In a large mixing bowl, whisk together balsamic vinegar, soy sauce, apple cider vinegar, minced garlic, salt, black pepper, and olive oil. Combine until smooth. The combination of sweet, tangy, and savory flavors creates a balanced marinade perfect for skirt steak.

Place your skirt steak in a resealable plastic bag or shallow container. Pour the marinade over the steak, ensuring it’s fully coated. Squeeze out any excess air from the bag and seal tightly. This helps the steak absorb maximum flavor. Allow it to marinate for 30 minutes on the counter or up to 2 hours in the fridge.

Before grilling, remove the marinated steak from the fridge and bring it to room temperature for about 30 minutes. This ensures the steak cooks evenly and retains optimal tenderness. Discard the marinade from the bag; do not reuse it.

Preheat your grill or cast-iron skillet to medium-high heat. Lightly oil the grill grates or pan surface to prevent sticking. Place the steak on the preheated surface and cook for 6-8 minutes on each side, depending on your preferred level of doneness.

Once cooked, transfer the steak to a plate and cover loosely with foil. Allow the meat to rest for 10 minutes before slicing against the grain. Resting locks in juices, making every slice tender and flavorful.