Flavorful Grilled Balsamic Marinated Skirt Steak with Sweet Pineapple Salsa

Prepare for a taste sensation with this incredible Balsamic Marinated Skirt Steak recipe! Our savory marinade infuses the skirt steak with deep flavor, ensuring it stays incredibly tender and juicy when grilled to perfection. Served alongside a bright, sweet, and tangy pineapple salsa, this dish is an absolute showstopper. Whether you’re planning a casual weeknight dinner, hosting a barbecue, or looking for versatile meal prep options, this grilled skirt steak is fantastic in tacos, hearty rice bowls, or simply enjoyed on its own.

Balsamic Marinated Skirt Steak: A Grilling Favorite

Did you know that May 16th is celebrated as National Barbecue Day? It’s the perfect reminder to fire up the grill and enjoy some delicious food outdoors! In our home, grilling is a cherished ritual, especially as the weather warms and invites us to cook and dine al fresco. This Balsamic Marinated Skirt Steak, proudly celebrated by the Ohio Beef Council, is a personal favorite that I love to serve with a vibrant Pineapple Salsa.

Skirt steak is a fantastic cut of beef known for its rich, beefy flavor and quick cooking time. When prepared correctly with a good marinade, it becomes incredibly tender and juicy. This recipe leverages a robust balsamic marinade that not only infuses the meat with incredible taste but also helps to break down the fibers, ensuring a tender bite every time. We adore using this versatile steak in various ways – it’s phenomenal sliced thinly for flavorful rice bowls, folded into soft tacos, or simply served as the star alongside your favorite grilled vegetables. While the sweet and tangy Pineapple Salsa offers a perfect contrast, a classic chimichurri sauce would also be a delightful alternative.

This marinated skirt steak recipe is wonderfully adaptable, making it an excellent choice for feeding a crowd. You can easily double or even triple the marinade and steak quantity without compromising on flavor or quality, making party planning a breeze.

I specifically chose skirt steak for this recipe because it truly is one of my favorite cuts. Its thin nature allows it to cook rapidly on the grill, which is ideal for busy evenings, yet it consistently yields a tender and juicy result thanks to the marinade. If skirt steak isn’t available at your local butcher or grocery store, don’t fret! Flank steak or flat iron steak make excellent substitutes and will still absorb the marinade beautifully, providing a delicious experience.

For those looking to boost their protein intake, beef is an outstanding choice. A single 3 oz cooked serving of beef provides a significant portion of your daily protein needs – a whopping 25 grams, which is half your Daily Value, all for under 200 calories. Beyond protein, beef is a powerhouse of essential nutrients, supplying 10 vital elements including B-vitamins, zinc, niacin, phosphorus, and iron. These nutrients are crucial for supporting an active lifestyle and overall well-being, making this balsamic marinated skirt steak a truly healthy and delicious grilling option!

Why You Will Love This Balsamic Marinated Skirt Steak

This Balsamic Marinated Skirt Steak isn’t just another recipe; it’s a culinary experience designed for ease, flavor, and versatility. Here’s why it’s destined to become a staple in your kitchen:

• Flavorful Beef: The heart of this recipe lies in its exceptional marinade. Balsamic vinegar, with its rich, sweet, and tangy notes, creates an incredible depth of flavor that perfectly complements the robust taste of beef. Combined with olive oil, Worcestershire sauce, Dijon mustard, brown sugar, fresh garlic, and aromatic oregano, this marinade penetrates the skirt steak, ensuring every bite is bursting with savory goodness. It’s a marinade that truly transforms a simple cut of meat into something extraordinary.

• Easy Recipe for a Crowd: Planning a get-together or a family meal? This skirt steak recipe is your ideal solution. It’s incredibly straightforward to prepare, and the marinade can be scaled up effortlessly – simply double or triple the ingredients if you’re feeding a larger group. Once marinated, the steak cooks quickly, allowing you to spend less time in the kitchen and more time enjoying your guests. Serve it with grilled seasonal vegetables, a refreshing summer orzo salad, or any of your favorite crowd-pleasing side dishes for a complete and satisfying meal.

