The short plate has skirt steak. It is packaged as a long, narrow strip, or “skirt.” If you can’t find it among the other meats since it can be difficult to find sometimes, ask your butcher.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds beef skirt steak
- 4 cloves garlic, minced
- 2 cups teriyaki sauce
Instructions
- Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
- Preheat oven to broil OR preheat a barbecue grill.
- When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.
- 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 | 325 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 0 g |
| Protein | 36 g |
| Saturated Fat | 3 g |
| Sodium | 5576 mg |
| Sugars | 20 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Came out great
I used a flank steak as I could not find skirt steak in local markets. Used Soy Vay Veri Veri Teriyaki Marinade and refrigerated the steak for 4-5 hours. As it was pouring rain outside, I opted to broil for 5 minutes each side. It was perfectly medium rare and tender when thinly sliced. And yummy! The only change I will make next time will be to marinate longer (over night) for a deeper flavor. Love that marinade!
Use sirloin instead of skirt steak
Simple and easy to make with great results.
Love the recipe, but missing something, in the oven what temperature setting and should I put it in the middle of the oven. (Sorry, but being new at cooking, I think all this info should be at hand for all recipes). TXS
Salty salty salty. I picked this recipe because it was quick and looked good and I love teriyaki but this was just salty so salty my boyfriend and I couldn’t eat it.
I really liked the taste, just wasn’t a huge fan of the skirt steak….personal preference.
Added a few extra spices to the marinade, but for once my fiance said that he didn’t need steak sauce!
Great easy recipe! I took the advice of others and added minced garlic to the teriyaki sauce. It was fantastic!
Not bad but as one other review said its only as good as the teriyaki sauce.
I used this with pork tenderloin. I often marinate pork tenderloin in teriyaki and thought the garlic was a nice addition.
VERY easy to put together. I couldn’t find the meat but after talking to the butcher whom cut got the meat for me and cut it up as well made my life even easier for this dish. I also found low sodium Teriaki sauce. It only came in a 10 ounce bottle so I just used that verses adding in the full 2 cups. One more thing that I did what to crush fresh garlic cloves into it. I used about 4 cloves. I love garlic so it really help to add to the flavor of this dish. I broiled it as it is too cold to use the barbq. VERY good and very easy to make. Thank you for sharing!
This was ok, it was pretty plain.
Very good. Loved the garlic!
The steak can only be as good as your teriyaki sauce
This is a good recipe however, the sodium content is off the chart. Way too much.
Used with the skirt steak and it came out great. If you can’t find skirt steak use flank steak. Also I have added Italian dressing to the teriyaki marinade. This works great also
Love the recipe, however I am also a lover of t-bone and Rib-eye I used the Rib-eye and had fantastic results. Unless taking in large amounts of sodium once in a while is a problem enjoy it.
This is the way I make London broil on the charcoal grill during the summer months. Only difference is that I leave it in the bag (turning every so often) for 2 days. Making sure I have a cool spot on the grill, I sear the meat until there are some char spots on it, then move it over to the cool spot, cover the grill, let it cook to the desired doneness (medium rare for us) and then slice it into wafer thin slices against the grain of the meat, and ooooo-la-la! Leftovers make incredible salads and sandwiches. Well, you already know that!Thanks for sharing your recipe and technique. Al
I won’t make this again.
This recipe was really good.I let marinade about 2 1/2 hours and only used three cloves of garlic.I added soy sauce, Worcestershire sauce,and brown sugar to this recipe.I coated in sesame seeds before broiling.