Asian marinated skirt steak that only needs one hour in the marinade. No overnight planning, no 24 hour wait. Soy sauce, rice wine vinegar, honey, sriracha, sesame oil, garlic, and lime juice. One hour and straight to the grill for 10 minutes. The kind of steak dinner that makes everyone at the table ask for the recipe.
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The honey and sriracha are what make this different. Most Asian steak marinades go straight savoury. This one has a sweet heat balance that caramelizes on the grill and gives the steak that sticky glossy finish you normally only get at a restaurant. Growing up in Manila this combination of salty, sweet, spicy, and bright citrus was in everything and it is still the flavour profile I come back to every single time.
Every other recipe tells you to wait 24 hours. That has always frustrated me. The lime juice and rice wine vinegar in this marinade work fast and one hour gives you just as much depth. Make it when you want it, not a day in advance.
If you are planning a summer cookout anytime soon, my favourite mix of proteins to add alongside this are my Miso Garlic Butter Steak Bites and my Hot Honey Cilantro Lime Chicken. Between the three you have the whole table covered and I promise your guests will still be talking about it the next day.
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- How to make Asian Marinated Skirt Steak (VIDEO)
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- WHAT TO SERVE WITH IT
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- Asian Marinated Skirt Steak with Honey Sriracha Glaze. One Hour Marinade, No Overnight Wait.
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How to make Asian Marinated Skirt Steak (VIDEO)
How to make (PICTURES)
- Step 1: Whisk all marinade ingredients together until honey is dissolved.
- Step 2: Add skirt steak and coat every surface. Marinate for 1 hour in the fridge.
- Step 3: Press into patties
- Step 4: Rest for 5 minutes then slice thinly against the grain.
- Step 5: Serve over rice with fresh cilantro and lime next to a fresh side salad.
WHAT TO SERVE WITH IT
- Filipino Garlic Fried Rice - the most natural pairing for this steak, turns it into a full Filipino-inspired plate
- Cilantro Lime Rice - the lime in the rice mirrors the lime in the marinade perfectly, an easy win
- Asian Coleslaw - fresh, crunchy, and cuts right through the honey sriracha glaze
- Air Fryer Green Beans - done in 10 minutes while the steak rests
- Creamy mashed potatoes - unexpected but the honey sriracha glaze drips right into the mash. Trust me on this one.
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Asian Marinated Skirt Steak with Honey Sriracha Glaze. One Hour Marinade, No Overnight Wait.
Ingredients
Equipment
Method
- Whisk together soy sauce, rice wine vinegar, sesame oil, garlic, honey, sriracha, and lime juice in a bowl until the honey is fully dissolved.½ cup soy sauce, ¼ cup rice wine vinegar, 1 tablespoon sesame oil, 2 garlic cloves, ¼ cup honey, 2 tablespoons sriracha, 2 tablespoons lime juice
- Place the skirt steak in a zip-lock bag or shallow dish. Pour the marinade over and coat every surface. Seal and refrigerate for 1 hour.1 skirt steak
- Remove the steak from the marinade and pat lightly with paper towels to remove excess marinade. This prevents burning.
- Grill on high heat for 4 to 5 minutes per side. Watch closely as the honey in the marinade caramelizes fast.
- Remove from the grill and let it rest for 5 minutes before slicing. Do not skip this step.
- Slice the steak thinly against the grain. Serve over rice with your choice of salad and fresh cilantro on top.rice , fresh salad, lime wedges, fresh cilantro for garnish
Notes
- Always slice against the grain. Skirt steak is chewy if you slice the wrong way. Cut perpendicular to the muscle fibres every time.
- Do not skip the rest. Five minutes before slicing keeps all the juices inside.
- One hour marinade maximum. More than 4 hours and the lime starts breaking down the texture.
- Watch it on high heat. The honey caramelizes fast. Deep golden is the goal, not black.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for
Do I really only need to marinate for 1 hour? Yes, one hour is enough for this marinade to fully penetrate the steak. Marinating longer than 4 hours can start to break down the texture so do not leave it overnight.
What does slicing against the grain mean? It means cutting perpendicular to the direction of the muscle fibres. This shortens the fibres and makes every bite tender instead of chewy.
Can I cook this on the stovetop instead of the grill? Yes, a cast iron skillet over high heat works beautifully. Pat the steak dry, add a drizzle of oil, and cook 4 to 5 minutes per side.
What temperature should the steak be? 130 to 135°F internal temperature is medium-rare, which is the recommended doneness for skirt steak. Above 140°F it starts to get chewy.
Can I use flank steak instead of skirt steak? Yes, flank steak works with the same marinade and method. Add 1 to 2 minutes per side since flank is slightly thicker.
Is this spicy? Mild to medium heat. Reduce to 1 tablespoon of sriracha for milder or increase to 3 tablespoons for more heat.
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Skirt steak goes from perfect to overcooked fast. I pull mine at 130°F and let it carry over while it rests. No guessing, no cutting into it to check. This thermometer is the reason my steak comes out right every single time.
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Michelle says
This was SPECTACULAR! The marinade is money. The combination of flavors is perfection. I did marinade about 2lbs for a little longer than 4 hours. Served it with a Mango Nectarine salad with a honey lime drizzle. Hubby's new fav meal! Thanks so much for sharing this!
Carmen Spillette says
Thank you so much!