Rating: 4.48 stars
54 Ratings
  • 5 star values: 36
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

The problem with bottled sauces and marinades is that the only words you recognize on the ingredients list are 'high fructose corn syrup,' and 'dehydrated garlic.' Hopefully, you will see just how simple this sauce is to make. Not only is it MSG-free, but the flavor is far superior to any of those supermarket bottles.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Whisk orange juice, brown sugar, rice vinegar, soy sauce, chile paste, fish sauce, and garlic in a large bowl. Add skirt steak and marinate for 15 minutes.

  • Cook steaks on the preheated grill until they are browned and are hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Cook's Notes:

Skirt steak doesn't need to marinate for longer than 15 minutes because of how thin the meat is.

May substitute additional soy sauce for fish sauce.

Nutrition Facts

341 calories; protein 39.2g; carbohydrates 9.9g; fat 15.5g; cholesterol 74.5mg; sodium 615.2mg. Full Nutrition
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Reviews (34)

Most helpful positive review

Rating: 5 stars
05/18/2012
Thank you Chef John - this is great marinade and made for a delicious fast and easy dinner. I would marinate the meat longer than the 15 minutes called for and as for cooking to 140 - I don't agree - this meat should be pink in the center and only takes a couple of minutes per side on a hot grill. Slice against the grain into thin strips and you can't go wrong. Delicious! Enjoy! Read More
(73)

Most helpful critical review

Rating: 3 stars
11/14/2014
It has some great potential I think a better cut of meat maybe worthy of a 5 star I had the butcher cut two of the leanest flank steaks he could but they still weren't that good to me going to try it with a London Broil cut in half to see if it makes a difference I do not like any fat that I can taste in my steak....I did add about a teaspoon of ginger to it as well.... Read More
(2)
54 Ratings
  • 5 star values: 36
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/17/2012
Thank you Chef John - this is great marinade and made for a delicious fast and easy dinner. I would marinate the meat longer than the 15 minutes called for and as for cooking to 140 - I don't agree - this meat should be pink in the center and only takes a couple of minutes per side on a hot grill. Slice against the grain into thin strips and you can't go wrong. Delicious! Enjoy! Read More
(73)
Rating: 5 stars
03/29/2013
Wow! Very rarely do I think something is worthy of a 5 star rating but this is simply the best skirt steak I have ever had! Not sure marinated it for 15 minutes would actually do the trick. Maybe it's true but I didn't want tough meat. So to be sure I marinated for about a day and a half turning it over and over in the fridge to make sure all sides were nice and juicy! I can't wait to get more skirt steak to do it again! Thanks for sharing your recipe! Read More
(58)
Rating: 5 stars
07/21/2013
The Best I Ever Had...My Son (who does not like steak) Ask me to cook it all the time now!!! The Best Compliment You Can Get...(2 adjustments...1 teaspoon of soy sauce, 1 teaspoon of fish sauce) ...Other Than That...Excellent!!! LB Read More
(41)
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Rating: 5 stars
08/18/2013
This is AMAZING!! I didn't have skirt steak so I used london broil sliced about 1" think and marinated it about 8 hours. While the steak was grilling I heated up the marinade and put it over hot rice. This is a definite "keeper" and also quite an inexpensive meal. My family likes things on the "zippy" side so I use 2 tablespoons of the chile paste instead of one. Read More
(12)
Rating: 5 stars
11/13/2012
I followed the recipe exactly but I marinated the skirt steak over night and then grilled it outside. DELICIOUS. My 11 year old loved it. When he tasted the steak he said "mmm....the steak is bomb". Excellent recipe. Thanks Chef John! Read More
(11)
Rating: 5 stars
03/06/2014
Cooked under the broiler. Delicious and a hit. Read More
(10)
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Rating: 5 stars
06/16/2014
I prepared this recipe as written fish sauce and all. I found it to be easy and delicious and will definitely be adding this to the list of keepers. As with most other Chef John recipes there is not only a lot of flavor here but it is also well-balanced. I also tried this marinade on pork tenderloin and flank steak and both were fantastic. I allowed those to marinate for 8-10 hours though because they were not as thin as skirt steak and I was looking for a serious hit of flavor. Read More
(9)
Rating: 5 stars
09/25/2013
This marinade really is fantastic. I've used it for skirt steak as shown but also for salmon - delicious! I agree with the previous reviewer who commented that skirt steak really only needs 2-3 minutes each side. Read More
(9)
Rating: 5 stars
02/08/2013
My husband and I thought this was one of the best steak dinners we have ever had at home! I marinaded about an hour and the steak was so tender and the flavor was amazing. Thanks Chef John! Read More
(8)
Rating: 3 stars
11/14/2014
It has some great potential I think a better cut of meat maybe worthy of a 5 star I had the butcher cut two of the leanest flank steaks he could but they still weren't that good to me going to try it with a London Broil cut in half to see if it makes a difference I do not like any fat that I can taste in my steak....I did add about a teaspoon of ginger to it as well.... Read More
(2)