Sizzling Teriyaki Grilled Skirt Steak: A Weeknight Wonder

There's nothing quite like the sizzle of a perfectly grilled stea. Today, I'm sharing my go-to recipe for a mouthwatering teriyaki grilled skirt steak that's become a staple in my house. Trust me, this dish will have you feeling like a gourmet chef without spending hours in the kitchen!

Skirt Steak

Skirt steak is a cut that often gets overlooked, but it's a true hidden gem. Its rich, beefy flavor and ability to absorb marinades make it perfect for this Asian-inspired dish. Plus, it cooks in a flash, making it ideal for those busy weeknights when you want something delicious without spending hours in the kitchen.

Ingredients You'll Need

1.5 lbs skirt steak
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
2 green onions, thinly sliced
1 tablespoon sesame seeds
Avocado oil for grilling

Let's Get Cooking!

Prepare the marinade: In a bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, grated ginger, and sesame oil. This combination creates a perfect balance of sweet, salty, and umami flavors that will make your taste buds sing!
Marinate the steak: Place the skirt steak in a large, shallow dish or a zip-top bag. Pour the marinade over the steak, making sure it's evenly coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.
Preheat the grill: Get your grill nice and hot! Aim for medium-high heat (about 400-450°F). If you're using a grill pan indoors, heat it over medium-high heat.
Grill to perfection: Remove the steak from the marinade, letting excess drip off. Lightly oil the grill grates to prevent sticking. Grill the steak for about 3-4 minutes per side for medium-rare. Remember, skirt steak is best enjoyed medium-rare to medium for optimal tenderness!
Rest and slice: This is crucial! Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is juicy and flavorful. When ready, slice against the grain for maximum tenderness.
Garnish and serve: Sprinkle the sliced steak with sesame seeds and sliced green onions for a pop of color and extra flavor.

Pro Tips for Steak Success

Room temperature matters: Take your steak out of the fridge about 30 minutes before grilling. This ensures even cooking.
Don't overcook: Skirt steak can become tough if overcooked, so keep a close eye on it!
Slice right: Always cut skirt steak on a bias against the grain to ensure tender bites.

Serving Suggestions

This teriyaki grilled skirt steak pairs beautifully with fluffy white rice and a medley of grilled vegetables. I love throwing some bell peppers, zucchini, and asparagus on the grill alongside the steak in a grill pan. The charred veggies complement the sweet and savory flavors of the teriyaki perfectly.