Dijon-Marinated Grilled Skirt Steak Recipe

Dijon mustard is the star ingredient in this easy, flavorful marinade—made more tart with champagne vinegar, and more aromatic with the piney scent of rosemary.

Several Dijon-marinated skirt steaks being seared on a hot grill.

Serious Eats / Vicky Wasik

Why This Recipe Works

  • The acids in Dijon mustard and champagne vinegar have a tenderizing effect on the meat.
  • Rosemary marries well with the pungency of the mustard and the intense char from the grill.

Even though the most obvious beef recipe from Burgundy is that famous one with a red wine braise, boeuf Bourguignon, I guess you could call this steak Burgundian, too.

Let's be honest: No one wants a stew during the heat of summer. It's too hot to turn on the oven, and besides, I'm craving something that will awaken my palate, rather than weigh it down. Lately, I've looked toward Dijon—Burgundy's capital city, world-renowned for its great, bracing mustard (not to mention its wine)—for a flavor boost. This forwardly spicy but smooth finished mustard was first made during the Middle Ages, originally with verjus (unripe-grape juice); since the mid-1800s, versions of this now-omnipresent condiment have employed vinegar as the acidic ingredient.

I've found that the vinegar component in Dijon mustard is intense enough to work as an excellent marinade for steaks—it tenderizes the proteins, which is great for tougher cuts, and imbues the meat with a nice tanginess. Rather than requiring hours of cooking, as boeuf bourguignon does, a skirt steak takes only about 10 minutes.

Closeup of marinade-slathered skirt steak.

Serious Eats / Vicky Wasik

Skirt steak was a highly underappreciated cut for years, as it's very thin and can easily get too tough, but it's become a grilling staple for me. It cooks quickly and absorbs flavor well, and it's cheaper* than sirloins or strips.

[Edit: Or, at least, it used to be.]

Instead of just rubbing the steak with mustard, I make a marinade that combines Dijon with champagne vinegar, maintaining that French accent. Champagne vinegar, unlike Champagne the wine, can be made anywhere in France, and has the same precise punch that you'd expect from a glass of bubbly. One of my favorite producers, called Martin Pouret, has been making vinegar in Orléans, France, for six generations. The family has been barrel-aging its vinegars for hundreds of years, which gives them a little more depth than others I've had.

Continuing in the French vein, I throw some rosemary into the marinade, too; its strong piney taste joins the mustard in its métier.

Closeup of the marinated steaks getting charred on the grill.

Serious Eats / Vicky Wasik

Skirt steak is best grilled quickly over high heat, in order to sear the exterior while keeping the meat medium-rare in the center. The intrinsic sweetness of beef is brought out by the mustard's acidity, while the vinegar tempers the charred exterior. I find this acidic bite of steak so satisfying that I don't think it needs much to complement it, but if you're the sort who believes a green component is necessary with dinner, this is great with a raw kale salad. Slice the kale up very thinly, almost as if for a slaw, and toss it with a vinaigrette made with whole mustard seed Dijon.

In my book, Acid Trip: Travels in the World of Vinegar, I use the same marinade on oven-dried beef jerky, which has a nice, toothsome chew. And, once prime grilling season is over, this marinade would also work well as a flavoring in a beef stew. Heck, maybe it would even give boeuf Bourguignon a run for its money.

August 2017

Recipe Details

Dijon-Marinated Grilled Skirt Steak Recipe

Active 30 mins
Total 4 hrs 30 mins
Serves 2 servings

Dijon mustard is the star ingredient in this easy, flavorful marinade—made more tart with champagne vinegar, and more aromatic with the piney scent of rosemary.


  • 1/4 cup (60ml) Dijon mustard

  • 2 tablespoons (30ml) champagne vinegar, such as Martin Pouret

  • 1 tablespoon chopped rosemary needles

  • 1 teaspoon freshly ground black pepper

  • 450 g skirt steak


  1. In a small bowl, mix together mustard, champagne vinegar, rosemary, and black pepper.

  2. Place steak in a zipper-lock bag and pour marinade on top, pushing it around to make sure steak is well coated. Refrigerate for 4 hours.

    The Dijon marinade is poured into a zip-top bag along with several skirt steaks.

    Serious Eats / Vicky Wasik

  3. Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  4. Remove steak from bag, scraping off excess marinade. Grill steak over high heat until desired doneness has been reached, meat has developed a nice exterior char, and an instant-read thermometer inserted into the center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium (about 4 minutes per side for medium-rare). If marinade threatens to burn, transfer steak to cooler side of grill to finish cooking. Let steak rest 5 minutes before slicing and serving.

    The finished steak resting on a cutting board, ready to slice and serve.

    Serious Eats / Vicky Wasik

Special Equipment

Grill, instant-read thermometer

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Nutrition Facts (per serving)
422 Calories
26g Fat
3g Carbs
43g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 422
% Daily Value*
Total Fat 26g 33%
Saturated Fat 10g 51%
Cholesterol 100mg 33%
Sodium 548mg 24%
Total Carbohydrate 3g 1%
Dietary Fiber 2g 7%
Total Sugars 0g
Protein 43g
Vitamin C 2mg 8%
Calcium 66mg 5%
Iron 6mg 31%
Potassium 625mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)