Delicious Skirt Steak with Rich Red-Wine Sauce Recipe

As you gather your friends and family around your dinner table, nothing will impress them more than serving up a delicious, juicy skirt steak with a perfectly paired red-wine sauce. This recipe is a true crowd-pleaser filled with bold flavors that will leave everyone craving for more.

There’s no need to head out to a fancy restaurant to indulge in this delectable meal; you can make it right from the comfort of your own home. While it may seem intimidating to cook such a decadent meal all on your own, I guarantee that this recipe is simple and easy to follow.

Not only is this dish impressive, but it is also affordable, making it an ideal choice for people with any budget. Impress your guests without breaking the bank by preparing this spectacular dish. So what are you waiting for? Get ready to enjoy an unforgettable meal that will leave everyone around the table asking for seconds!

Why You’ll Love This Recipe

Skirt Steak With Red-Wine Sauce
Skirt Steak With Red-Wine Sauce

I absolutely adore this Skirt Steak With Red-Wine Sauce Recipe, and I am confident that you will too! There’s simply nothing like a juicy, perfectly seared piece of steak paired with an irresistibly savory red-wine sauce.

But what really sets this recipe apart is the marinade. The skirt steak is first marinated in a flavorful blend of red wine, garlic, and thyme for several hours to infuse the meat with bold, rich flavors. Trust me, it’s worth the wait.

Once the steak is cooked to your liking (I prefer mine medium-rare), it’s time to make the sauce. The sweet and tangy combination of wine, Worcestershire sauce, sugar, and bay leaf creates an unforgettable flavor profile that perfectly complements the richness of the meat.

And don’t worry if you’re not a seasoned cook – this recipe is easy to follow and requires just a few simple ingredients. You don’t need any fancy culinary skills to create something that tastes this incredible!

If you’re looking for a truly indulgent meal that will satisfy your taste buds and leave you feeling satisfied, then I highly recommend giving this recipe a try. You won’t be disappointed!

Ingredient List

 Savor the rich and robust flavors of this juicy skirt steak soaked in red-wine sauce.
Savor the rich and robust flavors of this juicy skirt steak soaked in red-wine sauce.

Here are the ingredients you will be needing to make this Skirt Steak With Red-Wine Sauce Recipe:

  • Skirt steak, 2 pounds (trimmed and cut into 4-inch pieces)
  • Dry red wine, 1 cup
  • Olive oil, 1/4 cup
  • Worcestershire sauce, 2 tablespoons
  • Garlic cloves, minced (4)
  • Shallot, minced (1)
  • Bay leaf, 1
  • Fresh thyme sprigs, 3-4
  • Sugar, 3/4 teaspoon
  • Unsalted butter, 2 tablespoons
  • Salt, 1 teaspoon
  • Ground black pepper, 1/4 teaspoon

These ingredients are easy to find in your local grocery stores or markets. Make sure to trim off excess fats from the skirt steak before cooking to get the best out of your recipe.

The Recipe How-To

 This luxurious steak entrée is made even more inviting thanks to the savory, pungent aromas of a sumptuous red-wine sauce.
This luxurious steak entrée is made even more inviting thanks to the savory, pungent aromas of a sumptuous red-wine sauce.

Now that you have gathered all recipe ingredients, it’s time to prepare and cook this delicious skirt steak with red-wine sauce recipe. Here is a step-by-step guide on how to make it:

Step 1: Marinate the Steak

  • Cut 2 cloves of garlic into thin slices and place them in a shallow dish along with 1/2 cup dry red wine, 2 tablespoons Worcestershire sauce, 1 bay leaf, 3-4 sprigs fresh thyme, and 1/4 cup olive oil.
  • Add the skirt steak to the marinade, flipping to coat both sides. Cover and refrigerate for at least 30 minutes, or overnight for better results.

Step 2: Season the Steak

  • Remove the steak from the marinade and pat dry with paper towels. Discard the used marinade.
  • Season both sides of the steak with salt and freshly ground black pepper.

