Juicy Skirt Steak Recipe: Bring on the Red Wine Sauce!

When it comes to a hearty and satisfying meal, few things compare to a perfectly cooked steak. And when that steak is paired with a rich and flavorful red wine sauce, you have a match made in culinary heaven. That’s why I’m excited to share with you my recipe for skirt steak with red wine sauce.

This dish features tender and juicy skirt steak, marinated in a flavorful mixture of Worcestershire sauce, garlic, and thyme. The meat is then quickly seared on high heat to create a crispy crust while retaining its juicy interior. But what really sets this dish apart is the red wine sauce that accompanies it.

This savory sauce is made by deglazing the pan with dry red wine and adding shallots, garlic, and other aromatic seasonings. As the sauce simmers, it reduces down into a rich and velvety consistency that coats every bite of the steak.

Not only is this recipe delicious, but it’s also easy to prepare for any occasion – whether you’re entertaining guests or simply enjoying a weeknight meal at home. So if you’re ready to take your steak game to the next level, give this recipe a try and taste for yourself just how incredible this combination can be.

Why You’ll Love This Recipe

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

Are you craving a flavorful and juicy steak that melts in your mouth? Look no further than this Skirt Steak with Red Wine Sauce recipe, a must-try culinary delight for any meat-lover.

Firstly, this recipe guarantees a tender skirt steak that’s marinated in red wine, infused with fresh thyme, garlic, and bay leaf. The meat will soak up the flavor of the marinade overnight and be ready to cook to a perfect medium-rare on high heat. Slicing steak against the grain will ensure maximum juiciness and texture.

Secondly, the star of this dish is undoubtedly the rich & tangy red wine sauce that elevates every bite. With a base of dry red wine, broth, Worcestershire sauce, sugar, and more savory ingredients that come together to form an unforgettable umami taste. You’ll find yourself drizzling this delicious sauce over everything on your dinner plate!

To top it all off, this recipe is incredibly versatile. Not only can you cook skirt steak to perfection; there are also various substitutions and variations you can make according to your taste preference. For instance, you can grill hanger steak or filet mignon instead of skirt steak, and pair it up with chatty Chimichurri sauce that adds a tangy kick. Or if you’re herb-crazy roasted garlic mushroom thigh fillet steak with pan sauce is worth a try!

In conclusion, this Skirt Steak with Red Wine Sauce recipe is sure to impress anyone at your dinner table. From its drool-worthy taste to the endless possibilities for customization and pairing options – it’s hard not to love this dish! So what are you waiting for? Grab your aprons and start cooking like a pro!

Ingredient List

 Sizzling-hot and juicy skirt steak with a flavorful red wine sauce.
Sizzling-hot and juicy skirt steak with a flavorful red wine sauce.

Before we start cooking the Skirt Steak with Red Wine Sauce Recipe, let’s gather all the necessary ingredients. Here’s what you’ll need:

For the steak marinade:

  • 1/4 cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper

For the red wine sauce:

  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 cup dry red wine
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons unsalted butter

For the skirt steak:

  • 2 pounds skirt steak, cut into four pieces (about 8 ounces each)
  • Kosher salt and fresh ground black pepper for seasoning
  • 2 tablespoons vegetable oil

Make sure to check your pantry for these basic ingredients before hitting the grocery store.

The Recipe How-To

 A steak that is seared to perfection and covered in a bold, rich wine reduction.
A steak that is seared to perfection and covered in a bold, rich wine reduction.


  1. Remove Skirt steak from the refrigerator to bring it to room temperature before cooking.

  2. Pat dry with a paper towel, then season both sides generously with kosher salt and fresh ground black pepper.

  3. In a container large enough to hold the steak, mix 1 cup of dry red wine with Worcestershire sauce, 2 cloves of minced garlic, 1 tablespoon of fresh thyme and 1 bay leaf.

  4. Add the steak and turn it around to marinate on all sides, cover it with plastic wrap, and place it in the fridge for at least 1 hour or up to overnight.

Cooking Instructions

  1. Remove the steak from the marinade and discard the excess marinade.

  2. In a skillet over high heat, add 1 tablespoon of vegetable oil until hot.

  3. For medium-rare steak, cook your seasoned skirt steak for about 4 minutes per side or until its internal temperature reaches 130-140°F. Make sure to not crowd the skillet.

  4. Once done, transfer the steak to a plate and let it rest for about 5 minutes before slicing against the grain into thin strips.

For Red Wine Sauce Recipe:

  1. In the same skillet you just cooked your steak on, place over medium-high heat and add in 1 tablespoon of butter until melted.

  2. Add in 1 finely diced shallot and sauté for about 2-3 minutes or until they are softened.

  3. Deglaze the pan by pouring in 1 cup of red wine and scrape any brown bits that have formed at the bottom.

  4. Add in 1 bay leaf, ¾ teaspoon of sugar, 2 tablespoons of Worcestershire sauce, and a pinch of fresh ground black pepper.

