It looked beautiful, but was as tough as nails. I trimmed it well, marinated it for 7 hours (see below), then grilled it on high heat for about 8 minutes total (med rare-med).
Was my marinade the problem?
There's a restaurant that serves a killer grilled skirt steak salad. The waiter gave me the *ingredient list*, but no proportions. Below is the marinade I devised. Do you think it needs more acidity to tenderize the meat? I will add a bit more maple syrup (or molasses?) next time, as it was not as sweet as the restaurant's version.
Funwithfood's Attempt at the...
"Best" Skirt Steak Marinade:
1/4 cup soy sauce (only had TJs low-sodium on hand)
1/4 cup maple syrup
1 Tbsp. molasses
1 Tbsp. red wine vinegar
1 1/2 teaspoons grated ginger
1 garlic clove, minced (not in ingr list, I added)
3/4 tsp. fresh ground pepper (" ")
Marinade for 2 pounds of skirt steak.