Step 3: Grill the Steak

  • Preheat your grill or grill pan over high heat.
  • Brush the grill grates or pan with oil to avoid sticking.
  • Place the steak on the grill, cooking for about 4-5 minutes per side or until cooked through.
  • Transfer the steak onto a cutting board and cover loosely with aluminum foil. Let rest for about 5 minutes before slicing.

Step 4: Make the Red-Wine Sauce

  • In a medium-sized saucepan over medium-high heat, melt 2 tablespoons unsalted butter and add 1 shallot, minced, and cook until softened, about 2-3 minutes.
  • Add 4 cloves garlic, minced, and cook for another minute until fragrant.
  • Pour in 1 cup dry red wine, 1/2 cup beef broth, and 1 tablespoon red wine vinegar. Bring to a boil and scrape any browned bits from the bottom of the pan.
  • Add 1 bay leaf, 1 teaspoon sugar, and 1 tablespoon Worcestershire sauce. Stir to combine.
  • Reduce the heat to medium-low and let the sauce simmer for about 15 minutes or until it thickens.
  • Remove from heat and stir in 1 tablespoon chopped fresh thyme and 1/4 teaspoon salt.

Step 5: Slice and Serve

  • To slice, cut the steak across the grain into thin strips, at a diagonal angle.
  • Drizzle some of the red wine sauce over each slice of meat, and serve immediately.

This steak recipe can be served with grilled vegetables or starches like mashed potatoes. It is perfect for a cozy dinner or entertaining guests when you want to impress them with your excellent cooking skills.

Substitutions and Variations

 Impress your guests with this stunningly meaty masterpiece served with a silky, ruby-red sauce made from the finest wine.
Impress your guests with this stunningly meaty masterpiece served with a silky, ruby-red sauce made from the finest wine.

When it comes to cooking, improvisation is key. There’s always room for substitutions and variations to make a recipe work for you. Here are a few ideas on how you can change up the ingredients for our Skirt Steak with Red-Wine Sauce Recipe:

1. Skirt steak: If you can’t find skirt steak, flank steak or flat iron steak can be used as substitutes. However, skirt steak is the best option since it has the perfect texture and flavor profile for this recipe.

2. Red wine: You want to use a dry red wine, but different varieties will give you different flavors. Pinot noir will give you a lighter, fruitier sauce, while Cabernet Sauvignon will give you a richer, bolder sauce.

3. Worcestershire sauce: If you don’t have Worcestershire sauce, you can use soy sauce or fish sauce instead. It won’t give you the exact same flavor as Worcestershire sauce, but it will still add some umami depth to your dish.

4. Fresh thyme sprigs: If fresh thyme isn’t available, dried thyme can be used instead. Use 1 teaspoon dried thyme in place of every tablespoon of fresh thyme.

5. Shallot: Shallots have a milder flavor than onions, but if you don’t have any on hand, a small onion can be used instead.

6. Olive oil: Any neutral-flavored oil like vegetable oil or grapeseed oil can be substituted for olive oil.

7. Unsalted butter: Salted butter can be used instead, but keep in mind that the dish might end up slightly saltier since there is already salt in the recipe.

8. Garlic: If fresh garlic isn’t available, garlic powder can be used instead. Use ½ teaspoon garlic powder in place of every clove of fresh garlic.

Remember that these are just suggestions and not hard and fast rules. Cooking is all about experimentation and finding what works best for you. With a little creativity, you can take this recipe and make it your own.

Serving and Pairing

 Imagine the glint of silverware, the aroma of seared steak, and the deep, velvety red hue of your glass of wine. Perfection!
Imagine the glint of silverware, the aroma of seared steak, and the deep, velvety red hue of your glass of wine. Perfection!

Once your skirt steak with red-wine sauce is fully cooked, it is time to serve and pair your dish with the perfect wine. The flavors of the steak are enhanced with the flavorful red wine sauce, making it a delight to pair with certain types of wine.