  5. Bring to a boil while stirring and let it simmer until the liquid is reduced by half.

  6. Once done, remove the bay leaf, then add 2 tablespoons of unsalted butter, stirring constantly until melted.

  7. Season with salt and pepper to taste.


  1. To serve this dish, place your skirt steak on a platter and drizzle some of the red wine sauce over the top of it.

  2. Serve alongside your favorite side dishes like roasted potatoes or vegetables.

  3. Alternatively, you can also serve it with chimichurri sauce on the side for an extra burst of flavor.

  4. Pair this dish with a bottle of Pinot Noir or any other red wine that has been marinated in the same marinade as the steak for maximum enjoyment.

Substitutions and Variations

 Meat lovers, behold: a dish that is sure to satisfy your cravings.
Meat lovers, behold: a dish that is sure to satisfy your cravings.

Do you have dietary restrictions, or just want to change things up a bit? Fear not, as there are plenty of substitutions and variations to make this recipe your own.

Firstly, the type of steak you use can be substituted with a variety of different cuts. Flank steak or hanger steak would work great in this recipe. If you’re feeling fancy, try using filet mignon or ribeye instead. For a red wine marinated twist, use grilled skirt steak.

If you don’t have Worcestershire sauce on hand, soy sauce can be used as a substitution. You could also add in some balsamic vinegar for extra acidity and depth of flavor. Additionally, vegetable oil can be swapped with olive oil or avocado oil.

For those who prefer a sweeter sauce, try adding more sugar to the Wine Sauce or substituting the sugar with honey or maple syrup. Conversely, if you prefer less sweetness, reduce the amount of sugar used in the recipe.

To spice things up, add chopped jalapeño peppers or red pepper flakes to the Wine Sauce. Alternatively, create your own variation of this recipe by making Chimichurri Sauce to serve on top of a grilled hanger steak or pan-seared fillet steak stuffed flank.

No matter how you decide to customize this dish, remember that experimentation is key when it comes to cooking. Don’t be afraid to make changes and discover what works best for your palate.

Serving and Pairing

 The perfect combination of tender steak and tangy, savory sauce.
The perfect combination of tender steak and tangy, savory sauce.

Once you’ve prepared this juicy and succulent skirt steak with red wine sauce recipe, it’s time to serve it up with the perfect pairing. Since this delightful meal is packed with bold flavors that linger in your mouth, it’s best to pair it with high-acid wines such as Zinfandel or Cabernet Sauvignon.

The full-bodied taste of the red wine will complement the savory skirt steak perfectly, making each bite of the dish more delicious than the last. You can also add some fresh herbs like rosemary or thyme to enhance the taste and aroma of your wine, taking your dining experience to another level.

As for side dishes, you can go for grilled vegetables like zucchini and bell peppers, sauteed mushrooms, roasted potatoes or even a fresh garden salad dressed in a tangy vinaigrette. These sides are perfect for balancing out the rich flavors of the steak while adding more nutrients and colors to your plate.

So why not invite some friends over for dinner and impress them with your delectable skirt steak recipe? With the right pairing and a little creativity, you will have a crowd-pleaser on your hands that everyone will want seconds of!

Make-Ahead, Storing and Reheating

 Don't forget to top your steak with those deliciously caramelized onions.
Don’t forget to top your steak with those deliciously caramelized onions.

One of the best things about this skirt steak with red wine sauce recipe is that it can be made ahead of time, stored, and reheated, making it a perfect option for busy weeknights or entertaining friends and family.

To make the recipe ahead of time, cook the steak to your desired internal temperature and let it rest before slicing. Then, prepare the red wine sauce according to the instructions and let it cool to room temperature. Once both are cool, store them separately in airtight containers in the refrigerator for up to three days.

To reheat the skirt steak, let it come to room temperature before placing it on a baking sheet and heating in a preheated oven set at 350°F (175°C) for 8-10 minutes or until warmed through.

Reheat the red wine sauce gently in a saucepan over low heat, stirring occasionally until it comes back to the desired temperature. Be sure not to bring it to a boil as this will change its flavor and texture.

When you’re ready to serve, place the sliced skirt steak on a plate and pour the warm red wine sauce over the top. Garnish with fresh thyme or parsley if desired.

With its ability to be made ahead of time and reheated easily, this dish is perfect for hosting dinner parties or for bustling weeknight dinners. Plus, who doesn’t love a dish that gets tastier overnight?

Tips for Perfect Results

 A feast for the eyes and the palate – this skirt steak with red wine sauce is a showstopper.
A feast for the eyes and the palate – this skirt steak with red wine sauce is a showstopper.

Preparing the perfect skirt steak with red wine sauce is not an exact science, but can be made foolproof with a few tips and tricks. Here are some suggestions for making sure your dish comes out delicious every time:

First and foremost, make sure to let your steak rest out of the fridge for at least 30 minutes before grilling or searing. This allows the meat to reach room temperature and will help it cook more evenly.

To prevent your steak from sticking to the pan or grill, use a generous amount of oil to coat both sides of the meat. I recommend using vegetable oil or extra virgin olive oil.

