- 2 lb skirt steak
- 1/3 C avocado oil or Canola oil
- 2 Tbsp gluten free steak sauce
- 2 Tbsp dry sherry
- 2 Tbsp red wine vinegar
- 2 tsp Worcestershire sauce
- 1 tsp seasoning salt I used Badia complete seasoning
Place the skirt steak in a large resealable bag or glass baking dish.
Whisk together the oil, steak sauce, sherry, red wine vinegar, and Worcestershire sauce. Pour the marinade over the steak, coating all of the meat. Refrigerate 6-8 hours or overnight.
To Cook the Steak:
Preheat grill to 500 degrees.
Clean and oil the grates then place the steak over the hot part of the grill and sprinkle the steak with the seasoning salt. Grill 3-4 minutes per side or until the internal temperature reaches 130-135 degrees.
When the steak is done, let it rest on a platter for 10-15 minutes before cutting. To serve, slice the steak thinly and against the grain.
Prep and cook time does not include marinading time.
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.