reaches 135°F for medium-rare. Cook several minutes longer for medium or medium well, I recommend using a meat thermometer.
- Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
- Slice the steak thinly against the grain.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Grill