• Fantastic for Meal Prep: One of the best ways to stay on track with healthy eating is effective meal prep, and this grilled skirt steak shines in that department. Grilling a batch of this delicious steak on a Sunday means you’ll have a flavorful protein ready to go for several days. Once cooked, simply chop the steak into bite-sized pieces and store it in the refrigerator. Throughout the week, you can easily add it to quick tacos, wholesome rice bowls, fresh green salads, or even use it as a filling for fajitas. Its quick cooking time and amazing flavor make it a truly efficient and convenient meal idea.

Essential Ingredients for This Marinade Skirt Steak

Gathering your ingredients is the first step to creating this delectable meal. Here’s what you’ll need for both the intensely flavored steak marinade and the bright, refreshing pineapple salsa.

For the Steak Marinade:

• Skirt Steak: The star of our dish, known for absorbing marinades well.
• Balsamic Vinegar: Provides the signature tangy-sweet base for the marinade. You could use red wine vinegar as an alternative for a slightly different tang.
• Extra Virgin Olive Oil: Helps to carry the flavors into the meat and promotes even cooking.
• Worcestershire Sauce: Adds a layer of umami and savory depth.
• Dijon Mustard: Offers a subtle pungency that enhances the overall flavor profile.
• Brown Sugar: Balances the acidity of the vinegar and aids in caramelization during grilling.
• Garlic Cloves: Freshly minced garlic is crucial for aromatic savory notes.
• Oregano, Salt and Black Pepper: Classic seasonings that complement beef beautifully.

For the Pineapple Salsa:

• Pineapple: Fresh, ripe pineapple, diced for a sweet and juicy base.
• Red Bell Pepper: Adds a sweet crunch and vibrant color.
• Red Onion: Provides a sharp, fresh bite that complements the sweetness.
• Jalapeno: For a touch of heat, adjust to your preference or omit for a milder salsa.
• Lime Juice: Essential for brightness and tang, tying all the flavors together.
• Crushed Red Pepper: An optional addition for an extra kick of spice.
• Cilantro: Freshly chopped cilantro offers a burst of herbaceous freshness.

How to Make This Delicious Balsamic Skirt Steak

Creating this flavorful grilled balsamic skirt steak is easier than you think. Follow these simple steps for a mouthwatering meal:

1. Prepare the Marinade: In a medium-sized mixing bowl, or conveniently, in a large resealable plastic bag, whisk together the balsamic vinegar, extra virgin olive oil, Worcestershire sauce, Dijon mustard, brown sugar, minced garlic, dried oregano, salt, and black pepper until well combined. The bag method allows for easy coating and minimal cleanup.
2. Marinate the Steak: Carefully add the skirt steak to the prepared marinade, ensuring it’s fully coated. Seal the bag or cover the bowl and refrigerate for a minimum of 20 minutes to allow the flavors to meld. For a deeper flavor and enhanced tenderness, you can marinate the steak for up to 2 hours.




3. Prepare the Grill: Preheat your grill to medium-high heat. For best results and to prevent sticking, clean your grill grates thoroughly and brush them lightly with oil if needed. If grilling isn’t an option, a large cast-iron skillet heated to medium-high also works wonderfully to achieve a nice sear. Remove the steak from the marinade, allowing any excess to drip off.
4. Grill the Steak: Place the marinated skirt steak directly onto the preheated grill grates. You can brush a little extra fresh marinade onto the steak during the initial cooking phase for an extra flavor boost (ensure to discard any leftover marinade that has come into contact with raw meat). Grill each side for about 2-3 minutes for a perfect medium-rare, or 4-5 minutes per side for medium doneness. Use a meat thermometer to ensure the internal temperature reaches 130 degrees F for medium-rare.




5. Prepare the Salsa: While the steak is grilling, quickly assemble your vibrant pineapple salsa. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, diced jalapeño (if using), fresh lime juice, crushed red pepper (if desired), and chopped fresh cilantro. Mix all the ingredients well, then taste and adjust the seasoning with salt and black pepper as needed.