In my experience as a sommelier, I would suggest pairing this dish with a full-bodied dry red wine whose flavors complement those of the sauce. My personal favorites include a Cabernet Sauvignon or a Pinot Noir. These wines have robust and fruity undertones that match perfectly with the savory steak flavor and depth of the red wine sauce.

If you’re looking for a more affordable option, you can also go for a Malbec or Grenache, which will bring out the peppery notes of the steak and play off the fruity tang in the sauce.

As far as serving, I would suggest plating your skirt steak on a bed of rosemary mashed potatoes or creamy polenta. The rich starchiness complements the steak’s heartiness, while balancing out the acidity of the red wine sauce. For some added texture, consider serving alongside some roasted root vegetables like carrots or parsnips for an earthy crispy bite.

By pairing this hearty dish with the right type of wine and sides, you’ll be treated to an extraordinary dining experience where each element brings out its best qualities.

Make-Ahead, Storing and Reheating

 This steak recipe is perfect for a special date night supper, a formal dinner party,
This steak recipe is perfect for a special date night supper, a formal dinner party,

As fantastic as this Skirt Steak with Red Wine Sauce Recipe is, we understand that sometimes we’re short on time or have leftovers to store. Here are some tips on how to make this recipe ahead of time, store it properly, and reheat it.


You can prepare the marinade a day in advance and let the meat marinate overnight so that when you’re ready to cook it, all you need is a quick sear on high heat. Another make-ahead option is to pre-make the red wine sauce and store it in an airtight container in the fridge for up to 3 days.


If you have any leftover Skirt Steak with Red Wine Sauce, let it cool for a while before storing it. When the steak has reached room temperature, transfer it into an airtight container or wrap it tightly with plastic wrap. The sauce should be kept separately in another airtight container to maintain its consistency. Both the steak and sauce can be stored in the fridge for up to 3 days.


When it’s time to reheat your steak, remove both the steak container and sauce container from your refrigerator and let them sit at room temperature for around 30 minutes. Once they’ve both returned to room temperature, begin reheating on separate pans on medium heat until warm. Reheat each item separately because they require different temperatures and times to get them back up to their fresh-out-of-the-oven state.

In conclusion, Skirt Steak with Red Wine Sauce Recipe can indeed be prepared ahead of time, stored safely in containers in your fridge, and reheated quickly when you’re ready to serve again.

Tips for Perfect Results

To ensure perfect results with this skirt steak with red-wine sauce recipe, here are a few tips to keep in mind:

1. Preheat your grill or pan:

Make sure your grill or pan is preheated before cooking the steak. This is essential for getting that perfect sear and crust on the outside.

2. Use high heat:

Skirt steak should be cooked quickly over high heat. It’s a thin cut of meat so it won’t take long to cook. Cook the steak for about 4 minutes on each side for medium-rare doneness.

3. Let the meat rest:

Allow the steak to rest for a few minutes before slicing into it. This allows the juices to redistribute and settle, ensuring juicy and tender meat.

4. Don’t overcook:

Be careful not to overcook the skirt steak as it can become tough and chewy. This cut of meat is best served medium-rare to medium doneness.

5. Choose a good quality red wine:

For the sauce, choose a good quality dry red wine that you would also enjoy drinking. This will enhance the flavors of the sauce and complement the steak perfectly.

6. Use fresh herbs:

Using fresh thyme sprigs and bay leaves in the sauce adds an extra layer of flavor to the dish that dried herbs just can’t achieve.

7. Taste as you go:

Don’t be afraid to taste your sauce as you’re making it and adjust seasoning as needed.

8. Make enough sauce:

The red-wine sauce is undoubtedly one of the highlights of this dish. Make extra sauce to use on other meats, like grilled chicken or pork chops, or even drizzle over roasted vegetables or mashed potatoes.

By following these simple tips, you’ll surely have a delicious and impressive meal with this skirt steak with red-wine sauce recipe.


