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Skirt Steak with a Juicy Red Berry Marinade

Skirt steak is one of my favorite things to eat when dining out. In the past I have been intimidated to grill this sometimes-challenging cut of beef in my kitchen. Recently I learned that all I need is the perfect marinade to have restaurant-quality juicy steak right at home!

This straightforward marinade recipe for skirt steak uses Ciroc Red Berry Vodka and fresh ingredients.

I modified a basic marinade recipe by adding the element of Ciroc Red Berry to really give my steak a juicy kick. The original recipe calls for 3/4 cup balsamic vinegar in the marinade, so I just substituted 1/4 cup of Ciroc Red Berry and used the rest balsamic for a nice rich glaze.


1/2 cup balsamic vinegar

1/4 cup Ciroc Red Berry

1/2 cup canola oil

1/4 cup Worcestershire sauce

2 shallots, roughly chopped

2 garlic cloves

1 teaspoon cayenne pepper

1 tablespoon chopped cilantro

1 teaspoon freshly ground black pepper

1 tablespoon kosher salt

4 pounds skirt steak, cleaned of all exterior fat and connective tissue


Put all ingredients except the steak in a blender and blend until smooth.

Pour the marinade over the skirt steak in a pan at least 1 inch deep. Cover with plastic wrap.

Marinate in the refrigerator for 3 to 4 hours before grilling, but no more than 10 hours.

When ready to cook the steaks, prepare your grill for grilling. Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.

Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.

When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.



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