When I was in Santa Monica a few years back, I had a chicken Parmesan with a Marsala, garlic, and rosemary sauce. I adored the tomato’s delicate wine-induced sweetness. Whatever the reason, I had those flavors in mind when I was coming up with a simple marinade for skirt steak, and the result was this. Skirt steak cooks well on the barbecue and doesn’t require much assistance, but I really like how this turned out.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅔ cup Marsala wine
- ¼ cup ketchup
- 6 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon ground black pepper
- 1 (1 1/2-pound) skirt steak, cut in half across the grain
Instructions
- Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade, shake off excess, and discard marinade.
- Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.
- You can substitute 1 tablespoon fresh rosemary for the dried rosemary.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 1183 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I love this, but I cook it in the oven in the glass dish it was marinated in, with potatoes and vegetables. I cook it at 375 with the potatoes and steak for 10 minutes. Then I add my vegetables and cook for another 10 minutes. I do not throw out the marinade. It’s delicious!!!
I prepared this recipe as written, no changes. It is delicious.
Very good but could use a little kick
Great recipe, super easy. Because I found this recipe in the afternoon I only marinated the steak for 4 hours and it was delicious, loved by my whole family. The only thing I added was my own steak spices.
I was looking for a Marsala skirt steak recipe to pair with my father’s Marsala mushroom recipe, and I stumbled upon yet another chef John classic! As always, I love Chef John’s simple and delicious flavor combinations. It was simple to follow, took about 30 min total prep time if you don’t include the time for marinading,
Made just as described. Used thicker steak; left in marinade for 24 hours. Grilled; husband LOVED it.
Great recipe!
Followed directions to the letter on the first go around and it was darn good, but slightly on the salty side. Will reduce amount of salt the next go, but this is good enough to get added to the recipe book. Meat was juicy and tender just as advised and even my toddler downed a couple slices (and meat usually isn’t their thing). Flavor was overall delightful. I’ll try reducing the extra marinade with butter and mushrooms like another reviewer stated as I would have loved more meat juice with this, but the good sear locks in the juice, so there just isn’t much as stated in the video.
Delicious, my family loves it.
A nice tasting marinade!
OMG! Made the marinade in a seal proof plastic bag sealed it and shook it all up. Added the steaks and shook them up some more. They sat in the refrigerator for 24 hours flipping the bag every so often. Made exactly to the recipe. Grilled them in my new grill pan on top of the stove. Fabulous flavor and melt in your mouth tender. Husband did not even use steak sauce because he liked the flavor so much. I will make this again for sure. Definitely a keeper.
Excellent marinade! I’ve used it for both skirt steak and flank steak. Grilled very rare. Heated leftover marinade and poured over sliced steak.
Nice change of flavors. Marinated over night used a different cut of meat (flap steak) Hubby liked it, i’ll be adding this to my list of marinades.
I am always looking for different ways to prep steak and add sides/toppings. This one was not only simple to make, but unique and enjoyable for the whole family. Touraj Abdollahi
Tastes nasty…pretty much any marinade would be better.
Great flavor! Will make again absolutely.
A keeper for sure. We used a sirloin steak for this & the meat was very tender & flavorful. As it turned out we only had 1/4 c of marsala wine & that did seem to be fine. We’ll try with the 1/2 c next time. I would suggest marinating over night, that is what we did.
This recipe was good and had lots of flavor. The skirt steak was fairly tender and I will definitely make it again. I wasn’t sure about the ketchup but I made the recipe exactly as it was written and it was good.
Great
The whole family raved about it. I was thrilled to fine a good marinade that didn’t have soy sauce. Thanks for a winner
Loved it just the way it was. Marinated it fro several hours. Everyone who shared dinner with us enjoyed it!