Marsala Marinated Skirt Steak

Excellent flavor! I have to say I was skeptical about the ingredients for the marinade, but Chef John nailed it! My steak marinated for about 10 hours. Once I put the steak on the grill I sauted some sliced mushrooms in butter and then added leftover marinade and reduced it for about 10 minutes to top the steak. Thanks Chef John! I will make this again and again!

OMG This is an excellent recipe, I used this on a chuck steak grilled med rare. I followed the recipe exact, but the next day i took the left over beef cut it into small pieces then put them in a bowl with flour, garlic powder, salt and pepper then browned the meat in a skillet with olive oil. I then added the mushrooms and onions (also left over) 2 potatoes cut into small pieces 3 carrots and 3 stalks of celery, covered with low sodium beef broth cooked until vegis were done. Great beef stew i will always use this marinade for beef stew, it was perfect. Thank you chef John. What flavor!!!!

Well this was just OK. I marinated it for 7 hours and the flavor was SO INTENSE. In the video chef john says he only marinated it for half the time. That may be the key to this recipe. I didn't think it was that bad but my Fam did.

EXCELLENT marinade. I have tried dozens of skirt steak marinade and this is by far the best. I left off the rosemary because my family doesn't care for it. Marinated overnight and grilled 3.5 minutes on each side (it was pretty thick for skirt steak) and it was perfectly rare on the thicker part and medium at the other end. So tender too!

I've made this marinated strip steak tonight IT WAS DELICIOUS

Loved it. Only marinated for 4 hours and added a splash of olive oil to the marinade. I only had fresh Rosemary and used about a tablespoon ( fresh is less intense so use more.) Also added a splash of Tabasco. I love a good rare steak but skirt steak, in my opinion, needs to just be pink inside. Went just over 6 minutes on each side.

I've made this several times with either flank or skirt steak. I marinate it overnight and while it does have a strong flavor, I think it's just right. No sauce needed!! I usually use a grill pan on my stove top. Thank you Chef John!

I enjoyed the flavor of this. I was SO committed to using skirt steak, but then sirloin was buy-1-get-1 free, and I couldn't resist that deal. It wasn't the same tenderness I was hoping for when I found myself salivating over the video for this recipe, but that's probably my own silly fault for not using the correct cut of meat. However, I wonder if I had marinated overnight, perhaps the tenderness I was shooting for could've been achieved.

This recipe was good and had lots of flavor. The skirt steak was fairly tender and I will definitely make it again. I wasn't sure about the ketchup but I made the recipe exactly as it was written and it was good.

Only change made was used marinara sauce instead of ketchup , grilled 3 min ea side wonderful taste. Will definitely make it again. Also great on chicken Served with caprese salad w avocado

Beautiful Very tasty and well balanced

Excellent marinade! I've used it for both skirt steak and flank steak. Grilled very rare. Heated leftover marinade and poured over sliced steak.

Very tender. Nice flavor.

I am always looking for different ways to prep steak and add sides/toppings. This one was not only simple to make, but unique and enjoyable for the whole family. Touraj Abdollahi

Great

Delicious, my family loves it.

Tastes nasty...pretty much any marinade would be better.

Followed directions to the letter on the first go around and it was darn good, but slightly on the salty side. Will reduce amount of salt the next go, but this is good enough to get added to the recipe book. Meat was juicy and tender just as advised and even my toddler downed a couple slices (and meat usually isn’t their thing). Flavor was overall delightful. I’ll try reducing the extra marinade with butter and mushrooms like another reviewer stated as I would have loved more meat juice with this, but the good sear locks in the juice, so there just isn’t much as stated in the video.

Great recipe, super easy. Because I found this recipe in the afternoon I only marinated the steak for 4 hours and it was delicious, loved by my whole family. The only thing I added was my own steak spices.

Made just as described. Used thicker steak; left in marinade for 24 hours. Grilled; husband LOVED it.

The whole family raved about it. I was thrilled to fine a good marinade that didn't have soy sauce. Thanks for a winner

Nice change of flavors. Marinated over night used a different cut of meat (flap steak) Hubby liked it, i'll be adding this to my list of marinades.

A keeper for sure. We used a sirloin steak for this & the meat was very tender & flavorful. As it turned out we only had 1/4 c of marsala wine & that did seem to be fine. We'll try with the 1/2 c next time. I would suggest marinating over night, that is what we did.

Loved it just the way it was. Marinated it fro several hours. Everyone who shared dinner with us enjoyed it!

Very good but could use a little kick

Great recipe!

OMG! Made the marinade in a seal proof plastic bag sealed it and shook it all up. Added the steaks and shook them up some more. They sat in the refrigerator for 24 hours flipping the bag every so often. Made exactly to the recipe. Grilled them in my new grill pan on top of the stove. Fabulous flavor and melt in your mouth tender. Husband did not even use steak sauce because he liked the flavor so much. I will make this again for sure. Definitely a keeper.

A nice tasting marinade!

I was looking for a Marsala skirt steak recipe to pair with my father’s Marsala mushroom recipe, and I stumbled upon yet another chef John classic! As always, I love Chef John’s simple and delicious flavor combinations. It was simple to follow, took about 30 min total prep time if you don’t include the time for marinading,

Great flavor! Will make again absolutely.

I prepared this recipe as written, no changes. It is delicious.