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Wednesday 1st May 2019

Skirt steak marinade

 Chris Tanner’s Top Five BBQ Tips

1 Use good quality produce! Freshness is key, and often the best cuts of meat are those which can be found locally.

2 Make sure you use a good, quality grade charcoal. You will burn double if you use cheap grade, and when searing meat, you need the barbecue to retain its heat.

3 Ensure you remove any excess marinade (especially if it contains oil) before putting your meat or veg on the barbecue. This will prevent burning or flaring, and eliminate that bitter, smoky taste.

4 Don’t barbecue meat or fish straight from the fridge. Allow it to stand at room temperature for at least 20 mins beforehand. If the inside of the chicken, meat or fish is too cold, then the outside may well burn before the inside is cooked!

5 Always rest the meat for a few minutes (especially steak!) before consuming. Resting is a natural tenderisation process, and allows the meats sinews to reabsorb juices.


Skirt Steak Marinade


Juice of 1 lime

2-3tbsp soy sauce

1-2tbsp minced fresh garlic

1/2 tsp oregano

1tsp cumin

1/2tsp white pepper

2tbsp chopped coriander

100ml orange juice

250g/300g skirt steak



1. Mix everything together in a dish and add the skirt steak, coating evenly and rubbing in. Marinate in the fridge for at least an hour

2. Remove the meat from the marinade and pat dry

3. Brush and oil the barbecue plate and place the skirt steak onto it once hot. Grill for 3-5 minutes each side for medium/medium rare or leave longer for well done, depending on your preference, turning as required.

4. Allow to rest for 3-4 minutes before slicing thinly