Italian Skirt Steak Marinade
Skirt steak marinated in olive oil, crushed garlic and a blend of dried herbs.
Ingredients
- ΒΌ Cup Olive Oil
- 1 teaspoon Dried Tyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Rosemary
- 4 Cloves Crushed Garlic
- Salt Your Preference
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder/Flakes
Instructions
- In a large Ziplock bag add the skirt steak
- Add all of the ingredients and mix it in the bag until the steak is evenly coated.
- Place in the fridge to marinate (over night ideally)
- Remove the steak from the bag & cook it however you like.
Notes
I like to take my steak out of the refrigerator for about 20 minutes before cooking. It helps to cook it a little closer to room temperature. Skirt steak should be eaten medium rare. So it only needs a few minutes to cook on both sides. Also, cut against the grain for this steak. It will taste much less chewy that way!