How long should you marinate Skirt Steak?

Mud Pig

I've been researching it on some past posts that people have put up. Specifically looking at skirt steak fajita marinades. Some say 24 hours up to 48 and others say no more than 3 hours. Any thoughts or rules of thumb that I should be thinking about guys and gals?

MP

Rascal

I've used Lawry's Teriyaki in the past and found that an hour or two worked well. Recently noticed that a main ingredient in that particular mix is high fructose corn syrup (as bad as hydrogenated oil) so I'll switch brands pronto (perhaps to Ken's). I also grill sirloin tips the same way. Poke 'em around some with a fork so that the marinade can get beyond the surface. Happy cookin'!!~~

Chubby

The more acidity in the marinade...the shorter is my general rule.

I enjoy the texture of a well grilled/seared Flank or Skirt steak, and the longer you let that "beefer" sit in an acidic/highly flavored marinade past a few hours...the mushier it will become!

To each their own...but something to consider!

Evans

deepsouth

same here, an hour or two.

Mud Pig

1/4 cup Oil
1/4 cup Lime Juice
1/4 cup Tequila
1-2 clove Garlic minced
1 1/2 teaspoon Season salt
1 1/2 teaspoon Oregano
1 1/2 teaspoon Cumin
1/2 teaspoon Chili powder
1/2 teaspoon Paprika
1/2 teaspoon Red pepper flakes

It does have lime juice and tequila. Wondering if 24 hours would be we too much for a marinade with that much alcohol and acid.

Chubby

If you were gonna shoot me unless I answered...I'd say yes!!

You can always do this...

Do some of your "FaJeters" with a 2.3 hour stint, anfd the other in a longer bath, (your call on how long) and see what you think!

Also...save (or make some xtra) marinade and cook it down a bit) and use it as a sauce/glaze to brush on at the end!

That gets you the flavors ypou want, without the loss of texture! IMHO!

Please, lettuce know how it turns out!!

Little Chef

MudPig: Seriously, and hour is all you need. Skirt steak if very "loose" muscle. It will take on marinade quickly! One of my faves when making Fajitas is simply salt, pepper, a bunch of smashed garlic, fresh lime juice, and a bit of olive oil. Let is sit an hour, and grill away.
If you choose to make the marinade you posted above, truly, more power to you, but seriously, I wouldn't let it go more than an hour, two tops. You risk a very beefy flavored and hearty cut of beef tasting like salad dressing instead of beef. Just my two cents!
Let us know your results!

Little Chef

Completely agreed! I call it the "ceviche" effect. The acids actually begin to 'cook' the beef. I am not a fan of long marinades for any meat that I can think of. :blink:

deepsouth

Little Chef wrote:

Completely agreed! I call it the "ceviche" effect. The acids actually begin to 'cook' the beef. I am not a fan of long marinades for any meat that I can think of. :blink:

i'm especially unfond of over-marinated chicken that seems like it's half digested when you put it in your mouth...