Black Pepper Skirt Steak with Garlic Soy Pan Sauce

Tender skirt steak is marinated overnight in a savory blend of soy sauce, garlic, ginger, and sesame oil before being grilled and finished with a rich black pepper pan sauce made from the reserved marinade. This restaurant-style steak is packed with bold flavor and pairs perfectly with rice, grilled vegetables, or a crisp cucumber salad.

Ingredients

• FOR THE STEAK:
• 1 1/2 to 2 pounds skirt steak
• FOR THE MARINADE:
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic, grated
• 1 teaspoon grated fresh ginger
• 1 teaspoon freshly cracked black pepper
• FOR THE SAUCE:
• Reserved marinade
• 1 cup beef broth
• 1 tablespoon butter
• 1 teaspoon freshly cracked black pepper, or more to taste
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• OPTIONAL GARNISHES:
• Sliced green onions
• Sesame seeds
• Additional cracked black pepper

Instructions

1. In a shallow dish or zip-top bag, combine the soy sauce, Worcestershire sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Add the skirt steak and marinate for at least 4 hours, preferably overnight.
2. Remove the steak from the marinade, reserving all of the marinade for the sauce. Pat the steak dry with paper towels.
3. Preheat a grill to high heat. Grill the skirt steak for 3 to 4 minutes per side, depending on thickness, until it reaches your desired level of doneness. Remove from the grill and allow the steak to rest for 10 minutes.
4. While the steak rests, pour the reserved marinade into a saucepan. Bring it to a full rolling boil and cook for 2 to 3 minutes.
5. Add the beef broth and black pepper. Reduce the heat and simmer for 5 to 10 minutes.
6. In a small bowl, whisk together the cornstarch and cold water. Slowly whisk the slurry into the simmering sauce until it thickens.
7. Remove the sauce from the heat and whisk in the butter until smooth and glossy.
8. Slice the skirt steak thinly against the grain and arrange on a serving platter. Spoon some of the sauce over the steak and serve the remaining sauce on the side.
9. Garnish with sliced green onions, sesame seeds, and additional cracked black pepper if desired.

Tips

• Always slice skirt steak against the grain for the most tender bite.
• The sauce can be made a little spicier by adding chili crisp or red pepper flakes.
• This steak is especially delicious served with white rice and Crunchy Garlic Chili Cucumbers *recipe for these is linked in the post before the recipe card.