How do you grill the perfect skirt steak?
Grilling a skirt steak is a great way to cook a steak that is both juicy and flavorful. There are a few things that you need to keep in mind when ...
Grilling a skirt steak is a great way to cook a steak that is both juicy and flavorful. There are a few things that you need to keep in mind when grilling a skirt steak. First, make sure that the steak is well-seasoned before you grill it. Second, make sure that you cook the steak to the desired doneness. Finally, make sure that you cook the steak on a hot grill so that the juices can run freely.
- Perfect Grilled Skirt Steak Recipe
- What Is the Difference Between a Skirt and a Flank Steak?
- Can You Swap?
- The Best Marinade
- Cooking on the Grill
- What Temperature For Steak?
- How To Properly Slice Steak
- What To Serve With
- Grilled Skirt Steak Recipe
- How long does a skirt steak take to grill?
- How should you grill skirt steak?
- On a gas grill, how do you cook skirt steak?
- When cooking skirt steak, do you close the grill?
Skirt steak, my favorite quick-grilling beef, benefits from rubs and marinades. My Meat Seasoning is fantastic here. The skirt is cut from beneath the breast of the steer and is rarely thicker than 3/4 inch, allowing for quick cooking.
Skirt steak, my favorite quick-grilling beef, benefits from rubs and marinades. My Meat Seasoning is fantastic here. The skirt is cut from beneath the breast of the steer and is rarely thicker than 3/4 inch, allowing for quick cooking. When purchasing skirt steak, request the outside cut, which is slightly more tender than the inside cut (though both are delicious).
Perfect Grilled Skirt Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Level of Difficulty: Easy
- Serving Size: 4 to 6 servings
- 1/4 cup canola oil
- 1/4 cup Meat Seasoning*
- 2 tablespoons garlic, chopped
- 2 tablespoons lemon juice, fresh
- 2 pounds skirt steak, trimmed
Makes about 1/4 cup
2 tablespoons freshly ground black pepper
1 tablespoon salt
1 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon granulated onion powder
1/2 teaspoon granulated garlic powder
1/4 teaspoon ground cumin
Combine the pepper, salt, cinnamon, paprika, thyme, onion powder, garlic powder, and cumin in a small mixing bowl. For up to 1 month, store the seasoning in a lidded glass container or zipped plastic bag in a cool, dark place.
This Grilled Skirt Steak Recipe is marinated in a simple but delicious marinade and grilled to perfection. You'll be firing up the grill on a weekly basis once you've mastered it.
I am beyond thrilled to share this recipe with you. Imagine a perfectly juicy and tender steak marinated in a delectable blend of sweet, savory, spicy, and acidity, then grilled for a few minutes on high heat to achieve that perfect caramelized char on the outside.. can you taste it yet?
I've been OBSESSED with this recipe all summer, and it's time you joined me.
What Is the Difference Between a Skirt and a Flank Steak?
What exactly is Skirt Steak, how does it differ from Flank Steak, and can Flank Steak be substituted for Skirt Steak?
All great questions!
Skirt and Flank Steak are both long, narrow cuts of beef.
Skirt steak is made from the cow's diaphragm muscles, which contain a lot of tough fibers and are usually quite thin. Visually, these fibers should be visible running through the cut of beef.
Flank steak, on the other hand, comes from the cow's lower abdominal area and is a more muscly and thicker cut of beef.
Can You Swap?
These two beef cuts are probably the most interchangeable, but if you want to swap flank steak for skirt steak, pound the flank steak down to a more even thickness first. A meat mallet or a heavy rolling pin can be used.
Because skirt steak is a thin cut of beef, it only requires a few minutes of high heat on the grill to cook, whereas flank steak can be a little thicker and may require more time.
The Best Marinade
Skirt Steak marinates well, but don't let it sit for more than 24 hours, as this can be excessive for such a thin cut of beef. You only need at least 30 minutes.