When cooking skirt steak, it’s important to cook it quickly over high heat. This cut of meat is best served rare or medium-rare, so keep a close eye on it and use a thermometer if necessary to ensure that it reaches an internal temperature of 125°F.

Once you’ve finished cooking the steak, let it rest for about five minutes to allow the juices to redistribute throughout the meat.

In terms of the red wine sauce, be sure to use a dry red wine (such as a cabernet sauvignon) and don’t skimp on the fresh herbs. Thyme and bay leaf bring out the bold flavors in red wine and will help balance out the sweetness of the sugar.

Finally, don’t be afraid to experiment with different variations of this recipe. While skirt steak is my personal favorite cut for this dish, you can also try using hanger steak, fillet steak, or even filet mignon. And if you’re feeling adventurous, try pairing this meal with a pinot noir or a chimichurri sauce instead!


Before you try out this delicious skirt steak with red wine sauce recipe, you may have some questions that need answers. To help you out, I have compiled a list of the most frequently asked questions about this recipe. From substitutions to cooking times or even storage options, these FAQs will make sure you have all the information needed to make perfect skirt steak with red wine sauce every single time. So, let’s dive right into it and get all your queries answered.

What is the best cooking method for skirt steak?

Skirt steak can be cooked in various ways, but it’s best to go for high heat and speedy preparation. This cut is versatile and can be grilled, seared, broiled, or smoked. To avoid overcooking your Skirt steak, make sure to monitor its temperature closely.

What red wine for skirt steak?

When it comes to pairing red wine with a grilled skirt steak that has been marinated, there are a few options that stand out. Red blends such as the Rhone Style GSM (Grenache/Syrah/Mourvedre) blends are a great choice that pairs well with the meat. Another option is a Cabernet Franc, whose boldness complements the strong flavors of the steak. A third tasty choice would be a Tempranillo. Each of these red wines has unique characteristics that enhance the flavors of the grilled skirt steak in their own way.

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

When preparing meat, it’s helpful to use a mallet to pound it. This not only tenderizes the meat but also ensures a flat surface for even cooking. To cook meat properly, it’s important to choose appropriate heat and not overcook it. Once the meat has finished cooking, let it rest for a few minutes to allow the juices to distribute evenly. Finally, when slicing meat, ensure that you cut it against the grain and into thin strips to enhance its texture.

Why do you marinate meat in red wine?

Marinating meat in wine is a technique that utilizes the acidic properties of wine to not only enhance its flavor but also to tenderize the meat. When marinating beef with wine, red wine in particular, it infuses a delectable taste into the meat, making it a perfect pairing with steak.

Bottom Line

In conclusion, this skirt steak with red wine sauce recipe is a perfect dish to elevate your dinner game. It is incredibly easy to make and has an intense flavor profile that will surely satisfy the tastebuds of your family or guests. The blend of the rich and succulent meat with the savory and tangy wine sauce is simply irresistible.

This recipe offers countless opportunities for experimentation and variation using different pairings, substitutions, and variations, giving you the flexibility to play with different flavors and ingredients to create a unique dish that suits your preferences. Whether you are looking for a simple weeknight meal or want to impress your guests at a special event, this recipe is an excellent choice.

So go ahead, fire up your grill or cooktop, and get ready to savor this delightful steak in a wine sauce. Trust me; you won’t regret it.

Skirt Steak With Red Wine Sauce

Skirt Steak With Red Wine Sauce Recipe

From the blog at Serious Eats.
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine French
Calories 484.1 kcal


  • 3/4 lb skirt steak
  • kosher salt
  • fresh ground black pepper
  • 1/2 tablespoon vegetable oil
  • 1/2 cup red wine
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon butter, cut into 1/4 inch chunks


  • Bring steaks up to room temperature before beginning. Sprinkle steaks on both sides with salt and pepper.
  • Heat oil in a large skillet over medium-high heat until shimmering and wisps of smoke are beginning to rise. Lay steaks in skillet. Cook 3-4 minutes on each side. Remove to a warm plate and tent with foil.
  • Drain fat from skillet, leaving any browned bits in the pan. Turn off the heat and let the pan cool for about 60 seconds. Turn the heat to medium, and add the wine, thyme, bay leaf, sugar and Worcestershire sauce. Bring to a boil, scraping the browned bits up ftom the bottom of the pan with a wooden spoon. Reduce by 50%, about 3 minutes.
  • Turn off the heat, remove the bay leaf and thyme, and add the butter slowly. Whisk gently until all the butter is incorporated. Add salt and pepper if needed.
  • Slice steak thinly, across the grain. Serve with sauce.

Add Your Own Notes


Serving: 241gCalories: 484.1kcalCarbohydrates: 2.8gProtein: 45.6gFat: 26.2gSaturated Fat: 10.2gCholesterol: 115.6mgSodium: 181.1mgSugar: 1.5g
Keyword < 30 Mins, Meat, Steak
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found