Grilled Skirt Steak with Soy Ginger Marinade and Spring Onions
Tender skirt steak marinated in savory soy sauce with fresh ginger and garlic, then grilled alongside spring onions for a perfect balance of umami and char. The Asian-inspired marinade penetrates the meat beautifully while keeping it juicy, making this an ideal dinner for weeknight meals or casual entertaining. What makes this version special is the dual use of spring onions - some grilled for smokiness, others kept fresh for brightness - plus a warm dipping sauce made from reserved marinade.
Ingredients
- 2 ½ pounds skirt steak, cut into 5-inch piecesflank steak1:1beef
slightly less tender
- 1 cup Glicks Less Sodium Soy Sauce
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated, peeled
- 2 tablespoons rice vinegar
- 1 tablespoon Gefen Sesame Oilvegetable oil + toasted sesame seeds1 tbsp oil + 1 tsp seedsnut-free
less intense sesame flavor
Full guide → - 1 tablespoon sugar
- ¼ teaspoon crushed red pepper
- 1 bunch green onions
- fresh flat-leaf parsley, chopped, for garnish
Instructions
- 1
Soak skirt steak in cold water for 30 minutes, then rinse repeatedly under cold water
- 2
Whisk soy sauce, garlic, ginger, vinegar, sesame oil, sugar, and crushed red pepper until sugar dissolves
- 3
Reserve two tablespoons marinade and set aside
- 4
Transfer remaining marinade to large zip-top plastic bag
- 5
Thinly slice three green onions and set aside
- 6
Cut remaining green onions into long pieces
- 7
Add steak and long green onions to bag, turning to coat
- 8
Close bag and refrigerate two hours or overnight, turning over several times
- 9
Preheat gas grill to 375 degrees Fahrenheit
- 10
Remove steak and green onions from marinade, grease grill, and place on hot grill grate
- 11
Discard marinade in bag
- 12
Cover grill and cook steak and onions for four to five minutes
- 13
Turn and cook on the other side for another four to six minutes for medium-rare or until desired doneness
- 14
Remove steak and onions from grill
- 15
Let steak stand 10 minutes to set juices for easier slicing
- 16
Combine two tablespoons hot water with reserved marinade
- 17
Serve steak with grilled green onions, reserved sliced green onions, and parsley
Tips
Soaking the skirt steak in cold water helps remove excess blood and results in a cleaner flavor.
Reserve some marinade before adding raw meat to create a safe dipping sauce later.
Let the steak rest after grilling to redistribute juices for more tender slicing.
Good to Know
Refrigerate cooked steak up to 3 days. Store marinade separately if reserving for sauce.
Marinate steak up to 24 hours ahead. Slice green onions day of serving for best texture.
Slice against the grain and serve immediately while warm. Accompany with steamed rice or grilled vegetables.
Common Mistakes
Pat steak dry before grilling to avoid steaming and ensure good sear.
Don't skip the resting period to avoid losing juices when slicing.
Use reserved marinade for sauce to avoid cross-contamination from raw meat marinade.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
less intense sesame flavor
Full guide →General Alternatives
FAQ
Can I use this marinade for other cuts of beef?
Yes, this works well with flank steak, hanger steak, or even chicken thighs. Adjust cooking time based on thickness.
What if I don't have a gas grill?
Use a charcoal grill, grill pan, or cast iron skillet over high heat. The key is getting good caramelization.
How long will leftover steak keep?
Properly stored in the refrigerator, cooked steak will keep for 3-4 days. Reheat gently to avoid overcooking.