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Here's your no-fail marinade technique for amazing grilled steak every time. The ideal steak for grilling is a thin steak that cooks quickly, such as skirt steak, short ribs or entraña steak.

Let's Get Started… 

START YOUR MARINADE WITH OIL
Your marinade should be at least 1/2 oil. You'll need 1/2 cup of marinade per pound of meat you're grilling, and you want that marinade to be at least half oil, so for two pounds of steak, start with 1/2 cup of oil.

ADD ACID, BUT NOT TOO MUCH
Acid helps tenderize tough connective tissues—which my favorite steaks have plenty of—but too much acid will actually cook and toughen the meat, turning it weird and chalky. To prevent this from happening, use equal parts or less acid to oil.

MIX IN SOME FLAVORINGS
The flavoring elements are simply that—flavor for the surface of your steak. So have fun and add whatever you think tastes good. Raid your condiment collection as well as your spice cupboard and herb garden.

GET SWEET AND SALTY
The salt is essential as a tenderizer and moisture retainer for the meat, but it doesn't have to come from actual salt—you can also use a salty liquid such as soy sauce or fish sauce. Sugar is not as essential, but helps balance out the flavor. If one of your acids or flavorings is already naturally sweet, you can skip adding a sweetener entirely.

MARINATE FOR AT LEAST ONE HOUR, AND UP TO 12
Pour your marinade over your steak and toss to coat. You want to have as much meat surface as possible in contact with the marinade, and the easiest way to do this is in a resealable plastic bag, where you can seal it up tight so the marinade is encircling the meat entirely. If you're not into plastic bags, use a glass or ceramic baking dish or wide shallow bowl and flip the meat every now and then. If you plan to cook the meat within one or two hours, leave it out on the counter to marinate; otherwise put it in the fridge. Just remember to remove the meat about an hour before grilling so it has a chance to come to room temperature.

Thin cuts of steak shouldn't marinate for more than 10 or 12 hours, so this is not so much of an overnight thing—more of a marinade it in the morning, grill it at night game. The shortest amount of time you can get away with is one hour.

PAT IT DOWN, THEN GRILL
Your cook time will depend on the heat of your grill and the cut of steak you're using, but generally speaking all thin cuts fare well cooked over high heat. They won't take long, so have your thermometer and tongs at the ready and keep flipping them over high heat and checking the internal temperature until your steak reaches your desired doneness. Aim to pull it off the grill at 120–125°F for medium-rare, or 130–135°F for medium.

Finished!

Now all you need to do is let the steak rest for 5 minutes and then slice against the grain and serve. We love this marinade method because it's basic, easy to make and also easy to customize. Plus, it's so versatile you'll want to use it on every cut of meat you cook.

Happy Grilling & Enjoy!

Article Source: Epicurious