Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp cracked black pepper
  • 1/4 tsp red pepper flakes
  • 2.5 lb skirt steak

Instructions:

  1. Combine the soy sauce, olive oil, and Worcestershire sauce in a medium mixing bowl. Whisk vigorously until the oil is fully integrated and the mixture is smooth.
  2. Stir in the red wine vinegar, honey, lemon juice, minced garlic, grated ginger, black pepper, and red pepper flakes. Whisk until the honey is completely dissolved.
  3. Place the skirt steak into a gallon-sized Ziploc bag and pour the marinade over the meat. Squeeze out as much air as possible before sealing.
  4. Refrigerate the steak in the marinade for at least 2 hours, or up to 12 hours for maximum tenderness.
  5. Remove steak from marinade and sear over high heat on a grill or cast-iron skillet until desired doneness is reached.