Ingredients
Equipment
Method
Make the marinade.
- 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
Marinate the steak.
- 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
Preheat the grill. Heat your grill to medium-high heat.
- Remove the steak from the marinade and pat lightly with paper towels to remove excess marinade. This prevents burning.
Grill.
- Grill on high heat for 4 to 5 minutes per side. Watch closely as the honey in the marinade caramelizes fast.
Rest.
- Remove from the grill and let it rest for 5 minutes before slicing. Do not skip this step.
Slice and serve.
- 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.