Pacific Island Skirt Steaks


by: Carolina Girl

I needed something quick to make for dinner tonight, and this was quick and fabulous. I used sirloin instead of skirt steak. poked holes in it during marination and cooked it to medium rare. Very wonderful flavor. Would definitely make again.


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serves: 4-6

2 skirt steaks (about 1 pound each and 1/2 inch thick)

Vegetable oil

Freshly ground black pepper


1 small yellow onion, roughly chopped

1/3 cup soy sauce

1/4 cup fresh lemon juice

1/4 cup vegetable oil

2 tablespoons dark brown sugar

2 tablespoons minced garlic

1/2 teaspoon ground allspice

Nutrition Facts
Pacific Island Skirt Steaks

Servings Per Recipe: 4

Amount per Serving

Calories: 548

  • Total Fat: 32.4 g
  •     Saturated Fat: 18.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 147.6 mg
  • Sodium: 1496.4 mg
  • Total Carbs: 12.4 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 8.3 g
  • Protein: 50.9 g

how is this calculated?

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1.  To make the marinade: In a medium bowl, whisk the marinade ingredients.

2.  Cut each skirt steak into 8- to 10·inch pieces. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Refrigerate for 1 hour, turning occasionally.

3.  Remove the steaks from the bag and discard the marinade. Pat the steaks dry with paper towels and allow the steaks to stand at room temperature for 20 to 30 minutes. Lightly brush or spray both sides of the steaks with oil and season with pepper to taste. Grill over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once. Remove from the grill and let rest for 2 to 3 minutes. Slice thinly. Serve warm.

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