Asian Marinated (Wagyu) Skirt Steak


This simple Asian marinade is so versatile and almost effortless, it will become a staple in your grilling repertoire. Southeast Asian flair, takes mere minutes to make this steak and, the marinade of soy sauce, ginger, garlic, honey and lime is ideal for skirt steak, but it works beautifully with any tender meats like boneless chicken, tuna and swordfish, all of which can be turned in the sauce before putting them on the grill.  We serve it with our CHARRED CARROTS w/ HONEY GOAT CHEESE, PISTACHIOS & MINT

Because skirt steak is thin and can be easily over cooked and I felt one didn’t get the perfect charr but found a secret weapon for perfectly seared skirt steak is baking soda.

Skirt (Steak) Shopping

There are two types of skirt steak: inside and outside. The inside skirt comes from the transverse abdominal muscle and is rather tough; the more desirable outside skirt comes from the diaphragm and is quite tender but both are good.

Why Skirt Steak Is Hard to Find

If you have trouble finding skirt steak, that’s because it’s a hot commodity: There are only four skirt steaks (two outside, two inside) on each cow.


  • 2 lbs skirt steak preferably Wagyu beef
  • 3 tablespoons dark honey or brown sugar
  • ¼ cup soy sauce
  • ½ cup Ponzu sauce (found in the Asian section of grocery store)
  • 1 tablespoon minced garlic (4-5 cloves)
  • 1 tablespoons minced ginger (1½ inch piece)
  • 1 -2 teaspoons Sriracha
  • 2 teaspoons Nam Pla (fish sauce)
  • 2 teaspoons sesame seed oil
  • 2 teaspoons peanut oil or canola oil
  • 2 tablespoons fresh Iime juice (about 2 limes)
  • ⅓ cup of chopped scallions AKA green onions (white & light green parts only) about 3 large scallions 


  1. In a prep bowl whisk soy sauce, ponzu sauce, honey until dissolved. Add the remaining ingredients and mix until well combined. Place skirt steaks in ziplock ensuring that the steaks are well coated by swishing it it the bag. Marinade and refrigerator for 3-4hrs 
  2. ½ hour before you plan to grill remove the steaks from the refrigerator so that they can come to room temperature.
  3. ½ hour before you plan to grill remove the steaks from the refrigerator so that they can come to room temperature.
  4. A. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn off 1 burner (if using grill with more than 2 burners, turn off burner farthest from primary burner) and leave other burner(s) on high. B. FOR A CHARCOAL GRILL: About 25 minutes before grilling, open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  5.  Remove steaks from marinade and transfer marinade to small saucepan. Pat steaks dry with paper towels. Combine 1 tablespoon oil and baking soda in small bowl. Rub oil mixture evenly onto both sides of each steak.
  6. Clean and oil cooking grate. Cook steaks on hotter side of grill until well browned and meat registers 130 degrees, 2 to 4 minutes per side. (Move steaks to cooler side of grill before taking temperature to prevent them from overcooking.) Transfer steaks to cutting board, tent with aluminum foil, and let rest for 10 minutes. Cut steaks on bias against grain into ½-inch-thick slices.

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