6. Rest the Steak: Once cooked to your desired doneness, remove the steak from the grill. Tent it loosely with foil and let it rest on a cutting board for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful steak.
7. Slice and Serve: When the resting time is complete, slice the steak {against the grain} into thin strips on a cutting board. Serving against the grain is key for maximum tenderness. Present your perfectly grilled skirt steak with a generous dollop of the fresh pineapple salsa. It’s fantastic on its own, nestled into warm tortillas for delicious tacos or fajitas, or piled high in nourishing rice bowls. Enjoy!

Expert Notes & Recipe Tips for Success

Achieving the perfect grilled skirt steak is simple with these additional tips and insights:

• Marinade Duration: This balsamic marinade is designed to infuse incredible flavor and help tenderize the beef. For best results and juicy steak, I recommend marinating for at least 20 minutes. If you have more time, marinating for up to 2 hours will further enhance the tenderness and flavor absorption. While longer marinating times can be beneficial for many cuts, skirt steak benefits most from this shorter window.
• Adding Citrus (with caution): Citrus, like lime juice or lemon juice, can be a fantastic addition to a marinade to further tenderize meat due to its acidity. However, be mindful with citrus-based marinades for delicate cuts like skirt steak. If adding citrus, do not marinade for longer than 20-30 minutes, as prolonged exposure can actually start to “cook” or break down the meat fibers, leading to a mushy texture rather than a tender one. The best way to create truly tender steak is to balance the acidic components with fats and seasonings.
• Spices and Herbs: While oregano is a wonderful choice for this recipe, don’t hesitate to experiment with other spices to customize the flavor. Italian seasoning, smoked paprika, a pinch of cumin, or a touch of cayenne red pepper can all add exciting dimensions to your marinade, creating a unique profile each time.
• Grilled Vegetables: Elevate your meal by grilling vegetables alongside your beef. Bell peppers, onions, zucchini, or asparagus are excellent choices. You can either make extra marinade to coat the veggies, or simply toss them with a drizzle of olive oil, salt, and pepper before placing them on the grill. This adds another layer of smoky flavor and makes for a wholesome, colorful plate.
• Slicing the Beef: This is arguably one of the most critical steps for tender skirt steak. Always slice the beef against the grain. The “grain” refers to the visible lines of muscle fibers running through the meat. Cutting perpendicular to these fibers shortens them, making the meat much easier to chew and giving it a more tender mouthfeel.
• Cuts of Beef: Skirt steak often comes as “outside skirt steak” or “inside skirt steak.” Both work wonderfully for this recipe. If skirt steak is unavailable at your grocery store, don’t worry! Flank steak or hanger steak are excellent, flavorful alternatives. They share a similar long-grain texture and will benefit greatly from this balsamic marinade. Just be sure to also slice these cuts against the grain for maximum tenderness.
• Temperature for Doneness: For precise cooking, always use a reliable meat thermometer. Here are the general temperature guidelines for beef:
  • Medium Rare: 130-135°F (54-57°C)
  • Medium: 135-140°F (57-60°C)
  • Medium Well: 140-150°F (60-65°C)
  • Well Done: 150-160°F (65-71°C)

  Remember that beef’s internal temperature will continue to rise by a few degrees even after it’s removed from the grill (this is called carry-over cooking), so it’s often best to remove it just shy of your target temperature.

• Rest the Beef: Don’t skip the resting period! Allowing the steak to rest for 5-10 minutes after grilling is essential. This gives the muscle fibers time to relax and reabsorb the juices that have been pushed to the center during cooking. The result is a more succulent, flavorful, and juicy steak.

Other Delicious Beef Recipes You Might Like:

If you’re a fan of flavorful beef dishes, be sure to explore these other fantastic recipes:

• GROUND BEEF LAYERED HUMMUS

• SPAGHETTI PIE RECIPE

• LEBANESE MEAT STUFFED PITA

• MEDITERRANEAN GROUND BEEF STUFFED PEPPERS

• SLOW COOKER SHREDDED BEEF BOWLS

• BEEF KAFTA MEATBALLS

Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.