Marinade for skirt steak

    25 min

    This quick and simple steak marinade is made sweet, tangy and rich with brown sugar, red wine, soy sauce, honey, spices and herbs.

    35 people made this

    Serves: 6 

    • 675g skirt steak or flank steak, fat trimmed
    • 175ml olive oil
    • 110g light brown soft sugar
    • 120ml dry red wine
    • 4 tablespoons soy sauce
    • 3 tablespoons onion powder
    • 3 tablespoons honey
    • 3 whole spring onions, coarsely chopped
    • 4 cloves garlic
    • 2 tablespoons garlic vinegar
    • 1 1/2 teaspoons ground ginger
    • 1 1/2 teaspoons garlic granules

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Score the steak by making shallow crisscross cuts on both sides.
    2. Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, spring onions, garlic cloves, garlic vinegar, ground ginger and garlic granules in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
    3. Preheat an outdoor barbecue for medium-high heat, and lightly oil the grate.
    4. Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to the boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
    5. Barbecue the steak on the preheated barbecue until it starts to firm, and is reddish-pink and juicy in the centre, about 7 minutes per side, basting often with the sterilised marinade. An instant-read thermometer inserted into the centre should read 54 degrees C.

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    Reviews in English (27)


    This was excellent. I have been buying marinated steak tips at The Meat House and this marinade is very close in taste to their's. I used red wine vinegar instead of garlic vinegar, and added a bit of kosher salt. I also used a little less brown sugar. It was FABULOUS.  -  29 Dec 2010  (Review from Allrecipes US | Canada)


    WOW!!! I love this recipe. My boyfriend and I used it for Flank Steak with a side of cheddar grits with scallions and sauteed snow peas. Best meal but the marinade made it sooo yummy! thanks for sharing what will be a recipe forever!  -  14 Feb 2011  (Review from Allrecipes US | Canada)


    This was a lot of ingredients! I didn't have flank steak so I used a 1" think slice of equally tough meat. I used a hand emulsion blender to grind it together. Just make sure that you do not cook the meat in the house as I did the first time. The meat will steam in the marinade and then burn in the pan becoming bitter tasting from the sugar in marinades. It makes clean-up a pain to. On the grill it worked fine, the next time, although I was hoping for a more juicy aftertaste. But, I guess when you start with a tough cut of meat marinades can only do so much. It did have a really nice smell on the grilll though, and the people I served it to seemed to like it.  -  24 Aug 2010  (Review from Allrecipes US | Canada)

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