- Olive Oil
- Dry Sherry
- Soy Sauce
- Crushed Red Pepper
With a touch of honey to help caramelize the outside of the steak, this simple marinade adds the perfect punch of flavor to the steak.
Cooking on the Grill
Because skirt steak is a thin, tough cut of beef, it is best cooked to medium-rare (130-135 degrees F) or medium (135-145 degrees F).
To get this steak nice and tender on the grill, we'll need to cook it on HIGH heat.
I'm talking as high as your grill will allow. 500 degrees+.
My grilled Skirt Steak recipe only requires a few minutes per side, just enough to quickly caramelize the outside while keeping the inside nice and tender. If the steak is overcooked, the fibers running through it will become tough and chewy.
What Temperature For Steak?
Again, we're only cooking this steak to medium-rare.. at most medium (and I'd go with medium). If you want a steak that can be cooked to anything other than this, this is not the recipe for you.
- Medium-Rare: 130 – 135 degrees F.
- Medium: 135 – 145 degrees F.
- Medium-Well: Choose a different steak cut, such as ribeye or filet.
- Well: Instead of a steak, try this Salisbury Steak Recipe.
This is my favorite instant read meat thermometer; it's a low-cost tool that will help you become a better cook.
Allow the steak to sit at room temperature in the marinade for at least 30 minutes before grilling. This will aid in the cooking process.
Allow your steak to rest for at least 5 to 10 minutes after it has finished cooking before slicing into it. Covering the steak with foil at this point may cause the internal temperature to rise. Instead, only cover loosely with foil if absolutely necessary (ie: flies nearby).
How To Properly Slice Steak
Before I send you on your way with this delicious skirt steak recipe, there's one more thing you should know.. how to cut steak after it's cooked!
The fibers running through the skirt steak can be seen (easiest to see prior to cooking), and this is referred to as "the grain.". To achieve the most tender bite, thinly slice the steak perpendicularly, or "against the grain.".
Example: For this steak, I cut it right down the middle, dividing it into two more manageable pieces. The steak is then turned 90 degrees so that the grain runs perpendicular to my slicing.
What To Serve With
As I previously stated, we've been making this grilled skirt steak recipe on a regular basis in our house. Here are some of our favorite side dishes to go with it..
- Easy Chimichurri Sauce - the gorgeous green stuff shown above
- Garlic Parmesan Rice
- Baked Potatoes
- Roasted Broccoli or Brussels Sprouts
- Grilled Veggie Kabobs
I strongly suggest pairing with the chimichurri sauce, which I've included in the recipe card below.
I can't wait for you to try this recipe!
5 from 85 votes
Grilled Skirt Steak Recipe
The ultimate tender Grilled Skirt Steak with a simple marinade, cooked to perfection on a hot grill.
Prep Time10 mins
Cook Time10 mins
Marinating Time30 mins
Total Time50 mins
Course: Main Dish
Servings: 10 people
Calories: 227 kcal
- 2 lb. Skirt Steak
- salt and pepper
For The Marinade
- ⅓ cup olive oil
- ⅓ cup dry sherry
- ⅓ cup soy sauce
- 2 tbsp honey
- 1 tsp garlic , minced
- 1 tsp crushed red pepper
- 1 cup chimichurri sauce , optional
Season both sides of the steak with salt and pepper.
In a zip top plastic bag (or shallow baking dish), combine the olive oil, dry sherry, soy sauce, honey, garlic, and red pepper. Place steak in bag and set aside for 30 minutes to marinate.*
Preheat grill to high heat (at least 500 degrees Fahrenheit or higher if possible), clean grates, and oil if necessary.
Remove the steak from the marinade (discard any remaining marinade) and sear on the hot grill for 3 to 4 minutes per side, or until the internal temperature of the steak reaches 130 degrees F. Allow the steak to rest for 5 minutes before slicing it into thin strips AGAINST the grain. If desired, serve with the chimichurri sauce.
*If marinating the steak for more than 30 minutes, store it in the refrigerator. Refrigerate for at least 30 minutes before grilling.