Now that you know how to create your very own perfectly cooked skirt steak with a delicious red wine sauce, you may still have a few questions. Below, I have compiled some of the most frequently asked questions along with their answers to help ensure your culinary experience is nothing short of exceptional.

What is the best cooking method for skirt steak?

When it comes to preparing Skirt steak, the key is to cook it rapidly over high heat. Skirt steak’s thinness makes it a great candidate for grilling, searing in a skillet, broiling in the oven, or even smoking. It is crucial to monitor the temperature of your Skirt steak to avoid overcooking it.

What red wine for skirt steak?

When it comes to pairing wine with a red wine marinated grilled skirt steak, I have a few go-to options that never disappoint. Red blends such as Rhone Style GSM, which is a blend of Grenache, Syrah, and Mourvedre, are a perfect match for this dish. If you’re looking for something more specific, I suggest trying out Cabernet Franc, as its bold flavor goes great with the steak. An alternative option worth considering is Tempranillo which also boasts a delectable taste that strikes just the right balance of acidity and tannins with the meat.

How do you cook skirt steak so it’s not tough?

When dealing with a tough cut of meat, it’s best to give it some tough love. Use a mallet to pound and soften it before cooking. Be careful not to overcook it, as high heat is the way to go. After cooking, let it rest under a tent of foil for a few minutes, as this helps to lock in its natural juices. To properly slice, cut thin strips against the grain about a quarter of an inch thick. Follow these steps, and you’ll have a delicious and tender piece of meat every time!

Why do you marinate meat in red wine?

Marinating beef in wine not only infuses it with rich flavors, but also tenderizes the meat- thanks to the acidity present in wine. Steak pairs particularly well with the bold flavors of red wine, making it an ideal choice for a wine-based marinade.

Bottom Line

After reading this recipe and all the information provided, I’m sure you’re eager to try it out for yourself. The skirt steak with red-wine sauce recipe is not only easy to make but yields a meal that is succulent and mouthwatering. The flavors of the red wine, fresh thyme, and Worcestershire sauce are sure to tantalize your taste buds and leave you craving more.

Better yet, this recipe offers some room for experimentation with substitutions and variations to cater to your unique tastes. You can serve your grilled skirt steak with a side of mashed potatoes, roasted vegetables or even a refreshing salad. It’s also an excellent dish for entertaining guests or having a cozy night in with your loved ones.

Furthermore, leftovers of the steak and sauce will keep in the fridge for up to four days (or freeze for long term) so you can enjoy this meal multiple times during the week. This recipe is perfect to add into your meal prep rotation or as a quick weeknight dinner option.

In conclusion, unleash your inner chef and give this skirt steak with red-wine sauce recipe a try. It is an opportunity to showcase your culinary skills while enjoying a home-cooked meal that’s bursting with flavors. No matter how you choose to serve or pair it, you’ll be left with a satisfying steak experience that will keep you coming back for more!

Skirt Steak With Red-Wine Sauce

Skirt Steak With Red-Wine Sauce Recipe

A delicious, quick and easy recipe for any night of the week. The flavor is just unbelievable and since the recipe calls for only 3/4 cup of wine you'll have plenty left to serve with dinner. Gourmet
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine French
Calories 471.6 kcal


  • 1 1/2 lbs skirt steaks, cut into 4 pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3/4 cup dry red wine
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons cold unsalted butter, cut into small pieces


  • Pat dry steaks and sprinkle all over with salt and pepper.
  • Heat oil in 1 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare.
  • Transfer to a platter.
  • Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring to a boil, scraping up brown bits.
  • Continue to boil until reduced by half, about 3 minutes.
  • Add any meat juices on platter, then remove from heat and discard bay leaf and thyme.
  • Stir in butter and salt and pepper to taste and serve with steaks.

Add Your Own Notes


Serving: 227gCalories: 471.6kcalCarbohydrates: 2.4gProtein: 45.6gFat: 26.2gSaturated Fat: 10.2gCholesterol: 115.6mgSodium: 576.6mgSugar: 1.4g
Keyword < 30 Mins, Meat, Steak
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